Chicken Kabobs

Experience the explosion of flavors with our Chicken Kabobs! Juicy, tender marinated chunks, grilled to a smoky char, offering a tantalizing blend of flavors that promises to leave you craving more!

A platter with Chicken Kebabs on a table.

Chicken kabobs are a family favorite in our house! They’re fun to make and to eat! I love the juiciness of freshly grilled chicken and veggies with that little crisp and crunch of the grilled char on the outside.

The possibilities are endless with these chicken kabobs! You can shake it up by changing the veggies, or adjusting the seasonings. They taste amazing fresh, but also make a perfect leftover and could even be added to a salad for the next day’s lunch. I also love pairing these beauties with Mom’s Classic Potato Salad or Zesty Italian Pasta Salad.

Recipe Ingredients

Ingredients for Chicken Kebabs prepared on a table.
  • Soy Sauce: Adds a rich flavor that is foundational to the kabob marinade.
  • Honey: Brings a sweetness to the savory elements of this recipe.
  • Ground Garlic Pepper: Adds in that delicious garlic flavoring with a pepper kick to it.

See the recipe card for full information on ingredients and quantities.

How to Make Chicken Kabobs

Step 1: In a medium bowl, add the oil, honey, soy sauce, garlic pepper, and minced garlic, and mix everything together.

Step 2: Place the cubed chicken into a Ziploc bag. Then, cut all the veggies to a similar size, and place them in a second Ziploc bag.

Ziploc with ingredients for marinating Kebabs.

Step 3: Take ¼ cup of the marinade and set it aside for later use. Divide the remaining marinade in half.

Step 4: Add half of the remaining marinade to the chicken and the other half to the veggies. Make sure that you turn the bags over a couple of times so that all pieces get evenly coated.

Chicken in a Ziploc bag.

Step 5: Store the marinating bags in the fridge for 4-6 hours. Be sure to turn the bags over a couple of times to ensure all pieces are evenly coated.

Chicken and vegetables marinating in bags.

Step 6: For the Chicken Kabobs, preheat your grill or grill pan to medium-high heat.

Step 7: While the grill is heating up, assemble the kabobs. Begin by draining the marinade from the chicken and vegetable bags.

Step 8: Thread the chicken, vegetables, and pineapple in an alternating pattern onto the skewers.

Chicken Kabobs on skewers.

Step 9: Lightly oil the grill. Place the kabobs on and cook for 6-8 minutes per side. Toward the end of the cooking time, use the ¼ cup of reserved marinade to baste the kabobs.

Grilling the kabobs.

Step 10: Serve warm and enjoy!

Chicken Kabobs served on a white platter.

Expert Tips

  • Size of Ingredients: Cut veggies into bite-size pieces. This prevents them from falling off or cooking unevenly.
  • Proper Spacing on Skewers: Ensure that the chicken and vegetables are well-spaced on the skewers. Avoid overloading to prevent ingredients from sliding off during grilling.
  • Use Meat Thermometer: To guarantee perfectly cooked and safe chicken kabobs, use an instant-read thermometer to ensure chicken kabobs are perfectly cooked. Insert into the thickest part; the ideal internal temperature is 165°F (74°C), helping avoid overcooking or undercooking.
  • Marination: Marinate the chicken for up to 8 hours for optimal flavor, or for at least 1 hour if short on time.

Frequently Asked Questions

How should I prepare wooden skewers for grilling?

Soak wooden skewers in water for at least 15 minutes before use to prevent them from burning. Alternatively, metal skewers are a great, reusable option that doesn’t require soaking.

What are some other recommended vegetables to use for chicken kebabs?

If you are wanting different vegetables for your kabobs I would also recommend, green bell peppers, mushrooms, or even cherry tomatoes.

Storage Info

STORE leftover Chicken Kabobs in an airtight container in the fridge for up to 3 days. For longer preservation, you can FREEZE the kabobs separately from the skewers for up to 2 months. To REHEAT, thaw in the fridge if frozen, then warm in an oven at 350°F (about 175°C) for 10-15 minutes or microwave for 1-2 minutes until everything has warmed through.

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Chicken Kabobs served on a platter.

Chicken Kabobs Recipe

Experience the explosion of flavors with our Chicken Kabobs! Juicy, marinated chunks, grilled to a smoky char, offering a tantalizing blend of flavors that promises to leave you craving more!
4.83 from 51 votes
Pin Rate
Course: Main Course
Cuisine: American
Diet: Dairy Free
Prep Time: 15 minutes
Cook Time: 12 minutes
marinade: 4 hours
Total Time: 4 hours 27 minutes
Servings: 12 servings
Calories: 147kcal
Author: Andrea
Print Recipe

Ingredients

  • 1/2 cup vegetable oil
  • 1/3 cup honey
  • 2/3 cup soy sauce
  • 1/2 tsp ground garlic pepper
  • 2 tsp minced garlic
  • 4 boneless skinless chicken breasts - cut into 1 inch cubes
  • 5 small red onions - cut into 2 inch pieces
  • 2 red bell peppers - cut into 2 inch pieces
  • 2 zucchini - cut
  • 1 pineapple - cut and cubed
  • skewers

Instructions

  • In a medium bowl, add the oil, honey, soy sauce, garlic pepper, and minced garlic. Then, mix everything together.
  • Place the cubed chicken into a Ziploc bag. Cut all the veggies to a similar size and place them in a second Ziploc bag.
  • Take ¼ cup of the marinade and set it aside for later use. Divide the remaining marinade in half.
  • Add half of the remaining marinade to the chicken and the other half to the veggies. Make sure that you turn the bags over a couple of times so that all pieces get evenly coated.
  • Store the marinating bags in the fridge for 4-6 hours. Be sure to turn the bags over a couple of times to ensure all pieces are evenly coated.
  • For the Chicken Kabobs, preheat the grill to medium heat.
  • While the grill is heating up, assemble the kabobs. Begin by draining the marinade from the chicken and vegetable bags.
  • Thread the chicken, vegetables, and pineapple in an alternating pattern onto the skewers.
  • Lightly oil the grill. Place the kabobs on and cook for 6-8 minutes per side. Toward the end of the cooking time, use the ¼ cup of reserved marinade to baste the kabobs.
  • Serve warm and enjoy!

VIDEO

NOTES

If you’re using wooden skewers, make sure to soak them in water for 1-2 hours before adding the kabob ingredients. This helps keep the skewers from burning when grilled.
STORE leftover Chicken Kabobs in an airtight container in the fridge for up to 3 days. For longer preservation, FREEZE them separately from the skewers for up to 2 months. T
o REHEAT, thaw in the fridge if frozen, then warm in an oven at 350°F (about 175°C) for 10-15 minutes or microwave for 1-2 minutes. Ensure you heat them evenly and thoroughly before consuming them.

Nutrition

Calories: 147kcal | Carbohydrates: 25g | Protein: 11g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Trans Fat: 0.004g | Cholesterol: 24mg | Sodium: 867mg | Potassium: 450mg | Fiber: 3g | Sugar: 19g | Vitamin A: 742IU | Vitamin C: 71mg | Calcium: 33mg | Iron: 1mg

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About the Author

Andrea

Hi I'm Andrea!

Hotelier turned Food Blogger to help make your life simple, one recipe at a time.

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Comments:

  1. 5 stars
    This was the FIRST recipe I made on my new Traeger grill! YAY YAY YAY. I think that smoking these kabobs really brings out the flavor! It was so good I wish I had doubled the recipe… we all wanted more. Good thing it’s so easy to make. We’ll have this again and again this summer.

    1. Oh that makes me so happy to hear! I bet these would be amazing on the Traeger. Glad you enjoyed them!!

  2. We loved the touch of honey in the marinade! It’s especially tasty paired with the pineapple. So yummy!

  3. 5 stars
    I really love this marinade! I always have those ingredients on hand and it’s really delicious. Thank you for including the oven instructions, sometimes I don’t feel like grilling outside.

    1. I’m so glad to hear you love the marinade! And yes, sometimes the oven is the way to go when you’re not feeling the grill. 🙂