It's time to make the best chicken kabobs recipe with the juiciest and tastiest chicken meat! Also adding bright and colorful vegetables in a flavorful honey and soy sauce marinade!
Tasty food comes in all shapes and sizes, but one thing is for sure, everything is just better when served on a stick. It gains a fun factor; who doesn’t love chicken kabobs?
Out of all the different types of kabobs, those with chicken meat and vegetables are extra fun; they’re the king of kabobs because they’re as colorful as they are tasty. At least the ones we’re making today. Food’s flavor is essential, of course, but looks matter too.
Today we’re making beautifully grilled chicken kabobs, but before we start, let me tell you why you want to cook these.
Kabobs are an ideal meal for large parties like the 4th of July or game day, for when the family comes over, or for when you put together an outdoor lunch with friends. They are also perfect for camping and anything outdoor get-togethers. Place a pile of kabobs center table and see everyone dig in!
In my country the Philippines, making and selling grilled kabobs is a common way of living. Once the clock hit 4 in the afternoon, you can already smell the scent of charcoal in the neighborhood.
You'll find stalls of ihawan/inasal in every block. This is why the BBQ business is successful in the Philippines. Filipinos just love anything grilled, from chicken, and pork to seafood and even the blood and insides of any meat.
Ingredients for the Juiciest Chicken Kabobs
Now, let’s talk about this chicken kabobs recipe. We’ll need boneless, skinless chicken breasts in 1-inch chunks. You can also use boneless thighs if you want your kabobs to be a bit heartier and fattier. I prefer lean chicken but see what works for you.
Then we have the vegetables: red and yellow bell peppers, zucchini, and red onion. All are cut into 1-inch segments. We’ll be alternating the chicken with the veggies for a gorgeous rainbow effect.
So far, this is a pretty standard kabob recipe, but the real secret is the marinade — it takes these kabobs to new pleasurable heights!
We’ll combine olive oil, soy sauce, honey, minced garlic, and a few pinches of salt and pepper in a bowl. We’re marinating not only the chicken but the veggies as well (that’s my secret). Leave out the zucchini though as they will make the mixture watery.
Then you have to let your mixture set for about an hour in the fridge, although you can leave it overnight for a more intense flavor. Make certain everything is nicely soaked and cover your bowl very well.
The result is tender and juicy glazed chicken kabobs with a sweet, salty, and tangy flavor that’s just hard to resist.
I like to sprinkle a fistful of coarsely chopped parsley over my kabobs for a bright presentation, but they’re nice-looking enough already! I love adding some green to the dish too.
If using the oven for this chicken kabobs recipe, use the broiler option. Place the skewers in a single layer in a sheet pan, drizzle with oil, and broil according to the desired doneness (5-10 minutes). Flip from time to time.
How to Easily Thread the Meat into the Skewers?
You can either use stainless steel skewer sticks (affiliate link) or bamboo skewers (affiliate link). If using bamboo skewers, make sure to soak the sticks in a container with cold water for 20-30 minutes for easy threading.
What to Eat and Drink with Chicken Kabobs?
Now for the side dishes. Kabobs are definitely the stars of the show, but you could serve some fun side dishes to complement your meal.
Garlic herb grilled potatoes are a nice starch that goes pretty well with chicken kabobs, or you can try serving them with mashed sweet potatoes.
Finally, to add some more color, you can always make easy guacamole with mashed avocados, diced onions, chopped cilantro, and a lime drizzle. The sky’s the limit!
A few cold lager beers will pair nicely with these smoky kabobs. Still, suppose you want to elevate the experience with some wine. In that case, look for a bold, juicy red wine, like a California Zinfandel or an Australian Shiraz. They’re intense enough to keep up with your tasty kabobs.
Now we’re ready to cook, so get your ingredients ready along with a large mixing bowl, and a fair amount of skewer sticks, and start heating up that grill!
Other Chicken Recipes from the blog:
- Baked Chicken Wings Recipe in BBQ sauce and Honey!
- Easy Chicken Adobo Recipe Filipino Style
- Honey Mustard Chicken Salad with Avocado, Bacon & Goat Cheese
- 13 Keto Chicken Recipes You Have To Make This Week!
Chicken Kabobs with Vegetables
Chicken Kabobs Marinade
- 1/4 cup olive oil
- 1/3 cup soy sauce
- 1/4 cup honey
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Chicken and Vegetables
- 1 pound chicken breast cut into 1 inch cube, you may also use skinless boneless chicken thighs
- 1 yellow bell pepper cut into 1 inch size
- 1 red bell pepper cut into 1 inch size
- 1 zucchini cut into 1 inch size
- 1 red onion cut into 1 inch size
- fresh parsley chopped, to sprinkle
- Prepare the marinade by combining the oil, soy sauce, honey, garlic, salt and pepper together in a large bowl.
- Add the chicken to the marinade. Make sure to coat the chicken well with the marinade. You may also add the vegetables to the marinade mixture (optional). Leave out the zucchini for it will make the marinade watery. Cover and let it marinate in the fridge for 1 hour or more.
- Prepare the wood skewers and the grill. Soak the wood skewers in water for 20 minutes or so to make it easier to insert the chicken. Heat up your grill to medium high.
- Thread the chicken and vegetables alternately into the wood skewers. Cook for 8 minutes each side. While cooking, you can brush some of the marinade to the skewers. Sprinkle with parsley when ready to serve.