chicken , skewers , Lemon , rosemary
Best for: The skewer night everyone eats from — bright, herby, and fast off the grill.
Chicken spiedini take the same lemon-herb marinade as their beef cousins and grill faster. Thigh meat stays juicy over high heat, and a squeeze of grilled lemon over the top is the only sauce they need.
Grill: Direct high heat; 475–500°F. Equipment: Grill, 8 metal or soaked wooden skewers, large bowl, tongs, instant-read thermometer.
Ingredients
Marinate: 1 hour. Rest: 5 minutes. Total: 1 hour 37 minutes.
Chicken and marinade
- 1 1/2 lb boneless skinless chicken thighs, cut into 1 1/2-inch pieces
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh rosemary
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 1/2 teaspoons fine table salt
- 1/2 teaspoon black pepper
Vegetables
- 1 large zucchini, cut into 1/2-inch rounds
- 1 red bell pepper, cut into 1 1/2-inch pieces
- 1 tablespoon olive oil
- 1 lemon, halved
Directions
Whisk the olive oil, lemon juice, rosemary, garlic, oregano, salt, and black pepper. Add the chicken, toss, cover, and refrigerate for 1 hour (up to 8).
Thread the chicken, zucchini, and bell pepper alternately onto the skewers. Brush the vegetables lightly with olive oil.
Heat the grill to 475–500°F and oil the grates. Set the lemon halves cut-side down on the grate.
Grill the skewers for 10 to 12 minutes, turning every 3 minutes, until the chicken is charred at the edges and reaches 165°F.
Rest the skewers for 5 minutes. Squeeze the grilled lemon over everything.
Serve the skewers on a warm platter with grilled bread or a big green salad.
Grilling tip: Thighs, not breasts, for skewers — they forgive an extra minute over the fire and stay juicy.
