Lemon Thyme Chicken Kabobs

Lemon Thyme Chicken Kabobs

Delicious chicken kabobs serve as a tasty appetizer.

5 col

Whether you’re serving at a party or for dinner, marinate the chicken overnight for kabobs that will have robust flavor.

1/3 cup fresh squeezed lemon juice
2 tablespoons minced garlic
2 tablespoons finely chopped thyme leaves
1 tablespoon plus 1 teaspoon extra virgin olive oil
2 teaspoons honey
1/2 teaspoon salt
1 1/4 pounds trimmed boneless, skinless chicken breasts
1/2 cup chopped red onion pieces
4 metal or wooden skewers soaked in water for at least 30 minutes


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  1. In a small bowl, whisk together the lemon juice, garlic, thyme, olive oil, honey, and salt
  2. Cut the chicken into 1 1⁄2-inch cubes. Transfer them to a re-sealable plastic container, and pour the marinade over top. Toss the chicken in the marinade. Put the lid on the container and refrigerate it for at least 6 hours or overnight, rotating it at least once
  3. Preheat the grill to high
  4. Place a piece of onion on a skewer. Add a cube of chicken, then another piece of onion. Repeat, dividing the chicken between 4 skewers, beginning and ending with onion on each
  5. Place them side-by-side on the grill. Turn the heat to medium, if possible. Cook the kabobs for 2 minutes, rotate them 1⁄4-turn and cook them another 1 to 2 minutes per side until they are no longer pink inside

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