Lemon Pepper Chicken Skewers

Lemon Pepper Chicken Skewers: juicy, zesty, and oven-baked or grilled for smoky, charred flavor. Quick marinade and simple prep for dinner.

Course Main Course

Cuisine American

Prep Time 10

Marinating Time 30

Total Time 18

Servings Servings

Calories 336kcal

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.

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.