In a mixing bowl, whisk together minced garlic, lemon zest and juice, olive oil, honey, chopped herbs, smoked paprika, and a pinch of salt and pepper until well combined. This aromatic marinade will smell bright and fragrant.
Place the cubed chicken thighs into the bowl with the marinade, tossing to coat every piece thoroughly. Cover the bowl with plastic wrap and refrigerate overnight or for at least 8 hours. During this time, the chicken will absorb flavors and become tender.
Soak wooden skewers in water for 30 minutes if using, to prevent burning on the grill. Preheat your grill or grill pan to medium-high heat, around 200°C (390°F), until hot and ready.
Thread the marinated chicken cubes onto skewers, leaving a little space between pieces for even cooking. Handle gently to keep the meat intact and avoid overcrowding.
Place the skewers on the preheated grill. Cook for about 10-12 minutes, turning every 2-3 minutes, until the chicken is golden brown with slight char marks and cooked through. You’ll hear a sizzle and see the edges caramelize beautifully.
If desired, baste the skewers with extra marinade during grilling for added flavor and moisture, using a basting brush. This helps develop a glossy, flavorful crust.
Once cooked, transfer the skewers to a plate and let rest for 2-3 minutes. This resting period allows the juices to redistribute, keeping the meat tender and juicy.
Squeeze fresh lemon over the skewers before serving to brighten the flavors. Serve hot, garnished with extra herbs if desired, alongside your favorite sides.
