Grilled kabobs of chicken are a summer staple, perfect for family BBQs, weekend evenings, or meal prep. They’re easy to make, endlessly customizable, and downright mouth-watering when cooked the best way possible.
From turning on the charcoal grill to whipping out the indoor grill pan, this post will illustrate how to cook up the most flavorful and juiciest grilled chicken kabobs each and every time.
Chicken kabobs (also chicken skewers) are bite-sized pieces of chicken, combined with vegetables, skewered on sticks and grilled. The key to great kabobs is a delicious marinade, balanced ingredients, and the right grilling technique.
Garlicky Chicken Kabob Marinade
The key to delicious, tender grilled chicken kabobs is the marinade. A garlicky marinade gives them a deep flavor and mutes the stringiness of the chicken.
Simple Garlicky Marinade Recipe:
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 4–5 garlic cloves, minced
- 1 tablespoon Dijon mustard
- Salt and pepper, to taste
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
It is nice to have the chicken marinate in this mixture to be savory and juicy when grilled.
How Long to Marinate Chicken Kabobs?
Marination time dictates the flavor profile and softness. Here is a guideline:
- Minimum: 30 minutes (if short on time)
- Ideal: 4 to 6 hours
- Maximum: 12 hours (overnight)
Avoid marinating more than 24 hours, especially with acidic ingredients like lemon juice, which will break down the chicken texture too much.
Chicken Kabob Ingredients and Add-ons
Must-Have Ingredients:
- Chicken breasts or thighs, cut into 1.5-inch cubes
- Garlic marinade (as above)
- Bell peppers, any color, chopped into chunks
- Red onion, quartered
- Cherry tomatoes or zucchini (optional feature)
Extras and Add-ins:
- Pineapple chunks for sweetness
- Mushrooms
- Marinated artichokes
- Fresh herbs like rosemary sprigs or parsley
How Do You Make Grilled Chicken Kabobs?
Here is brief rundown of what you do:
- Marinate the chicken: Combine chicken and marinade in a zip-top bag or bowl. Refrigerate.
- Chop vegetables: Cut them into roughly the same size for even cooking.
- Prepare the skewers: Alternate chicken and vegetables on each skewer.
- Preheat grill: Medium-high heat and brush the grates with oil.
- Grill: Grill the skewers 10–15 minutes, turning occasionally, until the chicken is cooked through.
Secrets and Tricks to Get the Juiciest Grilled Chicken Kabobs
- Use thighs of chicken if you like extra juiciness—they are fatter than breasts.
- Don’t overload the skewers; leave some room between pieces so that they heat through evenly.
- Soak wooden skewers in water for a minimum of 30 minutes to avoid burning.
- Use a thermometer: Employ internal temperature to achieve 165°F (75°C).
- Brush with extra marinade during grilling for added taste (but never use raw marinade for last-minute basting).
What to Serve with Chicken Kabobs
These kabobs pair well with:
- Rice pilaf or couscous
- Grilled flatbreads or pita
- Tzatziki or garlic yogurt dip
- Fattoush or tabbouleh salad
- Baba ghanoush and hummus
- Grilled corn on the cob
- Coleslaw or potato salad
Finish off the meal with a light cucumber salad and a citrus beverage!
Grilled Chicken Kabobs Recipe
Equipment
- Grill (gas or charcoal) orgrill pan
- Wood or metal-soakedskewers
- Tongs
- Mixing bowls
- Cutting board and knife
- Meat thermometer (Optional)
Ingredients
For the Marinade:
- 1/4 cup olive oil
- 3 tbsp lemon juice
- 4 pcs cloves garlic, minced
- 1 tbsp Dijon mustard
- Salt and pepper, to taste
- 1 tsp smoked paprika
- 1 tsp dried oregano
For the Kabobs
- 1.5 ibs (700g) boneless chicken breast or thigh, cut into cubes
- 1 pcs red bell pepper, chopped
- 1 pcs green bell pepper, chopped
- 1 pcs red onion, chopped
- 1 pcs zucchini, sliced
- Optional: mushrooms, cherrytomatoes, pineapple
Instructions
1. Get Ready
- Soak wood skewers in water for at least 30 minutes.
2. Marinate the Chicken
- Combine marinade ingredients in a bowl and mix.
- Add chicken, mix well, and chill at least 30 minutes, 4–6 hours better.
3. Prep Vegetables
- Chop vegetables into same-sized portions as chicken for uniform grilling.
4. Skewer Assembly
- Alternate between chicken and vegetable skewering.
5. Heat the Grill
- Heat to medium-high. Oil grill grates.
6. Grill Kabobs
- Now grill skewers.
- Grill 12–15 minutes, turning every 3–4 minutes, until cooked through and lightly browned.
7. Serve
- Drain off grill and let rest 5 minutes before serving.
Notes
- Use metal skewers if available—no soaking necessary.
- Glaze with honey-soy or teriyaki in final 2 minutes for glossy look.
- Reheat in airtight container in fridge for up to 3 days.
Grilled Chicken Kabobs: A Summertime Staple!
Grilled chicken kabobs aren’t just a summertime staple—they’re a meal prep superstar, party platter slam dunk, and weeknight dinner winner.
Garlicky goodness, colorful veggies, and all that heavenly char all come together in these kabobs, guaranteed to put a smile on anyone’s face.
Prepare with your favorite veggies and dippers, serve over rice or salad, and enjoy the smoky, juicy bliss bite after amazing bite. Next time you cook out, you know what to make—delicious chicken kabobs everyone will love!
More Recipes:
