Feast on the sizzling flavors of summer with these mouthwatering grilled chicken kabobs!
These grilled chicken kabobs are my ultimate summer go-to! Each skewer is bursting with tender marinated chicken, juicy pineapple, vibrant peppers, earthy mushrooms, and a delightful touch of grilled red onion. Firing up the grill adds that magical smoky flavor, making these kabobs the perfect essence of summer.
Grilled Chicken Kabobs go great with BBQ bacon baked beans, fresh strawberry salad or crisp green goddess salad, and soft sourdough rolls or fast and easy yeast rolls!
Weekend & Holiday Grilling
These grilled chicken kabobs are truly designed for bringing people together. An absolute crowd-pleaser, they’re ideal for any special occasion or just a fun weekend meal.
They’re not just delicious; they’re fun to assemble! This recipe is fantastic for involving everyone, especially kids, allowing them to help with the marinade and customize their own skewers.
You can easily customize these kabobs to your taste by swapping in favorite vegetables like zucchini or even potatoes. Plus, the marinade is adaptable if you want to adjust the sweetness, tang, or spice.
Packed with lean protein and lots of fresh vegetables, these colorful kabobs make a wholesome addition to your summer menu. Whether you’re hosting a backyard barbecue or planning a picnic, these are a must-try for their flavor, flexibility, and fun!
Key Ingredients
Here are the star players in these grilled chicken kabobs, along with insights into why they make this dish so special:
- Boneless, Skinless Chicken Breasts: The foundation of our kabobs, chicken breasts are lean and absorb the marinade beautifully. Cutting them into 1-inch cubes is key for even cooking on the grill and ensures each piece is tender and juicy.
- Pineapple Chunks: Don’t skip the pineapple! Grilling it brings out its natural sweetness and creates a delicious caramelized flavor that perfectly complements the savory chicken. The enzymes in pineapple also help tenderize the chicken in the marinade.
- Red Bell Peppers & Red Onions: These vibrant vegetables add a pop of color, a delightful sweetness, and a slight char when grilled. The red onion, in particular, mellows beautifully on the grill, adding a subtle savory depth.
- The Marinade (Olive Oil, Soy Sauce, Honey, Lemon Juice, Garlic, Paprika, Cumin): This isn’t just a sauce; it’s the flavor powerhouse for your kabobs.
- Olive oil helps distribute the flavors and keeps the chicken moist.
- Soy sauce provides a savory, umami depth.
- Honey adds a touch of sweetness that caramelizes beautifully on the grill.
- Lemon juice brightens the flavors and helps tenderize the chicken.
- Minced garlic, paprika, and cumin infuse the chicken with aromatic and warm, earthy notes, creating that irresistible grilled flavor.
My Tips & Tricks for Perfect Kabobs
Making grilled kabobs is easier than you think, and with these helpful tips, your first batch will be a huge success!
Don’t Rush the Marinade! While you can marinate for just an hour, for the absolute best flavor, aim to let your chicken soak in that delicious marinade for at least 4 hours, or even better, overnight in the refrigerator. The longer the chicken soaks, the more flavorful and tender it will become! It really allows those herbs and spices to sink in. This is your secret weapon for juicy, delicious chicken.
Soak Those Skewers (If Using Wood!): If you’re using bamboo or wooden skewers, always soak them in water for at least 30 minutes before you start threading your ingredients. This simple step prevents your skewers from charring or burning completely on the hot grill, keeping your kabobs intact and making them much easier to handle.
Uniformity is Key for Even Cooking: Cut your chicken and all your vegetables (bell peppers, onions, pineapple, etc.) into roughly 1-inch pieces that are similar in size.
This is crucial! If your pieces are too big or too small compared to each other, some ingredients will be perfectly cooked while others are raw or burnt. Uniformity ensures everything cooks evenly and at the same rate.
Preheat Your Grill Like a Pro: Always allow your grill to fully preheat to medium-high heat (around 400°F/200°C) before you place the kabobs on the grates.
A hot grill prevents sticking and gives you those beautiful char marks that add so much flavor. If your grill isn’t hot enough, your food might stick, and you won’t get that delicious grilled texture.
Don’t Be Afraid to Check Internal Temperature! While grilling, use a meat thermometer to ensure your chicken reaches an internal temperature of 165°F (74°C). Grill for about 10-12 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender-crisp with some char.
This is the best way to guarantee your chicken is safely cooked without overcooking it and making it dry. Investing in a quick-read thermometer is a game-changer for grilling! Look for those nice char marks on your veggies for extra flavor.
Basting for Boosted Flavor: Feel free to brush your kabobs with some of the reserved marinade as they grill. This adds an extra layer of flavor and helps keep the kabobs moist. Just be sure to stop basting during the last few minutes of cooking to prevent any cross-contamination with raw chicken juices.
Give Them a Rest: Once your kabobs are done grilling, remove them from the heat and let them rest for 2-3 minutes before serving. This short resting period allows the juices in the chicken to redistribute throughout the meat, resulting in incredibly tender and more flavorful kabobs. It’s a small step that makes a big difference!
Grilled Chicken Kabobs
Ingredients
- Marinade Ingredients:
- 1/2 cup olive oil
- 1/3 cup soy sauce
- 1/4 cup honey
- 1/4 cup lemon juice
- 4 cloves garlic minced
- 2 teaspoons paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- Ingredients:
- 3 lbs 1.4 kg boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 cups pineapple chunks
- 2 red bell peppers cut into 1-inch pieces
- 2 green bell peppers cut into 1-inch pieces
- 16 white mushrooms cleaned and halved
- 2 cups cherry tomatoes
- 2 red onions cut into wedges
- 1 zucchini sliced into 1 inch rounds
- Bamboo or metal skewers
Instructions
- Gather Marinade Ingredients.
- In a bowl, whisk together all the marinade ingredients until well combined. Set aside a small portion of the marinade for brushing the kabobs during grilling.
- Place the chicken cubes in a resealable bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are well coated. Seal the bag or cover the dish, and refrigerate for at least 1 hour or up to overnight, allowing the flavors to infuse into the chicken.
- If using bamboo skewers, soak them in water for about 30 minutes to prevent burning.
- Preheat your grill to medium-high heat.
- Thread the marinated chicken, pineapple chunks, bell peppers, mushrooms, cherry tomatoes, zucchini, and red onion wedges onto the skewers, alternating the ingredients.
- Place the assembled kabobs on the preheated grill. Cook for about 10-12 minutes, turning occasionally, or until the chicken is cooked through to 165 degrees F, and the vegetables have softened with some char marks.
- While grilling, brush the reserved marinade over the kabobs occasionally for extra flavor and moisture.
- Once cooked, remove the kabobs from the grill and let them rest for a couple of minutes.
- Serve the delicious grilled chicken kabobs hot. They pair well with a side of rice, a crisp salad, or some warm pita bread.
Notes
- Soaking wooden skewers: If you're using wooden skewers, make sure to soak them in water for about 30 minutes before threading the ingredients. This helps prevent them from burning on the grill.
- Uniformly sized ingredients: Cut the chicken and vegetables into uniform-sized pieces to ensure even cooking. This helps prevent some pieces from being overcooked while others are undercooked.
- Preheating the grill: Make sure to preheat your grill before adding the kabobs. This ensures proper searing and helps prevent the food from sticking to the grates.
- Adjust grilling time: Grilling times may vary depending on the heat of your grill and the thickness of the chicken pieces. Keep an eye on the kabobs and adjust the cooking time as needed to achieve your desired level of doneness.
- Separate skewers for chicken and vegetables: Consider using separate skewers for the chicken and the vegetables. This allows you to adjust the cooking time for each ingredient, ensuring they are cooked to perfection.
- Basting with marinade: Brushing the kabobs with the reserved marinade while grilling adds extra flavor. However, avoid basting during the last few minutes of cooking to prevent cross-contamination with raw chicken juices.
- Resting before serving: Allow the grilled chicken kabobs to rest for a couple of minutes after removing them from the grill. This helps the juices redistribute, resulting in more tender and flavorful meat.
- Meal prep tip: You can marinate the chicken in advance to save time on the day of grilling. Marinate it overnight, and when ready to cook, simply assemble the kabobs and grill.
Nutrition
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
