Grilled Chicken Skewers

Instructions

1. 1

   If using wooden skewers, submerge them in water and soak for at least 30 minutes. This prevents them from scorching on the Grill.

2. 2

   In a large Mixing Bowl, whisk together the Olive Oil, Lemon Juice, Lemon Zest, minced Garlic, dried Oregano, smoked Paprika, Cumin, Kosher Salt, Black Pepper, and Red Pepper Flakes (if using) until well combined.

3. 3

   Add the Chicken Thighs chunks to the marinade and toss well to coat every piece. Cover the Mixing Bowl with Plastic Wrap (or transfer to a Ziploc Bag) and refrigerate for at least 2 hours, or up to 8 hours. Don't marinate longer than 8 hours — the Lemon Juice can break down the texture.

4. 4

   When ready to cook, preheat your Grill to medium-high heat (around 425–450°F). Clean the grates well and oil them lightly using a folded paper towel dipped in Olive Oil, held with Tongs.

5. 5

   Remove the Chicken Thighs from the marinade and thread the pieces onto the skewers, leaving a small gap between each piece so heat can circulate. Aim for 4–5 pieces per skewer. Discard the used marinade.

6. 6

   Place the skewers on the hot Grill. Cook for 5–6 minutes on the first side without moving them — this builds a nice char. Flip and cook for another 5–6 minutes on the second side.

7. 7

   Check for doneness using an Meat Thermometer. The Chicken Thighs is done when the thickest piece reads 165°F internally. If needed, rotate to a cooler part of the Grill and cook 1–2 more minutes.

8. 8

   Transfer the skewers to a clean plate or Cutting Board and let them rest for 3–5 minutes. This helps the juices redistribute for a juicier bite.

9. 9

   Arrange the skewers on a serving platter, sprinkle with fresh chopped Parsley, and serve immediately with Lemon wedges on the side for squeezing over the top.

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