Zesty Lemon Butter Chicken Skewers: A Flavorful Grilling Delight

Making the Lemon Butter Glaze

While the vegetables marinate, whisk together melted butter, fresh lemon juice, lemon zest, honey, minced garlic, Dijon mustard, and a pinch of red‑pepper flakes. The glaze should be smooth and slightly glossy; this ensures an even coating once the skewers hit the heat.

Grilling the Skewers

1. Pre‑heat the grill. Set a gas grill or charcoal grill to medium‑high (about 400°F/200°C). A hot grill creates those coveted char lines and locks in juices.
2. Thread the skewers. Alternate chicken, pepper, and onion pieces on each skewer, leaving a small gap between pieces for even heat circulation.
3. Brush with glaze. Generously coat each skewer with the lemon‑butter mixture before placing them on the grill. Reserve extra glaze for basting.
4. Grill and baste. Cook the skewers for 4‑5 minutes per side, turning once and basting with additional glaze after each flip. Look for a deep golden color and slight caramelization.
5. Check doneness. Insert an instant‑read thermometer into the thickest chicken piece; it should read 165°F (74°C). If needed, move the skewers to a cooler part of the grill for a brief finish.

Finishing & Serving

Remove the skewers from the grill and let them rest for 3‑4 minutes; this redistributes the juices and keeps the meat moist. Sprinkle chopped parsley over the top, squeeze a fresh lemon wedge for extra brightness, and serve immediately with extra glaze on the side for dipping.