Entertaining These marinated lemon-cilantro chicken skewers are perfect for a crowd By Julie van Rosendaal Published: March 23, 2026 Updated: June 23, 2026 share Share on Facebook Share on Twitter Share on Pinterest Copy Link Cancel Jump to Recipe Print RecipeChicken thighs can be marinated and skewered early, and they don’t dry out if a guest griller overcooks them. These skewers are wonderful drizzled with Zhoug or Tahini Dill Pickle Dip, and food on a stick is ideal for guests who can’t find an empty Muskoka chair. Lemon-Cilantro Chicken Skewers Chicken thighs can be marinated and skewered early, and they don’t dry out if a guest griller overcooks them. These skewers are wonderful drizzled with Zhoug or Tahini Dill Pickle Dip, and food on a stick is ideal for guests who can’t find an empty Muskoka chair. No ratings yet Print Recipe Pin Recipe Course dinnerCuisine barbecue Servings 6 Ingredients 1x2x3x½ cup plain yogurt or 1/3 cup olive oil½ bunch cilantroJuice of 1 lemon or lime1 fresh jalapeño seeded and chopped (optional)1 tbsp soy sauce1 tbsp chili crisp2 cloves garlic crushed1 tsp ground cumin8 skinless boneless chicken thighs cut in 3 cm piecesPickled jalapeños optional Instructions Using a food processor or hand-held immersion blender, purée yogurt or olive oil, cilantro, lemon or lime juice, fresh jalapeño (if using), soy sauce, chili crisp, garlic, and cumin. (Or, finely chop cilantro and jalapeño; mix with remaining marinade ingredients.)In a large, non-reactive bowl, add marinade and chicken and toss to coat; marinate for 30 minutes, or refrigerate for up to two days. Soak bamboo skewers in water for at least 10 minutes. To assemble, thread chicken pieces tightly on skewers, alternating with a pickled jalapeño, if using. Place chicken skewers on greased grill over medium-high heat; close lid and grill, turning frequently, until chicken is cooked through, about 10–15 minutes. NotesTIP To keep exposed skewer ends from burning, position at the edge of the grill and shield with a strip of aluminum foil. Keyword Barbecue, chicken, grilling Tried this recipe?Let us know how it was! This recipe originally appeared in our Summer ’26 issue. Related Story Chef Christine Flynn’s advice for shortcut cottage cooking Related Story These make-ahead ribs pair perfectly with this sweet and tangy rhubarb barbecue sauce Related Story You can use your barbecue to make this socca with creamy pesto recipe Sign up for our newsletters By submitting your information via this form, you agree to receive electronic communications from Cottage Life Media, a division of Blue Ant Media Solutions Inc., containing news, updates and promotions regarding cottage living and Cottage Life's products. You may withdraw your consent at any time. Dockside Weekly The latest cottage-country news, trending stories, and how-to advice The Key Weekly Need-to-know info about buying, selling, and renting cottage real estate Family Matters Five-part series Untangle the thorny process of cottage succession with expert advice from lawyer, Peter Lillico