Grilled Chicken Skewers with Bell Peppers & Herbed Rice
If you're looking for a colorful, healthy, and satisfying dinner that's easy to prepare, these Grilled Chicken Skewers with Bell Peppers & Herbed Rice are the perfect choice. Juicy grilled chicken, smoky bell peppers, and fragrant rice come together in a dish that's ideal for weeknight dinners, cookouts, or meal prep.
Why You’ll Love This Recipe
- Fresh, bold flavors with minimal ingredients
- Perfect for grilling season or indoor grill pans
- Easy to prep ahead for busy nights
- Healthy and well-balanced meal
- Beginner-friendly with simple instructions
Ingredients
For the Chicken Skewers:
- 1.5 lbs boneless, skinless chicken breast or thighs, cut into chunks
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 orange bell pepper, cut into chunks
- Wooden or metal skewers
For the Herbed Rice:
- 1 cup long-grain white rice or basmati
- 2 cups water or chicken broth
- 1 tablespoon olive oil or butter
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh cilantro or dill (optional)
- Salt to taste
Instructions
Step 1: Prepare the Marinade
In a large bowl, mix olive oil, garlic, smoked paprika, oregano, salt, and pepper. Add chicken pieces and toss well to coat. Cover and marinate in the fridge for at least 30 minutes or up to 4 hours.
Step 2: Cook the Herbed Rice
- In a saucepan, bring water or broth to a boil.
- Add rice and a pinch of salt. Reduce heat to low, cover, and cook for 15–18 minutes or until the rice is tender and liquid is absorbed.
- Fluff rice with a fork. Stir in olive oil or butter and fresh herbs. Set aside and keep warm.
Step 3: Assemble the Skewers
Thread the marinated chicken and bell pepper pieces onto skewers, alternating for color and flavor. Leave a bit of space between each piece for even cooking.
Step 4: Grill the Skewers
- Preheat your grill or grill pan over medium-high heat.
- Grill skewers for 10–12 minutes, turning occasionally, until chicken is fully cooked and lightly charred.
- Transfer to a plate and let rest for a few minutes before serving.
Step 5: Serve
Serve grilled chicken skewers over a bed of herbed rice. Garnish with extra chopped herbs and lime wedges if desired.
Tips for Best Results
- Soak wooden skewers in water for 20 minutes to prevent burning on the grill.
- For extra char, press skewers gently onto the grill surface.
- Use chicken thighs for juicier skewers if preferred.
- Add zucchini or red onions for more color and nutrition.
Serving Suggestions
- Pair with a side salad or grilled vegetables
- Serve with tzatziki or garlic yogurt sauce
- Enjoy with flatbread or pita for a Mediterranean twist
Frequently Asked Questions
Can I bake these skewers instead of grilling?
Yes. Bake at 425°F (220°C) for 20–25 minutes, flipping halfway through, or until chicken is fully cooked and slightly golden.
Can I make this ahead?
You can marinate the chicken and prep the rice up to a day in advance. Assemble and grill when ready to serve.
What’s the best way to reheat leftovers?
Reheat in a skillet over medium heat or in the microwave. Sprinkle a little water over the rice to keep it moist.
Final Thoughts
Grilled Chicken Skewers with Bell Peppers & Herbed Rice offer a balanced and delicious meal that's simple to make and full of flavor. Whether you're meal prepping or grilling out on a sunny evening, this is a recipe worth adding to your rotation.