I can’t lie, these grilled chicken kabobs are the reason I keep extra skewers stashed in my junk drawer. The marinade is my favorite part of this recipe. It’s sweet, tangy, garlicky, and has a little kick from the fresh ginger. It’s the best meat on a stick!
For more grilled kabobs, try our Easy Marinated Beef Kabobs or our Grilled Veggie Kabobs.
Why My Recipe
- Soda is the secret ingredient to the most tender, juicy chicken.
- Super flavorful with citrus, garlic, horseradish, and ginger.
- Make your kabobs with or without colorful veggies to make it a meal.
We love a good kabob at my house. They’re a go-to during the summer months because they are so easy to make. The kids love to help assemble them, and we love that they want to eat them! Using soda perfectly tenderizes the chicken. You can use Squirt or any generic brand of grapefruit soda, or you can use Sprite or 7-Up, depending on what you have on hand. Either way, you’ll want to add the soda not just for how it tenderizes the chicken, but also for the sugars that perfectly caramelize when it hits the grill!
Ingredient Notes
- Chicken Breasts: You can substitute with boneless thighs if you prefer darker meat. Just make sure to cut them into bite-size pieces and trim off any fat.
- Grapefruit Soda: Any brand will work! You could even go for a lemon-lime soda like Sprite or 7-Up. We highly recommend you use a soda with regular sugar in it rather than diet. You need the sugar to tenderize the meat.
- Soy Sauce: You can use reduced-sodium or coconut aminos.
- Sesame Oil: Located in the Asian food aisle of the grocery store.
- Prepared Horseradish: Ensure you’re using prepared horseradish, not a jarred creamy horseradish sauce. This can be found in the condiment section.
- Ginger: Freshly grated for the best flavor. If you don’t have fresh ginger, you can substitute 1 teaspoon of ground ginger, but the flavor won’t be as bold.
- Zucchini: You can also use yellow squash or a mix of both.
- Bell Peppers: Choose any color. Red, orange, and yellow are sweeter, while green is often cheaper.
- Red Onion: Ideal for grilling due to its robust flavor, even when softened.
- Vegetable Oil: Use any neutral cooking oil like canola or avocado.
Vegetable Options
We don’t want to leave you feeling stuck with only the veggies we recommend. If there are any vegetables on this list that you hate, simply leave them out! Any veggies missing that you love, add them in! Some of our favorite veggies that have a similar cook time are: mushrooms, yellow sqaush, and cherry tomatoes.
The Science of Soda
It might sound a little strange to use soda in a marinade, but there’s actually some pretty cool science behind it! The acid in grapefruit or lemon-lime soda helps break down the tough fibers in the meat as it cooks, making it super tender. Plus, the sugar in the soda isn’t just for sweetness, it also helps the meat stay juicy. That’s why it’s important to use a soda that has real sugar instead of a diet version—you need that sugar for the magic to happen!
Skewers
If you use bamboo skewers, soak them in water for 30 minutes to avoid them catching on fire. If you use metal, be cautious and always use tongs or heat protection to handle them. When adding the chicken and vegetables to the skewers, make sure to leave a small gap between each vegetable to allow the heat to circulate around it to fully cook each piece.
No Grill? No Problem.
While kabobs are traditionally grilled, you can also make kabobs on the stovetop using a grill pan or heavy skillet. Just like the grill, you’ll preheat the skillet to high heat. Pan-grill the kabobs over high heat until the meat is cooked through, rotating them every few minutes. Be careful not to crowd the pan.
