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Grilled Lemon Garlic Chicken Kabobs

Grilled Lemon Garlic Chicken

Lemony tasting chicken strips grilled indoors or outdoors. These are easy to make and tasty to eat!


  • Chicken- breast meat about 2 pounds boneless.
  • Olive Oil- I use extra virgin 3/4 cup.
  • Lemons- 3 juiced. You can add a fourth if you will serve this with lemon as a garnish. If you are not a huge fan of lemons you could cut one out as well.
  • Garlic- 3 cloves minced or cut very small.
  • Optional- Seasonings such as salt pepper, oregano, etc. To taste.
  • Zip top bag- at least one.


  1. How to make Grilled Lemon Garlic Chicken Kabobs
  2. Slice your chicken into strips and place them into your plastic bag. Alternatively, you could use pre-sliced chicken that are already in strips.
  3. Place the strips into your zip top bag. Set this aside.
  4. In a bowl, whisk together your olive oil, lemon juice, garlic and and optional seasonings. This will be your marinade.
  5. If you are wanting to make additional marinade to serve your chicken with, simply double the marinade ingredients. Then, after they have been whisked together, pour half of the mixture into an empty jar and store it in the refrigerator.
  6. Pour the (remaining- if you have stored marinade for later) whisked marinade over the chicken in the zip top bag, close the bag and then evenly distribute the marinade over the chicken by moving it around in the bag.
  7. Refrigerate the bag of chicken with the marinade overnight or for at least 8 hours to allow the chicken to soak in the marinade.
  8. When ready to grill your chicken, soak your wooden skewers in water for 20 minutes while your grill heats up.
  9. Prepare the chicken for grilling. Thread your chicken into each stick and set it on an empty plate or something that will not come into contact with any already cooked or prepared food.
  10. When your chicken is ready to get grilled, discard all of the marinade that it had been soaking in.
  11. Grill for 8-10 minutes per side or until your chicken is no longer pink.
  12. Always use a fresh plate to serve your chicken.
  13. You can also add vegetables to your skewers if desired.

Recipe Notes

Double the marinade ingredients if you are intending to use marinade for basting or serving. Be sure to keep the half of the marinade that will be exposed to raw chicken separate from the half batch you will be serving.