These grilled chicken and tomato skewers are my go-to for a fast, flavorful meal that feels like a backyard barbecue even on a weeknight. The secret is a simple marinade that doubles as a basting sauce, keeping the chicken moist and infusing it with garlic and herbs.
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You'll thread chicken and cherry tomatoes onto skewers, then grill them over medium-high heat until the chicken is charred at the edges and cooked through. The tomatoes soften and burst slightly, releasing their sweet juices that mingle with the savory marinade.
Serve these skewers over rice, with a crisp salad, or tucked into warm pita bread. They're versatile enough for a family dinner or a party appetizer.
Why You'll Love This Recipe
About the Ingredients
1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1.5-inch cubes
Cut into uniform cubes for even cooking. If you prefer dark meat, use boneless thighs – they stay juicier.
2 cups (300g) cherry or grape tomatoes
Look for firm, ripe tomatoes. You can also use larger tomatoes cut into chunks.
1/4 cup (60ml) olive oil
Extra virgin olive oil adds the best flavor, but any neutral oil like canola works.
3 tablespoons (45ml) fresh lemon juice
About 1 lemon. Bottled lemon juice is fine in a pinch.
4 cloves garlic, minced
Fresh garlic is key; use 1 teaspoon garlic powder if you're out.
1 tablespoon (15g) dried oregano
You can substitute with Italian seasoning or fresh oregano (use 3 tablespoons).
1 teaspoon (5g) salt
Adjust to taste; if using kosher salt, you may need more.
1/2 teaspoon (2.5g) black pepper
Freshly ground gives the best flavor.
8-10 wooden skewers, soaked in water for 30 minutes
Soaking prevents burning. If using metal skewers, no need to soak.
Tips & Tricks
Preheat the grill properly
you want medium-high heat, about 400°F (200°C), so you get nice grill marks without burning.
- Soak wooden skewers for at least 30 minutes to prevent them from catching fire on the grill.
- Don't overcrowd the skewers – leave a small gap between pieces so heat circulates and cooks evenly.
Pro Tips
Step-by-Step Instructions
1. Prepare the marinade
In a medium bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper. This simple marinade will flavor the chicken and keep it moist.
2. Marinate the chicken
Place the cubed chicken in a zip-top bag or bowl and pour over half of the marinade (reserve the rest for basting). Toss to coat, then refrigerate for at least 15 minutes, up to 4 hours.
3. Thread the skewers
Alternate threading chicken cubes and cherry tomatoes onto the soaked skewers. Aim for 4-5 pieces of chicken per skewer, using 2 tomatoes between each piece.
4. Preheat the grill
Heat your grill to medium-high, about 400°F (200°C). If using a charcoal grill, wait until the coals are glowing and covered with gray ash.
5. Grill the skewers
Place the skewers on the grill and cook for 8-10 minutes, turning occasionally, until the chicken is golden brown with slight char marks and reaches an internal temperature of 165°F (74°C). The tomatoes should be blistered and soft.
6. Baste and finish
During the last 2 minutes of grilling, brush the reserved marinade over the skewers. This adds extra flavor and creates a shiny glaze.
7. Rest and serve
Remove the skewers from the grill and let them rest for 5 minutes. This allows the juices to redistribute, ensuring tender chicken. Serve hot with your favorite sides.
Delicious Variations
Add vegetables
Thread red onion wedges, bell pepper chunks, or zucchini slices between the chicken and tomatoes for extra color and nutrition.
Make it spicy
Add 1/2 teaspoon of red pepper flakes or a minced jalapeño to the marinade for a kick.
Try a yogurt marinade
Replace the olive oil with 1/2 cup plain Greek yogurt for a tangy, tenderizing twist.
How to Store Grilled Chicken and Tomato Skewers with Herb Marinade
Refrigerator
Store leftover skewers in an airtight container in the fridge for up to 3 days.
Freezer
You can freeze cooked skewers for up to 2 months. Wrap tightly in foil or place in a freezer-safe bag.
Reheating
Reheat in the microwave for 1-2 minutes, or in a 350°F (175°C) oven for 10 minutes. To keep the chicken moist, add a splash of water or broth before reheating.
Frequently Asked Questions
Q: Can I use chicken thighs instead of breasts?
Yes, chicken thighs work great – they are more forgiving and stay juicy. Just adjust the grilling time slightly, as thighs may need an extra minute or two.
Q: Do I need to soak wooden skewers?
Yes, soaking wooden skewers in water for at least 30 minutes prevents them from burning on the grill. Metal skewers are a reusable alternative.
Q: Can I grill these on a stovetop grill pan?
Absolutely. Heat a grill pan over medium-high heat and cook the skewers for the same amount of time, turning occasionally, until the chicken is cooked through.
Q: What can I serve with these skewers?
These skewers are versatile. Serve with rice, a Greek salad, grilled vegetables, or warm pita bread with tzatziki sauce.
Q: How do I know when the chicken is done?
The safest way is to use an instant-read thermometer. Insert it into the thickest part of a chicken cube – it should read 165°F (74°C). You can also cut into a piece to check for clear juices.
If you try these grilled chicken and tomato skewers, let me know how they turn out in the comments below! And don't forget to share this recipe with a friend who loves easy grilling ideas.
Grilled Chicken and Tomato Skewers with Herb Marinade
Juicy grilled chicken and tomato skewers with a zesty herb marinade, perfect for a quick weeknight dinner or summer BBQ.
🧂 Ingredients
- 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1.5-inch cubes
- 2 cups (300g) cherry or grape tomatoes
- 1/4 cup (60ml) olive oil
- 3 tablespoons (45ml) fresh lemon juice
- 4 cloves garlic, minced
- 1 tablespoon (15g) dried oregano
- 1 teaspoon (5g) salt
- 1/2 teaspoon (2.5g) black pepper
- 8-10 wooden skewers, soaked in water for 30 minutes
📋 Instructions
- 1Prepare the marinade — In a medium bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper. This simple marinade will flavor the chicken and keep it moist.
- 2Marinate the chicken — Place the cubed chicken in a zip-top bag or bowl and pour over half of the marinade (reserve the rest for basting). Toss to coat, then refrigerate for at least 15 minutes, up to 4 hours.
- 3Thread the skewers — Alternate threading chicken cubes and cherry tomatoes onto the soaked skewers. Aim for 4-5 pieces of chicken per skewer, using 2 tomatoes between each piece.
- 4Preheat the grill — Heat your grill to medium-high, about 400°F (200°C). If using a charcoal grill, wait until the coals are glowing and covered with gray ash.
- 5Grill the skewers — Place the skewers on the grill and cook for 8-10 minutes, turning occasionally, until the chicken is golden brown with slight char marks and reaches an internal temperature of 165°F (74°C). The tomatoes should be blistered and soft.
- 6Baste and finish — During the last 2 minutes of grilling, brush the reserved marinade over the skewers. This adds extra flavor and creates a shiny glaze.
- 7Rest and serve — Remove the skewers from the grill and let them rest for 5 minutes. This allows the juices to redistribute, ensuring tender chicken. Serve hot with your favorite sides.
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