Grilled Chicken Kabobs

5 from 1 vote

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!

Prep Time15

Cook Time10

Total Time25

Servings: servings

Calories: 218kcal

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

Marinate: Kabobs can marinate for up to 2 hours before grilling if desired.
Precision: 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.
Storage: Leftovers will keep for 3 to 4 days in a tightly sealed container in the refrigerator.

Nutrition Estimate

Course: Main Course

Cuisine: American