These easy grilled chicken kabobs pair marinated chicken with colorful vegetables on skewers that are then grilled to perfection. Serve them at your next summer cookout or for a simple dinner.
With summer in full swing we’ve been using our grill constantly to make turkey burgers, grilled chicken and these grilled chicken kabobs!
These kabobs are such a summer staple and so easy to make! While your chicken is marinating, prep your veggies then thread everything onto a skewer, grill and enjoy!
They’re perfect for summer cookouts or a simple weeknight dinner. I love serving them with rice or these grilled sweet potatoes for a full meal!
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Why You’ll Love This Recipe
- Quick and Simple – This recipe comes together quick with minimal prep time and easy grilling instructions. It’s perfect for when you want a delicious meal without the fuss.
- Flavorful – These grilled chicken kabobs are packed with flavor thanks to the tender veggies and juicy, marinated chicken.
- Healthy – Can’t get much healthier than the combo of chicken + veggies!
- Crowd-Pleaser – Everyone loves a good kabob! This recipe is ideal for summer cookouts or BBQ’s and is sure to impress your guests. Serve them with my classic broccoli salad or healthy pasta salad for a full spread!
Ingredients Needed
- boneless skinless chicken breast – you’ll need about 1.5 lbs for this recipe, chopped into large chunks.
- yellow squash and zucchini – two of my favorite summer veggies! You’ll slice these into rounds and there’s no need to peel them first.
- bell pepper – I typically use red bell pepper, but any color variety of bell peppers will work. You’ll want to de-seed and cut it into 1-inch chunks.
- red onion – adds a mild, sweet flavor when grilled. You’ll want to cut into 1-inch chunks.
- marinade – we’re making a homemade marinade with red wine vinegar, lemon juice, garlic, Dijon mustard, honey, olive oil, dried oregano or Italian seasoning, salt and black pepper.
Find the printable recipe with measurements below.
Recipe Substitutions
- Want to use different veggies? Go for it! I just recommend picking vegetables that will cook in the same amount of time and are easy to grill like cherry tomatoes, mushrooms or eggplant. Potatoes would also be another good option, but make sure to cut them into small enough chunks to properly cook in the amount of time it takes for the chicken and other veggies to cook.
- Looking for a different protein? Try my grilled shrimp skewers instead!
How to Make Grilled Chicken Kabobs
Step 1: Whisk together the marinade in a mixing bowl.
Step 2: Add the chicken to the marinade. Marinate for at least 30 minutes or up to 24 hours.
Step 3: Add the chopped veggies, olive oil and sea salt into a medium sized mixing bowl and toss to coat.
Step 4: Thread the chicken and veggies onto skewers and cook on the preheated grill until the chicken is cooked through, about 8 minutes on each side.
Brittany’s Tips!
- Marinate! For maximum flavor, marinate the chicken for at least 2 hours, or overnight if possible. This allows the flavors to penetrate deeply into the meat.
- Use proper skewers: Use metal skewers or if using wooden skewers be sure to soak them in cold water for at least 30 minutes to keep them from catching fire while grilling. If using metal skewers be sure to tongs or an oven mitt to remove them from the grill as they’ll be hot!
- Cut chicken evenly: Try to cut the chicken into similar sized pieces, around 1-1 ½ inch chunks so it cooks evenly.
- Don’t crowd the skewers: You don’t want to crowd the vegetables and chicken too tightly on the skewers otherwise the heat won’t be able to circulate around everything evenly.
How to Store Leftovers
- In the fridge: Remove any leftover chicken and veggies from the skewers store them in an airtight container in the refrigerator for up to 3 days.
- To reheat: Reheat leftovers over the stovetop or in the oven on a baking sheet at 350F until warmed throughout. You can also reheat the chicken and vegetables in the microwave if you’re short on time.
Frequently Asked Questions
For the best flavor, marinate the chicken for at least 30 minutes, but if you have the time, marinate it for 2 hours or overnight for maximum flavor absorption.
Soak wooden skewers in water for at least 30 minutes before threading the chicken and vegetables. This helps prevent them from burning on the grill.
The best way to ensure that the chicken is done cooking is to use an instant read thermometer to check the temperature of the chicken. Once it registers 165°F the chicken is safe to eat.
Yes! If you don’t have a grill you can cook the kabobs in the oven. Preheat your oven broiler to high and coat a sheet pan with cooking spray. Place the skewers on the baking sheet in a single layer and broil for about 10 minutes, flipping the skewers halfway.
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