Grilled Paprika Chicken Skewers (Printer-Friendly Version)
Smoky paprika chicken and bell peppers grilled to juicy perfection with a citrusy kick.
# What You'll Need:
→ Protein
01 -
1½ lb boneless, skinless chicken breast, cut into 1½-inch cubes
→ Vegetables
02 -
1 large red bell pepper, cut into chunks
→ Marinade
03 -
2 tbsp olive oil
04 -
1 tbsp fresh lemon juice
05 -
1 tbsp smoked paprika
06 -
1 tsp garlic powder
07 -
½ tsp onion powder
08 -
1 tsp granulated chicken bouillon
09 -
¾ tsp sea salt
10 -
¼ tsp freshly ground black pepper
→ Serving
11 -
Lemon wedges
12 -
Wooden skewers
# Steps to Follow:
01 -
Whisk olive oil, lemon juice, smoked paprika, garlic powder, onion powder, chicken bouillon, salt, and black pepper in a large bowl until fully combined.
02 -
Add chicken cubes to the marinade and toss to coat evenly. Cover and refrigerate for 30 minutes to 4 hours.
03 -
Immerse wooden skewers in cold water for at least 30 minutes to prevent burning during grilling.
04 -
Thread marinated chicken and bell pepper alternately onto skewers, leaving slight gaps for even cooking.
05 -
Heat grill or grill pan to medium-high. Clean and oil grill grates lightly to avoid sticking.
06 -
Place skewers on the grill, turning every 2 to 3 minutes. Grill for 10 to 12 minutes until chicken reaches an internal temperature of 165°F (74°C).
07 -
Transfer skewers to a platter, rest for 2 to 3 minutes, then serve immediately with lemon wedges.
# Additional Tips:
01 -
Use a meat thermometer to avoid overcooking and maintain juiciness. Uniformly cut pieces ensure even grilling.