Grilled Garlic and Herb Chicken and Veggies Lemonkissed Skewers

The Ultimate One and Pan British Summer Feast: Grilled Garlic and Herb Chicken and Veggies

Listen, the British summer is a fickle beast. One minute you’ve got sunshine, the next you’re running inside with a half and cooked sausage. That’s why you need a reliable, stress and free BBQ recipe in your arsenal.

Something that requires zero faff, tastes incredible, and doesn't leave you scrubbing twenty pots later. This is it. This Grilled Garlic and Herb Chicken and Veggies recipe is my answer to the chaos of outdoor cooking, perfect for when you want a genuinely Healthy Grilled Chicken Dinner without feeling like you’re eating "diet food." It’s bright, it’s zesty, and the preparation is unbelievably simple.

Why This Lemon and Kissed Marinade Beats Store and Bought Rubs

I used to be a jar girl. I admit it. I’d grab a jar of dusty, pre and mixed herbs and call it a day. But those things are mostly salt and filler, right? Plus, they burn on the grill faster than you can say "is the gas on?"

This lemon and kissed marinade is a revelation because it relies almost entirely on fresh ingredients suspended in good olive oil. We’re talking proper handfuls of crushed garlic and woody herbs rosemary and thyme that hold up beautifully against the heat. The lemon zest? Oh man.

That’s the magic ingredient. Zest carries all the flavour without the actual liquid acid of the juice (which can sometimes start to "cook" the chicken before it hits the heat). We add the juice only at the end.

The result is a robust, fragrant coating that truly defines the flavour profile of these Grilled Chicken Skewers Recipe creations. Trust me, once you make this fresh, punchy mix, you’ll never go back to the dusty jars.

Minimal Faff, Maximum Flavor: Our Easy and to-Medium Approach

Okay, let's be real. This isn't just "shove it on the grill and hope for the best." That’s how we end up with raw chicken or charcoal veg. The prep is easy truly easy. Chop, toss, wait.

The medium part comes in the grilling itself. We need to respect the grill. Gas or charcoal, you need to manage the heat. You have to understand that the chicken needs longer than the bell peppers, and the whole show needs both screaming hot direct heat for those gorgeous char marks, and then lower, indirect heat to finish the cooking safely.

We’re not aiming for complexity, just competence. And honestly, anyone can manage this. It's the perfect Easy BBQ Chicken Recipe provided you own a meat thermometer. (If you don't, go buy one. Now. It’s the single best investment you’ll make for cooking.)

The Secret to Perfectly Moist Chicken Thighs on the Grill

We are using boneless, skinless chicken thighs here. Period. No arguments.

I know some folks prefer breasts because they’re ‘leaner,’ but breasts are also temperamental and unforgiving. They turn dry and chalky if you look at them wrong, especially over the intense, dry heat of a barbecue.

Thighs, conversely, are loaded with beautiful internal fat that renders down slowly, keeping the meat incredibly moist and flavourful even if you slightly overcook them (which we won't, because we bought the thermometer, right?).

They handle the high heat and the long cook time needed for the internal temperature to hit 165°F perfectly. This is the ultimate hack for any Chicken And Veggie Recipes destined for the grill: ditch the breast, embrace the thigh.

Gathering Your Culinary Arsenal: Components of the Recipe

Right then, ingredient time. You probably have most of this stuff lurking in the pantry already.

Essential Produce and Seasonal Veggie Swaps

When choosing the vegetables for our Assorted Vegetables And Grilled Chicken skewers, the main rule is texture. We need things that can withstand heat and cook in roughly the same timeframe as the chicken.

Peppers (red and yellow are best for colour and sweetness), red onions, and courgette (zucchini) are absolute stars.

Crucial Veggie Tip: Avoid anything that holds too much water, like sliced aubergine (eggplant) or mushrooms, unless you salt them first. If you don't, they will release gallons of water onto your grill and steam everything instead of searing it.

I made that mistake once; it turned the whole batch into mush.

If it’s peak summer, grab some cherry tomatoes (they blister beautifully) or perhaps some thick chunks of asparagus. Just keep the pieces uniform, about 1 inch squares, so everything cooks together in a happy little grilled family.

Pantry Staples for the Robust Garlic and Herb Marinade

This marinade is about robust flavours, not fussy ones. We use olive oil as the base, which helps conduct the heat and prevents sticking. Then, we load it up: fresh garlic (six cloves minimum, seriously, don’t hold back), and the herbs.

I prefer fresh rosemary and thyme because they are sturdy and release their oils better when chopped. If you only have dried, halve the amount they are far more concentrated.

We are looking for a beautiful balance of oil, salt (flaky sea salt is best for that tiny crunch), and the bright acidity from the lemon zest. This ratio ensures the chicken gets coated thickly, locking in flavour and ensuring that beautiful char we’re aiming for when we make these Low Carb Chicken and Vegetable Skewers .

Recommended BBQ Tools and Skewering Techniques

You can use metal or wooden skewers. If using wooden, you absolutely must soak them. Fill a baking dish with water and let them sit for at least 30 minutes.

If you skip this step, the ends sticking out over the grill will ignite, and then you’ll be doing the 'charred skewer dance' while trying to save the chicken. Don't do the dance.

As for tools, simple tongs are your friend. We aren't flipping burgers, we're rotating delicate skewers. And, as mentioned (because it bears repeating), an instant and read thermometer. Get one.

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Step and by-Step Mastery: How to Cook the Best Grilled Garlic and Herb Chicken and Veggies

Prepping the Poultry and Marinating for Deep Flavour

The cubes of chicken should be about 1 to 1.5 inches. Uniformity is key for even cooking.

Mix up your marinade in a bowl, then dump the chicken in. Now, here’s a tip about marinating chicken with acid: don’t do it for more than about 4 hours, or the lemon zest (even though it's mostly oils, there's still a tiny bit of acid residue) can start to break down the proteins, giving the chicken a weird, slightly mushy texture.

Thirty minutes is enough for flavour; 2 hours is perfect. Toss your pre and cut veggies with a little salt, pepper, and just a tablespoon of the marinade (or a fresh drizzle of oil) and set them aside.

When assembling the skewers, alternate the components chicken, pepper, onion, courgette, chicken, repeat. This ensures the heat is dispersed evenly.

Optimal Grill Temperatures for Searing and Slow Cooking

This is where people mess up, cooking everything over blazing high heat. You need a two and zone setup for these skewers.

1. Direct Heat Zone (Hot): This is where the charcoal is piled, or where the gas burners are set to medium and high (around 400°F / 205°C). This is for searing and getting those fantastic grill marks.
2. Indirect Heat Zone (Cooler): This is the area with no coals underneath, or where the burners are off/set to low. This is your safe zone for finishing the cook.

Start the skewers over direct heat. Cook them for about 4 minutes per side, turning often. You want colour, not full doneness yet. Once they have a decent sear, move them to the indirect heat zone.

Cover the grill (if possible) and let them coast for the final 5– 10 minutes until the chicken is safe (165°F). This two and step process guarantees both char and safety.

Achieving Crisp and Tender Veggies Without Burning

Because the veggies are threaded alongside the chicken, they are going to get the same cooking time, which is actually a little longer than they need if they were cooked alone. This is fine! It means the red peppers caramelise beautifully and the onions soften up.

The trick is not to let the delicate herbs on the chicken sit directly over the hottest part of the fire for too long. If you notice your garlic starting to turn deep brown/black, immediately move the skewer to indirect heat.

The vegetables benefit from the steam created by covering the grill in that final cooking phase, ensuring they come out crisp and tender, not soggy, and definitely not burned.

Common Questions and Expert Tips for Your BBQ

Here are a few nuggets of wisdom I’ve learned the hard way while perfecting the Grilled Garlic and Herb Chicken and Veggies dinner:

• Don't forget the rest. When you take the skewers off, put them on a plate and loosely tent them with foil. Five minutes resting lets the juices settle back into the meat. If you slice into them immediately, all that hard and won moisture runs away. It’s painful to watch.
• The Tomato Trick. If you include cherry tomatoes, thread them between two pieces of chicken or onion, not on the very end. This helps protect them from bursting immediately and keeps them from rolling off the skewer.
• Seasoning After Cooking. Only sprinkle a little extra sea salt and the fresh lemon juice after the skewers come off the heat. This brightens the whole flavour profile and makes it sing.
• Metal vs. Wood. Metal skewers conduct heat into the centre of the meat, meaning they cook slightly faster. If you’re a skewer beginner, stick with metal.

Flavor Variations: Switching Up Your Grilled Garlic and Herb Chicken and Veggies

Troubleshooting Dry Chicken and Uneven Grill Marks

Grilling is about observation. If you pull off dry chicken or the char marks look patchy, you need a quick fix next time.

The Problem	The Likely Cause	The Fix
Dry, Stringy Chicken	Overcooked (internal temp > 170°F) or used breast meat.	Move to indirect heat sooner. Use chicken thighs only.
Garlic Burning Quickly	Grill temp too high, or too much oil/sugar in the marinade.	Wipe off excess marinade before grilling. Reduce direct heat slightly.
Patchy Grill Marks	Grates weren't hot enough, or they weren't clean/oiled.	Clean and oil the hot grates just before placing food on them.

How to Store Leftovers and Reheat Safely

These skewers make fantastic leftovers. Once cooled, slide the chicken and veggies off the skewers and store them in an airtight container in the fridge for up to 3 days.

To reheat, avoid the microwave if possible, as it tends to dry out grilled food instantly. Instead, spread the pieces on a baking tray, drizzle with a little water or chicken stock, cover lightly with foil, and warm through in a 300°F (150°C) oven for about 10 minutes.

Alternatively, they are fantastic cold, chopped up and tossed through a quick lunch salad or added to a wrap.

Making This Dish Indoors: Oven or Grill Pan Methods

No BBQ? No problem. This recipe works beautifully indoors.

If using a grill pan , heat it over medium and high heat until it’s nearly smoking. Cook the skewers for about 4- 5 minutes per side until charred, then turn the heat down to low, cover the pan loosely with foil, and let them finish cooking through.

For the oven , use a large sheet pan lined with foil (for easier cleanup we love that). Preheat the oven to a hot 425°F (220°C). Roast the skewers for 10 minutes, turn, and roast for another 8– 10 minutes until the chicken hits 165°F.

You won’t get the smokiness, but you’ll certainly get the fantastic Foil and wrapped Grilled Chicken And Vegetables flavour profile from the garlic and herbs.

Nutritional Breakdown and Meal Prepping Suggestions

Since we use lean thighs and a huge volume of vegetables, this recipe is naturally a fairly low and carb, high and protein winner. It’s a complete meal in one go.

For meal prepping, cook the skewers as directed, then immediately slice the meat and veggies off. Store them in individual containers. Pair them with a scoop of quinoa or brown rice for a super satisfying work lunch.

Since the marinade is so robust, the flavour holds up well, making this one of my go and to recipes for quick and healthy weeknight dinners. Enjoy!

Recipe FAQs

The recipe uses fresh garlic; how do I stop it burning and tasting bitter on the grill?

Great question burnt garlic is the absolute pits! To prevent the garlic and herbs from scorching, start the skewers over direct heat for a quick char, then immediately shift them to indirect heat or lower the flame to finish cooking safely to 165°F (74°C).

Can I make the Grilled Garlic and Herb Chicken and Veggies ahead of time for a picnic or BBQ bash?

Absolutely, this dish is brilliant for meal prep! You can chop the components and marinate the chicken for up to 4 hours, or assemble the finished skewers a few hours before grilling, keeping them chilled until it’s time to chuck them on the heat.

What’s the shortest amount of time I can marinate the chicken and still get proper flavour?

You need a minimum of 30 minutes for the marinade flavours to cling to the meat, but for a truly robust, ‘belt and braces’ flavour profile, aim for 2 to 4 hours this allows the acid from the lemon to tenderise the meat beautifully.

I don't fancy chicken thighs; can I use chicken breast or even Halloumi instead?

Yes, you can sub chicken breast, but be careful not to overcook it, as it dries out much faster than thighs; Halloumi works brilliantly as a vegetarian swap and should be threaded onto the skewers without marinating, as it’s salty enough on its own.

I've got a load of leftovers how should I store them and can I reheat them the next day?

Once cooled, remove the chicken and veggies from the skewers and store them in an airtight container in the fridge for up to 3 days; they reheat well in a frying pan or oven, though the texture won’t be quite as crisp as freshly grilled.