Mouth-watering Chicken Kabobs are marinated and caramelized to perfection. The smoky charred flavor is utterly delicious!
Chicken kabobs are easy and look stunning. The fruit and veggies add a gorgeous rainbow of colors. Try pairing these beauties with Mom’s Classic Potato Salad or Zesty Italian Pasta Salad.
Grilled chicken kabobs are uncomplicated and delicious. You don’t need to make things complicated to make a great-tasting meal. All it takes are the right flavors!
The possibilities are endless with 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.
Chicken Kabob Marinade
MIX. In a medium bowl add the oil, honey, soy sauce, garlic pepper and minced garlic then mix it all together.
PREP. Place the cubed chicken into a Ziploc bag. Be sure that all the veggies are cut to a similar size and place them in a second Ziploc bag. Take ¼ c of the marinade and set it aside to be used later. Divide the remaining marinade in half.
MARINATE. Add ½ of the remaining marinade to the chicken and the other half to the veggies. Store the marinating bags in the fridge for 4-6 hours.
Note: Be sure to turn the bags over a couple of times so that all pieces get evenly coated.
Marinating the chicken for up to 8 hours will give you the best flavor, but 1 hour would be sufficient if that’s all you have.
The best tasting marinade has a good balance of sweet and acidity makes a great tangy marinade that has multiple levels of flavor! Don’t be afraid of a marinade recipe that asks for lemon juice, soy sauce, or vinegar, it will make it taste better!
PREP. Preheat the grill to medium heat. While the grill is heating up you will want to assemble the kabobs. Begin by draining the marinade from the chicken and vegetable bags.
SKEWER. Thread the chicken, vegetables and pineapple in an alternating pattern onto the skewers.
COOK & SERVE. Lightly oil the grill. Place the kabobs on and cook for 6-8 minutes per side. Toward the end of the cook time use the ¼ c of the reserved marinade to baste the kabobs. Serve warm and enjoy!
The choice of vegetables will mostly depend on your personal preference. Here are some other vegetables you can consider:
Mushrooms: Button or cremini mushrooms can be a great addition.
Green, Yellow or Orange Bell Peppers: These can provide additional color and a slightly different flavor.
Cherry Tomatoes: These can add a nice burst of flavor and color.
Eggplant: Cut into similar-sized pieces as the other vegetables, these can add a unique flavor and texture.
Yellow Squash: Similar to zucchini, but provides a slightly different flavor and color.
Baby Corn: Adds a sweet, crunchy element to the kabobs.
Brussels Sprouts: These would need to be par-cooked before grilling as they are quite dense.
Asparagus: Cut into 2-inch lengths, these could work well.
Sweet Potatoes: Like Brussels sprouts, these would need to be par-cooked before grilling.
Cauliflower or Broccoli florets: Par-cook these to ensure they are tender.
Remember to cut all vegetables to a similar size to ensure even cooking, and consider the cooking time of each vegetable. Some denser vegetables may need to be par-cooked before grilling to ensure they are fully cooked at the same time as the chicken and other vegetables.
Chicken thighs can easily be used in place of chicken breasts in this recipe, and they may even provide a juicier and more flavorful result due to their higher fat content. Here’s how you can make the substitution:
Choose the Chicken Thighs: Opt for boneless, skinless chicken thighs to make them easy to cube and thread onto the skewers.
Prepare the Chicken Thighs: Just like the chicken breasts in the original recipe, you’ll want to cut your chicken thighs into 1-inch cubes. This size is ideal for ensuring that the chicken cooks evenly and thoroughly.
Marinate: Follow the same marinating steps outlined in the recipe. The thighs will absorb the flavors just as well as the breasts would.
Cooking: Chicken thighs may take a bit longer to cook than chicken breasts because they are a bit denser. Instead of the 6-8 minutes per side suggested in the recipe, you may need to allow for 8-10 minutes per side. It’s always a good idea to use a meat thermometer to check for doneness. Poultry should reach an internal temperature of 165°F (74°C) to be safe to eat.
Serving: Serve the chicken thigh kabobs just as you would if you were using chicken breasts.
Remember, whether you use chicken breasts or thighs, the key to a good kabob is making sure all the pieces are approximately the same size for even cooking.
To prevent the kabobs from falling apart on the grill, make sure that the chicken and veggies that you choose to put on the kabobs are spaced out well. Don’t overfill your kabobs, or else you risk things sliding off.
Make sure that everything is a good size, especially veggies like mushrooms and squash, or else you risk them falling off or over-cooking.
Whether you are using propane or charcoal grill, the temperature should be set to 375 degrees. This should give the kabobs the best flavor and char.
Soak wooden skewers in water for at least 15 minutes before using them. This will prevent the chicken skewers from burning during the cooking process. Metal skewers also work perfectly.
No Grill? No Problem!
If you don’t have access to a grill, you can bake them in the oven. Just make sure to line a pan with foil and place the skewers on there with the oven set to 450 degrees. You will be cooking them for 25 minutes and you will want to flip them ½ way through that process.
Grill the kabobs inside using a George Foreman type of grill, or a stove top grill pan. You might have to do it one at a time and it may be a slower process.
Store + Freeze
Remove the chicken and veggies from the kabobs and STORE in an airtight container for up to 3 days. REHEAT in the microwave until warmed through.
Remove the chicken and veggies from the skewers and FREEZE in an airtight bag or airtight container in the freezer for up to 3 months. Let them thaw in the fridge overnight and then REHEAT the chicken and veggies in the oven or microwave until warmed through.
This dish can be made ahead of time by marinating the chicken ahead of time.
What to serve with kabobs?
Chicken Kabobs and Marinade Recipe
- 1/2 c vegetable oil
- 1/3 c honey
- 2/3 c 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
- In a medium bowl add the oil, honey, soy sauce, garlic pepper and minced garlic then mix it all together.
- Place the cubed chicken into a Ziploc bag. Be sure that all the veggies are cut to a similar size and place them in a second Ziploc bag.
- Take ¼ c of the marinade and set it aside to be used later. Divide the remaining marinade in half.
- Add ½ of the remaining marinade to the chicken and the other half to the veggies.
- Store the marinating bags in the fridge for 4-6 hours. Be sure to turn the bags over a couple of times so that all pieces get evenly coated.
- Preheat the grill to medium heat.
- While the grill is heating up you will want to 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 cook time use the ¼ c of the reserved marinade to baste the kabobs.
- Serve warm and enjoy!
My family was impressed with the marinade.
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.
Oh that makes me so happy to hear! I bet these would be amazing on the Traeger. Glad you enjoyed them!!
We loved the touch of honey in the marinade! It’s especially tasty paired with the pineapple. So yummy!
I’m glad to hear you enjoyed the marinade!! It’s such a fun recipe for summer too.
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.
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. 🙂