Grilled Paprika Chicken Skewers

Prep Time	Cook Time	Total Time
25 min	12 min	37 min

How to Make Grilled Paprika Chicken Skewers

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Soak skewers and preheat the grill

Place wooden skewers in a shallow dish of water and soak for at least 20 to 30 minutes.
Preheat a gas or charcoal grill to medium-high heat, about 400°F, while you prep the chicken and vegetables.
Prep the chicken and bell pepper

Pat the chicken cubes dry with paper towels so the marinade sticks well and the grill sears better.
Cut the red bell pepper into chunks similar in size to the chicken so everything cooks evenly on the skewers.

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Mix the smoked-paprika marinade

In a large bowl, whisk together the olive oil, lemon juice, smoked paprika, garlic powder, and onion powder.
Stir in the chicken bouillon, sea salt, and black pepper until the mixture looks smooth and evenly combined.
Marinate the chicken and peppers

Add the chicken cubes and bell pepper chunks to the bowl and toss until every piece is well coated.
Cover the bowl and refrigerate for at least 20 minutes, up to 4 hours, stirring once if you remember.
Thread the skewers

Remove the chicken and peppers from the marinade and let the excess drip back into the bowl.
Thread chicken and bell pepper pieces onto the soaked skewers, alternating them for color and even spacing.
Leave a little space at each end of the skewer so you can handle and turn them easily on the grill.

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Grill the skewers and serve

Brush the grill grates with a bit of oil, then arrange the skewers in a single layer over direct heat.
Grill for 10 to 12 minutes, turning every few minutes, until the chicken is cooked through and lightly charred.
Check that the thickest pieces reach 165°F with an instant-read thermometer for safe and juicy results.
Transfer the skewers to a platter and rest a few minutes, then serve with lemon wedges for squeezing over top.

Substitutions

Chicken breasts -> boneless, skinless chicken thighs: Boneless, skinless chicken thighs stay extra juicy and forgiving on the grill, even if they cook a minute longer. They add a slightly richer flavor and a more tender, almost buttery texture to every bite.
Smoked paprika -> sweet paprika plus ground cumin: Use two teaspoons sweet paprika and one teaspoon ground cumin for similar warmth with a softer smoky profile. The flavor will be a bit less intense but still nicely savory and vibrant in color.
Red bell pepper -> fresh pineapple chunks: Swap in fresh pineapple chunks the same size as the chicken for a sweet, caramelized contrast on the grill. You get juicy pops of brightness that balance the smoky spices and make the skewers feel tropical.

Tips

Cut everything to a similar size: Aim for chicken and pepper pieces about 1½ inches so they cook at the same rate on the grill. Smaller pieces can dry out before larger ones finish, giving uneven texture across the skewers.
Do not rush preheating the grill: Give your grill at least 10 to 15 minutes to heat so the chicken sears instead of sticking. A properly heated grill also helps those pretty grill marks form quickly without overcooking the center.
Use double skewers for stability: If your skewers are thin, thread each kebab onto two skewers set side by side. This keeps pieces from spinning when you turn them, so you get even browning on every side.
Let the chicken rest briefly: Rest the cooked skewers for three to five minutes so the juices redistribute before you dig in. This small pause makes the meat taste noticeably juicier and more tender.
Turn leftover skewers into easy meal prep: Slide the leftover chicken and peppers off the skewers and pack with rice or greens for grab-and-go lunches. They reheat well in a skillet with a splash of water or broth to keep things moist.

Energy	257	kcal
Protein	35	g
Total Fat	10	g
Carbohydrates	5	g
Dietary Fiber	1	g

FAQ

Can I cook these skewers in the oven instead of on a grill?: Yes, arrange the skewers on a foil-lined baking sheet and broil on high about 6 inches from the element. Broil 8 to 10 minutes, turning halfway, until the chicken is browned and reaches 165°F internally.
How long can I safely marinate the chicken?: You can marinate the chicken for as little as 20 minutes, but the flavor deepens up to about 8 hours. For longer than 8 hours, the texture may start to soften too much from the lemon juice.
My wooden skewers keep burning; what should I do differently?: Make sure the skewers soak at least 20 to 30 minutes and trim any ends extending far past the food. Position the exposed ends away from direct flames, or wrap them in a little foil before grilling.
How can I tell if the chicken is done without drying it out?: Use an instant-read thermometer and pull the skewers off the heat right when the thickest pieces hit 165°F. If you do not have one, cut into a thick piece; the juices should run clear, not pink.

Serving Suggestions

These skewers pair beautifully with a simple cucumber salad or warm pita and tzatziki for a relaxed summer dinner.

For extra flavor, sprinkle hot smoked paprika or red pepper flakes over the finished skewers for a gentle kick.

You can also add quick grilled vegetables or corn alongside to turn everything into a colorful, family-style platter.

More pairings:

Reviews

Mary, Burlington: These were a total hit at my dinner party. The smoky paprika and lemon combo is super punchy without being heavy, and the chicken stayed juicy with those nice little charred edges. I loved the bell pepper in there for sweetness and color, and the lemon wedges at the end really wake everything up. Will absolutely make again for an easy, crowd-friendly grill night. — 5 ★

Eunice: Happy these were a hit, Mary! That smoky paprika and lemon combo with a little char is exactly what makes these skewers so crowd-friendly.