Patio Grill Chicken Skewers

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Tender chicken and colorful vegetables grilled to smoky perfection, perfect for summer evenings on the patio. This american-inspired grilling ready in about 32 minutes pairs Red bell pepper, cut into 1-inch pieces, medium Zucchini, cut into 1-inch pieces, Red onion, cut into 1-inch pieces for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs Boneless, skinless chicken thighs, cut into 1-inch cubes
• 1 Red bell pepper, cut into 1-inch pieces
• 1 medium Zucchini, cut into 1-inch pieces
• 1 Red onion, cut into 1-inch pieces
• 3 tbsp Olive oil
• 2 tbsp Lemon juice
• 1 tsp Dried oregano
• 1/2 tsp Garlic powder
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. Step 1: In a large bowl, combine chicken cubes, 2 tbsp olive oil, 2 tbsp lemon juice, 1 tsp dried oregano, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Toss to coat evenly and marinate for 15 minutes at room temperature.
2. Step 2: Thread marinated chicken, red bell pepper, zucchini, and red onion pieces onto skewers, alternating to create a colorful pattern.
3. Step 3: Preheat grill to medium-high (375°F). Lightly oil grates. Place skewers on grill and cook for 10-12 minutes, turning once halfway through, until chicken is cooked through and vegetables are tender with slight char marks.
4. Step 4: Drizzle with remaining 1 tbsp olive oil and 1 tbsp lemon juice, then garnish with fresh parsley before serving.