Grilled chicken kabobs are tender chicken and vegetable kabobs. These tasty kabobs are marinated in a simple but flavorful homemade marinade. Make ahead and oven directions are also given.
Grilled chicken kabobs are chicken and vegetable kabobs. These tasty kabobs are marinated in a simple but flavorful homemade marinade.
The kabobs can be prepped ahead, and make ahead directions are given below. The kabobs can also be baked in the oven, and oven directions are alos given in the tips section above the recipe.
Ingredient notes and substitutions
- Soy sauce: I recommend using reduced-sodium soy sauce so that you can better control the salt level in the marinade.
- Brown sugar: You can use light brown sugar or dark brown sugar. Feel free to adjust the amount of sugar according to your liking.
- Kosher salt: If you're using table salt, use half of the amount.
- Chicken: Feel free to use boneless, skinless chicken thighs if you prefer.
- Veggies: Feel free to add more veggies if you would like. Just be sure to cut the veggies to the same size so that they can cook in the same amount of time.
How to make grilled chicken kabobs
Here you'll find step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: In a medium bowl, combine the olive oil, balsamic vinegar, soy sauce, Worcestershire sauce, brown sugar, Dijon mustard, kosher salt, pepper, and garlic.
Step 2: Add the chicken pieces to the mixture and mix well to combine.
Step 3: Let the chicken marinate in the fridge for at least 1 hour, or up to 24 hours.
Step 4: When you’re ready to cook the kebabs, soak wooden skewers in cold water for at least 30 minutes.
Step 5: Preheat the grill to medium-high heat, and grease the grill with vegetable oil.
Step 6: When ready to grill, thread the chicken and vegetables onto the prepared skewers.
Step 7: Pour any leftover marinade over the chicken kabobs.
Step 8: Grill the chicken kabobs until the chicken reaches an internal temperature of 165F, turning as needed. It should take about 10-15 minutes.
Tips
- Oven directions: Preheat the oven to 400F and prepare a baking sheet with aluminum foil and olive oil. Place the skewers on the prepared baking sheet. Bake for about 12-15 minutes, or until chicken is no longer pink and has reached 165F internal temperature.
- Make ahead: You can make parts of this recipe ahead of time. The marinade can be made up to 24 hours in advance, and the chicken can be chilled in the marinade for up to 24 hours before cooking.
- Skewers: It's important to soak bamboo skewers before using. Soaking the skewers helps to keep them from burning as the chicken cooks.
Serving suggestions
The kabobs can be served over rice or with grilled flatbread. I like to serve fresh fruit or fruit salad on the side.
Storage
Store any leftover chicken kabobs in an airtight container in the refrigerator. They will keep for 3-4 days when properly stored in the fridge.
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Grilled Chicken Kabobs
Ingredients
Marinade
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- 2 tablespoons lite soy sauce
- 2 tablespoons Worcestershire sauce
- 6 tablespoons brown sugar packed
- 1 tablespoon Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 cloves garlic minced
Kabobs
- 1 ½ pounds boneless skinless chicken breasts cut into 1-inch chunks
- 1 large red onion cut into thick slices
- 1 green bell pepper cut into 1-inch pieces
- 1 colored bell pepper cut into 1-inch pieces
- vegetable oil for greasing the grill
Instructions
- In a medium bowl, combine the olive oil, balsamic vinegar, soy sauce, Worcestershire sauce, brown sugar, Dijon mustard, kosher salt, pepper, and garlic.
- Add the chicken pieces to the mixture and mix well to combine.
- Let the chicken marinate in the fridge for at least 1 hour, or up to 24 hours.
- When you’re ready to cook the kebabs, soak wooden skewers in cold water for at least 30 minutes.
- Preheat the grill to medium-high heat, and grease the grill with vegetable oil.
- When ready to grill, thread the chicken and vegetables onto the prepared skewers.
- Pour any leftover marinade over the chicken kabobs.
- Grill the chicken kabobs until the chicken reaches an internal temperature of 165F, turning as needed. It should take about 10-15 minutes.
Notes
- Soy sauce: I recommend using reduced-sodium soy sauce so that you can better control the salt level in the marinade.
- Brown sugar: You can use light brown sugar or dark brown sugar. Feel free to adjust the amount of sugar according to your liking.
- Kosher salt: If you're using table salt, use half of the amount.
- Chicken: Feel free to use boneless, skinless chicken thighs if you prefer.
- Veggies: Feel free to add more veggies if you would like. Just be sure to cut the veggies to the same size so that they can cook in the same amount of time.
- Nutrition values are estimates.
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