Let’s light up the charcoal! Today we are making classic Lemon Chicken Skewers. Bright, garlic-infused, and perfectly charred, this recipe keeps things simple while delivering maximum flavor.

By hanging these skewers vertically inside the barrel, the heat circulates evenly around the chicken, locking in all the juices without any annoying flare-ups.

Ingredients & Prep
-For the Chicken & Marinade:
-Boneless, skinless chicken thighs (cut into bite-sized cubes)
-Fresh garlic (minced)
-Lemon zest & fresh lemon juice
-Black pepper
-Onion powder
-Sea salt
-Olive oil
-For the Glaze:
-Paprika
-Fresh lemon juice
-Olive oil
-Honey

Step-by-Step Instructions

1. Season and Marinate
Toss your chicken thigh cubes into a mixing bowl.
Add the minced garlic, lemon zest, black pepper, onion powder, lemon juice, salt, and olive oil.
Mix everything thoroughly until every piece is well coated. If you have time, let it marinate for 30 minutes to let those citrus flavors penetrate the meat.

2. Skewer & Start Roasting
Thread the marinated chicken cubes onto your skewers.
Hang the skewers onto the rack inside your preheated charcoal barrel and close the lid. Let the convection heat do its work.

3. Simmer the Honey-Lemon Glaze
While the chicken cooks, combine the paprika, lemon juice, olive oil, and honey in a small saucepan over low heat. Stir until smooth and warm.

4. Glaze and Finish
Once the chicken turns a light golden color, pull the skewers out briefly and brush them generously with the honey-lemon glaze.
Put them right back into the grill, close the lid, and cook for another 5 minutes or until fully done and nicely caramelized.
Pull them out, plate up, and it is time to feast!