Prepare the Chicken and Marinade: Begin by cutting your chicken breasts or thighs into even 2.5cm (1-inch) cubes. Aim for uniform pieces so they cook evenly on the grill. In a large bowl, whisk together the juice of one lemon, 4 tablespoons of olive oil, the minced garlic, dried oregano, dried thyme, dried rosemary, smoked paprika, black pepper, and sea salt. The mixture will smell wonderfully aromatic and zesty. Add the chicken pieces to the marinade, ensuring every cube is thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavour. Resist the urge to marinate for much longer, as the lemon juice can start to "cook" the chicken, altering its texture.

Prepare the Skewers: If you're using wooden skewers, remember to soak them in water for at least 30 minutes prior to threading. This prevents them from scorching and burning on the hot grill. While the chicken is marinating, slice the second lemon into thin rounds. Once the chicken has marinated, thread the chicken pieces onto the skewers, alternating with lemon slices if desired. Don't pack the chicken too tightly; leave a little space between each piece for even cooking and beautiful grill marks. You should be able to get about 4-5 chicken pieces per skewer, depending on their size.

Preheat the Grill: Preheat your outdoor grill to a medium-high heat, aiming for around 200°C (400°F). If using a grill pan indoors, place it over a medium-high flame until it’s visibly hot and just beginning to smoke lightly. A properly preheated grill is crucial for achieving that lovely caramelised exterior and preventing sticking. Brush the grill grates lightly with a little olive oil to further prevent sticking.

Grill the Skewers: Carefully place the chicken skewers on the hot grill grates. You should hear a satisfying sizzle as they hit the heat. Close the lid if using an outdoor grill. Cook for 6-8 minutes on one side, until you see golden-brown grill marks forming and the chicken starts to look opaque around the edges.

Flip and Finish: Using tongs, carefully flip the skewers to the other side. Continue to grill for another 6-7 minutes, or until the chicken is cooked through. The internal temperature of the chicken should reach 74°C (165°F) when checked with a meat thermometer. The chicken should appear beautifully golden-brown and slightly charred in places, with a firm yet springy texture. You might notice the fragrant steam rising as the herbs and lemon cook.

Rest and Serve: Once cooked, transfer the Grilled Lemon Herb Chicken Skewers to a clean platter or cutting board. Tent them loosely with foil and let them rest for 5 minutes. This crucial resting period allows the juices to redistribute throughout the meat, ensuring every bite is wonderfully tender and moist. Before serving, sprinkle generously with freshly chopped parsley for a burst of fresh colour and an extra layer of herbaceous aroma.