Grilled Lemon Pepper Chicken Skewers
Yield: 6 servings
These Grilled Lemon Pepper Chicken Skewers makes an easy summer main dish that explodes with fresh flavor. The lemon butter sauce is irresistible - do not skip it!
Ingredients
Lemon Pepper Chicken
- 1½ pounds boneless, skinless chicken breasts, cut into 1" cubes
- 2 tablespoons olive oil
- ½ teaspoon paprika
- 1 teaspoon Morton kosher salt
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 2 large cloves garlic, minced
- ¾ teaspoon finely ground black pepper
- fresh lemon slices, optional
Lemon Pepper Butter Sauce
- ¼ cup unsalted butter
- 1 large clove garlic, minced
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon honey
- ½ teaspoon finely ground black pepper
- ½ teaspoon Morton kosher salt
- ¼ teaspoon paprika
Finish
- freshly ground black pepper
- 2 tablespoons chopped fresh parsley
- 4 fresh lemon wedges
Instructions
Lemon Pepper Chicken
- Add all Lemon Pepper Chicken ingredients to a large bowl and fold to combine evenly. Set aside while you make the Lemon Pepper Butter Sauce.
Lemon Pepper Butter Sauce
- In a small saucepan over medium-low heat, melt the butter. Stir in garlic and sauté for 2 minutes, until fragrant and softened. Remove saucepan from heat and stir in remaining Lemon Pepper Butter Sauce ingredients. Set aside.
Grill
- Thread cubed Lemon Pepper Chicken onto skewers. Add some thin slices of fresh lemon, if desired. Sprinkle assembled skewers with a little bit of salt on all sides, to taste.
- Heat grill to medium-high. Scrub the grates clean and then oil them well (see Notes).
- Grill for 10-15 minutes total, turning every few minutes, until chicken reaches internal temperature of 165°F. Remove skewers to a rimmed sheet pan.
Finish
- Immediately, while chicken is hot, liberally brush the prepared Lemon Pepper Butter Sauce over the skewers, using it all up. Transfer skewers to a serving platter, then sprinkle with freshly ground black pepper and chopped parsley. Serve with lemon wedges, for squeezing over the top.
Notes
If using wood skewers, be sure to soak them in water for a couple hours before assembling skewers. This will help to keep them from burning.
To oil the grates, add some vegetable oil to a small bowl. Then fold a heavy paper towel a few times to make a smaller square. With a tongs, grasp the folded paper towel and dip it into the oil until the paper towel is soaked. Then run the paper towel over the clean, hot grates, repeating until all grill grates are thoroughly oiled.
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.