Grilled Chicken Lemon Garlic

This grilled chicken skewers recipe with lemon garlic marinade transforms ordinary chicken breasts into a mouthwatering meal packed with Mediterranean flavors. The tender chicken pairs perfectly with charred asparagus for a complete dinner that looks as impressive as it tastes.

I first made these skewers for a backyard gathering when I was scrambling for something quick yet impressive. My guests were practically fighting over the last pieces, and now it's my go-to recipe whenever I want a reliable crowd pleaser without spending hours in the kitchen.

Ingredients

• Boneless skinless chicken breasts: the lean protein base that absorbs flavors beautifully while staying tender when properly marinated
• Asparagus: adds color contrast and a nutritious vegetable component that grills perfectly alongside the chicken
• Olive oil: creates the base for the marinade while adding richness and helping prevent sticking
• Minced garlic: provides essential aromatic flavor that defines this Mediterranean-inspired dish
• Hot sauce: optional but adds a wonderful subtle heat that balances the acidity of the lemon
• Low sodium soy sauce: brings umami depth and saltiness while helping tenderize the chicken
• Fresh lemon juice: brightens all the flavors and helps tenderize the chicken proteins
• Salt and pepper: essential seasonings that enhance all the other flavors
• Onion powder: adds savory notes without the texture of fresh onions
• Fresh parsley: provides color and a fresh herbal finish that complements the charred flavors
• Crushed red pepper flakes: optional garnish for those who enjoy extra heat and visual appeal
• Lemon slices: perfect for garnishing and squeezing fresh juice over the final dish

Step-by-Step Instructions

Prepare the marinade:

Combine olive oil, soy sauce, hot sauce, lemon juice, minced garlic, salt, pepper, and onion powder in a bowl and whisk thoroughly until fully emulsified. This balanced mixture is the flavor foundation for the entire dish, so make sure all ingredients are evenly incorporated. Reserve half of this liquid gold for serving, which ensures you have clean, uncontaminated sauce for drizzling later.

Marinate the chicken:

Cut chicken breasts into uniform chunks about one inch in size to ensure even cooking. Smaller pieces absorb more flavor and cook faster. Pour the remaining half of your marinade over the chicken and toss to coat every piece. Let this sit for at least 15 minutes, but for maximum flavor refrigerate overnight. The acids and salt will work magic on the texture and taste.

Prepare the asparagus:

Trim the woody ends of your asparagus stalks by bending each spear until it naturally snaps. Blanch thicker asparagus in boiling water for just two minutes followed by an ice bath to preserve the bright green color and ensure even cooking on the grill. Thinner asparagus can skip this step entirely. Pat completely dry before grilling to achieve those desirable char marks.

Skewer the chicken:

Thread four to five chicken pieces onto each metal or soaked bamboo skewer, leaving small spaces between pieces to ensure heat circulates properly for even cooking. If using bamboo skewers, be sure they've soaked for at least 30 minutes to prevent burning.

Grill to perfection:

Preheat your grill to medium-high heat, around 400°F. Place chicken skewers on the hot grill and cook for approximately 4 minutes per side, until the internal temperature reaches 165°F. Brush occasionally with olive oil to maintain moisture and prevent sticking. Add asparagus to the grill during the last 5 minutes of cooking, rotating occasionally until tender with visible grill marks.

Serve and garnish:

Arrange the skewers and asparagus on a platter, sprinkle with fresh parsley and red pepper flakes for color and flavor. Drizzle with the reserved sauce and garnish with fresh lemon slices for both visual appeal and for guests to add extra brightness as desired.

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I absolutely love how the lemon and garlic work together in this dish. The acidity from the lemon actually helps tenderize the chicken while the garlic provides that unmistakable aroma that makes everyone ask what smells so good. My family knows summer has officially arrived when this recipe makes its first appearance at our table each year.

Make Ahead Options

This recipe works beautifully for meal prep and planning ahead. The marinade can be mixed and stored separately up to three days before use. Chicken can marinate overnight for maximum flavor while still maintaining great texture. You can even skewer the chicken hours before cooking; just cover and refrigerate until ready to grill. The asparagus can be trimmed and blanched a day ahead, making assembly quick and easy when you're ready to cook.

Clever Substitutions

The beauty of this recipe lies in its adaptability. No chicken breasts? Thighs work wonderfully and stay even juicier on the grill. Asparagus not in season? Try zucchini, bell peppers, or even pineapple chunks threaded between the chicken pieces. For a more herbal profile, add fresh rosemary or oregano to the marinade. Soy allergies? Substitute coconut aminos for the soy sauce. The hot sauce can be replaced with a pinch of cayenne or simply omitted for a milder flavor profile that kids will enjoy.

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Serving Suggestions

This versatile dish pairs beautifully with so many sides. For a complete Mediterranean-inspired meal, serve alongside a simple Greek salad and warm pita bread. It also works wonderfully with a lemon herb rice pilaf or roasted garlic couscous, which will soak up the delicious reserved sauce. For a lower-carb option, consider cauliflower rice tossed with fresh herbs. The skewers can even be removed from their sticks and stuffed into warm flatbreads with tzatziki sauce for a quick lunch option with leftover chicken.

Frequently Asked Questions

→ How long should I marinate the chicken?

You can marinate the chicken for as little as 15 minutes or up to overnight. Longer marination allows more flavors to seep in.

→ Can I skip blanching the asparagus?

Yes, but blanching ensures the asparagus cooks evenly and doesn't take too long on the grill, especially for thicker stalks.

→ What if I don’t have a grill?

You can use a stovetop griddle or an oven broiler to achieve similar results. Just keep an eye on the cooking time.

→ Can I use wooden skewers instead of metal?

Yes, but soak wooden skewers in water for at least 30 minutes before using them to prevent burning on the grill.

→ What other vegetables pair well with this dish?

Bell peppers, zucchini, or cherry tomatoes are great alternatives or additions to the asparagus.

→ Is the hot sauce necessary?

No, it’s optional. If you prefer a milder dish, you can leave it out or replace it with a less spicy alternative.

→ How do I know the chicken is cooked through?

The chicken should reach an internal temperature of 165°F (75°C) to ensure it’s fully cooked and safe to eat.