Triple Herb Chicken & Zucchini Skewers

The sizzle of chicken on the grill mixed with the aroma of fresh herbs fills the air, delivering the promise of a delightful meal. Triple Herb Chicken & Zucchini Skewers are a quick and easy dish that takes just under an hour to prepare, with a vibrant flavor that makes every bite feel special. This recipe works beautifully because the marinade infuses the chicken and vegetables with a refreshing herbaceousness.

This dish is perfect for weeknight dinners or weekend cookouts, ideal for anyone craving a light yet satisfying meal. You can prepare the marinade ahead of time, making the grilling process a breeze when you’re ready to serve.

Why You’ll Love This Recipe

• The combination of fresh herbs enhances both flavor and freshness.
• Grilling gives a lovely char and tenderness to the chicken and vegetables.
• Quick preparation ensures you can enjoy a delicious meal in under an hour.
• The vibrant colors of the skewers make for an eye-catching presentation.

What You’ll Need

Gather these ingredients to prepare your skewers:

For the Marinade

• ½ cup extra-virgin olive oil
• Minced zest of 1 lemon
• ¼ cup minced fresh basil
• ¼ cup minced fresh parsley
• ¼ cup minced scallions
• 2 tablespoons minced fresh oregano
• 1 teaspoon minced fresh garlic
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper

For the Skewers

• 1 pound boneless, skinless chicken breast, cubed
• 2 zucchini squash, peeled into ribbons
• 1 red onion, cut into wedges

Use low-sodium chicken for less saltiness.

Substitutions & Swaps

• Olive oil can be replaced with avocado oil.
• Chicken breast can be swapped for thighs for juiciness.
• Zucchini can be replaced with bell peppers.
• Fresh herbs can be substituted with dried if necessary.

How to Make It

Follow these simple steps to create your skewers.

Combine the Marinade

In a large bowl, combine oil, zest, basil, parsley, scallions, oregano, garlic, salt, and pepper. Reserve ¼ cup of the marinade for later use.

Marinate the Chicken

Add the cubed chicken to the remaining marinade and stir to coat. Cover the bowl and refrigerate for 30 minutes.

Prepare the Skewers

While the chicken is marinating, alternate threading zucchini ribbons and onion wedges onto wooden skewers. Brush with the reserved ¼ cup marinade.

Grill the Vegetables

Heat a grill pan or outdoor grill over medium heat and coat it with nonstick spray. Grill the zucchini skewers until the vegetables are tender and charred on all sides, about 6–8 minutes.

Thread the Chicken

Thread the marinated chicken onto 4–6 wooden skewers, discarding the marinade used for the chicken.

Grill the Chicken

Grill the chicken skewers, covered, until cooked through, turning occasionally to ensure even grilling, for about 10 minutes.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, chicken won’t retain quality after freezing.
Reheat: Microwave on medium for 2-3 minutes until heated through.

Tips for Best Results

• Ensure the grill is preheated for a good sear on the chicken.
• Avoid overcooking the chicken to keep it juicy.
• Use soaked wooden skewers to prevent burning on the grill.
• Allow the skewers to rest for a few minutes before serving to maintain moisture.

Serving Suggestions

• Pair with a fresh garden salad for a light meal.
• Serve alongside rice or quinoa for a fulfilling dinner.
• Great for backyard barbecues or casual gatherings with friends.