These Grilled Chicken Kabobs are tender, juicy, and loaded with sweet honey-soy marinade that soaks right into the chicken and veggies. I first made these on a summer evening when I was craving something light but satisfying, and they've been a backyard favorite ever since. The chicken gets this beautiful char on the grill, and the peppers and zucchini turn soft and slightly caramelized. Plus, they're simple enough for a weeknight but feel special enough for company.
If you're looking for more easy dinner recipes, you'll love pairing these with my Healthy Naan Bread Recipe or serving them alongside a Delicious Crepe Recipe In 30 Minutes for a fun twist.
The marinade does all the heavy lifting here, and the actual grilling takes just about 10 minutes. You get that smoky, charred flavor without spending hours in the kitchen.
Why You Will love this Grilled Chicken Kabobs
This chicken kabob recipe checks all the boxes for busy families. The marinade is a simple mix of pantry staples, and you can prep everything ahead of time. The chicken stays incredibly juicy, and the vegetables get tender with crispy edges. My sister Amanda made these for her kids last month, and even her pickiest eater asked for seconds. The sweet-savory balance from the honey and soy sauce makes these irresistible, and the colorful veggies make the plate look like something from a restaurant. You can grill them outside or use your broiler if the weather isn't cooperating.
A Family Story About These Grilled Chicken Kabobs
The first time I made these, my daughter Lina was helping me thread the skewers. She was so excited to pick the pattern, insisting we alternate red pepper, chicken, yellow pepper, zucchini, and onion in that exact order. Halfway through, she accidentally knocked over the bowl of marinade, and it splashed all over the counter. "Oops, Mom! Now the counter is marinated too," she said, giggling while I grabbed paper towels. We salvaged what we could, and I made a quick second batch of marinade.
Jump to:
- Why You Will love this Grilled Chicken Kabobs
- A Family Story About These Grilled Chicken Kabobs
- Grilled Chicken Kabobs Ingredients
- how to make Grilled Chicken Kabobs
- Substitutions and Variations
- Expert Tips
- Equipment For Grilled Chicken Kabobs
- Storage and Reheating Tips
- Serving Suggestions
- FAQ
- Related
- Pairing
- Grilled Chicken Kabobs
Grilled Chicken Kabobs Ingredients
Here's everything you need to make these flavorful grilled chicken skewers.
See Recipe Card Below This Post For Ingredient Quantities
Chicken: Boneless skinless chicken breasts cut into 1-inch pieces cook quickly and stay tender when marinated. Room-temperature chicken absorbs the marinade better.
Olive oil: Helps the marinade coat the chicken and vegetables evenly and keeps everything moist on the grill.
Soy sauce: Adds savory depth and a little saltiness that balances the sweetness of the honey.
Honey: Brings natural sweetness and helps create a sticky glaze that caramelizes during grilling.
Garlic: Fresh minced garlic gives the marinade a warm, aromatic base.
Salt and pepper: Enhance all the flavors and add a little extra seasoning to taste.
Red bell pepper: Adds sweetness and a pop of color. Cut into 1-inch pieces so they cook at the same rate as the chicken.
Yellow bell pepper: Mirrors the red pepper's sweetness and makes the kabobs look vibrant.
Zucchini: Sliced into 1-inch rounds, zucchini gets tender and slightly smoky on the grill.
Red onion: Cut into 1-inch pieces, red onion adds a mild bite and sweetness when grilled.
Parsley: Chopped fresh parsley makes a bright, colorful garnish and adds a fresh note.
how to make Grilled Chicken Kabobs
Here's how to make perfect Grilled Chicken Kabobs every time.
Prepare the marinade: In a large bowl, combine the olive oil, soy sauce, honey, minced garlic, salt, and pepper. Whisk everything together until smooth and well blended, about 30 seconds.
Marinate the ingredients: Add the chicken pieces, red bell pepper, yellow bell pepper, zucchini slices, and red onion to the bowl. Toss everything gently to coat in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 8 hours for deeper flavor.
Prepare the skewers: Soak wooden skewers in cold water for at least 30 minutes to keep them from burning on the grill. Preheat your grill or grill pan to medium-high heat, around 400°F.
Thread the kabobs: Carefully thread the marinated chicken and vegetables onto the skewers, alternating between chicken and veggies to create a colorful pattern. Leave a little space between each piece so everything cooks evenly.
Grill the kabobs: Place the skewers on the preheated grill and cook for 5 to 7 minutes on each side, turning once halfway through. The chicken should reach an internal temperature of 165°F, and the edges should look lightly charred.
Garnish and serve: Once the kabobs are cooked through, transfer them to a serving platter and sprinkle with chopped fresh parsley. Serve hot and enjoy.
Broiler option: If you're cooking indoors, preheat your broiler and coat a sheet pan with cooking spray. Arrange the skewers in a single layer and broil for 5 minutes. Flip them over and broil for another 5 minutes until the chicken is fully cooked.
Substitutions and Variations
You can easily adapt this recipe based on what you have on hand. Swap the chicken breasts for chicken thighs if you prefer darker meat. Use maple syrup instead of honey for a different sweetness, or try teriyaki sauce in place of the soy sauce for a more intense flavor. Add pineapple chunks for a tropical twist, or throw in cherry tomatoes for extra color. If you like heat, stir in a pinch of red pepper flakes or a splash of sriracha to the marinade. You can also use metal skewers instead of wooden ones to skip the soaking step The Best Pimento Cheese Recipe.
Expert Tips
A few small tips make a big difference. Cut all your chicken and vegetables to the same size so everything cooks evenly. Don't skip the marinating time, even if you're in a rush. At least 30 minutes makes a noticeable difference in flavor. If you're using wooden skewers, soak them well to prevent burning. Leave a little space between each piece on the skewer so the heat can circulate. Don't overcook the chicken, or it'll dry out. Pull the kabobs off the grill as soon as they hit 165°F, and let them rest for a couple of minutes before serving. The chicken will stay juicy, and the flavors will settle.
Equipment For Grilled Chicken Kabobs
You don't need much to make these Grilled Chicken Kabobs. A large mixing bowl works for the marinade and marinating the ingredients. Wooden or metal skewers are essential for threading the chicken and vegetables. A grill or grill pan gives you that perfect char, but a broiler works just as well. A basting brush is handy if you want to brush extra marinade on during grilling, and a meat thermometer ensures the chicken reaches 165°F. Parchment paper or aluminum foil makes cleanup easier if you're using the broiler method.
Storage and Reheating Tips
Store any leftover Grilled Chicken Kabobs in an airtight container in the fridge for up to 3 days. You can slide the chicken and vegetables off the skewers before storing to save space. Reheat them gently in the microwave for about 1 minute, or warm them in a skillet over medium heat for 3 to 4 minutes. They're also delicious served cold over a salad the next day. You can freeze the marinated raw chicken and vegetables in a freezer bag for up to 2 months, then thaw overnight in the fridge before grilling.
Serving Suggestions
These Grilled Chicken Kabobs are incredibly versatile and pair well with so many sides. Serve them over fluffy white rice or quinoa to soak up the extra marinade. A simple cucumber salad with lemon and dill makes a refreshing side, or try them with roasted potatoes for a heartier meal. Pita bread and tzatziki sauce turn these into a Mediterranean-style dinner, and grilled corn on the cob adds a summery touch. For a lighter option, serve the kabobs over mixed greens with a drizzle of balsamic vinaigrette.
FAQ
How long to Grilled Chicken Kabobs?
Grill the Grilled Chicken Kabobs for 5 to 7 minutes on each side over medium-high heat. The total cooking time is usually around 10 to 14 minutes, depending on your grill's temperature. Always check that the chicken reaches an internal temperature of 165°F. My friend Michael always sets a timer for 6 minutes per side to keep things consistent.
What's the secret to juicy Grilled Chicken Kabobs?
The secret is marinating the Grilled Chicken Kabobs for at least 1 hour, which helps it absorb moisture and flavor. Don't overcook the chicken, and pull it off the grill as soon as it hits 165°F. Letting it rest for a few minutes after grilling also keeps the juices inside.
What is the trick to Grilled Chicken Kabobs?
Cut everything into uniform 1-inch pieces so they cook at the same rate. Soak wooden skewers to prevent burning, and leave a little space between each piece for even heat distribution. Preheat your grill properly, and don't move the kabobs around too much. Let them develop a nice char on each side.
What to put on kabobs with chicken?
Bell peppers, zucchini, red onion, cherry tomatoes, and mushrooms all work beautifully with chicken. Pineapple chunks add a sweet contrast, and you can also try baby corn or small potato wedges. Just make sure everything is cut to a similar size so it all cooks evenly.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Grilled Chicken Kabobs
Grilled Chicken Kabobs
Ingredients
Equipment
Method
- Whisk together the olive oil, soy sauce, honey, garlic, salt, and pepper in a large bowl.
- Add the chicken, bell peppers, zucchini, and red onion to the bowl. Toss until everything is well-coated in the marinade.
- Cover and refrigerate for at least 1 hour, or up to 8 hours, for maximum flavor infusion.
- Soak wooden skewers in cold water for at least 30 minutes to prevent burning during grilling.
- Preheat the grill to medium-high heat.
- Thread the marinated chicken and vegetables onto the soaked skewers.
- Grill the kabobs for 5–7 minutes per side or until the chicken reaches an internal temperature of 165°F (74°C).
- Sprinkle with fresh parsley before serving.
Leave a Reply