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.


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.


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.


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.


Grilled Chicken Kabobs Video

5 from 230 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!
Prep Time20 minutes
Cook Time10 minutes
Marinating Time1 hour
Total Time30 minutes
Course Main
Cuisine American
Serves 4


  • 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


  • 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.


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.


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

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Recipe Rating


  1. Hi, I was wondering about the nutrition value on these. I see it serves 4, but what is the serving size.

    Also, this is by far the best marinade I’ve ever had! My chicken and veggies come out super tender and tasty every time. Thanks for sharing this recipe!

  2. 5 stars
    Great recipe. The chicken was moist and delicious. I added fresh ginger as well as lime juice and zest to the marinade, marinated the chicken and veggies in separate containers for about 6 hours, and used the marinade from the veggies to baste the skewers on the grill.

  3. Recipe turn out good. Only one comment, in the marinade the olive oil and honey do not mix well, clumps in the bottom of mixing bowl. Suggest mixing in a blender to get a through mixing

    1. You can warm your honey in the microwave for about 10 seconds and it will liquefy and be easier to mix!

  4. 5 stars
    So delicious and so easy to make! Cooked mine in the oven for 20min at 375 instead of on the grill.

  5. 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.

  6. 5 stars
    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!!

  7. 5 stars
    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!

    1. That should be correct, you can change the number of servings in the recipe card and it will automatically calculate the ingredient amounts.

  8. 5 stars
    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.

  9. 5 stars
    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!

  10. 5 stars
    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!

  11. 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?