Delicious Grilled Chicken Kabobs Recipe

William and I went to a neighbor’s summer cookout where they served these grilled chicken kabobs perfectly charred, juicy chicken and colorful vegetables on skewers that looked like something from a restaurant. Everyone crowded around the grill, and William managed to get three skewers before they disappeared. “These are incredible,” he said, examining the perfectly cooked chicken. “They’re not dry at all, and the char on the vegetables is amazing. We have a grill why aren’t we making these?” That casual observation sent us on a mission to master what became our summer entertaining staple.

Why You’ll Love These Grilled Chicken Kabobs

This grilled chicken kabobs recipe solves that eternal summer problem of wanting flavorful grilled food that’s healthy, feeds a crowd, and doesn’t require constant grill monitoring or complicated prep. Most impressive grilled dinners need expensive cuts, precise timing, or result in half the chicken being dry while the other half is raw. These chicken skewers are literally cutting chicken and vegetables into uniform pieces, marinating briefly, threading onto skewers, and grilling for 10-12 minutes total. William can prep these in 20 minutes and have dinner on the table in 30 minutes from start to finish. If someone who used to burn hot dogs can become the “kabob master,” literally anyone can.

Here’s what makes this marinated chicken skewers approach absolutely genius-cutting chicken into uniform 1-inch cubes creates pieces that cook evenly and quickly, preventing the dreaded dry-outside-raw-inside problem. Traditional whole chicken breasts on the grill require 20+ minutes and careful monitoring, often resulting in dry exterior or undercooked interior. These Grilled Chicken Kabobs cook in 10-12 minutes, and every piece is done perfectly because they’re all the same size. William’s father who “doesn’t trust grilled chicken” because he’s had too many dry, overcooked pieces ate four skewers and admitted that properly-cut kabobs actually stay juicy and tender.

Ingredients You Need for Grilled Chicken Kabobs

For the Marinade:

• ⅓ cup olive oil
• ¼ cup lemon juice
• 3 tablespoons soy sauce
• 2 tablespoons honey
• 4 cloves garlic, minced
• 1 tablespoon Italian seasoning
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Kabobs:

• 2 lbs boneless, skinless chicken breast
• 2 bell peppers
• 1 large red onion
• 8-10 wooden or metal skewers
• Oil for grill grates

For Greek Grilled Chicken Kabobs:

• Replace Italian seasoning with oregano
• Add ½ teaspoon cumin
• Serve with tzatziki sauce
• Mediterranean flavor profile

For Grilled Chicken Kabobs with Pineapple:

• Add 1 cup fresh pineapple chunks
• Increase honey to 3 tablespoons
• Hawaiian-style sweet and savory

For Grilled Thai Coconut Chicken Skewers:

• Serve with peanut sauce
• Add 2 tablespoons coconut milk to marinade
• Add 1 teaspoon curry powder
• Add 1 teaspoon ginger

See recipe card for quantities.

How to Make Grilled Chicken Kabobs Step by Step

Make Marinade and Marinate Chicken:

In a large bowl or gallon ziplock bag, whisk together olive oil, lemon juice, soy sauce, honey, minced garlic, Italian seasoning, paprika, salt, and pepper until combined. Cut chicken breasts into uniform 1-inch cubes consistency is crucial for even cooking. William measures the first few pieces to ensure they’re actually 1 inch, not “close enough.” Add chicken cubes to marinade and toss to coat completely. Marinate at room temperature for 30 minutes or refrigerate for up to 8 hours. Don’t marinate longer than 8 hours or the acid will make chicken mushy.

Assemble Kabobs:

Thread marinated chicken and vegetables onto skewers, alternating chicken, pepper, onion, chicken, pepper, onion. Don’t pack pieces too tightly-leave small gaps (about ¼ inch) between pieces to allow heat circulation and even cooking. William learned this after packing skewers tightly and getting raw spots where pieces touched. Each skewer should have 4-5 pieces of chicken and 4-5 pieces of vegetables. The pattern doesn’t have to be perfect, but try to distribute chicken and vegetables evenly across all skewers. Place assembled kabobs on a baking sheet for easy transport to the grill.

Prepare Grill:

Preheat your grill to medium-high heat (about 400-450°F). Clean grill grates thoroughly with a grill brush stuck-on food causes sticking and prevents good grill marks. Once grates are hot, dip a wadded paper towel in vegetable oil using tongs and oil the grates generously. This creates a non-stick surface crucial for kabobs. William used to skip this and spent 10 minutes scraping stuck chicken off grates. Oiled grates allow kabobs to release cleanly and create beautiful char marks.

Grill Kabobs:

Place kabobs on the grill perpendicular to grates so they don’t fall through. Grill for 10-12 minutes total, turning every 3 minutes to cook all four sides. You should hear a nice sizzle when kabobs hit the grill. The chicken should develop char marks and the vegetables should have slightly blackened edges. Use an instant-read thermometer to check the thickest piece of chicken-it should read 160°F (will rise to 165°F during resting). Don’t overcook! William checks temperature at 10 minutes and almost always pulls kabobs then, letting carryover heat finish the job.

Rest and Serve:

Transfer kabobs to a platter and let rest for 5 minutes before serving. This allows juices to redistribute and temperature to reach safe 165°F. The chicken should be juicy and tender with nice char, vegetables should be tender-crisp with smoky flavor. Serve immediately with rice, salad, pita bread, or your favorite sides. William always makes extra because people eat 2-3 kabobs minimum they’re that good.

Smart Swaps for Your Grilled Chicken Kabobs

Protein Options:

• Chicken thighs → Chicken breasts (juicier, more forgiving)
• Shrimp → Chicken (faster cooking, adjust time)
• Beef sirloin → Chicken (different flavor, same technique)
• Tofu → Chicken (vegetarian, press first)

Vegetable Swaps:

• Zucchini → Peppers (adds green, same cooking time)
• Cherry tomatoes → Peppers (adds sweetness, watch carefully)
• Mushrooms → Onions (earthy flavor, absorbs marinade)

Marinade Variations:

• Balsamic vinegar → Lemon juice (sweeter, darker)
• Lime juice → Lemon juice (different citrus)
• Maple syrup → Honey (different sweetness)

Skewer Options:

• Rosemary stems → Regular skewers (aromatic, impressive)
• Metal skewers → Wooden (reusable, no soaking needed)

Grilled Chicken Kabobs Variations

Classic Garlic Herb Chicken Kabobs:

• Lemon garlic marinade
• Bell peppers and onions
• Italian seasoning base
• William’s standard version

Mediterranean Chicken Kabobs:

• Greek yogurt marinade
• Add oregano and mint
• Serve with tzatziki
• Light and fresh

Hawaiian Chicken Kabobs:

• Add pineapple chunks
• Teriyaki-style glaze
• Sweet and savory
• Kids’ favorite

BBQ Chicken Skewers:

• Use BBQ sauce marinade
• Add corn on the cob pieces
• American classic
• Great for July 4th

Equipment For Grilled Chicken Kabobs

• Grill (gas or charcoal)
• Wooden or metal skewers (8-10)
• Instant-read thermometer
• Grill brush
• Tongs

Storing Your Grilled Chicken Kabobs

Refrigerator Storage (3-4 days):

• Store cooked kabobs in airtight container
• Keep chicken on skewers or remove
• Reheat gently in microwave or oven
• Best eaten fresh but leftovers work

Freezer Storage (Not Recommended):

• Grilled vegetables don’t freeze well (mushy)
• Cooked chicken freezes okay but texture changes
• Better to freeze marinated raw chicken
• Thaw and grill fresh for best results

Meal Prep Strategy:

• Cut and marinate chicken up to 8 hours ahead
• Assemble kabobs morning-of
• Keep refrigerated until grilling
• Grill fresh for best texture

Leftover Ideas:

• Endless repurposing options
• Slice chicken for salads or wraps
• Chop for fried rice or pasta
• Use in quesadillas or tacos

The Dish My Grandmother Taught Me to Love

My grandmother pulled me aside at a family BBQ where William’s grilled chicken kabobs were the hit of the party, and said, “This reminds me of something important I need to teach you about grilling chicken.” She leaned in and explained, “Pull your chicken off the grill at 160°F internal temperature, not 165°F. It will coast up to 165°F during resting from carryover heat, and you’ll get juicy chicken instead of dry. Most people cook to 165°F on the grill, then it rises to 170-175°F during resting that’s why their grilled chicken is always dry.” I tried it the next batch, pulling Grilled Chicken Kabobs at 160°F and letting them rest 5 minutes.

The difference was remarkable noticeably more juicy and tender. William took one bite and immediately said these were “the best Grilled Chicken Kabobs ever.” When I told him it was my grandmother’s temperature trick, he was amazed that pulling chicken 5 degrees early made such a dramatic difference. She also taught me to leave small gaps between pieces on the skewers instead of packing them tightly, allowing heat to circulate and cook everything evenly.

FAQ

The Ultimate Grilling Victory!

Now you have everything you need to create these incredible grilled chicken kabobs-from proper temperature management to my sister’s carryover cooking secret. This best grilled chicken kabob recipe proves that restaurant-quality grilled food doesn’t require expensive cuts or professional equipment. Sometimes the best grilling involves understanding simple techniques that create dramatically better results.

Want more grilling inspiration? If you loved these kabobs, you’ll enjoy our Easy Cheddar Stuffed BBQ Bacon Bombs Recipe, which use a similar technique to create juicy, flavorful results every time. If you’re craving more kabobs, try our Best Chicken Bacon Ranch Sandwich Recipe for a hearty, protein-packed twist that’s perfect for feeding a crowd. And for a lighter but equally impressive summer dinner, our Healthy Italian Sliders Recipe delivers tender, grill-kissed flavor in just minutes. Fire up the grill and keep the summer flavors going there’s something here for every craving!

We love seeing your grilled chicken kabobs creations! Tell us what vegetables you used, if you tried my sister’s temperature trick, and if your kids ate vegetables on skewers. We get so excited seeing your beautiful charred kabobs!

Rate this Grilled Chicken Kabobs and tell us if you’ll ever order restaurant kabobs again-we love hearing about grilling confidence victories!

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Pairing

These are my favorite dishes to serve with Grilled Chicken Kabobs

Grilled Chicken Kabobs

Juicy, flavorful Grilled Chicken Kabobs with colorful vegetables, quick marinade, and easy assembly. Perfect for summer cookouts, family meals, or feeding a crowd in just 30 minutes from start to finish.

Ingredients  

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Marinade:

• ⅓ cup Olive oil
• ¼ cup Lemon juice
• 3 tablespoon Soy sauce
• 2 tablespoon Honey – Increase to 3 tablespoon for pineapple variation
• 4 cloves Garlic – Minced
• 1 tablespoon Italian seasoning – Or oregano for Greek version
• 1 teaspoon Paprika
• 1 teaspoon Salt
• ½ teaspoon Black pepper
• 2 tablespoon Coconut milk – Optional for Thai coconut variation
• 1 teaspoon Curry powder – Optional for Thai coconut variation
• 1 teaspoon Ginger – Optional for Thai coconut variation

Kabobs:

• 2 lbs Chicken breast – Boneless skinless, cut into 1-inch cubes
• 2 Bell peppers – Any color cut into 1-inch pieces
• 1 large Red onion – Cut into 1-inch pieces
• 1 cup Pineapple chunks – Optional for Hawaiian version

Equipment

• 1 Grill (Gas or charcoal, preheated to medium-high (400-450°F))

• 8-10 Skewers (Wooden (soak 30 min) or metal)

• 1 Instant-read thermometer (For checking chicken doneness)

• 1 Grill Brush (To clean grates before grilling)

• 1 Tongs (For flipping kabobs)

• 1 Large bowl or gallon ziplock bag (For marinating chicken)

Method 

1. Whisk together all marinade ingredients until fully combined.

2. Coat chicken cubes in marinade and let sit at least 30 minutes.

3. Thread chicken and vegetables onto skewers leaving small gaps.

4. Cook skewers on preheated medium-high grill for 10-12 minutes.

5. Let kabobs rest 5 minutes, then serve with your favorite sides.

Nutrition

Serving: 250gCalories: 280kcalCarbohydrates: 12gProtein: 32gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 500mgPotassium: 650mgFiber: 2gSugar: 6gVitamin A: 1500IUVitamin C: 600mgCalcium: 30mgIron: 2mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.