Grilled Paprika Chicken Skewers
32 min
|
easy
|
low-fat,
Mediterranean diet,
paleo-friendly
Recipe by Eunice
Introduction
These grilled paprika chicken skewers bring smoky paprika, garlic, and a hit of bouillon for serious savory punch, so every bite stays juicy with those charred edges and sweet red pepper pops.
Perfect for weeknight dinners, backyard cookouts, or meal prep, they grill up fast, love a squeeze of lemon, and deliver big flavor without any fussy steps.
Ingredients (4 servings)
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Ingredients
- 1½ lb boneless, skinless chicken breast, cut into 1½-inch cubes boneless, skinless chicken breast 1.5 lb
- 1 large red bell pepper, cut into chunks red bell pepper 1 ct large
- 2 Tbsp olive oil olive oil
- 1 Tbsp fresh lemon juice lemon 0.33 ct (for fresh lemon juice)
- 1 Tbsp smoked paprika smoked paprika 0.25 oz
- 1 tsp garlic powder garlic powder 0.1 oz
- ½ tsp onion powder onion powder 0.04 oz
- 1 tsp granulated chicken bouillon chicken bouillon powder 0.17 oz
- ¾ tsp sea salt sea salt 0.16 oz
- ¼ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- lemon wedges (for serving) lemon 0.13 ct (for lemon wedges)
- wooden skewers wooden skewers 0.08 pack
How to Make Grilled Paprika Chicken Skewers
-
Soak skewers and prep
Soak wooden skewers in water for 20 to 30 minutes so they do not scorch, and set your grill to medium-high heat so it is ready when you are.
-
Mix the marinade
Whisk together olive oil, lemon juice, smoked paprika, garlic powder, onion powder, chicken bouillon, sea salt, and black pepper until the bouillon dissolves and the mixture looks brick red and glossy.
-
Season the chicken
Toss the chicken cubes in the marinade until every edge is coated, then chill for at least 20 minutes and up to 4 hours for deeper flavor.
-
Prep the peppers
Toss the red bell pepper chunks with a drizzle of olive oil and a pinch of salt so they blister sweetly instead of drying out.
-
Thread the skewers
Alternate chicken and pepper pieces on the skewers without cramming them so heat can flow and you get that gorgeous char.
-
Preheat and oil the grates
Clean and oil the hot grill grates with a paper towel dipped in neutral oil using tongs so the skewers do not stick.
-
Grill to juicy perfection
Grill the skewers 10 to 12 minutes total, turning every 2 to 3 minutes, until lightly charred and the chicken hits 165 F in the thickest pieces.
-
Rest and finish
Rest the skewers 5 minutes, then squeeze fresh lemon over the top and serve with extra wedges on the side.
-
No-grill option
Broil on a foil-lined sheet 5 to 6 inches from the heat for 10 to 12 minutes turning once, or cook on a hot grill pan over medium-high for the same time.
Substitutions
- Chicken breasts -> boneless, skinless chicken thighs
- Thighs stay juicier on high heat and bring a touch of richness that plays beautifully with smoked paprika.
- Smoked paprika -> sweet paprika + pinch of chipotle powder
- You keep the paprika warmth while chipotle adds that missing smoky depth with a gentle chili kick.
- Chicken bouillon -> 1 teaspoon soy sauce
- Soy sauce gives savory backbone and a little caramelization, boosting umami without changing the texture.
Tips
- Salt early for deeper flavor
- Let the seasoned chicken sit at least 20 minutes so the salt can move inward and keep the meat juicy on the grill.
- Double-skewer for control
- Thread each kebab with two parallel skewers so pieces do not spin when you flip and you get even browning.
- Separate meat and veg if you want perfect doneness
- If your pepper chunks are small, give them their own skewers so you can pull them when they are perfectly blistered.
- Run a hot, clean, oiled grate
- Preheat for 10 minutes, scrub, then oil so you get clean grill marks and zero sticking.
- Use two-zone heat
- Keep a cooler zone to park skewers if flare-ups happen or pieces are charring before hitting temp.
- Thermometer beats guesswork
- Pull the chicken right at 165 F or at 160 F if you rest under foil for a minute and let carryover finish the job.
Nutrition Facts *
| Energy | 330 | kcal |
|---|---|---|
| Protein | 48 | g |
| Total Fat | 12 | g |
| Carbohydrates | 7 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Do I have to soak wooden skewers?
- Yes, soak for 20 to 30 minutes so they do not burn or snap, or use flat metal skewers if you have them.
- How long should I marinate the chicken?
- Twenty to forty-five minutes gives great flavor, while up to 4 hours is ideal; longer than 6 hours can make the texture a bit mealy from the lemon.
- My chicken dries out on the grill, what am I doing wrong?
- Your heat may be too low and the cook too long, so preheat properly, do quick flips for 10 to 12 minutes total, and use a thermometer instead of guessing.
- Can I cook these in the oven if I do not have a grill?
- Yes, broil on high 5 to 6 inches from the element for 10 to 12 minutes, turning once, or bake at 450 F for about 15 minutes plus a quick 1 to 2 minute broil for color.
- How do I keep the peppers from burning before the chicken is done?
- Cut peppers into larger chunks, oil and season them, and move skewers to a cooler zone if the peppers char too fast.
- Can I make these spicy?
- Add 1 teaspoon crushed red pepper or Aleppo pepper to the marinade, or finish with a drizzle of chili oil after grilling.
Serving Suggestions
Bright lemon on hot, smoky chicken is a whole mood, and a garlicky yogurt sauce or chimichurri on the side makes it even more dangerous in the best way.
Serve with grilled pita and a simple cucumber-tomato salad, or go cozy with saffron rice and quick-pickled red onions for a hit of acid and crunch.
More pairings:
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