Chicken Bell Pepper Skewers – Quick & Easy Grilled Recipe
Learn how to grill juicy chicken and bell pepper skewers with a simple herb marinade—ideal for barbecue nights or easy weekday dinners.
Brochettes are versatile grilled skewers that pair tender cubes of beef with a colorful mix of bell peppers, onions, and cherry tomatoes, all steeped in a fragrant olive-oil marinade enhanced with soy sauce, garlic, and Provençal herbs. After several hours of marinating, the ingredients are threaded onto wooden or metal skewers and quickly seared over a hot barbecue or plancha, producing char-marked meat and lightly caramelized vegetables. Celebrated for their ease and vibrant presentation, these brochettes are a staple of warm-weather meals and casual outdoor gatherings, often served alongside simple salads, potatoes, or condiments such as mustard or barbecue sauce.
Chicken Bell Pepper Skewers – Quick & Easy Grilled Recipe
Designed for weeknight efficiency, this version lets you toss everything into one zip-top bag, then go from fridge to grill in under 10 minutes. The same method works just as well with shrimp, chicken, or even tofu, and any extra marinade can be simmered into a speedy glaze for drizzling.
Prep Time
20 minutes
20 minutes
Cook Time
10 minutes
10 minutes
Total Time
60 minutes
60 minutes
Ingredients
Chicken breast fillets, boneless & skinless – 600 g (≈4 small or 2–3 large)
- Red bell pepper – 1 large, cut into 2 cm pieces
- Green bell pepper – 1 large, cut into 2 cm pieces
- Yellow bell pepper – 1 large, cut into 2 cm pieces
- Olive oil – 3 tbsp
- Fresh lemon juice – 2 tbsp (about 1 medium lemon)
- Garlic – 2 cloves, finely minced
- Sweet paprika – 1 tsp
- Ground cumin – ½ tsp
- Dried thyme – ½ tsp
- Fine sea salt – 1 tsp, or to taste
- Freshly-ground black pepper – ½ tsp
- Wooden or metal skewers – about 8, soaked if wooden (essential equipment)
- Red onion – 1 medium, cut into chunks (optional but classic)
- Fresh flat-leaf parsley – 2 tbsp, chopped (optional garnish)
- Chili flakes – ¼ tsp (optional heat)
- Plain Greek yogurt – 125 g, served as a cooling dip (optional)
Method
Cut the chicken breasts into bite-sized cubes
- Rinse the bell peppers under cold water
- Remove the stems, cores, and seeds from the bell peppers
- Slice the bell peppers into pieces similar in size to the chicken cubes
- Pour olive oil into a mixing bowl
- Add lemon juice, crushed garlic, salt, pepper, and dried herbs to the bowl
- Whisk the mixture to create a smooth marinade
- Add the chicken cubes to the marinade and turn them until they are completely coated
- Cover the bowl with plastic wrap
- Refrigerate the marinating chicken for at least 30 minutes
- Submerge wooden skewers in cold water while the chicken marinates
- Remove the chicken from the refrigerator
- Lift the chicken pieces from the marinade and let excess liquid drip off
- Thread the chicken cubes and bell pepper pieces alternately onto the soaked skewers
- Preheat a grill or barbecue to medium-high heat
- Place the prepared skewers on the hot grill
- Cook the skewers for about 10 minutes, turning them frequently for even cooking
- Brush the skewers with marinade while they cook, stopping a few minutes before they are done
- Remove the skewers from the grill once the chicken is cooked through and lightly charred
- Serve the chicken and bell pepper skewers immediately
Nutrition
Calories
1630 kcal Protein
206 g Fat
66 g Carbs
49 g Fiber
13 g Sugar
28 g
1630 kcal Protein
206 g Fat
66 g Carbs
49 g Fiber
13 g Sugar
28 g
Notes
Cut the beef and vegetables into uniform 2 cm cubes so everything cooks at the same pace; any smaller and the peppers scorch before the meat is done. If you’re using wooden skewers, soak them 30 minutes, then brush them with oil just before threading—the light coating prevents sticking as well as burning. For a flavor twist, swap half the soy sauce for balsamic vinegar, which caramelizes beautifully on the grill and adds a subtle sweetness.
why this recipe
These chicken and bell pepper skewers are a celebration of simplicity and sun-kissed flavor: juicy morsels of marinated chicken absorb olive oil, garlic, and Provençal herbs while vibrant bell peppers caramelize just enough to release their natural sweetness, creating an irresistible contrast in every bite. The quick prep, minimal ingredients, and foolproof grilling method mean you can go from chopping board to table in under half an hour, yet the result feels like a dish straight from a seaside bistro. Their bright colors add instant appeal to any spread, and the balanced mix of lean protein and crisp vegetables makes them as wholesome as they are delicious. When you want a meal that dazzles guests without keeping you tied to the kitchen, this recipe truly delivers.
FAQs
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Frequently Asked Questions
Can I cook these chicken and bell pepper skewers in the oven if I don’t have access to a grill?
Yes—arrange the assembled skewers on a foil-lined baking rack set over a sheet pan, then roast in a pre-heated 220 °C/425 °F oven for about 15 minutes, turning once. To mimic grill char, switch to the broiler for the final 2–3 minutes, watching closely until the chicken is cooked through and lightly browned.
Can the chicken be marinated overnight without compromising texture?
Yes. Because the marinade is relatively low in acid (only two tablespoons of lemon juice for 600 g of chicken), you can safely refrigerate the chicken in it for up to 12 hours without the meat turning mushy; just keep it well-covered and chilled. Beyond roughly overnight, the citrus may start to “cook” the exterior, making it slightly tough once grilled.
Can I freeze the uncooked marinated chicken skewers for later grilling?
Yes—assemble the raw, marinated skewers, lay them on a parchment-lined tray, and freeze until solid, then transfer to a zip-top bag; they keep well for up to 2 months. Thaw overnight in the refrigerator (still bagged to catch juices) before grilling as directed; do not refreeze once thawed.