Grilled chicken kabobs are loaded with cubed chicken and colorful vegetables brushed in a flavorful marinade and cooked to perfection on the grill. They make the perfect summertime meal!
Looking for a new, easy summer dinner recipe for the grill? Try these grilled chicken kabobs.
They're packed with flavor from the homemade marinade and are filled with nutritious veggies and lean chicken. Kabobs are easy to customize with your favorite veggies so you can make them slightly different every time!
Serve grilled chicken kabobs as an easy dinner this summer. They're great on their own or served with a grilled zucchini salad on the side.
Ingredients and substitutions
- Vegetables - Zucchini, red onion, red bell pepper, and yellow bell pepper add color, flavor, and heft to your kabobs. Feel free to use your favorites - cherry tomatoes and mushrooms make great substitutions.
- Chicken - Chicken breasts or thighs can be used in this recipe.
- Oil - Use a high smoke point oil that can stand up to the heat of the grill. I recommend avocado oil, canola oil, or peanut oil.
- Dijon mustard - Adds tangy flavor to the marinade.
- Red wine vinegar - Can be substituted with apple cider vinegar if needed.
- Seasoning - Salt, pepper, thyme, and garlic powder add a mild, savory flavor to the kebabs.
Tips and tricks
Skewers - Metal or wooden skewers will work for this recipe. I prefer flat metal skewers because the food is less likely to rotate on the skewer while cooking. This recipe makes about six 13-inch skewers.
Oil grill grates - Oil your grill grates before placing food on the grill. This ensures your kabobs don't stick while cooking.
Place perpendicular to the grill grates - This helps prevent skewers from accidentally falling through while cooking.
To prevent dry chicken - Cook just until your chicken reaches 165 degrees Fahrenheit in the center, then immediately remove from the grill. Overcooking chicken is the reason it turns out dry. I highly recommend using a meat thermometer to test for doneness instead of relying on time or looks alone.
Storage
Leftover kabobs will keep for 3 to 4 days in a tightly sealed container in the refrigerator.
Frequently asked questions
Boneless, skinless chicken breasts or thighs work in this recipe. The most important part is cubing your chicken to similar sizes so that they cook at the same rate.
Yes, wooden or metal skewers work in this recipe. If using wooden skewers, I recommend soaking them in water for 30 minutes before assembly to help prevent burning on the grill.
Chicken kabobs are best grilled over medium-high heat on the grill, about 375 to 425 degrees Fahrenheit.
Italian dressing is a popular marinade for grilling. Yes, Italian dressing would work as a substitute for the marinade ingredients in this recipe.
Mushrooms, cherry tomatoes, and yellow summer squash make great additions to grilled kabobs. You could even slice corn on the cob into small segments to add to your skewers.
📖 Recipe
Grilled Chicken Kabobs
Ingredients
Kabobs
- 16 ounces boneless, skinless chicken breasts
- 2 small zucchini
- ½ medium red onion
- 1 red bell pepper
- 1 yellow bell pepper
Marinade
- ⅓ cup vegetable oil
- 2 tablespoons red wine vinegar
- 1 tablespoon dijon mustard
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
Instructions
Kabobs
- Slice chicken into 1-inch cubes. Slice zucchini into thick, ½ inch discs. Slice red onion, red bell pepper, and yellow bell pepper into 1 inch pieces.
- Carefully thread chicken and vegetables onto skewers and place on a baking sheet or other tray with a lip. Set aside.
Marinade
- In a bowl, add oil, vinegar, mustard, thyme, salt, garlic powder, and pepper. Use a whisk to combine.
- Brush marinade over every side of the kabobs.
Grilling
- Preheat grill to medium-high heat, about 375 to 425 degrees Fahrenheit. If needed, clean grill grates.
- Wipe grill grates lightly with oil, then place kabobs perpendicular across the grill grate. Cook for about 5-7 minutes per side, or until chicken is cooked to 165 degrees Fahrenheit in the center.
- Remove from grill and serve.
Notes
- Kabobs can marinate for up to 2 hours before grilling if desired.
- I highly recommend using a meat thermometer to test for doneness instead of relying on time or appearance alone. Using a meat thermometer ensures your chicken is cooked to the exact temperature needed and prevents overcooking.
- Leftovers will keep for 3 to 4 days in a tightly sealed container in the refrigerator.
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