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.
So delicious and so easy to make! Cooked mine in the oven for 20min at 375 instead of on the grill.
Love this recipe!One of my families favorites!
This is such a delicious chicken recipe. I have shared your recipe with my family and friends, and everyone loved it. I found all the steps of your recipe very easy to understand. Thank you for sharing such a wonderful recipe.
I’ve made this multiple times, absolutely amazing every time!
So tasty – a definite keeper. Used chicken breast, orange and red peppers, red onion and zucchini. Marinated veg and chicken separately for 6 hours. Was amazing. So easy and tasty. Ran out of soy sauce so used a bit of teriyaki marinade but followed rest of recipe exactly. Will try with shrimp, steak or lamb next. Delicious!!
We marinated the kabobs for about an hour then grilled them. I finished them off with glaze that had similar ingredients. The chicken was very tender and moist. Definitely worth a repeat!
Is it safe to marinade the veggies with the chicken and cook on the grill? Has anyone done this?
Yes it’s safe because the veggies will get cooked to the same safe temperature as the chicken.
If two kabobs is one serving then 20 servings makes 40 kabobs?
That should be correct, you can change the number of servings in the recipe card and it will automatically calculate the ingredient amounts.
Wow. I’ll never buy prepared skewers from the butcher again! Delicious and easy. I love to make this for a crowd for something memorable at a cookout. It’s so easy to double the recipe. I do marinate the chicken separately from the veggies.
How many kabobs is one serving?
2 kabobs!
Made this recipe several times. I just use a grilling basket instead of skewers. Thank you for sharing!
This is my go to! Loved it on the chicken and veggies, so now trying is on my lamb chops… just added rosemary and thyme. Perfect combo of flavors! Thanks for sharing!
We loved these kabobs. Such an easy and delicious recipe. I cut up the chicken and veggies, put into a ziplock bag and poured the marinade overtop. Placed the bag in the fridge for about 3 hours. The end result was tender, moist chicken and tasty veggies. Definitely a new favorite dish!
Great recipe- love the flavor of the chicken!
What do you think about marinating the zucchini – and maybe the peppers – separately with oregano or Italian seasoning to add a bit of interest/zip?
That should be fine!