Grilled Chicken Kabobs
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With the best marinated chicken, zucchini, bell pepper and red onion. Juicy, tender, and packed with so much flavor!
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FINGER-LICKING GOODNESS ALERT! These grilled chicken kabobs are what kabob dreams are made of. Juicy, tender, and jam-packed with oh-so-much flavor. Thread your veggies right on (it’ll grill with that extra reserved marinade to sop up allllll that lovely sauce), grill, char, serve. Serve with some crusty bread and my favorite chopped salad. Or serve right off the grill with plenty of napkins and paper towels.
why i love this recipe
- Classic kabob recipe. This is a kabob recipe you’ll keep coming back to all summer long, year after year, dressing it up or down, or adding in as much or as little veggies as desired.
- Great make ahead recipe. With a simple 1 to 4 hr marinade of olive oil, balsamic vinegar, lemon juice, Dijon, brown sugar, Worcestershire, garlic, and Italian seasoning, you can conveniently prep this ahead of time and get most of the work done and done. The marinade is out-of-this-world amazing, yielding the juiciest, most tender chicken.
- Perfect for summer entertaining. And by making this ahead of time, this is the perfect recipe for summer entertaining – an absolute crowd-favorite all season long.
how to make grilled chicken kabobs
- Marinate the chicken for at least 1 hour – this is key to avoiding dry chicken
- Thread the chicken with desired veggies, discarding the leftover marinade
- Preheat and clean the grill – this will reduce sticking and ensure even cooking
- Grill until charred, sauced and cooked through
tips and tricks for success
- An outdoor grill is not necessary. Too cold to grill outside? A cast iron grill pan can be used to get those favorited grill marks and charred flavor.
- Cut in uniform size. Cut all of the kabob ingredients in similar size pieces for even cooking and a consistent bite.
- Use different veggies. Mix it up and add in cherry tomatoes, mushrooms, summer squash or baby potatoes (par cooked beforehand).
- Choose the right skewers. Metal skewers are more durable and can be reused, but will retain heat, requiring caution when handling. Wooden skewers are budget-friendly and disposable for easy clean-up, but will need to be soaked (to prevent burning) beforehand.
- Start with a hot grill (or hot pan). A hot, clean grill prevents sticking and helps achieve that favorited sear and caramelized crust.
- Work in batches. An overcrowded grill or pan can lead to uneven cooking and poor browning. Work in batches to maintain high heat for a good sear and crispy crust on each chicken skewer.
- Use an instant-read thermometer for the most accurate results. The internal temperature should reach 165°F.
- Let your meat rest. Let your chicken kabob rest for at least 5 minutes prior to serving, allowing the juices to redistribute – this will allow for maximum flavor and juiciness.
- Reheat in the oven. Leftover chicken can be rubbery when reheated. For best results with leftovers, reheat in the oven at 350°F, covered in aluminum foil until warmed through.
pro tip
Soak and freeze wooden skewers at the start of summer.
Soak the skewers for at least 30 minutes (warm or cold water). Drain and store in a freezer bag for later use, using them straight from the freezer all season long.
what to serve with grilled chicken kabobs
Tools For This Recipe
Metal skewers or wooden skewers
Cast iron grill pan or large cast iron skillet
Grilled Chicken Kabobs: Frequently Asked Questions
Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken when thrown on the grill.
You can substitute soy sauce with a 1:1 ratio, but it will not have the same tartness.
Metal skewers are sturdy and reusable but note that they will retain heat so please be careful when serving. Wooden skewers can also be used but can burn over a hot grill. I recommend soaking them overnight in water (or at least 30 minutes) prior to using.
No grill, no problem. A cast iron grill pan or a large cast iron skillet will work beautifully here, especially during those winter months when it’s too cold to grill out!
To ensure juicy, moist chicken, marinate the chicken for at least 1 hour, avoid overcooking (use an instant-read thermometer) and let it rest prior to slicing and serving.
Yes! The chicken can be marinated up to 4 hours in advance and placed in the fridge.
Leftovers can be stored in an airtight container in the fridge for 3-4 days.
Grilled Chicken Kabobs
Ingredients
- 6 tablespoons olive oil, divided
- ¼ cup balsamic vinegar
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons Dijon mustard
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 3 cloves garlic, minced
- 2 teaspoons Italian seasoning
- Kosher salt and freshly ground black pepper, to taste
- 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
- 2 small to medium zucchini, sliced to 1/2-inch thick rounds
- 1 red bell pepper, cut into 1 1/2-inch pieces
- 1 yellow bell pepper, cut into 1 1/2-inch pieces
- 1 red onion, cut into 1 1/2-inch pieces
- 2 tablespoons chopped fresh parsley leaves
Instructions
- In a medium bowl, whisk together 4 tablespoons olive oil, balsamic vinegar, lemon juice, Dijon, brown sugar, Worcestershire, garlic and Italian seasoning; season with salt and pepper, to taste. Reserve 1/3 cup and set aside.
- In a gallon size Ziploc bag or large bowl, combine chicken and olive oil mixture; marinate for at least 1 hour to 4 hours, turning the bag occasionally. Drain the chicken from the marinade.
- Thread chicken, zucchini, bell peppers, and onion onto skewers. Brush with remaining 2 tablespoons olive oil; season with salt and pepper, to taste.
- Preheat grill to medium heat.
- Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes. Brush skewers with reserved olive oil mixture, cooking for an additional 1-2 minutes.
- Serve immediately, garnished with parsley, if desired.
Video
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This is my new go-to recipe for chicken kabobs. The marinate with the chicken thighs is absolutely perfect! I’m having guests over tonight and can’t wait for them to try it!
Of all the delicious marinades you’ve given us, this might be my favorite! The lemon really shines with the other flavors. So good!
The only thing I did differently was skewer the like ingredients together (onions on one, peppers on the other, etc..) for more control on the cook.
This will be a regular at our house. Thank you!!
Yum! Very tasty!
Made this over the weekend and the family loved it. Works very well with the arugula salad.
Highly recommend.
This marinade recipe is so delicious! I used chicken breasts instead of thighs and when it came time to grilling, we grilled the vegetables separately in a grill basket so everything cooked the correct amount of time (meat vs. veggies). After cutting up the peppers and onions, put them in a baggie with a couple Tbsp of canola or olive oil and either Italian seasoning or Mrs. Dash. Chill your veggies while marinating, too, to soften them and soak up the flavors prior to grilling. Served our kabobs over wild rice. This will be a weekly repeat recipe, for certain!
The chicken marinade was delicious!!! Definitely a keeper! I used fig balsamic vinegar and dark brown sugar, only because that’s what I had on hand. Great recipe! Will be making this again and again!
Hi. What is the recipe of the salad beside the chicken kebab in the photo
This grilled chicken kabob recipe looks amazing!
Delicious. Making again this week! I think my only complaint would be that the veggies were still just a bit raw. Not quite sure how to combat this because it’s always an issue with kabobs.
To do the veggies ,I have a large stainless perforated pan made for grilling that I cook all the veggies in before I do the meat on skewers and it works out great. Plus I can have a wider assortment that way also.
This recipe was a breeze! It came together quickly and had great flavor. Looking forward to the leftovers tonight. I served it with some tumeric rice and I’m thinking tonight over some fresh pitas to mix it up. 5/5!
Can I use air fryer to cook this?
Made this tonight, testing before family is out and this is really perfect. It’s a very well balanced flavor of tangy with a slight sweet flavor. Gives you just the little char you want when grilling chicken. Could not have been happier. Keeper.
If I wanted to serve at a small party, Can you make earlier in the day and keep them covered in a warming oven?