The Lemon Pepper Skewers are light yet loaded with fresh lemon flavors. The chicken is coated with a simple, homemade lemon pepper seasoning, then threaded onto skewers and baked with the same smoky, charred aroma you love from the backyard barbecue.
The days are getting shorter, the evenings are a bit chilly, and the sun sets earlier as summer winds down. I think it's the perfect time to fire up the oven, but still, I don't want to miss those backyard grilling, charred flavors.
For me, these lemon pepper chicken skewers are designed to fill the gaps(also these Hot Honey Lemon Pepper Chicken Wings), working great with both backyard grills and indoor ovens.
With minimal effort, I can achieve precisely the same juicy chicken with perfectly charred edges, all the smoky taste I love, and barely any effort.
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Why You'll Love This Recipe
⭐️It's an entirely effortless recipe.
⭐️Anyone can pull it off and end up with something delicious.
⭐️Plus, it's versatile: enjoy it as an appetizer, a main dish with rice, or even tucked into tacos.
Ingredients
- Chicken: I prefer using boneless, skinless chicken thighs as they stay tender and juicy. You can also use it with boneless, skinless chicken breast meat (add one tablespoon of extra butter to prevent it from drying out).
- Butter: It not only helps marinate the chicken but also adds subtle flavor and gives a nice crust when it's grilled or broiled. You can also substitute with cooking oil, like avocado oil.
- Olive oil: This is an optional ingredient. I added it for its mild flavor.
- Fresh Lime Juice with Lemon Zest: Provides rich, fresh flavors and enhances the overall taste.
- Garlic Powder: Adds depth to the marinade. Freshly minced garlic works too.
- Onion Powder: Adds flavor and complements the chicken.
- Freshly Ground Black Pepper: Adds spice to the chicken-adjust to your taste.
How To Make Lemon Pepper Chicken Skewers
- Step 1. Cut chicken into 1-inch cubes.
- Step 2. Mix butter, olive oil, lemon juice, zest, garlic powder, onion powder, salt, and pepper. Toss chicken to coat. Chill 30 minutes.
- Step 3. Preheat oven to 425°F. Assemble - Thread marinated chicken onto skewers, spacing pieces slightly. Line a baking sheet with foil or parchment.
- Step 4. Roast skewers 18 minutes, turning halfway, until chicken reaches 165°F. Serve hot with a side salad.
♨️How To Adjust The Heat Level
- These lemon pepper chicken skewers taste with noticeable heat, mainly from the ground pepper. However, you can adjust them to your preference.
- For the savory flavors, reduce the ground black pepper and add herbs like thyme or rosemary.
- For the medium heat: use this recipe and add one teaspoon of paprika.
- For the extra heat: add 1-2 teaspoons of cayenne pepper to the marinade.
The Leftovers
- You can store the leftovers in the refrigerator for about three days or in the freezer for about three months.
- When ready to reheat, you can warm them in a preheated oven at 350°F or use the microwave.
How To Serve This as a Meal
- These chicken skewers can be served as a main dish along with grilled vegetables, a fresh salad, or a bowl of soup for a satisfying, hearty weeknight meal. You can also enjoy them with garlic bread.
FAQ
Both boneless, skinless chicken breast and thighs work well for this recipe. However, I prefer boneless, skinless chicken thighs as they stay moist and juicy with that nice charred finish.
I prefer to marinate the chicken for a minimum of two hours. If you're short on time, anywhere between 10 and 30 minutes will be fine. I've marinated overnight, and it tastes absolutely fantastic, but that does need a bit of extra planning.
Both work fine for this recipe, and it's all about preference. If you're using wooden skewers, soak them in water for about two hours to prevent them from burning. I prefer metal skewers because I have them at home; they work beautifully and can be used multiple times.
When the internal temperature of the chicken reaches 165 °F, the chicken is perfectly cooked.
Yes, you can either grill or bake. I baked them today because I wanted to use my oven during the chilly weather outside, but still enjoy those barbecue flavors.
📖 Recipe
Lemon Pepper Chicken Skewers
Ingredients
- 2 lbs boneless skinless chicken thighs or breasts,
- 2 tablespoon butter
- 1 teaspoon olive oil (optional)
- 2 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt adjust to taste
- 1 teaspoon ground black pepper adjust to taste
Instructions
- Cut the chicken into 1-inch cubes
- In a bowl, add butter, olive oil, lemon juice, lemon zest, garlic powder, onion powder, salt, and ground black pepper.
- Add the chicken cubes to the bowl and toss until they are well coated.
- Cover the bowl and chill in the refrigerator for 30 minutes(10-30 minutes).
- Soak wooden skewers in water for 20 minutes, if using.
- Thread the marinated chicken pieces onto the skewers, making sure they are snug but not tightly packed.
- Preheat your oven to 425°F.
- Line the baking sheet with foil or parchment paper.
- Arrange the skewers over the baking sheet.
- And bake for 18 minutes, turning the chicken once halfway through, until it reaches an internal temperature of 165°F.
- And serve hot with a side salad.
Notes
- Boneless, skinless chicken thighs stay juicier, but breasts work too-add one extra tablespoon of butter if using breasts.
- Swap butter with avocado oil for a similar flavor and crust.
- Adjust heat: reduce pepper and add herbs for mild; add 1 teaspoon paprika for medium; 1-2 teaspoon cayenne for extra kick.
- Store leftovers in the fridge up to 3 days or freeze up to 3 months; reheat at 350 °F or in the microwave.
- Grill or bake-the oven gives a smoky, charred flavor while staying effortless for any season.
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