Grilled Chicken Skewers (Easy Recipe!)

Name: Grilled Chicken Skewers
Prep time: 30 min
Cook time: 10 min
Total time: 520 min
Ingredients: 2 1/2 lbs chicken breasts (cut into 1 1/2" thick pieces); 2 medium zucchini (cut into thick rings); 1 red bell pepper (cut into 1 1/2" thick pieces); 1 yellow bell pepper (cut into 1 1/2" thick pieces); 1 purple onion (quartered); 1/2 cup pineapple juice; 1/4 cup soy sauce; 2 Tbsp Worcestershire sauce; 2 tablespoons honey; 2 tablespoons lemon juice; 1 teaspoon lemon zest; 4 cloves garlic (minced); 1 teaspoon liquid smoke; 1 teaspoon salt; 1/2 teaspoon black pepper

Recipe Video Print

These Grilled Chicken Skewers are so juicy and super flavorful! I marinate tender chicken breasts and thread them with colorful veggies I love like zucchini, bell peppers, and onion. The meat cooks up perfectly on the grill and makes the ultimate summer dinner to share with friends and family.

This easy and healthy meal is one of our summer favorites. The mix of zucchini, bell pepper, and juicy grilled chicken gives you everything you need in one delicious skewer. When we’re hosting a pool party, I always toss these on the grill right next to some pork skewers and a batch of grilled peaches. It’s such a fun spread, and there’s never anything left by the end. So yum!

Why you will love this recipe
What you will need
How to make
Expert tip
Recipe variations
Serving suggestions
How to store leftovers
Frequently asked questions
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But first, want to know the secret to super tender and juicy chicken? It’s all in the marinade. I mix up a refreshing combo of pineapple juice, lemon, and garlic, and it makes such a difference. You can totally play around with the flavors too and toss in any herbs you like. I always marinate the chicken overnight, it’s a must if you really want the best results.

Why you will love this recipe

Dinner on a stick? Yes, please! I love that everything’s packed onto one skewer; chicken, zucchini, bell peppers, and onions. It’s colorful, full of protein, and makes cleanup so easy.
The pineapple marinade is key: My marinade is bright and flavorful with pineapple juice, lemon, and garlic. I always let it sit overnight so the chicken turns out super juicy and tender every time.
Perfect for pool parties or just a chill backyard dinner: When we’re grilling with friends or just hanging with the kids, these skewers are always a favorite. I throw them on right next to other grilling recipe favorites.
Easy to tweak: You can swap in different veggies, add a little spice, or change up the herbs depending on what your family likes. My recipe works no matter how you mix it up!

What you will need

Chicken: I like to use chicken breasts and cut them into 1½-inch chunks so they cook evenly.
Pineapple juice: It tenderizes the chicken and gives it a fresh and golden color.
Soy sauce: I use either regular or low-sodium, depending on what I have on hand.
Vegetables: I always go for zucchini, bell peppers, and onion, my favorite trio for skewers.
Worcestershire sauce: I add this for extra depth and tenderness.
Honey: A little sweetness helps balance out the tangy and salty ingredients.
Lemon juice: Just a splash adds that bright citrusy flavor I love.
Lemon zest: It gives the marinade an extra layer of fresh lemony goodness.
Garlic: I go with three or four cloves, depending on how garlicky I’m feeling.
Liquid smoke: Just a teaspoon gives it that grilled and smoky taste even before it hits the grill.
Salt and pepper: I keep it simple with these two ingredients.

How to make

Marinate the chicken: I whisk all the marinade ingredients together in a large bowl, then add the chicken and make sure it’s fully coated. I cover it or seal the bag and let it sit in the fridge for at least an hour

Get the skewers ready: If I’m using wooden skewers, I soak them in cold water for about 20 minutes so they don’t burn on the grill. Then I thread the marinated chicken and sliced veggies onto each skewer, mixing things up as I go.

Grill the skewers: I cook them over medium-high heat, around 375°F, for about 10 minutes, rotating every 3 minutes so the chicken is cooked through and has a nice char.

Chicken skewers and veggies on the grill.

Serve and enjoy: I take them off the grill and serve them warm while the chicken is juicy and the veggies are still a little crisp.

Expert tip

Cut everything evenly first

One little trick that’s helped me a lot is cutting the chicken and veggies about the same size. I used to just chop and toss, but some pieces would cook too fast while others were still raw. Now I take a minute to cut them evenly, and it really does make grilling easier. Everything cooks at the same time, and I’m not standing there flipping and guessing. Way less stress, way more fun!

More tips to consider:

If I’m using wooden ones, I soak them in water for at least 20 minutes so they don’t catch fire on the grill.
I like to brush a little oil on the grates before grilling so the chicken doesn’t stick and tears when I flip it.
I always make sure the grill is nice and hot before adding the skewers. It helps get those beautiful grill marks and seals in the juices.
Just a few minutes off the grill gives the juices time to settle, so the chicken stays moist when you bite in. I just cover the tray lightly and chat with my kids while we wait.

Recipe variations

Spicy BBQ skewers: Swap the marinade for your favorite barbecue sauce and add a little hot sauce or chili powder. I do this when we want something smoky with a little heat.
Tropical teriyaki: Use teriyaki sauce instead of soy sauce and toss in some pineapple chunks with the veggies. It’s sweet, savory, and my kids always ask for extra.
Greek-inspired: I marinate the chicken with olive oil, lemon, garlic, and oregano, then add cherry tomatoes, red onion, and bell peppers. I serve with a side of tzatziki sauce and warm pita.
Veggie-only: When we want a lighter option, I skip the meat and load up skewers with zucchini, mushrooms, bell peppers, and red onion. A quick brush of the same marinade still adds great flavor.
Garlic Herb Chicken: I mix olive oil, lemon juice, lots of minced garlic, parsley, and a pinch of thyme for a simple fresh marinade. It’s perfect when I want something lighter and super herby without too much sweetness.

Serving suggestions

Whenever we’re planning a big family get-together or a summer BBQ, these grilled chicken skewers are one of the first things on my list. I make them every year for the Fourth of July because we’re usually outside all day, from breakfast to fireworks, and I need something easy that feeds a crowd. The kids run around, the cousins show up, and everyone’s hungry long before dinner, so I keep trays of grilled salmon skewers and grilled shrimp skewers ready to go on the grill. I’ll usually add a batch of grilled potatoes or my oven baked potatoes to keep everyone full.

If we’re doing more of a laid-back backyard dinner, I throw together my cucumber salad or a big bowl of corn salad to keep things fresh. For a little sauce, I always put out a few jars, chipotle sauce for anyone who wants a kick, and sometimes buffalo sauce for my husband, who loves things spicy.

How to store leftovers

Refrigerate: I store any leftover skewers in an airtight container in the fridge for up to 3 days. I like to pull them off the skewers first to make storing (and snacking) easier.
Freezing: I let the cooked chicken cool completely, then pack it in freezer bags without the skewers. It keeps well for up to 2 months, and I label the bag so I remember what’s in there.
Reheating: I reheat the chicken in a skillet over medium heat or pop it in the air fryer for a few minutes to bring back that grilled texture. The microwave works too if we’re in a hurry, just cover it with a damp paper towel to keep it from drying out.

Frequently asked questions

How do I know when the chicken is fully cooked?

I usually check one of the thicker pieces by cutting it open to see if there’s any pink left. If you want to be sure, a meat thermometer is the easiest way to check. I look for 165°F, which means the chicken is safe to eat and still juicy. If you cook it much longer, it can dry out, so I keep a close eye near the end.

What if I don’t have a grill?

No worries at all. I’ve made these indoors using a grill pan on the stove, and they still turn out great. If I want to keep it simple, I use a broiler pan in the oven and just keep a close eye so nothing burns. You won’t get the same smoky flavor, but the marinade still shines through and gives it that grilled vibe.

Can I grill these ahead of time for a party?

Yes, and I do this all the time when we’re hosting. I’ll grill them a few hours before everyone arrives, then place the skewers on a tray and cover them with foil. I keep them warm in the oven at a low temp, usually around 200°F. They stay juicy, and it saves me from rushing around once guests are here. Just be careful not to overcook when reheating.

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