Chicken Skewers With Meyer Lemon Salsa

Tender, smoky chicken skewers paired with a bright and zesty Meyer lemon salsa—it’s the ultimate crowd-pleaser for backyard barbecues, quick weeknight dinners, or meal prepping. The grilled chicken gets a smoky, charred flavor, while the Meyer lemon salsa adds a refreshing punch.
Why You’ll Love This Recipe
- Burst of Flavor: The chicken marinade is packed with herbs, garlic, and spices, while the Meyer lemon salsa brings a tangy, fresh element to every bite.
- Perfect for Any Occasion: These skewers work for casual dinners, entertaining, or even meal prep.
- Easy to Customize: Swap the chicken for shrimp or veggies, or adjust the salsa with your favorite herbs.
- Kid-Friendly: Simple ingredients and bold flavors make this a hit with all ages.
How to Make It
Start by marinating the chicken. Cut boneless, skinless chicken thighs or breasts into bite-sized pieces and mix them with a marinade of olive oil, lemon juice, garlic, smoked paprika, and a touch of cumin. Let it sit for at least 30 minutes (or up to 4 hours) to soak up all the flavors.
Thread the chicken pieces onto skewers, making sure to leave a little space between each piece for even cooking. Grill the skewers over medium-high heat, turning occasionally, until they’re golden and cooked through.

While the chicken cooks, prepare the Meyer lemon salsa. Dice fresh Meyer lemons, removing seeds but keeping the juicy pulp. Combine the lemon pieces with finely chopped parsley, a drizzle of olive oil, minced shallots, and a pinch of salt. Let the salsa rest for 10–15 minutes to meld the flavors.
Serve the skewers hot off the grill with a generous spoonful of Meyer lemon salsa on top. The contrast of smoky chicken and zesty salsa creates an irresistible flavor combination.
Make Ahead Method
This recipe is perfect for busy schedules and meal prep enthusiasts:
- Marinade in Advance: Prepare the marinade and coat the chicken up to 24 hours ahead of time. Store the marinated chicken in an airtight container in the fridge.
- Skewer Prep: Save time by threading the chicken onto skewers a few hours before cooking. Cover the skewers with plastic wrap and refrigerate until ready to grill.
- Salsa Prep: Make the Meyer lemon salsa up to 4 hours ahead and store it in the fridge. Allow it to come to room temperature before serving for the best flavor.
- Reheating: Cooked skewers can be made ahead and reheated on a grill or stovetop skillet for a few minutes before serving. Avoid microwaving, as it may compromise the texture.
Pro Tips
- Chicken Choice: Opt for boneless, skinless chicken thighs for their juiciness and flavor. Breasts work too but may require extra attention to avoid overcooking.
- Uniform Pieces: Cut the chicken into evenly sized pieces to ensure consistent grilling.
- Preheat the Grill: A properly preheated grill ensures a good sear on the chicken, locking in the juices.
- Soak Wooden Skewers: If using wooden skewers, soak them in water for 30 minutes to prevent charring during grilling.
- Zest and Juice: Add a touch of Meyer lemon zest to the marinade for an extra citrusy punch.
- Season to Taste: Adjust salt and spices in both the marinade and salsa to suit your preferences.
- Presentation Matters: Serve the skewers on a platter with extra parsley or lemon slices for a vibrant, inviting look.

With these tips and methods, you’re guaranteed a dish that’s not only delicious but also easy to execute, making it a favorite for any occasion!
Storage Options
- Fridge: Store leftover chicken and salsa separately in airtight containers for up to 3 days.
- Freezer: Grilled chicken can be frozen for up to 2 months. Thaw and reheat before serving. The Meyer lemon salsa doesn’t freeze well but is quick to make fresh.
Tools For This Recipe
- Skewers: Metal or wooden skewers work, but metal is reusable and easier to handle.
- Grill or Grill Pan: Adds the perfect smoky char to the chicken.
- Sharp Knife: Essential for cutting chicken and dicing Meyer lemons.
- Mixing Bowls: For marinating the chicken and mixing the salsa.
- Tongs: Handy for flipping the skewers on the grill.
FAQs
Can I bake these instead of grilling?
Yes! Bake the skewers at 425°F on a lined baking sheet for 15–20 minutes, flipping halfway through, until fully cooked.
What can I use instead of chicken?
Shrimp, firm tofu, or hearty vegetables like zucchini and bell peppers work beautifully with the marinade and salsa.
How do I adjust the salsa’s acidity?
If the Meyer lemon salsa feels too tangy, add a drizzle of honey or a pinch of sugar to balance the flavors.
What sides go well with this?
Pair the skewers with a light couscous salad, grilled vegetables, or warm pita bread for a complete meal.
Variations and Substitutions
- Herb Swap: Replace parsley with cilantro or basil for a different flavor profile.
- Spice Level: Add a pinch of red pepper flakes to the marinade for a touch of heat.
- Vegetarian Option: Use marinated vegetables like zucchini, mushrooms, and cherry tomatoes instead of chicken.
- Citrus Twist: Mix orange or lime segments into the salsa for a different citrusy kick.

A Lemon-Fresh Feast
These chicken skewers with Meyer lemon salsa are the perfect balance of smoky, zesty, and fresh. Whether you’re hosting a summer barbecue or whipping up a quick dinner, this recipe is sure to impress. Try it out and let me know in the comments how it turned out for you!

Chicken Skewers With Meyer Lemon Salsa
Ingredients
- 1 lb boneless skinless chicken thighs or breasts
- 3 tbsp olive oil
- 2 tbsp Meyer lemon juice
- 2 cloves garlic minced
- 1 tsp smoked paprika
- 1/2 tsp cumin
- Salt and pepper to taste
- 2 Meyer lemons diced (for salsa)
- 1/4 cup parsley finely chopped
- 1 shallot minced
- 2 tbsp olive oil for salsa
Instructions
- Cut chicken into bite-sized pieces and mix with olive oil, lemon juice, garlic, smoked paprika, cumin, salt, and pepper. Marinate for 30 minutes to 4 hours.
- Thread chicken onto skewers, leaving space between pieces.
- Grill over medium-high heat, turning occasionally, until golden and cooked through.
- For the salsa, combine diced Meyer lemons, parsley, shallot, olive oil, and a pinch of salt. Let rest for 10–15 minutes.
- Serve grilled skewers with a generous spoonful of Meyer lemon salsa on top.