Zesty Grilled Citrus Herb Chicken Skewers

• 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
• 1 large lemon, juiced and zested
• 1 large orange, juiced and zested
• 3 cloves garlic, minced
• 2 tablespoons fresh rosemary, finely chopped
• 2 tablespoons fresh parsley, chopped
• 1/4 cup olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• Wooden or metal skewers (8-10 skewers)

Instructions

1. Prepare the marinade by combining lemon juice, orange juice, lemon zest, orange zest, minced garlic, chopped rosemary, chopped parsley, olive oil, kosher salt, black pepper, and smoked paprika in a medium mixing bowl. Whisk thoroughly to blend.
2. Add the chicken thigh pieces to the marinade and toss well to coat evenly. Cover and refrigerate for at least 30 minutes, preferably 1-2 hours for more flavor infusion.
3. If using wooden skewers, soak them in water for 20-30 minutes to prevent burning during grilling.
4. Preheat your grill to medium-high heat (about 400°F). Lightly oil the grill grates to avoid sticking.
5. Thread the marinated chicken pieces evenly onto the skewers, leaving some space between pieces for even cooking.
6. Grill the skewers for about 5-6 minutes per side, turning once, until the chicken is cooked through and has nice grill marks. Internal temperature should reach 165°F.
7. Remove skewers from the grill and let rest for 5 minutes before serving. This helps keep the chicken juicy and tender.
8. Serve with a fresh summer salad, grilled veggies, or your favorite side dish.

Chef tips

• For a milder citrus flavor, reduce the amount of orange zest or omit the orange juice.
• Use chicken breasts instead of thighs if preferred, but watch carefully to avoid overcooking (reduce grilling time by 1-2 minutes per side).
• If you don't have fresh herbs, substitute with 1 teaspoon dried rosemary and 1 teaspoon dried parsley; adjust the amount to taste.
• To keep skewers juicy, avoid over-marinating the chicken longer than 4 hours, as citrus acids can break down meat texture.