Grilled Chicken Kabobs
Juicy grilled chicken kabobs are a summer favorite, combining tender marinated chicken with vibrant vegetables on skewers. This recipe also includes an oven broil method for year-round enjoyment.
These grilled chicken kabobs are easy to prepare, packed with flavor, and perfect for a casual dinner or backyard gathering.
Ingredients That Make These Grilled Chicken Kabobs Shine
Chicken breast – Lean and protein-rich, boneless chicken breast absorbs the sweet-savory marinade beautifully while staying juicy on the grill.
Olive oil – Adds richness to the marinade and helps the chicken and vegetables char evenly without sticking.
Soy sauce – Delivers a salty, umami punch that balances the sweetness of the honey.
Honey – Adds a touch of sweetness and helps the kabobs caramelize beautifully over heat.
Garlic – Infuses the marinade with a bold, aromatic depth that enhances both meat and vegetables.
Bell peppers (red and yellow) – Provide a sweet crunch and colorful contrast that make the skewers visually appealing.
Zucchini – Grills up tender with slight char, absorbing the marinade’s flavors while adding freshness.
Red onion – Offers a mild sharpness that softens and sweetens on the grill.
Parsley – A fresh, herbal finish that brightens the dish just before serving.
How to Cook These Grilled Chicken Kabobs Just Right
Marinate chicken and vegetables in a sweet and savory sauce, then thread them onto soaked skewers. Grill each side until golden and fully cooked, then sprinkle with fresh parsley.
Grilled Chicken Kabobs Tips for the Best Results
For the most flavorful grilled chicken kabobs, marinate the ingredients for at least one hour but no longer than eight, as the acid from soy sauce can toughen the meat over time. If using wooden skewers, soaking them in water prevents burning. For an oven alternative, use the broiler on high heat for similar caramelization.
How to Store Grilled Chicken Kabobs Leftovers
Store leftover kabobs in an airtight container in the refrigerator for up to three days. Reheat them gently in a covered skillet or oven to avoid drying out the chicken. If using metal skewers, remove the meat and vegetables before storing to preserve moisture.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs are a flavorful and juicy alternative, though they may require slightly longer cooking times.
Can I prepare the kabobs in advance?
Yes, you can assemble the skewers up to 24 hours in advance. Store them covered in the refrigerator until ready to grill.
Do I have to use a grill?
No, these kabobs can be cooked using a grill pan or under the broiler in your oven with excellent results.
Can I add other vegetables?
Absolutely. Mushrooms, cherry tomatoes, or chunks of pineapple all work well and add great texture and flavor.
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Grilled Chicken Kabobs
Ingredients
- 1 tablespoon chopped parsley
- 1 red onion cut into 1-inch chunks
- 1/4 cup honey
- 1 red bell pepper diced into 1-inch squares
- 1/3 cup soy sauce
- 2 small zucchini sliced into 1-inch rounds
- 1 pound boneless skinless chicken breasts, cubed into 1-inch pieces
- 1/4 cup olive oil
- Salt and black pepper to taste
- 1 yellow bell pepper chopped into 1-inch sections
- 1 teaspoon minced garlic
Instructions
- In a large mixing bowl, blend together the olive oil, soy sauce, honey, garlic, salt, and pepper until well combined.
- Incorporate the chicken chunks, bell peppers, zucchini slices, and red onion pieces into the marinade, ensuring all are evenly coated.
- Cover the bowl and allow it to marinate in the refrigerator for no less than one hour, or up to eight hours for enhanced flavor.
- While marinating, soak wooden skewers in cold water for a minimum of 30 minutes to prevent burning.
- Preheat a grill or grill pan to medium-high heat.
- Assemble the skewers by alternating marinated chicken and vegetable pieces.
- Grill the skewers for approximately 5 to 7 minutes per side, or until the chicken is thoroughly cooked and has developed grill marks.
- Garnish with chopped parsley before serving.
