Juicy Grilled Chicken Kabobs Recipe with Vegetables

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. Grilled either on the hot grill, stovetop or broiled in the oven. They are perfect for BBQs, summer parties, or weeknight dinners.

Why You'll Love This

Food always feels more fun on a stick, and these chicken kabobs are proof. They're juicy, flavorful, and full of texture from the mix of marinated chicken and tender-crisp veggies. Perfect for sharing, this dish works well for gatherings like the 4th of July, game days, or outdoor picnics. Just place a platter on the table and watch them disappear.

Ingredients

Now, let's talk about this chicken kabobs recipe.

• 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.

• 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.

• Marinade. We'll combine olive oil, soy sauce, honey, minced garlic, and a few pinches of salt and pepper in a bowl. We're marinating the chicken. Leave out the veggies though as they will make the mixture watery. And you want them crunchy and nice on the grill.

Steps

1. Marinate the Chicken. Make sure everything is well coated. Do not add the veggies on the marinade, they will get soggy and will make the marinade watery.
2. Let It Rest. Cover the bowl and refrigerate for about an hour to let the flavors soak in. For a stronger flavor, you can marinate overnight.
3. Prepare the Skewers. If you're using wooden skewers, soak them in water for about 20 minutes to prevent burning.
4. Assemble the Kabobs. Thread the marinated chicken, bell peppers, zucchini, and onion alternately onto the skewers for a colorful look.
5. Grill the Kabobs. Place the skewers on a hot grill (or grill pan on the stovetop) and cook for about 5-6 minutes per side, or until the chicken is cooked through and lightly charred.
6. Oven Option. If using the oven, set it to the broiler setting. Arrange the skewers in a single layer on a sheet pan, drizzle with a little oil, and broil for 5 to 10 minutes, flipping halfway through until cooked through.
7. Finish and Serve. Sprinkle a handful of chopped parsley over the kabobs before serving for a bright, fresh touch.

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.

Cooking Options:

• Outdoor Grill: Preheat your grill to medium-high heat. Place the skewers directly on the grates and cook for about 10-12 minutes, turning occasionally until the chicken is fully cooked and nicely charred.
• Stovetop Grill Pan: Heat a grill pan over medium-high heat and brush lightly with oil. Cook the skewers for 10-12 minutes, turning them now and then until the chicken is tender and has grill marks.
• Oven Broiler: If you prefer using the oven, switch to the broiler setting. Arrange the skewers on a sheet pan in a single layer, drizzle with oil, and broil until golden and cooked through.

Helpful Tips

• Cut the chicken and vegetables into even sizes for uniform cooking.
• Don't skip the marinating time. It's the secret to juicy, flavorful meat.
• Avoid overcrowding the grill or pan to get that perfect sear.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to a few days. Reheat in a skillet or oven until warmed through (they stay juicy and flavorful even the next day.)

FAQ

Other Chicken Recipes on the blog:

• Creamy Chicken Mushroom
• Chicken Adobo
• Chicken Teriyaki

📖Recipe Card