Devin’s Lemon Thyme Chicken Kebabs


  • 1/3 cup fresh squeezed lemon juice
  • 2 Tbs. minced garlic
  • 2 Tbs. finely chopped thyme leaves
  • 1 Tbs. extra virgin olive oil
  • 1 tsp. extra virgin olive oil
  • 2 tsp. Honey
  • 1/2 tsp. salt
  • 1 1/4 lbs. trimmed boneless, skinless chicken breasts
  • 20-25 1-inch red onion squares (about ½ cup)
  • 4 metal or wooden skewers soaked in water for at least 30 minutes


Prep 20 |  Cook10 |  Serves: 4
  1. 1) In a small bowl, whisk together the lemon juice, garlic, thyme, olive oil, honey, and salt.
  2. 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. 3) Preheat the grill to high.
  4. 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. 5) Place them side by side on the grill. Turn the heat to medium, if possible. Cook them for 2 minutes, rotate them ¼-turn and cook them another 1-2 minutes per side until they are no longer pink inside.