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.

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A plate of grilled chicken kabobs made with marinated chicken and colorful vegetables.

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!

Zucchini, red peppers, yellow peppers and red onion for 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.

Chicken kabobs on a grill pan.

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

Cooked grilled chicken kabobs on a grill pan.

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.

Grilled chicken kabobs with peppers, onion and zucchini.

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

5 from 233 votes

Grilled Chicken Kabobs

AuthorSara Welch
A plate of grilled chicken kabobs made with marinated chicken and colorful vegetables.
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!
Time
Prep Time20 minutes
Cook Time10 minutes
Marinating Time1 hour
Total Time30 minutes
Course Main
Cuisine American
Serves 4

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.

Notes

Broiler instructions: Preheat the broiler. Coat a sheet pan with cooking spray. Place the skewers in a single layer on the sheet pan. Broil for 5 minutes, then flip the skewers and broil on the other side for 5 more minutes.

Nutrition

Calories: 278kcal | Carbohydrates: 26g | Protein: 27g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 420mg | Potassium: 791mg | Fiber: 2g | Sugar: 21g | Vitamin A: 1145IU | Vitamin C: 106.5mg | Calcium: 29mg | Iron: 1.6mg

Hello! I’m Sara!

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Recipe Rating




Comments

  1. 5 stars
    This recipe is amazing! I cooked it all and cut it into tiny bits for my 1 year old and she loved it. There is so much flavor. 10/10

  2. 5 stars
    I have made this multiple times and is always a winner. I have turkey tils and was wondering how this marinade would work?

  3. Delicious, love your recipe. My husband said it was great and for him that is rare. I like how you can see your comments & ask questions. Cooked them in oven broiler at 400 but moved up to 425. Had to cook about 20 min. but kabobs were delicious & looked like your picture.
    Easy clean up, used foil on my broiler pan.
    Thank you! I will check out more if your recipes.

  4. 5 stars
    Like others have commented, I had to double the marinade to cover all ingredients. Due to time, I only marinated for one hour, but the chicken was still easy to cut with a fork. I cooked on my Big Green Egg charcoal grill using an elevated grate with the egg thermometer around 400-420F. I gave the first side 10 minutes, then flipped and rearranged to even the heat exposure. The second side went for about 8 minutes stopping when the chicken reached 160F. I removed, covered with foil and rested for several minutes while preparing the plates, drinks, etc. This was a Mother’s Day meal for my wife whose favorite “meat” is chicken, and we all enjoyed it very much.

  5. 5 stars
    I just have to post and say I have made this recipe so many times now and every time it is a huge hit. My children LOVE it! They request it for special meals (birthday dinners) and we eat it about once per week in the summer. Thank you for posting this recipe, it’s the best!

  6. 5 stars
    Love this recipe! Definitely seemed to be more tender the last time I made it when I marinaded for 4 hours instead of the minimum. It also worked great with maple syrup instead of honey (which I was avoiding so my less-than-one-year-old could have some without me having to keep his separate).

  7. Quick question. I need to double the marinade recipe to cover all the meat and veggies. Will the soy doubled make the meal too salty?

      1. 5 stars
        Another idea for reducing salt: Use Braggs Liquid Aminos in place of soy sauce. Delicious!

  8. 5 stars
    Wow I love this recipe! I didn’t marinate the veggies I used red peppers yellow green and pineapple the chicken was perfect thank you so much for sharing ❤️

  9. 5 stars
    Excellent recipe. Very tasty. Vegtables were good, nicely cooked. Added a little curry to marinaide. Thanks.

  10. 5 stars
    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

  11. 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?

  12. 5 stars
    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.

  13. 5 stars
    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.

    1. 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.

  14. 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