Cut the chicken thighs into bite-sized chunks and set aside.
Chop the bell peppers into large, colorful pieces and slice the red onion into thick wedges.
In a small bowl, whisk together olive oil, lemon juice, minced garlic, dried herbs, salt, and pepper to create a bright marinade.
Place the chicken chunks in a large bowl and pour over half of the marinade, tossing to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
Thread the marinated chicken pieces onto skewers, keeping the pieces close but not touching for even cooking. Alternate with bell peppers and onion wedges on each skewer.
Preheat your grill to medium-high heat until hot and you hear a steady sizzle, indicating readiness.
Place the skewers on the grill grates, listening for the sizzle as the marinade caramelizes and the chicken begins to brown with nice grill marks.
Flip the skewers regularly, about every 2-3 minutes, to develop even char lines and prevent over-charring. Baste with remaining marinade if desired.
Cook until the chicken is cooked through, juices run clear, and the vegetables are tender and slightly charred, about 10-15 minutes total.
Remove the skewers from the grill and let them rest for a few minutes, allowing the flavors to settle and the juices to redistribute.
Serve the skewers hot off the grill, garnished with fresh herbs if desired, and enjoy the smoky, juicy bites.
