Montreal chicken skewers are smoky, peppery, and built for the grill — a bold, savory take on grilled chicken that comes together with almost no effort. Boneless thighs marinate in olive oil, fresh lemon, and our Calicutts Montreal Spice Blend, the same robust, garlicky, cracked-pepper blend that makes a great steak, then char beautifully on the grill. They’re perfect for summer barbecues, weeknight dinners, meal prep, or a protein-packed addition to bowls and salads. Quick to prep ahead and even quicker to cook, these skewers deliver steakhouse flavor on juicy, affordable chicken. Finish with parsley and a squeeze of lemon and serve hot off the grill — an easy, high-flavor recipe you’ll make on repeat.
Montreal Chicken Skewers
Jessica Hughes
Author:
Jessica Hughes
Servings
8
Prep Time
15 minutes
Cook Time
8 minutes
Montreal chicken skewers are smoky, peppery, and built for the grill — a bold, savory take on grilled chicken that comes together with almost no effort. Boneless thighs marinate in olive oil, fresh lemon, and our Calicutts Montreal Spice Blend, the same robust, garlicky, cracked-pepper blend that makes a great steak, then char beautifully on the grill. They’re perfect for summer barbecues, weeknight dinners, meal prep, or a protein-packed addition to bowls and salads. Quick to prep ahead and even quicker to cook, these skewers deliver steakhouse flavor on juicy, affordable chicken. Finish with parsley and a squeeze of lemon and serve hot off the grill — an easy, high-flavor recipe you’ll make on repeat.
Ingredients
1½ lbs Boneless skinless chicken thighs, cut into 1½-inch pieces
1½ Tbsp Olive oil
1½ Tbsp Calicutts Montreal Spice Blend
½ Lemon, juiced
About 11 bamboo skewers, soaked in water for 30 minutes
Lemon wedges and parsley, for serving
Directions
Combine the chicken, olive oil, Montreal Steak Seasoning Blend, and lemon juice. Marinate 4–24 hours in the refrigerator.
Thread the chicken onto the soaked skewers.
Heat a grill or grill pan to medium-high. Grill about 4 minutes per side, until cooked through.
Plate and garnish with parsley and lemon wedges. Serve hot.
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