Summer Herb Chicken Skewers

Name: Summer Herb Chicken Skewers
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4.0
Ingredients: 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes; 1/4 cup olive oil; 2 tablespoons fresh lemon juice; 2 tablespoons fresh parsley, chopped; 2 tablespoons fresh basil, chopped; 2 cloves garlic, minced; 1 teaspoon Diamond Crystal kosher salt; 1/2 teaspoon black pepper; Wooden or metal skewers

Highlighted under: Light & Fresh

I’ll admit, I’m usually not the one to make fancy grilled dishes. But these summer herb chicken skewers have become a go-to favorite in my house. The whole thing runs about $8-10, which is pretty good for a meal that feels festive. Using fresh herbs makes a big difference, and I’ve learned my lesson about getting them chopped and ready before starting. Honestly, I’ve made these on busy weekends and when I just want something quick; they always hit the spot!

Created by

The Simplecooktips Team

Last updated on 2026-05-19T21:30:19.442Z

Why This Works So Well

Fresh herbs brighten everything up
You can prep everything ahead of time
Grilling brings a nice smoky flavor

Getting the Texture Right for Summer Herb Chicken Skewers

For these chicken skewers, the key to getting the texture right lies in the marinade. It not only adds flavor but also helps keep the chicken juicy. The olive oil gives a lovely richness, while the acid from the lemon juice tenderizes the meat. If you like a bit of a tang, don’t hesitate to add a little extra lemon juice or even some zest to the mix.

When skewering the chicken, make sure to leave some space between the pieces on the skewer. This way, the heat can circulate around them, allowing for a nice even cook. I’ve definitely crammed them on before in the name of a quicker meal, but that often leads to some pieces being overcooked while others are still underdone.

Ingredient Notes

Using fresh herbs is a game-changer in this dish, so if you can, definitely choose fresh parsley and basil over dried. You’ll notice a difference in both taste and aroma. If you have a favorite herb or want more brightness, feel free to experiment. Oregano or cilantro could bring a different twist to the recipe, and they work nicely with chicken.

As for the chicken, I usually go with boneless, skinless chicken breasts because they grill beautifully. However, chicken thighs could also work well if you prefer a bit more richness. Just be careful with cooking time; they might take a little longer to get up to temperature.

Ingredients

Gather your ingredients before you start.

For the skewers

1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
1/4 cup olive oil
2 tablespoons fresh lemon juice
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped
2 cloves garlic, minced
1 teaspoon Diamond Crystal kosher salt
1/2 teaspoon black pepper
Wooden or metal skewers

Make sure to soak wooden skewers in water for about 30 minutes if you’re using them.

Instructions

Let’s get those skewers ready!

Prepare your chicken marinade

In a bowl, mix together the olive oil, lemon juice, parsley, basil, garlic, salt, and pepper. This marinade is really the heart of the dish. You can even taste it and adjust if you want more lemon or herbs.

Marinate the chicken

Add the chicken cubes to the marinade, stirring well to coat them evenly. Let it sit for at least 15 minutes, or up to 2 hours if you have the time. I usually start this step and then make sure my grill is preheating.

Skewer the chicken

Once marinated, thread the chicken onto your skewers. Try to leave a little space between the pieces so they cook evenly. If you’re using wooden skewers, make sure they're soaked in water first to prevent burning.

Preheat the grill

Heat your grill to medium-high. I always like to wipe the grill grates with a bit of oil to keep things from sticking, it just helps so much.

Grill the skewers

Place the skewers on the grill and cook for about 10 minutes, flipping halfway through. You want them to be golden brown, and the chicken should reach an internal temperature of 165°F. Honestly, I always check a piece to make sure it's done.

Let the skewers rest for a few minutes before serving.

Scaling Summer Herb Chicken Skewers for a Crowd

If you're looking to feed a larger group, doubling or tripling this recipe is straightforward. Just make sure you have enough skewers on hand. I often use a mix of wooden and metal skewers depending on what's available. For wooden ones, remember to soak them for about 30 minutes to prevent burning, especially if you're grilling over high heat.

Another tip when scaling up is to prepare several batches of marinade ahead of time. I usually mix the marinade in bulk and store it in the fridge until I'm ready to use it. This makes it easy to toss in the chicken and get grilling without too much fuss. Just be sure to keep an eye on the grill; with more skewers, you may need to adjust the timing slightly to make sure everything cooks evenly.

Questions About Recipes

→ Can I use chicken thighs instead of breasts?

Sure! Chicken thighs are juicier, but just keep an eye on the grilling time as they might take a little longer.

→ What can I serve with these skewers?

I usually make a simple salad or some grilled veggies on the side. Rice or couscous works great too.

→ How do I store leftovers?

Store them in an airtight container in the fridge. They’ll be good for about 3-4 days, just reheating the chicken gently.

→ Can I make these ahead of time?

Definitely! You can marinate the chicken the night before and just grill them when you're ready.

→ What can I substitute for fresh herbs?

If you don't have fresh herbs, dried herbs will work but use about a third of the amount since they're more concentrated.