Chicken Kabobs Recipe
Chicken Kabobs are the perfect recipe to fire up your grill this week! With a flavorful chicken kabob marinade, each bite bursts with juicy, smoky goodness you’ll crave again and again.
These colorful, char-grilled skewers combine tender chicken with vibrant vegetables, making them a fun, easy, and crowd-pleasing option for your next backyard meal or casual dinner night.
What You’ll Need for Chicken Kabobs
- Boneless skinless chicken breasts – The star of the dish, soaking up all the marinade’s deep, savory notes.
- Zucchini – Adds a tender, juicy bite that balances the chicken’s richness.
- Red onion – Offers a hint of sweetness and a slight crunch after grilling.
- Red bell pepper – Bright and crisp, bringing a pop of color and subtle sweetness.
- Orange bell pepper – Slightly less sweet than the red, it adds flavor diversity and vibrancy.
How to Make Chicken Kabobs: A Quick Overview
First, cut the chicken breasts into bite-sized cubes for even grilling. Whisk up a bold marinade using olive oil, soy sauce, lemon juice, brown sugar, balsamic vinegar, garlic, and black pepper. Toss the chicken in the marinade and refrigerate it for at least 30 minutes, though up to 24 hours will give an even deeper flavor.
Once marinated, preheat the grill to medium heat. Assemble the kabobs by alternating chicken and veggies onto skewers. Grill the kabobs for about 5–6 minutes per side, until the chicken is beautifully charred and hits 165°F internally. Let them cool slightly if using metal skewers, then dive right in!
Tips and Variations for Chicken Kabobs
For ultra-juicy chicken kabobs, don’t skip the marinating time; even 30 minutes makes a big difference. If you love a little heat, add a teaspoon of crushed red pepper flakes to the marinade. Prefer a more Mediterranean vibe? Swap soy sauce for Greek yogurt and lemon zest for a tangy twist. Wooden skewers work great too—just soak them in water for at least 30 minutes before grilling to prevent burning.
Feel free to switch up the vegetables based on what’s in season. Mushrooms, cherry tomatoes, and even chunks of pineapple can add an exciting new flavor dimension to your kabobs!
Best Ways to Store Your Chicken Kabobs
If you have leftovers, remove the chicken and veggies from the skewers and place them in an airtight container. They will keep in the fridge for up to three days. To reheat, pop them in a skillet over medium heat until warmed through or microwave them in short bursts to avoid drying out. For longer storage, freeze the kabob mix in a freezer-safe bag for up to two months, and thaw overnight before reheating.
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Chicken Kabobs
Ingredients
- 1 red bell pepper diced into large chunks
- 2 tablespoons lemon juice
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces (453.6 grams)
- 1/3 cup olive oil 66.7 grams or 78.9 ml
- 1 medium zucchini sliced
- 1/4 cup soy sauce 63.8 grams or 59.1 ml
- 2 cloves garlic minced
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon black pepper
- 1 orange bell pepper diced large
- 2 tablespoons brown sugar
- 1 red onion diced into large pieces
Instructions
- Slice the chicken breasts into small, bite-sized cubes.
- In a reusable container, vigorously whisk together the olive oil, soy sauce, lemon juice, brown sugar, balsamic vinegar, minced garlic, and black pepper to form the marinade. Introduce the cubed chicken into the marinade, stir thoroughly, and cover. Refrigerate for a duration of 30 minutes up to 24 hours.
- Once marinated, heat the grill to a medium setting.
- Assemble the kabobs by threading the marinated chicken cubes and chopped vegetables onto metal skewers, alternating between pieces of red onion, red bell pepper, chicken, orange bell pepper, and zucchini, repeating until the skewers are full. Aim to place approximately five chicken pieces on each skewer.
- Arrange the kabobs onto the heated grill and cook for 5 to 6 minutes. Carefully flip them using tongs and grill for an additional 5 to 6 minutes or until an instant-read thermometer inserted into the thickest piece of chicken reads 165°F, avoiding skewers to ensure an accurate reading.
- Withdraw the kabobs from the grill and, if using metal skewers, allow them to cool briefly before handling. Serve and enjoy!