The Lemon Pepper Chicken 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.
A Quick Look At The Recipe
Taste & Texture: Bright lemon flavor with buttery richness and bold black pepper. The chicken looks lightly charred on the outside while remaining juicy and tender inside.
Heat Level: Mild to medium from black pepper. But more options to customize the heat.
Why I Love This Recipe
Hi, 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 gaps, working well 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. Want to turn up the heat a bit? Give my spicy chicken recipes a try.
Jump to RecipeIngredients Substitutions
- 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.
- Garlic Powder: Adds depth to the marinade. Freshly minced garlic works too.
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.
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- 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
You can easily tweak the spice level to suit your taste, whether you like it mild or with a good kick.
- Mild: Reduce black pepper to ½ teaspoon and add a pinch of dried herbs for flavor without heat.
- Medium: Keep black pepper as is and add 1 teaspoon paprika, plus a pinch of red pepper flakes if you like.
- Hot: Add 1-2 teaspoons cayenne pepper and finish with a drizzle of hot sauce for an extra kick.
Frequently Asked Questions
Both boneless, skinless chicken breast and thighs work well for this recipe. However, I prefer boneless, skinless chicken thighs because they stay moist and juicy, with a nice charred finish.
I prefer to marinate the chicken for at least 2 hours. If you're short on time, 10-30 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 reused.
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 while still enjoying those barbecue flavors.
📖 Recipe
Lemon Pepper Chicken Skewers(Oven-Baked)
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.
Nutrition
Additional Info
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