Lemon, beer and herb grilled chicken skewers
- Preparation 20 min
- Refrigeration 3 h
- Cooking 12 to 15 min
- Servings 4 to6
- Freezing I do not suggest
Ads
🔥 The kind of skewers that smell like summer before they even hit the grill
These lemon, beer and herb chicken skewers are exactly what you want when the BBQ is fired up and the table starts filling up. The marinade is fresh, lightly sweet, herbaceous and citrusy, soaking deep into the chicken without overpowering it. The beer keeps everything light, the lemon sharpens the flavors, and the herbs tie it all together for a result that feels effortless yet seriously satisfying.
🍗 Designed for the BBQ, perfect for feeding a crowd
Made with boneless skinless chicken thighs, these skewers stay juicy, forgive minor timing mishaps, and soak up marinade like champions. They’re easy to manage on the grill and ideal for a weeknight BBQ, a casual get-together, or a no-stress Saturday evening. Prep the marinade ahead, let the fridge do its thing, and let the BBQ handle the rest.
Ads
Ads
🍗 Always choose chicken thighs
Chicken thighs contain more natural fat than breasts, making them far more forgiving on a hot grill. They stay juicy, absorb marinade better, and deliver consistent results even if the cooking time isn’t perfectly precise.
⏱️ Respect the marinating window
Three hours is ideal to allow the lemon, beer and herbs to infuse the meat without affecting its texture. Avoid marinating longer than 12 hours, as the acidity from the lemon can start breaking down the chicken too much.
🔥 A properly preheated and oiled grill is essential
A hot grill ensures quick searing and beautiful grill marks while locking in juices. Oiling the grates is just as important to prevent sticking, make flipping easier, and keep the skewers intact from start to finish.
🪵 Build even skewers
Thread the chicken pieces snugly but not tightly. Even spacing allows heat to circulate properly, ensuring uniform cooking and preventing dry spots.
🌿 Finish with fresh herbs
Adding a touch of fresh cilantro or mint right before serving brightens the dish and enhances the contrast between the smoky grill and the fresh marinade.
For the marinade
- 1/4 cup (60 ml) light pilsner beer
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) honey
- 1 tsp (5 ml) salted herbs
- 3 garlic cloves, finely minced
- 10 fresh mint leaves, finely chopped
- 2 tbsp (30 ml) fresh cilantro, finely chopped
- Zest and juice of 1 lemon
- Salt and freshly ground pepper
For the skewers
- About 1 kg boneless skinless chicken thighs, cut in half lengthwise
- Wooden or metal skewers
Ads
Preparation
- In a large bowl, combine all the marinade ingredients. Season with salt and pepper and whisk until fully blended.
- Place the chicken in a large zip-top bag. Pour in about three quarters of the marinade, seal, and gently massage to coat the meat evenly. Refrigerate for at least 3 hours to allow the flavors to fully develop.
- If using wooden skewers, soak them in water for 30 minutes to prevent burning. Thread the chicken onto the skewers, folding pieces slightly to create even, compact skewers.
- Preheat the BBQ to high heat and lightly oil the grates.
- Grill the skewers for 12 to 15 minutes, turning halfway through, until the chicken is nicely charred and reaches an internal temperature of 165 °F (74 °C).
- Remove from the grill and let rest a few minutes before serving.
Yes, but it cooks faster and dries more easily, so keep a close eye on it.
Yes, use light chicken stock or sparkling water to maintain freshness.
Yes but ont on the BBQ hahaha! Use a hot grill pan or the oven broiler for similar results.
The chicken can be marinated the day before, making BBQ day much easier.
Ads
Ads
Ads
Ads
Ads