Description
Juicy chicken skewers paired with smoky charred peppers, all drizzled with a bright herbaceous vinaigrette. Perfect for a summer grill or a quick weeknight dinner.
Ingredients
Scale
- For the Chicken Skewers:
- 1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Wooden or metal skewers (if wooden, soak in water for 30 minutes)
- For the Charred Peppers:
- 3 bell peppers (mix of colors), seeded and cut into 1-inch strips
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- For the Herbaceous Vinaigrette:
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 2 tablespoons fresh lemon juice
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh basil
- 1 shallot, finely minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the chicken skewers: In a large bowl, combine olive oil, garlic, paprika, oregano, salt, and pepper. Add chicken pieces and toss to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
- While the chicken marinates, make the vinaigrette: In a small bowl, whisk together red wine vinegar, lemon juice, Dijon mustard, salt, and pepper. Slowly drizzle in olive oil while whisking until emulsified. Stir in parsley, mint, basil, and shallot. Set aside.
- Preheat grill or grill pan to medium-high heat. Thread marinated chicken pieces onto skewers, dividing evenly.
- In a separate bowl, toss pepper strips with olive oil and salt. Grill peppers directly on grates, turning occasionally, until charred and softened, about 6–8 minutes. Remove to a platter.
- Grill chicken skewers, turning occasionally, until cooked through and lightly charred, about 10–12 minutes (internal temperature of 165°F).
- Arrange skewers and charred peppers on a serving platter. Drizzle generously with the herbaceous vinaigrette. Serve immediately.
- Garnish with additional fresh herbs if desired.
Notes
For extra flavor, you can add a pinch of red pepper flakes to the vinaigrette. Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Calories: 420
- Sugar: 4 g
- Fat: 28 g
- Carbohydrates: 8 g
- Protein: 34 g