Two-Part Chicken and Vegetable Skewers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Grilled chicken and vibrant vegetables marinated in two distinct herb-citrus blends, skewered for a colorful, flavorful dinner that highlights the concept of equal parts. This american-inspired grilling ready in about 30 minutes pairs cherry tomatoes, cut into 1-inch pieces red bell pepper, cut into 1-inch rounds zucchini 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 and skinless, cut into 1-inch cubes chicken thighs
• 1 cup cherry tomatoes
• 1, cut into 1-inch pieces red bell pepper
• 1, cut into 1-inch rounds zucchini
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tbsp, fresh, finely chopped rosemary
• 2 cloves, minced garlic
• 1 tsp, dried oregano
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Step 1: In a medium bowl, whisk together 1/4 cup olive oil, 2 tbsp lemon juice, 1 tbsp fresh rosemary, 2 cloves garlic minced, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper to create the first marinade.
2. Step 2: Divide the 1.5 lbs chicken thighs into two equal portions (about 3/4 lb each). Place one portion in a resealable bag and add half of the first marinade (1/8 cup olive oil, 1 tbsp lemon juice, 1/2 tbsp rosemary, 1 clove garlic, 1/2 tsp oregano, 1/4 tsp salt, 1/8 tsp pepper). Seal and marinate for 15 minutes.
3. Step 3: Prepare the second marinade by mixing the remaining 1/8 cup olive oil, 1 tbsp lemon juice, 1/2 tbsp rosemary, 1 clove garlic, 1/2 tsp oregano, 1/4 tsp salt, and 1/8 tsp pepper in a separate bowl.
4. Step 4: Place the second portion of chicken in another resealable bag and add the second marinade. Seal and marinate for 15 minutes.
5. Step 5: Thread the marinated chicken cubes and vegetables (1 cup cherry tomatoes, 1 red bell pepper cut into 1-inch pieces, 1 zucchini cut into 1-inch rounds) onto skewers, alternating between the two chicken portions and vegetables. Brush lightly with any remaining marinade.
6. Step 6: Preheat a grill to medium-high (375°F). Grill skewers for 8-10 minutes, turning occasionally, until chicken is cooked through and vegetables are tender with slight char.