Chicken Kabobs On The Grill (Printable)
Marinated chicken and vegetable skewers grilled until lightly charred; ready in about 35 minutes, serves four.
# What You'll Need:
→ Meats
01 - 1½ pounds boneless, skinless chicken breast or thighs, cut into 1½-inch cubes
→ Vegetables
02 - 1 red bell pepper, cut into chunks
03 - 1 yellow bell pepper, cut into chunks
04 - 1 red onion, cut into wedges
05 - 1 zucchini, sliced into thick rounds
→ Marinade
06 - 3 tablespoons olive oil
07 - 2 tablespoons lemon juice
08 - 2 cloves garlic, minced
09 - 1 teaspoon dried oregano
10 - 1 teaspoon paprika
11 - ½ teaspoon salt
12 - ½ teaspoon black pepper
→ Other
13 - Metal or soaked wooden skewers
# How To Make:
01 - In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, paprika, salt, and black pepper until well combined.
02 - Add the chicken cubes to the marinade and toss thoroughly to coat evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
03 - Preheat your grill to medium-high heat, targeting approximately 400°F. Clean and lightly oil the grates to prevent sticking.
04 - Thread the marinated chicken cubes onto skewers, alternating with red bell pepper, yellow bell pepper, red onion wedges, and zucchini rounds. Distribute ingredients evenly across all skewers.
05 - Place the skewers on the preheated grill. Cook for 12 to 15 minutes, turning occasionally with tongs, until the chicken is cooked through to an internal temperature of 165°F and the vegetables are lightly charred.
06 - Remove the kabobs from the grill and let them rest for 2 minutes before serving to allow the juices to redistribute.
# Expert Tips:
01 -
- The marinade uses pantry staples you probably already have, which means no emergency grocery runs.
- Everything cooks on one skewer, so cleanup is almost embarrassingly easy.
- It scales up effortlessly for a crowd or scales down for a quiet dinner for two.
02 -
- Cutting the chicken into uniform one and a half inch cubes is the single most important thing you can do for even cooking.
- If you crowd too many pieces on a single skewer the centers will undercook while the edges dry out.
03 -
- Pat the chicken dry before marinating so the seasonings adhere instead of sliding off wet surfaces.
- A two hour marinade in the fridge builds deeper flavor than overnight, which can actually make the texture mushy from the lemon juice.