Grilled Citrus Herb Chicken Skewers with Summer Vegetable Medley

• 1½ pounds boneless, skinless chicken breasts, cut into 1½-inch cubes
• 2 tablespoons olive oil
• Zest and juice of 1 large lemon
• Zest and juice of 1 orange
• 3 garlic cloves, minced
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme leaves
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 red bell pepper, cut into 1½-inch pieces
• 1 medium zucchini, sliced into ½-inch thick half-moons
• 1 small red onion, cut into wedges
• 8 cherry tomatoes

Instructions

1. In a medium bowl, whisk together olive oil, lemon zest and juice, orange zest and juice, minced garlic, rosemary, thyme, salt, and pepper to create the marinade.
2. Add the chicken cubes to the marinade and toss to coat evenly. Cover and refrigerate for at least 15 minutes, ideally 1 hour, to absorb the flavors.
3. While the chicken marinates, prepare the vegetables by cutting them into bite-sized pieces suitable for skewering.
4. Preheat the grill to medium-high heat (about 400°F). Soak wooden skewers in water for 10 minutes beforehand to prevent burning, or use metal skewers.
5. Thread the chicken cubes and vegetables onto skewers, alternating pieces for a colorful presentation (e.g., chicken, red bell pepper, zucchini, onion, cherry tomato).
6. Lightly oil the grill grates to prevent sticking. Place skewers on the grill and cook for 12-15 minutes, turning every 3-4 minutes until the chicken reaches an internal temperature of 165°F and is lightly charred.
7. Remove skewers from the grill and let rest for 5 minutes before serving. Optionally, garnish with fresh herbs or a squeeze of fresh lemon juice.
8. Serve with a simple summer side salad, grilled corn, or crusty bread for a complete meal.

Chef tips

• If you don’t have fresh herbs, substitute with 1 teaspoon dried rosemary and 1 teaspoon dried thyme, but reduce salt slightly as dried herbs are more concentrated.
• For a smoky flavor, add a pinch of smoked paprika to the marinade.
• Vegetables can vary depending on availability — mushrooms, yellow squash, or asparagus work well grilled too.
• Be careful not to overcrowd the skewers; leave a little space between pieces to ensure even cooking.