Grilled Paprika Chicken Skewers

These grilled paprika chicken skewers bring together a smoky spice blend and juicy chicken, perfect for those warm days when you want something easy but packed with flavor. The marinade infuses the chicken deeply while the bell pepper adds a fresh crunch that complements the smoky notes. Over the years I’ve found this recipe to be a favorite for outdoor gatherings because it cooks relatively quickly and always impresses guests with its vibrant taste.

I often make this for weekend barbecues when friends come over and it never fails to be a crowd-pleaser. The balance of lemon and smoked paprika provides a flavor combination that feels special but is effortless to prepare.

Ingredients

• Boneless skinless chicken breast: One and a half pounds cut into uniform chunks for even cooking and juiciness
• Red bell pepper: One large red bell pepper cut into similar sized chunks to add sweetness and a vibrant pop of color
• Olive oil: Two tablespoons to keep the chicken tender and help the spices adhere well
• Fresh lemon juice: One tablespoon to brighten the marinade with its zesty acidity
• Smoked paprika: One tablespoon for that signature smoky depth that defines this dish
• Garlic powder: One teaspoon adding subtle and mellow savory notes
• Onion powder: Half a teaspoon enhancing the overall flavor complexity
• Granulated chicken bouillon: One teaspoon which adds an umami punch and helps season the meat deeply
• Sea salt and freshly ground black pepper: Three quarters teaspoon sea salt and a quarter teaspoon freshly ground black pepper balancing the seasoning nicely
• Lemon wedges: For serving to squeeze over and sharpen the flavor before eating
• Wooden skewers: Soaked beforehand to prevent burning and make handling the kebabs easier

Instructions

Marinate the Chicken:

Begin by whisking olive oil, lemon juice, smoked paprika, garlic powder, onion powder, chicken bouillon, sea salt, and black pepper in a large bowl until the mixture is smooth and cohesive. Add the cut chicken pieces and make sure each piece is coated thoroughly in the marinade. Cover the bowl with plastic wrap or a lid and place it in the refrigerator for at least 30 minutes. The longer you marinate up to four hours the more the flavors penetrate the chicken.

Prepare the Skewers:

If you’re using wooden skewers, soak them in cold water for at least half an hour before threading to prevent them from catching fire on the grill. Alternate pieces of the marinated chicken and chunks of red bell pepper on the skewers making sure to leave a small gap between pieces. This space helps heat circulate evenly and avoids steaming so you get those beautiful grill marks and caramelization.

Preheat the Grill:

Get your grill or grill pan hot by setting it to medium-high heat. Make sure the grates are clean and lightly oiled using a paper towel dipped in oil held with tongs to prevent the chicken from sticking when you place the skewers on.

Grill the Skewers:

Place the skewers carefully on the grill. Let them cook for about 10 to 12 minutes turning them every two to three minutes. This rotating ensures that each side chars evenly without burning. Use a meat thermometer to confirm the chicken is cooked through at 165 degrees Fahrenheit or 74 degrees Celsius. Avoid overcooking to keep the chicken tender and juicy.

Serve:

Once cooked, transfer the skewers to a serving platter and allow them to rest for two to three minutes. Serve immediately while warm alongside fresh lemon wedges that add a lively citrusy finish when squeezed over the top.

My favorite ingredient here is definitely the smoked paprika. It offers that smoky aroma that feels like a summer grill session even when cooking indoors. I remember the first time I made this recipe on a holiday weekend. Everyone was outside chatting, and that smoky aroma pulling in from the grill created such a warm, festive atmosphere. It always reminds me of good times shared with friends and family.

Ingredient Substitutions

You can swap chicken breast with boneless chicken thighs to add richness and extra moisture. Replace the red bell pepper with yellow or orange peppers for a sweeter flavor and beautiful color variation. If you do not have lemon juice on hand, lime juice is a great substitute that adds a slightly different but equally vibrant citrus punch.

Storage Tips

Store any leftover cooked skewers in an airtight container in the refrigerator for up to three days. Reheat gently on the grill or oven to avoid drying out. Avoid microwaving as it can make the chicken rubbery. Marinated but uncooked chicken can be prepared up to four hours in advance and stored covered in the fridge for convenient grilling later.

Serving Suggestions

Try pairing these skewers with fresh grilled vegetables like zucchini or cherry tomatoes for added variety and color on your plate. A cooling garlicky yogurt sauce or tzatziki complements the smoky flavor beautifully. Serve alongside warm flatbreads or a crisp salad to create a balanced meal that feels fresh and satisfying.

These grilled paprika chicken skewers are quick to make and full of smoky, bright flavor. They’re an easy way to impress guests at a casual outdoor or indoor meal.

Common Questions About Recipes

→ How to keep chicken moist while grilling?

Use a marinade with oil and acid to retain moisture, and avoid overcooking by monitoring internal temperature at 165°F.

→ Can skewers be prepared in advance?

Yes, assemble and cover skewers in the refrigerator up to one day before grilling for convenience and flavor infusion.

→ What if I don't have a grill available?

Use a grill pan on the stovetop or broil in the oven, turning carefully to mimic outdoor grilling textures.

→ Are other proteins suitable for this marinade?

The smoked paprika marinade pairs well with shrimp, pork, tofu, or mushrooms, with cooking times adjusted accordingly.

→ Why soak wooden skewers before grilling?

Soaking prevents skewers from burning or catching fire on the grill, allowing safer and even cooking.