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Grilled Chicken Skewers with Lemon Rice for a Quick Dinner

Grilled Chicken Skewers with Lemon Rice for a Quick Dinner

Grilled chicken skewers with lemon rice are a simple yet delicious option for a quick weeknight dinner. This dish combines juicy, tender chicken marinated in zesty lemon and garlic, perfectly grilled to smoky perfection, and served over a refreshing bed of lemon-flavored rice. It’s an easy way to bring Mediterranean flavors to your table without spending hours in the kitchen.

Why You’ll Love This Recipe

This grilled chicken skewers recipe is not only quick to prepare but also bursting with flavor. The combination of grilled chicken and lemon rice makes for a satisfying meal that’s perfect for busy evenings. Plus, it’s a versatile dish that everyone will enjoy.

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  • Quick and easy to prepare in under 30 minutes.
  • Fresh and zesty flavors that brighten up your dinner table.
  • Great for meal prep or entertaining guests.
  • Health-conscious option packed with protein and carbs.
  • Customizable to suit your taste preferences.

Ingredients

  • 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1 tablespoon fresh parsley, chopped (for garnish)
  • 1 lemon, sliced (for serving)

How to Make Grilled Chicken Skewers with Lemon Rice

  1. In a large bowl, combine olive oil, lemon juice, minced garlic, salt, pepper, and oregano. Add the chicken cubes and toss to coat. Let marinate for at least 15 minutes.
  2. While the chicken is marinating, rinse the rice under cold water until the water runs clear. In a medium saucepan, bring the chicken broth to a boil. Add the rice, reduce heat to low, cover, and simmer for about 18 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes.
  3. Preheat your grill or grill pan over medium-high heat. Thread the marinated chicken onto skewers, leaving a little space between each piece.
  4. Grill the chicken skewers for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F.
  5. Fluff the rice with a fork and stir in the zest of 1 lemon and a bit more lemon juice for added flavor.
  6. To serve, place a generous scoop of lemon rice on each plate, top with grilled chicken skewers, and garnish with chopped parsley and lemon slices.

Tips for the Best Results

  • Ensure the chicken is cut into uniform pieces for even cooking.
  • Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
  • Feel free to add vegetables like bell peppers or onions to the skewers for added flavor and nutrition.
  • Use fresh herbs for the best aroma and taste.

Easy Variations

  • Swap chicken for shrimp or tofu for a different protein option.
  • Add spices like cumin or paprika to the marinade for extra flavor.
  • Serve with a yogurt sauce or tzatziki for a refreshing dip.

What to Serve With It

  • A simple green salad with a light vinaigrette.
  • Grilled vegetables like zucchini, bell peppers, or asparagus.
  • Pita bread or flatbreads for a Mediterranean touch.
  • Hummus or baba ganoush as a side dip.

Storage and Reheating

Leftover chicken skewers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat until warmed through. The rice can also be stored in the fridge and reheated in the microwave or on the stovetop with a splash of water to keep it moist.

Recipe Card

Recipe Name: Grilled Chicken Skewers with Lemon Rice
Prep Time: 15 minutes (plus marinating)
Cook Time: 15 minutes
Total Time: 30 minutes
Yield/Servings: 4 servings
Ingredients:

  • 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1 tablespoon fresh parsley, chopped (for garnish)
  • 1 lemon, sliced (for serving)

Instructions:

  1. In a large bowl, combine olive oil, lemon juice, minced garlic, salt, pepper, and oregano. Add the chicken cubes and toss to coat. Let marinate for at least 15 minutes.
  2. While the chicken is marinating, rinse the rice under cold water until the water runs clear. In a medium saucepan, bring the chicken broth to a boil. Add the rice, reduce heat to low, cover, and simmer for about 18 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes.
  3. Preheat your grill or grill pan over medium-high heat. Thread the marinated chicken onto skewers, leaving a little space between each piece.
  4. Grill the chicken skewers for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F.
  5. Fluff the rice with a fork and stir in the zest of 1 lemon and a bit more lemon juice for added flavor.
  6. To serve, place a generous scoop of lemon rice on each plate, top with grilled chicken skewers, and garnish with chopped parsley and lemon slices.

Notes: Feel free to customize with your favorite vegetables or spices for added flavor.

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