Grilled Chicken Kabobs with Simple Lemon Orange Marinade

Grilled Chicken Kabobs with Easy Lemon Orange Marinade! This citrus marinade recipe is a go-to for spring and summer!

Grilling season is here to stay, and I couldn’t be happier. Lately I’ve found myself sizing up every last item in my kitchen with the single, fundamental question, “Are you grillable?”

Tell me you do this, too.

Grilled Chicken Kabobs with Easy Lemon Orange Marinade! This citrus marinade recipe is a go-to for spring and summer!

Grilled chicken and veggie kabobs were the least strange of the options I thought to show you, so let’s start the season here. Simple. Ultra-nutritious.

The marinade is a quick mix of freshly squeezed orange juice, tart lemon, olive oil, parsley, salt, and pepper. It adds brightness to the chicken without much of a lingering flavor—perfect if you’d like to serve the skewers with a bolder side dish or even with an accompanying dipping sauce.

Grilled Chicken Kabobs with Easy Lemon Orange Marinade! This citrus marinade recipe is a go-to for spring and summer!


A note: Remember to soak your wooden skewers for 20 minutes before grilling. I, quite naturally, forgot, and those skinny bamboo suckers emerged from the grill grates just plain charred.


Grilled Chicken Kabobs with Simple Lemon-Orange Marinade

Servings: 4 Servings
Calories: 17kcal


  • ¼ cup plus 2 tablespoons olive oil
  • juice of 1 orange
  • juice of 1 lemon
  • 4 garlic cloves minced
  • 1 tablespoon finely chopped fresh parsley
  • ¼ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 pound boneless skinless chicken breast, cut into 1 ½-inch pieces
  • 1 red bell pepper chopped into 1 ½-inch pieces
  • 1 green bell pepper chopped into 1 ½-inch pieces
  • 1 yellow bell pepper chopped into 1 ½-inch pieces
  • 1 red onion chopped into 1 ½-inch pieces


  • In a small bowl, whisk ¼ cup of the olive oil, orange juice, lemon juice, garlic, parsley, salt, and pepper.
  • Put the chicken in a gallon-sized resealable plastic bag and pour the marinade over it. Squeeze as much air from the bag as possible, seal the bag, and turn the bag in your hands a few times to ensure all of the chicken pieces are coated in the marinade. Refrigerate for at least 1 hour and up to 24.
  • Put the bell peppers and onion in a large bowl. Add the remaining 2 tablespoons of olive oil and toss well to coat all of the vegetables. Sprinkle them liberally with salt and pepper.
  • Prepare your gas grill on high heat. Remove the chicken from the marinade; discard the bag and marinade. Assemble the kabobs by threading a piece of chicken onto a skewer followed by a piece of bell pepper, a piece of onion, another piece of chicken, a pepper, and another onion. Repeat with all remaining ingredients. Once all skewers have been assembled, feel free to sprinkle them again with freshly ground black pepper and salt before grilling for added flavor.
  • Grill for about 8 minutes; flip; then grill for an additional 8 minutes, until the chicken is cooked through.


Nutrition Information: Calories 320, Fat 17g, Carb 14g, Fiber 3g, Sugars 3g, Protein 28g


Serving: 320g | Calories: 17kcal


Question: What have you been making now that the weather is warm?



13 thoughts on “Grilled Chicken Kabobs with Simple Lemon Orange Marinade

  1. Millied

    I’m thinking the next free afternoon me and my hubby have we will be trying this. Yum!! We love to grill on a pretty day!

  2. Sarah (The Simple Dietitian)

    Oh my. I think I know what I’m grilling up next week. ;) Delicious!

    And no, you are not alone with wanting to grill everything in sight. I love to grill when summer finally rolls around. Pineapple. Hamburgers. Potatoes. Pizza. Shrimp. So much grilling, so little time. :D

  3. Hannah

    Well, being from the UK I’m still waiting on some warm weather! But we had about a week of respite from rain a couple of weeks back and the sun peeked out… I took the opportunity to try to branch out into salads, since I never think to make them.

    I did a delicious squash, chickpea and tahini salad as part of Meat Free March:

    And this yummy squash and lentil salad:

    …and when the sun comes out again (please!) I’ll be revisiting your 400 calorie salad page for some inspiration :-D

  4. Baker Bettie

    I’m with you on the grilling wagon! It’s because it leaves everything so wonderfully charred and char is probably my favorite flavor. Is that weird?

    Grilled pineapple is my new obsession. I would love to know what other fun things you have grilled with success!

  5. Monica

    I have been grilling your spicy brown sugar cayenne shrimp on the BBQ now that its warm! My go to shrimp grillin recipe! :)

  6. Kelly

    Looks and sounds delish! I’m getting my summer salad gears going again — I do a nice edamame salad with feta, dried cranberries, black olives, cilantro and salt and pepper. So good and gives you so much energy!

  7. Pingback: Putting My Mom on a Diet: Week 1 Meal Plan and Weigh-In | Can You Stay For Dinner?

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