These grilled chicken kabobs are made with marinated chicken and colorful vegetables, all threaded onto skewers and cooked to perfection. An easy dinner that can also be baked in the oven!
Chicken skewers are a classic summer dinner option. This version includes a sweet and savory honey garlic marinade and plenty of fresh vegetables. Serve your chicken kabobs over rice for a complete meal.
Kabobs are one of my favorite grilling options. I make these grilled chicken kabobs constantly during the summer months, they’re a perfect combination of tender marinated chicken with a variety of veggies.
HOW DO YOU MAKE GRILLED CHICKEN KABOBS?
The marinade is the most important part of this recipe since it brings the majority of the flavor to these chicken kabobs. Whisk together your ingredients for the marinade then toss in your chicken and veggies to soak for a minimum of an hour. Thread the deliciously marinated chicken and veggies onto your skewers, cook for 5-7 minutes on each side, and you have mouthwatering grilled chicken skewers!
These skewers are pretty versatile and can be cooked on an outdoor or indoor grill, or broiled in the oven. Whichever way you choose to do it, be sure to soak your wood skewers in cold water for at least 20 minutes to keep them from burning. Wooden skewers have a tendency to burn, catch on fire, and then easily break when trying to eat off of them. Soaking the skewers helps alleviate those issues.
You can use chicken breasts or thighs, it’s up to you and doesn’t matter which are used. If you don’t like the veggie combination I chose, just simply substitute your own favorites! That’s the great thing about these grilled chicken kabobs, they’re easily adjusted to fit each person’s taste.
Some other great vegetable substitutions are
- Mushrooms
- Cherry Tomatoes
- Potatoes
- Asparagus
WHAT IS THE BEST AND SAFEST WAY TO EAT A SKEWER?
The safest way to eat a skewer is by sliding the finished ingredients off into a dish instead of eating straight from a stick. Usually it’s not a problem for adults to eat it straight from the skewer. However, it’s advised that children have their skewer disassembled and placed in a dish for consumption.
HOW LONG IS THE BEST TIME TO MARINATE CHICKEN?
If you marinate chicken for at least an hour, you will get a good taste of the flavors. However, the longer you leave it in the marinade, the stronger the flavors will become as they will soak into the chicken and veggies more. If you can swing it, up to 8 hours of marinating is suggested for optimal soak time.
There is nothing more satisfying than a delicious meal that’s also super easy. You know how it can go with kids; one kid likes this and the other kid likes that, and dinner can feel like you’re being stretched a million ways. That’s why I love these grilled chicken kabobs, they make everyone happy with little effort.
MORE KABOB RECIPES YOU’LL LOVE
Grilled Chicken Kabobs Video
Grilled Chicken Kabobs
Ingredients
- 1 pound boneless skinless chicken breasts cut into 1 inch pieces
- 1/4 cup olive oil
- 1/3 cup soy sauce
- 1/4 cup honey
- 1 teaspoon minced garlic
- salt and pepper to taste
- 1 red bell pepper cut into 1 inch pieces
- 1 yellow bell pepper cut into 1 inch pieces
- 2 small zucchini cut into 1 inch slices
- 1 red onion cut into 1 inch pieces
- 1 tablespoon chopped parsley
Instructions
- Place the olive oil, soy sauce, honey, garlic and salt and pepper in a large bowl.
- Whisk to combine.
- Add the chicken, bell peppers, zucchini and red onion to the bowl. Toss to coat in the marinade.
- Cover and refrigerate for at least 1 hour, or up to 8 hours.
- Soak wooden skewers in cold water for at least 30 minutes. Preheat grill or grill pan to medium high heat.
- Thread the chicken and vegetables onto the skewers.
- Cook for 5-7 minutes on each side or until chicken is cooked through.
- Sprinkle with parsley and serve.
Verna HALLWORTH says
Excellent recipe. Very tasty. Vegtables were good, nicely cooked. Added a little curry to marinaide. Thanks.
Lise Gray says
delicious.. have made the marinade this evening, cut up the chicken, left the chicken out until tomorrow a.m, / then cook on the grill tomorrow. I don’t think i needed so much oil, next time will cut it in 1/2. Thanks so much.
Lise
Robyn Easton says
We really enjoyed this! I added a little ginger and red peppers for some zip. Thank you!
Deb says
Delicious! Making them for a party tomorrow.. Can I marinate them for 4 hours. Then thread them on the skewers and put back on the refrigerator for the next day?
Sara says
Yes that will work!
Helen says
Can I marinate the chicken for 18 hours?
Sara says
That should be fine!
Denise A says
Can I bake these in the oven, if so what temperature?
Sara says
Oven broiling instructions are at the bottom of the recipe card!
Janet from Denver says
Like some other reviewers, I was a little concerned about marinating the veggies along with the chicken but after they sat in my fridge for 6 hours and grilling, the kabobs turned out perfectly. The zucchini was a little soft and I don’t know how other veggies would stand up to such a long time, but the texture was yummy. My son-in-law hinted that he’d like to have a leftover kabob for his lunch the next day so I sent a couple home with him and I can’t remember the last time my husband asked me to save a recipe but he asked for this twice for this recipe. It’s a definite keeper.
rob says
Just made this tonight. Best marinade I’ve had in a long time. Grilled at about 400F for 6 minutes/side and it was perfect.
Alyssa says
Hi! Which soy sauce do you use? I can’t find a good one
Sara says
I use Kikkoman or Trader Joe’s brand!
rob says
My Chinese mother in law uses Pearl River Bridge brand Superior Light Soy Sauce. It is definitely better than anything that does not come from China.
Linda says
Can I marinate today for 3 hours then remove and put on the skewer for tomorrow. I would be grilling 26 hours later. I’m having a party of 40 and I’m trying to prepare ahead. Thank you
Sara says
Yes that should be fine!