How Long to Cook Chicken Thigh & Bell Pepper Skewers in the grill

Specification: 1.5-inch cubed chicken thighs skewered with red onion and bell peppers

Target Temp

400°F Medium-High Direct Heat

Convection Heat

Total Time

12–15 mins

Total Cook Window

Flip Mark

Turnover Point

Internal Safe Temp

165°F–175°F (74°C)

USDA Safe Pull

3-Step Execution Protocol

Preheat & Prep

Preheat grill to 400°F Medium-High Direct Heat. Place chicken thigh & bell pepper skewers (1.5-inch cubed chicken thighs skewered with red onion and bell peppers) in a single layer with space between items for convection airflow. Spray lightly with high-smoke-point oil.

Cook & Shake / Flip

Cook for 12–15 mins. Flip or shake basket at the 6-minute mark for even browning.

Doneness & Rest

Charred grill marks on all sides, meat firm and juicy. Confirm internal temperature reaches 165°F–175°F (74°C). Rest for 3 minutes before carving.

Verification Basis & Testing Rig

Weber Spirit II E-310 direct grill testing; USDA FSIS 165°F poultry guideline.

Pro Tip: Soak wooden skewers in water for 30 minutes before grilling to prevent charring; chicken thighs stay juicier than breast on the grill.

Want the complete meal with seasoning & sides?View Full Recipe