These grilled chicken kabobs feature marinated chicken and colorful vegetables threaded onto skewers and cooked until perfectly glazed. They’re an easy weeknight dinner and can also be finished under the broiler.
Chicken skewers are a summer favorite for good reason. This recipe uses a sweet-and-savory honey-garlic marinade and a medley of fresh vegetables. Serve the kabobs on a bed of rice or alongside a fresh salad for a complete, balanced meal.
Kabobs are one of the easiest and most satisfying grilling options. During warm months I often make these chicken kabobs — tender marinated chicken paired with a variety of vegetables creates a flavorful, colorful dinner everyone enjoys.
How do you make grilled chicken kabobs?
The marinade is the heart of this dish and delivers most of the flavor. Whisk the olive oil, soy sauce, honey, garlic and salt and pepper together, then add the chicken and vegetables to marinate for at least an hour. Thread the chicken and vegetables onto skewers and grill 5–7 minutes per side until the chicken is cooked through and the vegetables are tender.
These kabobs are versatile: cook them on an outdoor grill, an indoor grill pan, or broil them in the oven. If you’re using wooden skewers, soak them in cold water for at least 20–30 minutes so they don’t burn or break while cooking and handling.
Both chicken breasts and thighs work well — choose your preference. You can also swap the vegetables to suit tastes and seasons; the recipe is forgiving and easy to adapt for picky eaters or family favorites.
Good vegetable substitutions include:
- Mushrooms
- Cherry tomatoes
- Small potatoes (parboiled)
- Asparagus
What is the best and safest way to eat a skewer?
For safety, slide the cooked ingredients off the skewer onto a plate before eating, especially for children. Adults can eat directly from the skewer if desired, but removing the food first reduces the risk of injury from a hot or sharp skewer.
How long should you marinate the chicken?
Marinating for at least one hour gives the chicken good flavor. For deeper flavor penetration, marinate up to 8 hours. Avoid marinating much longer than that, especially with acidic marinades, to prevent the chicken from becoming mushy.
A simple, delicious meal that’s easy to customize makes these kabobs a go-to for busy nights. Different preferences at the table? Skewers let everyone choose what goes on their stick, making dinner less stressful and more fun.
More kabob recipes you’ll love
- Grilled Shrimp Skewers
- Fruit Kabobs
- Mojo Fish Kabobs
- Greek Chicken Kabobs
- Hawaiian Chicken Kabobs
Grilled Chicken Kabobs Video
Grilled Chicken Kabobs
Ingredients
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- 1/4 cup olive oil
- 1/3 cup soy sauce
- 1/4 cup honey
- 1 teaspoon minced garlic
- Salt and pepper to taste
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 2 small zucchini, cut into 1-inch slices
- 1 red onion, cut into 1-inch pieces
- 1 tablespoon chopped parsley
Instructions
- Place the olive oil, soy sauce, honey, garlic, and salt and pepper in a large bowl.
- Whisk to combine.
- Add the chicken, bell peppers, zucchini, and red onion. Toss to coat in the marinade.
- Cover and refrigerate for at least 1 hour or up to 8 hours.
- Soak wooden skewers in cold water for at least 20–30 minutes. Preheat a grill or grill pan to medium-high heat.
- Thread the chicken and vegetables onto the skewers.
- Cook 5–7 minutes per side, or until the chicken is cooked through and vegetables are tender.
- Sprinkle with parsley and serve.
Notes
Broiler instructions: Preheat the broiler. Lightly grease a sheet pan and arrange skewers in a single layer. Broil 5 minutes, flip, then broil another 5 minutes until cooked through.
Nutrition
Carbohydrates: 26 g |
Protein: 27 g |
Fat: 12 g |
Saturated Fat: 2 g |
Cholesterol: 72 mg |
Sodium: 420 mg |
Potassium: 791 mg |
Fiber: 2 g |
Sugar: 21 g |
Vitamin A: 1145 IU |
Vitamin C: 106.5 mg |
Calcium: 29 mg |
Iron: 1.6 mg
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