Grilled Paprika Chicken Skewers

Fire up the grill for these grilled paprika chicken skewers, a perfect choice for a summer barbecue or any casual backyard gathering. The smoky paprika combines with tender chicken and sweet red bell pepper, all brightened with fresh lemon juice, making every bite flavorful and juicy. I remember one Memorial Day when we kept it simple with these skewers, the chicken sizzling over the coals while everyone relaxed under the sun—just good food and great company made it unforgettable.

I discovered how important marinating time is from experience: letting the chicken soak up the spices makes all the difference.

Ingredients

• Boneless skinless chicken breast: cut into cubes ensures lean protein and cooks quickly for tender bites
• Large red bell pepper: chunks add sweetness and vibrant color to balance the smoky paprika
• Olive oil: helps the marinade coat chicken evenly and maintain juiciness during grilling
• Fresh lemon juice: brightens the marinade and tenderizes the chicken with its acidity
• Smoked paprika: infuses the dish with rich, smoky warmth choose a quality Spanishstyle smoked paprika if possible
• Garlic powder and onion powder: build savory layers without overpowering the main flavors
• Granulated chicken bouillon: adds a subtle umami boost that complements the paprika
• Sea salt and freshly ground black pepper: enhance the flavors naturally and give a subtle heat
• Lemon wedges: served alongside brighten the dish further for finishing touches
• Wooden skewers: carefully soaked before grilling prevent burning and make handling easy

Instructions

Marinate the Chicken:

In a large bowl gently whisk together olive oil, lemon juice, smoked paprika, garlic powder, onion powder, granulated chicken bouillon, sea salt, and black pepper until everything is blended evenly. Add the chicken cubes and toss thoroughly to coat each piece with the flavorful marinade. Cover tightly and refrigerate for at least 30 minutes up to 4 hours if you want the flavors to really soak in.

Prepare the Skewers:

If using wooden skewers place them in cold water for 30 minutes to avoid burning during grilling. Thread the marinated chicken cubes alternately with red bell pepper chunks onto the skewers. Leave a little space between pieces to encourage even heat circulation which helps cook everything uniformly.

Preheat the Grill:

Turn your grill or grill pan to mediumhigh heat ensuring it is hot before cooking. Use a clean grill grate and brush lightly with oil to prevent the skewers from sticking and tearing when you turn them.

Grill the Skewers:

Place the prepared skewers on the hot grill. Cook for 10 to 12 minutes total turning every 2 to 3 minutes to get even browning and tender juicy chicken throughout. The internal temperature for fully cooked chicken should reach 165 degrees Fahrenheit or 74 degrees Celsius. Avoid overcooking which dries out the meat.

Serve:

Remove skewers from grill and let them rest for two to three minutes. Serve immediately with fresh lemon wedges alongside so everyone can add a splash of zest. This step lets the juices redistribute and ensures each bite is flavorful and moist.

It reminds me of a summer afternoon spent grilling with my family, where the spice’s warmth mingled with laughter and sunshine, making everything taste a little more special.

Storage Tips

These grilled chicken skewers stay fresh in the refrigerator for up to three days when sealed tightly in an airtight container. For longer storage skewers can be frozen after cooking for up to two months. Thaw in the fridge overnight then reheat gently on the grill or in a skillet.

Ingredient Substitutions

Swap chicken breast for boneless skinless thighs to add juiciness and a little richer flavor. Use yellow or orange bell peppers instead of red to bring a different sweet brightness and colorful presentation. Lime juice can replace lemon juice if you want a tangy twist that pairs wonderfully with the smoky paprika.

Serving Suggestions

Add pineapple chunks or zucchini alongside chicken and pepper on the skewers for a burst of sweet and refreshing contrast. Serve with garlic yogurt sauce or crunchy salads for a complete meal that is balanced and tasty. A smoky red wine or a citrusy beer can elevate the experience on warm evenings.

These skewers are quick to make and packed with smoky bright flavor. Let the lemon wedges add a fresh pop of acidity just before serving.

Your Recipe Questions Answered

→ How to keep chicken juicy on the grill?

Marinate the chicken well and avoid overcooking by monitoring internal temperature, aiming for 165°F. Using chicken thighs can also improve juiciness.

→ Can skewers be prepared in advance?

Yes, you can assemble the skewers up to 24 hours ahead and keep them refrigerated until grilling for best texture.

→ What if I don't have a grill?

A grill pan or oven broiler works well as substitutes. Watch carefully to prevent charring and ensure even cooking.

→ Can the marinade be used with other ingredients?

Absolutely, it pairs nicely with shrimp, pork, tofu, or mushrooms; adjust grilling times accordingly.

→ Any tips for threading skewers?

Alternate chicken and pepper pieces with small gaps for even cooking, and use two skewers per kebab to prevent spinning during grilling.