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.
lisa says
Have to agree. All ingredients typically in house so no special trips to store. And really delicious, quick and easy.
Lili says
So this is the 2nd time I’ve made these and they’re a 100% hit at a birthday get together.
I posted originally on February 17 this spring when I made them for my daughter’s pre-birthday lunch. Thus time I made a double batch for 12 and got 18 skewers but only 4 leftover. One of my gal pals said she wants to pair it with a fish and rice dish, and she is picccckkkkkyyyy. I was in a mad time crunch after skewing so I grilled them on my charcoal kettle grill at 300-350 for 3 to 5 minutes each side and they all cooked perfectly. I did turn them once and got nice charring. Thank you for the great recipe! I took a picture but I don’t see a way to post it. Take my word for it they were a hit…again 🥰
Stephanie says
Would this marinade work also for shrimp?
I am going to be grilling chicken and shrimp kabobs mixed together, and want to know if this would work well for the shrimp too.
Also, how many pieces do you suggest placing on each skewer stick?
Thank you!
Sara says
Yes it will work for shrimp! It’s typically 6-8 pieces depending on the size of your skewers.
Laura says
Looks great, I would love to make this week. It’s ok to marinate the meat and veggies together? Veggies won’t get soggy? Also feeling hesitation with cooking the meat and veggies at same time? Will it all finish at the same time or should I Cooke separately and then form mixed veggie and meat kabob after cooking?
Sara says
Yes you can marinate them together! I always cook the meat and vegetables together, you just want to make sure both items are done before you take them off the grill, and cut everything into similar sized pieces so that it cooks at the same rate.
Countrycookingal says
Can I even marinate over night?
Sara says
Yes that should be fine!
Sheryl says
The recipe states 4 servings but how many skewers does that make? I will be feeding 11 folks and need an idea on whether to triple or quadruple the recipe? Also, any rice recipes that compliant this dish?
Thanks!
Sara says
It should make 4 12-inch skewers! Here are a few rice recipes: https://www.dinneratthezoo.com/black-beans-and-rice-recipe/ and https://www.dinneratthezoo.com/mushroom-rice/
Tesse says
This was so delicious- immediately saving this as a do over. The prep time probably took a little longer because it was assigned to my daughter to make for dinner and she has less experience.
AshleighP says
What could I substitute for the soy sauce?
Sara says
You could use tamari sauce, liquid aminos or Worcestershire, but you’d want to reduce the Worcestershire to 1/4 cup.
Susan says
Does the honey make this sweet
Sara says
No it just provides a counterpart to the savory ingredients to balance the flavors! You can reduce the amount if you prefer.
Lili says
First time making kabobs and boy what a winner! Daughter and I loved the marinade as simple as it is. I didn’t read the instructions through and put the parsley in the marinade. Bomb. Cannot wait to do these again. I grill only over charcoal and Everything cooked lovely. I actually had two skewers left so they were my lunch yesterday. Thank you so much for this excellent and simple recipe. For my spicy sweet fans (more spicy than sweet if they’re honest) what do you think of adding one or two shakes of red pepper flakes? I don’t do spicy but I think this will hold its own, I would just make two separate batches (enter fake sad face). Thank you again!
Teena says
This tasted so good I forgot I made it as a diet healthy meal! Very satisfying!
Tyler says
What temperature should I use if I’m making these in the oven?
Sara says
400 degrees F or you can set it to broil!
Katie says
For how long in oven on 400?
Sara says
5-7 minutes per side!
Nancy says
I was wondering do I use the broil low or broil high setting? I’ve only tried a couple times to boril something and it always burns so I’m not sure which setting to use, thanks in advance!!😊
Sara says
I typically broil on high, but if you feel like things typically burn on high I’d try low and keep an eye on it, as sometimes ovens can run hotter than specified.
Craig Ramsey says
This is a great tasting meal! It is also heart healthy and diabetic friendly. If you make it with gluten free Soy Sauce it works well for those who have gluten allergies. My wife has diabetes and celiac’s and I have coronary artery disease and diabetes. It is hard to find something to eat at dinner time. This fits the bill.
Thank s
Joanne says
Love this recipe!! Left overs are even delish! Thanks so much for sharing 🙂
Stephanie Avery says
This marinade is great, have made a few different combinations of meat/veg with this sauce and it tastes great on everything!
Mona says
This is the 2nd time I’ve made this recipe. Both for birthdays and they were a hit!! I’ve made kebobs many time, but the sauce in this recipe is the key. Thanks for sharing.
Lisa B says
Can I sub vegetable oil for the olive oil?
Sara says
Yes that’s fine!
Susan says
We made these last night and they were so easy & delicious!!! Thanks for the recipe!!!!
LORRIE says
So fantastic! Family loved it!!!!!!! A family favorite! I used up the vegetables in the fridge, so use whatever you want.
Taylor says
I usually don’t leave comments but, this is another one of a handful of recipes I’ve tried from this site/blog and I felt like I should give you the praise you deserve! Everything I’ve tried thus far including this one has been delicious. Thank you for sharing!