Spiced Chicken Skewers with Herb Marinade

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender grilled chicken skewers infused with a warm blend of spices and finished over high heat. This Mediterranean-inspired chicken recipe, ready in about 27 minutes, pairs boneless skinless chicken thighs, olive oil, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 15 min Cook: 12 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 3 tbsp olive oil, 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp ground coriander, 1/2 tsp garlic powder, 1/2 tsp ground black pepper, 3/4 tsp salt, and 2 tbsp lemon juice. Whisk together to form a marinade.
  2. Step 2: Add 1 lb cubed boneless skinless chicken thighs to the marinade. Toss well to coat all pieces evenly. Cover and refrigerate for at least 1 hour or up to 4 hours for best flavor.
  3. Step 3: Preheat grill to medium-high heat (about 400°F). Thread marinated chicken pieces onto 6 soaked wooden skewers, distributing evenly.
  4. Step 4: Grill skewers for 4-5 minutes per side, turning once, until chicken is cooked through and has nice char marks. Internal temperature should reach 165°F.
  5. Step 5: Remove from grill and let rest for 5 minutes before serving. Pair with a fresh salad or flatbread for a lively meal.

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