Introduction
Matcha Mojo Chicken Skewers are your green-powered passport to a fast, feel-good barbecue. Lean chicken soaks up a zippy matcha–citrus marinade, then hits the grill for smoky edges and juicy centers. Every bite delivers antioxidants from ceremonial-grade green tea, clean protein to fuel you, and smart carbs on the side for balance. Weeknight dinner, sunny weekend cookout, or meal-prep hero—these skewers flex with your schedule and your macros.
Origin and Cultural Significance
Matcha, finely ground Japanese green tea, has been whisked in traditional tea ceremonies for centuries, symbolizing mindfulness and harmony. Here, we mash up that heritage with the global love of skewered street food—from Japanese yakitori to Middle Eastern shish—and park it squarely on your backyard grill. The result honors matcha’s zen roots while embracing the universal joy of food on a stick: communal, casual, and irresistibly snackable.
Unique Ingredients and Flavors
This recipe spotlights matcha’s grassy, umami depth—not just in lattes but as a savory rub and marinade booster. Lime juice, ginger, and garlic wake everything up; a kiss of honey balances the bitterness; sesame oil and tamari add nutty, salty bass notes. Toss in quick-cooked brown rice or quinoa on the side for wholesome carbs, and finish with a sprinkle of toasted sesame and scallions for crunch and lift.
Cooking Techniques
We marinate briefly (30 minutes does the trick) because matcha’s delicate flavors don’t need hours to shine. Skewering ensures even cooking and extra charred surface for Maillard magic. High direct heat (about 400°F) seals juices fast, then a short rest lets them redistribute. Precision isn’t fussy here—think vibrant, not lab-grade. Still, a thermometer guarantees perfect doneness without overcooking.
Matcha Mojo Chicken Skewers | Healthy Easy BBQ Delight
Description
Grill-ready chicken skewers bathed in a bright matcha marinade for a quick, healthy BBQ upgrade. Packed with lean protein, lively citrus, and earthy green tea, they pair effortlessly with simple whole grains for a balanced meal.
Ingredients for Matcha Mojo Chicken Skewers
Skewer Ingredients
Marinade Ingredients
Garnish & Serving
Instructions
Preparing the Ingredients
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Prep the Chicken
Trim excess fat from the chicken breasts and cut them into even 1-inch cubes, keeping pieces as uniform as possible for consistent cooking.
Uniform cubes cook at the same pace and stay juicier; use a separate cutting board for raw poultry to prevent cross‑contamination. -
Prep the Vegetables
Core and seed the red bell pepper, then slice into 1-inch squares. Peel and quarter the red onion, separating the layers into 1-inch chunks. Slice the zucchini into 1/2-inch rounds and pat them dry.
Patting veggies dry encourages char instead of steam; keep pieces similar in size to the chicken so everything cooks evenly. -
Prep the Skewers
Set out 8–10 metal skewers or soak wooden ones for at least 20 minutes. Lightly oil the skewers so ingredients slide on (and off) easily, and stage them near your work area.
Soaking prevents scorching and breakage; a light oil film makes threading smoother and cleanup quicker.
Marinating
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Prepare the Marinade
Whisk matcha, lime juice, tamari, honey, sesame oil, garlic, ginger, and black pepper in a medium bowl until smooth and lump-free. Reserve 2 teaspoons of the marinade for a finishing drizzle.
Sift the matcha directly into the bowl to prevent bitter clumps; reserve marinade stays uncontaminated for safe post-grill use. -
Marinate the Chicken
Add chicken cubes to the remaining marinade, toss to coat evenly, cover, and refrigerate for 30 minutes (up to 2 hours if you prefer stronger flavor). Meanwhile, prep vegetables and preheat grill to 400°F.
Do not exceed 2 hours—acid can toughen chicken; flip the bag or bowl halfway for uniform coverage.
Assembling the Skewers
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Thread the Ingredients
Thread chicken, bell pepper, onion, and zucchini alternately onto skewers, ending with a veggie to act as a stopper. Leave a tiny gap between pieces so heat can circulate.
Lightly oil your hands or use tongs to avoid marinade stains; don’t overcrowd skewers—crowding = steaming, not searing. -
Grill the Skewers
Place skewers on the preheated grill. Cook 10–12 minutes total, turning every 3–4 minutes, until the chicken reaches 165°F internal temperature and veggies char lightly.
Use an instant-read thermometer for accuracy; move skewers to a cooler zone if flare-ups occur. -
Rest and Serve
Transfer skewers to a platter, tent loosely with foil, and rest 10 minutes. Drizzle the reserved marinade, sprinkle sesame seeds and scallions, and serve with lime wedges.
Resting redistributes juices; never use marinade that touched raw chicken for finishing unless boiled—hence the reserved portion.
Note
- If you only have wooden skewers, soak extras—some will inevitably splinter or snap.
- Matcha potency varies; taste your marinade and adjust honey/acid to balance bitterness.
- Swap chicken for firm tofu or tempeh for a plant-based twist—press tofu well so it drinks up the marinade.
- Short on time? Skip skewering and grill everything in a basket—same flavor, less fuss.
- Windy day? Close the grill lid more often to maintain stable heat and prevent ash from landing on the food.
- Want extra glaze? Boil leftover marinade for 3 minutes and brush during the final minute of grilling.
- Store leftovers up to 3 days; reheat gently to 165°F or slice cold for salads and bowls.
- For meal prep, portion skewers with grains and steamed greens—colorful, balanced, ready-to-go lunches.
