This website will not work correctly because some features are not supported by your browser.
To fix the problem, try updating your system software, or use a different browser.
37 min
|
easy
|
high-protein,
low-fat,
Mediterranean diet,
paleo-friendly
These grilled paprika chicken skewers are smoky, juicy, and full of bold flavor in every bite.
They come together quickly with simple pantry spices, making them perfect for weeknight dinners or casual backyard cookouts.
Colorful bell peppers add sweetness and char, while a squeeze of fresh lemon brightens everything right off the grill.
Order the ingredients from your local store for pickup or delivery (US only).
You'll check out through Instacart.
When you purchase through this link, we'll receive a small fee at no extra cost to you.
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.
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.
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.
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.
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.
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.
| Energy | 257 | kcal |
|---|---|---|
| Protein | 35 | g |
| Total Fat | 10 | g |
| Carbohydrates | 5 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
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.
These sides complement the meal beautifully.
Willa Hughes, Nashville, TN: I made this the other night and it was very good. Good flavor, juicy chicken, and my husband, who doesn't go for too many things different, liked it. The only thing I would caution against is- don't skip soaking the wooden skewers. I think it was the heat- the ends started getting really dark and I was afraid they were going to burn up. I'm sure this is really good on an outside grill.
: Glad it turned out well, Willa. Soaking the skewers definitely helps with higher heat.
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.
: Happy these were a hit, Mary!
Please post your feedback and pictures here. We’d love to hear from you!
Get Ingredients →
