These grilled chicken kabobs are a wholesome twist on a classic favorite—juicy, marinated chicken paired with colorful veggies, all cooked to smoky perfection.
Packed with lean protein, fiber-rich vegetables, and heart-healthy fats, this dish is both satisfying and nutritious.
With just 30 minutes of active cooking time, it’s quick, low in carbs, and ideal for busy weeknights or meal prep. A simple, vibrant recipe that’s as delicious as it is nourishing!
Grilled Chicken Kabobs
Equipment
- 8 wooden skewers (soaked) or metal skewers
- 1 large mixing bowl
- 1 Whisk
- 1 Cutting board
- 1 Sharp Knife
- 1 Grill or Grill Pan
- 1 Pair of Tongs
Ingredients
- 1 lb 450 g boneless, skinless chicken breasts, cut into 1-inch pieces
- ¼ cup 60 ml olive oil
- ⅓ cup 80 ml soy sauce
- ¼ cup 60 ml honey
- 1 tsp minced garlic
- Salt and black pepper to taste
- 1 red bell pepper cut into 1-inch chunks
- 1 yellow bell pepper cut into 1-inch chunks
- 2 small zucchini sliced into 1-inch rounds
- 1 red onion cut into 1-inch chunks
- 1 tbsp fresh parsley chopped (for garnish)
Instructions
- Build the Marinade Base: In a large mixing bowl, combine olive oil, soy sauce, honey, minced garlic, a generous pinch of salt, and several grinds of black pepper. Whisk steadily for 30–45 seconds until the honey dissolves and the liquids emulsify into a glossy, cohesive marinade with no streaks.
- Prep the Chicken Cleanly and Evenly: Pat the chicken breasts dry with paper towels (helps browning). Cut into uniform 1-inch cubes. Consistent size ensures the chicken cooks at the same rate as the vegetables and stays juicy instead of drying out.
- Cut the Vegetables for Even Cooking: Slice the red and yellow bell peppers and red onion into 1-inch pieces; cut zucchini into 1-inch rounds. Keep pieces close in size to the chicken so everything finishes together. Remove excess seeds and membrane from peppers for cleaner skewering.
- (Optional) Reserve a Safe Baste: If you’d like to brush kabobs during grilling, ladle 2 tablespoons of the marinade into a small bowl before adding raw chicken. Set aside for basting later. Never baste with marinade that has touched raw poultry unless it’s boiled first.
- Combine and Coat Thoroughly: Add the chicken and all prepared vegetables to the large bowl of marinade. Toss with clean hands or a spatula, lifting from the bottom so every surface is coated. Spend a full minute tossing to ensure even coverage.
- Marinate for Flavor Development: Cover the bowl and refrigerate for at least 1 hour and up to 8 hours. For best flavor distribution, toss the mixture once halfway through. Remove from the fridge 15 minutes before skewering to take the chill off for more even grilling.
- Soak and Stage the Skewers: If using wooden skewers, submerge them in cold water for at least 30 minutes to prevent burning. Drain and keep nearby. If using metal skewers, simply have them ready and lightly oiled for easier food release.
- Preheat and Prepare the Grill: Heat an outdoor grill or stovetop grill pan to medium-high (about 400–425°F / 205–220°C). Clean the grates thoroughly, then oil them lightly using tongs and a folded paper towel dipped in neutral oil. Proper preheating and clean, oiled grates reduce sticking and promote good sear marks.
- Thread for Balanced Skewers: Skewer the marinated pieces, alternating chicken, zucchini, bell peppers, and onion. Do not cram the pieces; leave a sliver of space between items so heat can circulate. Aim for similar weight and thickness on each skewer for even cooking. Transfer finished skewers to a clean tray; discard used marinade (unless boiling for sauce).
- Season Just Before Heat (Quick Check): The marinade is well-seasoned, but taste a small vegetable piece (not chicken) if you like and lightly sprinkle the assembled skewers with a pinch more pepper or salt only if needed.
- Grill the First Side Without Fussing: Place skewers diagonally across the grates for nice sear lines. Close the lid (if using an outdoor grill) and cook 5–7 minutes without moving them. Avoid pressing or shifting; undisturbed contact builds color and flavor. Watch for flare-ups; if flames lick the skewers, move them briefly to a cooler zone.
- Turn, Baste, and Finish Cooking: Flip each skewer with tongs and grill another 5–7 minutes, until the chicken is opaque and springy and the vegetables are tender-crisp with light char. If you reserved clean marinade in Step 4, brush it on during the last 2 minutes. Target an internal chicken temperature of 165°F (74°C).
- Rest and Garnish for Juiciness: Transfer skewers to a clean plate and rest 3–5 minutes to allow juices to redistribute. Sprinkle with chopped parsley right before serving for freshness and color.
- Serve Smart and Store Safely: Serve hot with your favorite sides (salad, rice, or a low-carb option). Refrigerate leftovers in an airtight container within 2 hours; they keep well for up to 3–4 days. Reheat gently over medium heat or in a 325°F (165°C) oven until warmed through.
- Broiler (Oven) Alternative: No grill? Preheat the broiler and lightly coat a rimmed sheet pan with cooking spray. Arrange skewers in a single layer. Broil 5 minutes, flip, then broil 5 minutes more, until the chicken reaches 165°F (74°C) and vegetables are lightly charred at the edges.
Notes
- Cut chicken and vegetables into uniform 1-inch pieces for even cooking.
- Always soak wooden skewers in water for 30 minutes to prevent burning.
- For richer flavor, marinate the chicken for the full 8 hours.
- Use metal skewers if you prefer a reusable, eco-friendly option.
- Preheating and oiling the grill grates helps prevent sticking.
- Leave a little space between pieces when skewering for proper heat circulation.
- Internal chicken temperature must reach 165°F (74°C) for safe eating.
- Reserve some marinade before adding raw chicken if you want a basting sauce.
- Rest kabobs for a few minutes before serving to keep juices locked in.
- Fresh parsley adds a bright finish but can be swapped with cilantro or basil.
Chef’s Secrets for Perfect Kabobs
The secret to truly flavorful chicken kabobs lies in the marinade and cooking technique.
A balance of soy sauce, honey, and olive oil provides savory depth, subtle sweetness, and moisture, ensuring the chicken remains juicy on the grill.
Cutting chicken and vegetables to the same size prevents uneven cooking, while soaking wooden skewers avoids unwanted burning.
Preheating the grill properly creates beautiful char marks and seals in juices, and giving the kabobs a short rest before serving keeps every bite moist and tender.
Serving Suggestions for Every Meal
These kabobs shine on their own, but they also pair wonderfully with fresh sides.
Serve them with a crisp garden salad, lemon-herb rice, or a light couscous for a Mediterranean touch.
For a low-carb option, try cauliflower rice or grilled asparagus on the side.
They also make an excellent protein topping for quinoa bowls or wraps.
If you’re hosting a gathering, arrange them on a large platter with pita bread, tzatziki, and hummus for a colorful, family-style spread
Storage Tips for Maximum Freshness
Leftover kabobs keep beautifully if stored properly.
Remove the chicken and vegetables from the skewers before refrigerating; this makes them easier to store and reheat.
Place the pieces in an airtight container and refrigerate for up to 3–4 days.
To reheat, warm them gently in a skillet over medium heat or in a 325°F (165°C) oven until heated through.
Avoid microwaving for too long, as it can dry out the chicken.
If you’d like to freeze, store uncooked, marinated chicken and vegetables in freezer-safe bags for up to 2 months—then thaw overnight before grilling.
Frequently Asked Questions
1. Can I use chicken thighs instead of breasts?
Yes! Chicken thighs work wonderfully for kabobs. They stay juicy and are slightly more forgiving if cooked a little longer. Just cut them into similar-sized cubes for even grilling.
2. What vegetables work best for kabobs?
Bell peppers, onions, and zucchini are classics, but you can also try mushrooms, cherry tomatoes, or even pineapple for a sweet contrast. Just choose firm produce that won’t fall apart on the grill.
3. How do I prevent kabobs from sticking to the grill?
Make sure your grill is preheated and the grates are cleaned well. Lightly oil the grates before placing the kabobs, and avoid moving them too soon—allowing them to sear first will naturally release them.
4. Can I bake these instead of grilling?
Absolutely. Preheat your oven broiler, arrange kabobs on a lightly greased baking sheet, and broil for about 10 minutes, flipping halfway through. They won’t have the same smoky flavor, but they’ll still be juicy and flavorful.
5. How can I make these kabobs ahead of time?
You can cut and marinate the chicken and vegetables up to 8 hours in advance.
Thread them onto skewers just before cooking to prevent the vegetables from softening too much. This makes weeknight dinners or entertaining easier and stress-free.
