Budget Chicken and Bell Pepper Skewers

Name: Budget Chicken and Bell Pepper Skewers
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: American
Ingredients: 1½ lb (680 g) boneless, skinless chicken breast, cut into 1.25-inch (3 cm) cubes; 2 whole red bell pepper, seeded and cut into 1.25-inch (3 cm) squares; 1 whole yellow bell pepper, seeded and cut into 1.25-inch (3 cm) squares; 1 medium (200 g) red onion, cut into 1.25-inch (3 cm) chunks; 4 tbsp (60 ml) olive oil; 3 cloves (15 g) garlic cloves, minced; 2 tbsp (30 ml) fresh lemon juice; 1 tsp (6 g) kosher salt; ½ tsp (1 g) black pepper, freshly ground; 1 tsp (1 g) dried oregano (optional)

From the MyKitchenBank Kitchen

Tender, affordable chicken and colorful peppers grilled on skewers with a simple garlic and olive oil marinade. This family-friendly meal comes together quickly and works for weeknight dinners or casual outdoor gatherings. Serve with rice, couscous, or a fresh salad.

Prep: 20 min
Cook: 12 min
Wait: 30 min
Total: 1 hr 2 min
Makes: 8 skewers (2 per person)

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Steps

Before you start

Soak wooden skewers in water for at least 30 minutes so they don't char
Preheat your grill to medium-high heat (about 400°F/204°C) 10 minutes before cooking
Pat chicken dry with paper towels so it browns better
Have all prepped ingredients within arm's reach of the grill

1
Make the marinade
- In a small bowl, whisk together the olive oil, minced garlic, lemon juice, salt, black pepper, and oregano (if using).
- Stir until the salt dissolves and the ingredients combine.
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Ready when: Salt is fully dissolved and marinade appears homogeneous
Tip: Dissolving salt in the liquid now prevents grainy texture on the finished skewers
2
Prep the vegetables and chicken
- On a cutting board, cut the chicken breasts into 1.25-inch (3 cm) cubes, removing any fat.
- Seed the red and yellow bell peppers and cut into 1.25-inch (3 cm) squares.
- Cut the red onion into 1.25-inch (3 cm) chunks.
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Ready when: All pieces are roughly the same size for even cooking
Tip: Uniform pieces cook at the same rate; don't make some much larger or smaller
3
Marinate the ingredients
- Place the chicken, bell peppers, and onion in a large shallow dish or zip-top bag.
- Pour the marinade over them and toss until everything is evenly coated.
- Cover or seal and refrigerate for 30 minutes.
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Ready when: All pieces are coated and soaking in liquid
Tip: Even 20 minutes works if you're short on time, but 30 minutes gives better flavor
4
Assemble the skewers
- Remove the marinated ingredients from the refrigerator.
- Thread the chicken and vegetables onto the soaked wooden skewers, alternating pieces for color and balance.
- Start and end each skewer with a piece of chicken or vegetable (not a gap).
- Aim for 2–3 chicken pieces and about 4–5 vegetable pieces per skewer.
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Ready when: All 8 skewers are fully loaded and balanced
Tip: Packing pieces snugly but not too tightly prevents them spinning during cooking
5
Grill the skewersOven 400°F / 205°C
- Preheat your grill to medium-high heat (about 400°F/204°C).
- Lightly oil the grill grates if using a charcoal grill.
- Place the skewers directly on the grates.
- Grill for 12–15 minutes, turning every 3–4 minutes so each side gets color and heat evenly.
- Use tongs to turn them carefully.
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Ready when: Chicken is no longer pink inside; juices run clear. An instant-read thermometer inserted into the thickest piece of chicken reads 165°F (74°C). Peppers and onions are charred in spots and tender.
Tip: Turning every 3–4 minutes prevents burning while ensuring even cooking and nice grill marks
6
Rest and serve
- Transfer the grilled skewers to a serving platter.
- Let them rest for 2–3 minutes so the chicken settles and stays juicy when eaten.
- Serve warm with rice, couscous, or a fresh salad.
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Ready when: Skewers are cool enough to handle and chicken is fully cooked through
Tip: Even a short rest makes a noticeable difference in juiciness

Good to know

Tips

If you don't have a grill, use a grill pan or cast-iron skillet on high heat indoors. Cook in two batches if needed to avoid crowding, 3–4 minutes per side.
Soak wooden skewers for a full 30 minutes—wet wood chars much less than dry wood and won't catch fire on the grill.
Thread pieces snugly but not so tight you crush the vegetables. If they're too loose, they'll spin and cook unevenly.
For a crowd, make two full batches: 8 more skewers scale up the ingredient list by 1.5× without changing cook time or difficulty.

Make ahead

You can marinate the chicken and vegetables up to 4 hours ahead, covered in the refrigerator. Assemble the skewers up to 2 hours before grilling and cover loosely with plastic wrap in the fridge.

Storage & reheating

Leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat on a grill over medium heat for 3–4 minutes per side, or in a 350°F (177°C) oven for 8–10 minutes until warmed through. Do not microwave, as it dries out the chicken.

Substitutions

boneless, skinless chicken breast → boneless, skinless chicken thighs (use 2 lb/910 g and increase cooking time by 2–3 minutes; thighs stay more moist). Thighs are often cheaper than breasts and more forgiving on the grill
red bell pepper → green bell pepper, or use whatever colors are on sale or in your garden. Color is mainly visual; flavor is similar across bell pepper varieties
red onion → yellow onion or sweet onion (e.g., Vidalia). Adjust timing slightly if using thinner-walled sweet onions; they may cook faster
fresh lemon juice → lime juice or white wine vinegar (use 1.5 tbsp/22 ml to keep acidity balanced). Adds a different bright note; vinegar is slightly sharper but equally effective