Grilled Chicken Panzanella Skewers

This recipe turns a traditional Tuscan side dish into a summery main course with marinated chicken, red onions and fresh baguette – all threaded on a skewer and perfectly cooked on the grill.
Grilled Chicken Panzanella Skewers

Grilled Chicken Panzanella Skewers

  • Duration
  • Cook Time
  • Prep Time
  • 10Servings



  • ¼ cup fresh lemon juice
  • ¼ cup extra-virgin olive oil
  • ¼ cup chopped fresh basil
  • 2 cloves garlic, thinly sliced
  • 1 tsp sea salt ground black pepper, to taste


  • 1 lb boneless, skinless chicken breasts, cut into 2-inch cubes
  • 1 small red onion, quartered and layers separated
  • 1 cup cherry tomatoes
  • 4 oz baguette, cut into 2-inch cubes
  • 3 tbsp aged balsamic vinegar, or to taste, optional


  • 10 metal or wooden skewers (soaked if using wooden)


Prepare marinade: In a shallow, glass container, combine all marinade ingredients. Add chicken and onion and toss. Cover and refrigerate for at least 6 hours or overnight.

Remove chicken and onion mixture from refrigerator 30 minutes before grilling. Preheat a grill to medium. Thread skewers, starting with 1 piece each chicken, onion, tomato and baguette. Repeat, then finish with 1 cube chicken. Repeat with remaining skewers.

Grill skewers 5 to 6 minutes each side, until chicken is cooked through. Drizzle skewers with balsamic (if using). Serve hot or at room temperature.

Nutrition Information

  • Serving Size: 2 skewers
  • Calories: 217
  • Carbohydrate Content: 15 g
  • Cholesterol Content: 50 mg
  • Fat Content: 8 g
  • Fiber Content: 2 g
  • Protein Content: 21 g
  • Sodium Content: 361 mg
  • Sugar Content: 2 g
  • Monounsaturated Fat Content: 5 g
  • Polyunsaturated Fat Content: 1 g