Grilled Chicken Kabobs
Tender chunks of chicken marinated in a savory honey-soy blend, paired with fresh vegetables, and grilled to perfection—these chicken kabobs are a quick, protein-packed meal that’s flavorful, healthy, and perfect for any day of the week.
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.
