Combine olive oil, lemon juice, herbs, minced garlic, salt, and pepper in a bowl to create the marinade. Whisk until smooth and fragrant.
Add the chicken chunks to the marinade, tossing to coat thoroughly. Cover and refrigerate for at least 1 hour, ideally overnight, to let flavors deepen.
Preheat your grill to medium-high heat, aiming for a steady, hot flame. Meanwhile, soak wooden skewers in water if using, to prevent burning.
Thread pieces of marinated chicken onto skewers, alternating with bell pepper strips and onion wedges for color and flavor.
Place the skewers on the hot grill, listening for the sizzle as the chicken begins to cook and caramelize, and the vegetables start to char slightly.
Turn the skewers every few minutes, ensuring even grilling and charring, until the chicken is opaque and reaches an internal temperature of 165°F, with a deep golden-brown exterior.
Remove the skewers from the grill, letting them rest for a few minutes so the juices redistribute and the flavors settle.
Serve the skewers hot, with a squeeze of fresh lemon if desired, and enjoy the tender, smoky chicken with vibrant vegetables.
