Lemon Raspberry Chicken Skewers

Skewers have long been a favorite for backyard grilling, letting everyone pick their perfect bite. These lemon raspberry chicken skewers shine with a fruity-citrus marinade that coats tender chicken and summer vegetables before they hit the heat.

Serves 4 · 30 min prep · 15 min cook

Estimate for one serving

• 340 cal
• 38g protein
• 16g carbs
• 14g fat
• 4g fiber

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Ingredients

• 1 1/2 lbs boneless skinless chicken breasts
• 1 1/2 cups fresh raspberries
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 3 tbsp olive oil
• 2 tbsp honey
• 2 garlic cloves, minced
• 1 tsp fresh thyme leaves
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 medium red onion, cut into 1-inch chunks
• 1 medium zucchini, cut into 1-inch rounds
• 8 wooden or metal skewers
• 2 tbsp fresh parsley, chopped

Instructions

1. 1If using wooden skewers, soak them in water for at least 20 minutes so they do not burn on the grill. Cut the chicken breasts into 1 1/2-inch cubes and place in a large bowl.
2. 2In a blender or food processor, puree raspberries with lemon juice, lemon zest, olive oil, honey, minced garlic, thyme, salt, and pepper until smooth. Strain through a fine-mesh sieve if desired to remove seeds.
3. 3Pour three-quarters of the raspberry-lemon marinade over the chicken cubes, tossing well to coat. Reserve the remaining marinade for basting and serving. Cover and refrigerate the chicken for 15–30 minutes.
4. 4Thread the marinated chicken cubes onto the skewers, alternating with chunks of red onion and zucchini rounds for color and even cooking. Discard any leftover marinade that touched the raw chicken.
5. 5Preheat a grill or grill pan to medium-high heat (about 400°F). Brush the grates with the remaining olive oil.
6. 6Place the skewers on the hot grill and cook for 10–12 minutes total, turning every 3 minutes and basting lightly with the reserved clean marinade during the last few turns, until the chicken reaches 165°F internally and has light char marks.
7. 7In the final minute, scatter the remaining whole raspberries over or the skewers just to warm them slightly without breaking them down.
8. 8Transfer skewers to a platter, drizzle with any leftover reserved marinade, sprinkle with chopped parsley, and serve immediately while hot and juicy.