Grilled Chicken Kabobs

Why You’ll Love This Recipe

Grilled Chicken Kabobs are simple to prepare and cook quickly on the grill. The marinade infuses the chicken with bold, zesty flavor, while the high heat caramelizes the edges and locks in moisture. They’re perfect for entertaining, great for meal prep, and easy to customize with your favorite veggies or seasonings. Plus, cleanup is minimal and the presentation is always impressive.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs
• Bell peppers (red, green, or yellow)
• Red onion
• Zucchini or yellow squash
• Cherry tomatoes
• Olive oil
• Lemon juice
• Garlic
• Dried oregano
• Paprika
• Salt and pepper
• Wooden or metal skewers

Directions

1. Cut chicken into even, bite-sized chunks.
2. In a large bowl or zip-top bag, mix olive oil, lemon juice, minced garlic, oregano, paprika, salt, and pepper to create the marinade.
3. Add chicken to the marinade, toss to coat, and refrigerate for at least 30 minutes or up to 8 hours.
4. While the chicken marinates, soak wooden skewers in water (if using) to prevent burning.
5. Chop bell peppers, zucchini, and onion into chunks similar in size to the chicken.
6. Thread the marinated chicken and vegetables onto skewers, alternating pieces for even grilling.
7. Preheat the grill to medium-high heat.
8. Place kabobs on the grill and cook for 10–12 minutes, turning every few minutes, until the chicken is cooked through and slightly charred.
9. Remove from the grill and let rest for a couple of minutes before serving.

Servings and timing

This recipe serves 4 people. The total time is approximately 40 minutes, including 10 minutes of prep, 30 minutes of marinating, and 10–12 minutes of grilling.

Variations

• Spicy kabobs: Add chili flakes or hot sauce to the marinade for extra heat.
• Tropical twist: Use pineapple chunks and a teriyaki-style marinade.
• Greek-style: Add fresh herbs like rosemary and thyme, and serve with tzatziki sauce.
• Middle Eastern flavor: Use a marinade with cumin, coriander, and yogurt.
• All-veggie version: Skip the meat and load skewers with mushrooms, zucchini, onions, and peppers.
• Different proteins: Substitute chicken with shrimp, beef, or tofu using the same marinade.

Storage/Reheating

Store leftover grilled chicken kabobs in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 350°F oven for 10–15 minutes or microwave until warmed through. For best texture, avoid overcooking when reheating. You can also remove the chicken and vegetables from the skewers and toss them into salads or wraps.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs are more flavorful and stay juicier on the grill.

How long should I marinate the chicken?

Marinate for at least 30 minutes, but for best flavor, let it sit for 4 to 8 hours.

What vegetables work best for kabobs?

Bell peppers, onions, zucchini, cherry tomatoes, and mushrooms are ideal because they hold their shape and grill well.

Can I cook these without a grill?

Yes, you can use a grill pan on the stove or bake them in the oven at 425°F for about 20–25 minutes, turning once.

Do I need to soak wooden skewers?

Yes, soak them in water for at least 30 minutes to prevent burning on the grill.

Can I freeze marinated chicken for kabobs?

Yes, freeze the chicken in the marinade for up to 3 months. Thaw overnight in the fridge before grilling.

How do I know when the chicken is fully cooked?

Chicken should reach an internal temperature of 165°F. The juices should run clear, and the center should no longer be pink.

How can I prevent the kabobs from sticking to the grill?

Lightly oil the grill grates before cooking, or brush the kabobs with a little oil before placing them on the grill.

Can I make these ahead of time?

Yes, you can assemble the kabobs a day in advance and store them in the fridge until ready to grill.

What can I serve with grilled chicken kabobs?

They pair well with rice, couscous, grilled corn, pita bread, or a fresh salad.

Conclusion

Grilled Chicken Kabobs are a tasty, colorful, and easy way to bring big flavor to your table. With a simple marinade and your favorite veggies, this dish is both healthy and hearty. Whether you’re grilling for a summer cookout or just want a quick weeknight dinner, these kabobs are sure to impress.

Grilled Chicken Kabobs

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Grilled Chicken Kabobs are a healthy and flavorful meal made with marinated chicken and colorful vegetables cooked on skewers. Perfect for summer grilling, these kabobs are juicy, charred, and customizable.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 40 minutes (including marinating time)
• Yield: 4 servings
• Category: Main Dish
• Method: Grilling
• Cuisine: American
• Diet: Low Fat

Ingredients

• 1.5 lbs boneless, skinless chicken breasts or thighs
• 2 bell peppers (red, green, or yellow), chopped
• 1 red onion, chopped
• 1 zucchini or yellow squash, sliced
• 1 cup cherry tomatoes
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• Wooden or metal skewers

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Instructions

1. Cut the chicken into even, bite-sized chunks.
2. In a large bowl or zip-top bag, mix olive oil, lemon juice, minced garlic, oregano, paprika, salt, and pepper to create the marinade.
3. Add the chicken to the marinade, toss to coat, and refrigerate for at least 30 minutes or up to 8 hours.
4. Soak wooden skewers in water for at least 30 minutes if using.
5. Chop bell peppers, zucchini, and onion into chunks similar in size to the chicken.
6. Thread the marinated chicken and vegetables onto skewers, alternating pieces.
7. Preheat the grill to medium-high heat.
8. Grill the kabobs for 10–12 minutes, turning every few minutes, until the chicken is cooked through and slightly charred.
9. Remove from the grill and let rest for 2–3 minutes before serving.

Notes

• Use metal skewers for convenience and reusability.
• Marinate the chicken overnight for deeper flavor.
• Brush kabobs with extra marinade or oil before grilling to keep them moist.
• Serve with rice, couscous, or a side salad for a complete meal.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 310
• Sugar: 4g
• Sodium: 520mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 2g
• Protein: 35g
• Cholesterol: 90mg