Grilled Chicken Skewers with Butternut Squash, Red Onion, and Lemon Parsley Smoked Paprika Marinade

Name: Grilled Chicken Skewers with Butternut Squash, Red Onion, and Lemon Parsley Smoked Paprika Marinade
Prep time: 30 min
Cook time: 18 min
Total time: 48 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 21 oz skinless chicken breast, cubed; 10.5 oz peeled butternut squash, small cubes; 7 oz red onion, cut into chunks; 3/4 cup fresh parsley, chopped; 4 cloves garlic, minced; 3 tbsp lemon juice; 2 tsp lemon zest; 3 tbsp olive oil; 2 tsp smoked paprika; 1 tbsp honey; 1 1/4 tsp salt; 1 tsp black pepper

Original grilled chicken skewers marinated with lemon, fresh parsley, garlic, and smoked paprika, threaded with butternut squash and red onion for a sweet, herbal, and lightly smoky contrast. Perfect for a colorful and flavorful grilled meal.

30 minPrep

18 minCook

48 minTotal

4Servings

Dairy-FreeGluten-FreeHigh Protein

Ingredients

Adjust servings

600 g skinless chicken breast, cubed (1.25 inch)
300 g peeled butternut squash, small cubes (3/4 inch)
200 g red onion, cut into chunks (separar en capas gruesas)
20 g fresh parsley, chopped (lightly packed)
12 g garlic, minced (fresh)
45 ml lemon juice (freshly squeezed)
4 g lemon zest (solo the parte amarilla)
45 ml olive oil (divided)
6 g smoked paprika
15 ml honey
8 g salt (or to taste)
2 g black pepper

Nutrition facts

per serving

308 kcal

Calories

39 g

Protein

12 g

Carbs

11 g

Fat

2 g

Fiber

10 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

No declared allergens

Instructions

1
If using wooden skewers, soak them in water for 20 minutes to prevent burning.
2
In a large bowl, combine the parsley, garlic, lemon juice, lemon zest, 30 ml (2 tbsp) olive oil, smoked paprika, honey, salt, and black pepper until a uniform marinade forms.
3
Add the chicken cubes to the bowl and toss well to coat completely with the marinade. Let rest for 15 minutes in the refrigerator.
4
Meanwhile, place the butternut squash in a microwave-safe container with 15 ml (1 tbsp) water, cover partially, and cook for 3 minutes to soften slightly. Drain and toss with the remaining 15 ml (1 tbsp) olive oil.
5
Build the skewers by alternating marinated chicken, butternut squash, and red onion chunks until all ingredients are used.
6
Preheat the grill to medium-high heat, about 425 °F / 220 °C. Clean and lightly oil the grates.
7
Place the skewers on the grill and cook for 16 to 18 minutes at 425 °F / 220 °C, turning every 4 to 5 minutes, until the chicken is fully cooked and the onion and squash have browned grill marks.
8
Remove the skewers and let them rest for 3 minutes before serving so the chicken juices can redistribute.

Chef tips

For better browning, lightly pat the chicken dry before mixing it with the marinade. Do not cut the squash too large so it cooks at the same pace as the chicken.

Substitutions

You can substitute the chicken breast with boneless chicken thigh. Butternut squash can be replaced with small cubes of sweet potato. Parsley can be swapped for cilantro if you want a fresher profile.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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Illustrative image
Teakhaus Teak Cutting Board
Stable base for chopping
- Stable surface for chopping
- Gentle on your knife edge
- Hand-wash and let it dry
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