Grilled Chicken Kabobs are made with tender marinated chicken thighs, bell peppers, red onion, and zucchini threaded onto skewers and cooked on the grill. A simple marinade with soy sauce, lemon, honey, garlic, and seasonings gives the chicken plenty of flavor while the vegetables become tender and lightly charred.
These kabobs are one of my go-to dinners when we’re grilling because the chicken and vegetables cook together on the same skewer. I can also get everything marinating ahead of time, then assemble the skewers when I’m ready to cook.
Why I Love Grilled Chicken Kabobs
About the Ingredients ⭐
- Chicken Thighs: Boneless, skinless chicken thighs stay juicy and tender on the grill. Boneless, skinless chicken breasts can also be used.
- Bell Peppers: Red and orange bell peppers add sweetness, color, and a slightly smoky flavor as they grill.
- Red Onion: Adds savory flavor and becomes sweeter as it cooks.
- Zucchini: Cut it into larger chunks so it doesn’t cook too quickly or fall off the skewers.
- Olive Oil: Helps coat the chicken and carries the flavors of the marinade.
- Soy Sauce: Adds salty, savory flavor to the marinade.
- Lemon Juice: Adds brightness and helps balance the sweetness from the honey.
- Honey: Adds sweetness and helps the chicken caramelize on the grill.
- Garlic: Fresh minced garlic adds plenty of savory flavor.
- Oregano: Adds a simple herby flavor to the marinade.
- Paprika: Adds mild flavor and helps give the chicken beautiful color.
- Black Pepper: Adds a little warmth and balances the marinade.
Be sure to check out the full recipe and ingredient list below
How To Make Grilled Chicken Kabobs
- Whisk together the olive oil, soy sauce, lemon juice, honey, minced garlic, dried oregano, paprika, and black pepper in a large bowl until well combined.
- Add the cut the chicken pieces to the marinade, ensuring each piece is coated.
- Cover and allow the marinating chicken for at least 1 hour or overnight.
- Heat your grill to medium-high heat, lightly spray the grill grates with cooking spray to prevent sticking.
- Thread the chicken, red bell pepper, orange bell pepper, red onion, and zucchini pieces alternatively onto the soaked wooden skewers.
- Place the chicken skewers on the hot grill. Grill for 10 – 15 minutes, turning occasionally, until the chicken is thoroughly cooked and the vegetables are tender and slightly charred.
- Ensure the chicken is fully cooked by checking that chicken kabobs reach an internal temperature of of 165℉ (75℃).
- Remove the grilled chicken kabobs from the grill and allow them to rest for a few minutes. Serve hot, accompanied by your choice of sides or sauces. Enjoy!
Tips I Found Helpful 💙
- Cut everything about the same size: Keep the chicken and vegetables around 1 inch so they cook evenly on the grill.
- Give the chicken time to marinate: At least 1 hour gives it plenty of flavor. You can also marinate it longer for easy prep ahead.
- Soak wooden skewers: Soak them in water for at least 30 minutes before assembling the kabobs to help keep them from burning.
- Don’t pack the skewers too tightly: Leave a little room between the chicken and vegetables so the heat can circulate and everything cooks evenly.
- Use a meat thermometer: Grill until the chicken reaches 165°F in the thickest pieces.
FAQs about Grilled chicken kabobs
More Grilling Recipes I Love 🔥
Yield: 6
Grilled Chicken Kabobs
No Ratings
Juicy Grilled Chicken Kabobs with marinated chicken and colorful vegetables cooked until tender and lightly charred.
Prep Time
20 minutes
Cook Time
15 minutes
Additional Time
1 hour
Total Time
1 hour 35 minutes
Ingredients
Ingredients:
- 1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces Or Boneless skinless chicken breast.
- 1 red bell pepper, cut into 1-inch pieces
- 1 orange bell pepper, cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- 1 zucchini, cut into large chunks
- 8 10” wooden skewers, soaked in water
For the marinade:
- ¼ cup olive oil
- ¼ cup soy sauce
- Juice of 1 lemon
- 3 tablespoons honey
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon black pepper
Instructions
- Whisk together the olive oil, soy sauce, lemon juice, honey, minced garlic, dried oregano, paprika, and black pepper in a large bowl until well combined.
- Add the cut the chicken pieces to the marinade, ensuring each piece is coated.
- Cover and allow the marinating chicken for at least 1 hour or overnight.
- Heat your grill to medium-high heat, lightly spray the grill grates with cooking spray to prevent sticking.
- Thread the chicken, red bell pepper, orange bell pepper, red onion, and zucchini pieces alternatively onto the soaked wooden skewers.
- Place the chicken skewers on the hot grill. Grill for 10 – 15 minutes, turning occasionally, until the chicken is thoroughly cooked and the vegetables are tender and slightly charred. Ensure the chicken is fully cooked by checking that chicken kabobs reach an internal temperature of of 165℉ (75℃).
- Remove the kabobs from the grill and allow them to rest for a few minutes. Serve hot, accompanied by your choice of sides or sauces. Enjoy!
Notes
Cut the chicken and vegetables into similar-sized pieces so they cook evenly. Soak wooden skewers for at least 30 minutes before grilling. Grill until the chicken reaches an internal temperature of 165°F.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 153Total Fat: 11gSaturated Fat: 2gUnsaturated Fat: 10gSodium: 581mgCarbohydrates: 14gFiber: 9gSugar: 9gProtein: 2g
