Grilled Chicken Kabobs
There’s just something about food on a stick that makes it instantly more fun, right? Enter: Grilled Chicken Kabobs. Juicy chunks of marinated chicken, colorful veggies, and smoky grill marks come together to create a dish that’s as vibrant as it is delicious. Picture it—perfectly charred edges, tender bites that are packed with flavor, and the aroma of balsamic, garlic, and herbs wafting through the air. These kabobs are summer cooking at its best, and trust me, they’re going to be your new go-to for backyard barbecues, weeknight dinners, and everything in between.
Recipe Origin:
Kabobs have roots in Middle Eastern and Mediterranean cuisines, where skewered meats and vegetables have been enjoyed for centuries. This version leans into those classic flavors but with a little modern backyard BBQ twist—sweet balsamic, tangy lemon, Dijon mustard, and Worcestershire come together to create a marinade that’s bold, balanced, and totally irresistible.
Kitchen Tools You’ll Need:
- Grill or grill pan
- Skewers (metal or wooden)
- Large mixing bowl
- Measuring cups and spoons
- Whisk
- Knife and cutting board
- Tongs
Grilled Chicken Kabobs
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes (plus marinating time)
- Yield: 6 servings 1x
- Category: Main Course
- Method: Grill
- Cuisine: Mediterranean
- Diet: Halal
Description
These Grilled Chicken Kabobs are juicy, flavorful, and perfect for summer cookouts. Marinated in a zesty balsamic, lemon, and Dijon mix, then paired with colorful veggies and grilled to perfection, they’re a healthy and delicious meal on a stick.
Ingredients
- 6 tablespoons olive oil, divided
- 1/4 cup balsamic vinegar
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons Dijon mustard
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 3 cloves garlic, minced
- 2 teaspoons Italian seasoning
- Kosher salt and freshly ground black pepper, to taste
- 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
- 2 small to medium zucchini, sliced into 1/2-inch thick rounds
- 1 red bell pepper, cut into 1 1/2-inch pieces
- 1 yellow bell pepper, cut into 1 1/2-inch pieces
- 1 red onion, cut into 1 1/2-inch pieces
- 2 tablespoons chopped fresh parsley leaves
Instructions
- In a large mixing bowl, whisk together 4 tablespoons olive oil, balsamic vinegar, lemon juice, Dijon mustard, brown sugar, Worcestershire sauce, garlic, Italian seasoning, salt, and pepper.
- Add the chicken chunks to the marinade, tossing to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.
- Preheat the grill to medium-high heat and lightly oil the grates.
- Thread the marinated chicken, zucchini, bell peppers, and red onion pieces onto skewers, alternating for color and variety.
- Brush the kabobs with the remaining 2 tablespoons olive oil and season lightly with salt and pepper.
- Grill the kabobs for 10–12 minutes, turning occasionally, until the chicken is fully cooked through (internal temperature of 165°F/74°C) and the vegetables are slightly charred.
- Remove from grill, sprinkle with fresh parsley, and serve warm.
Notes
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- You can substitute chicken breasts for thighs, but thighs tend to stay juicier.
- Try adding mushrooms or cherry tomatoes for extra variety.
- Serve with rice, couscous, or flatbread for a complete meal.
Nutrition
- Serving Size: 2 kabobs
- Calories: 320
- Sugar: 6g
- Sodium: 420mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg
Keywords: grilled chicken kabobs, chicken skewers, balsamic chicken kabobs, summer grilling recipe, Mediterranean kabobs
Why You’ll Love Grilled Chicken Kabobs
Versatile: These kabobs can be the star of your cookout or a quick weeknight dinner. Serve them with rice, salad, or flatbread and you’ve got a meal that works for any occasion.
Flavor-Packed: The marinade is loaded with bold, zesty, and slightly sweet notes that soak into the chicken, making every bite juicy and savory.
Colorful & Fun: Between the peppers, zucchini, and red onion, these kabobs are as beautiful as they are tasty. They’ll brighten up any table.
Healthy Yet Comforting: Packed with lean protein and fresh veggies, these skewers strike the perfect balance of nourishing and satisfying.
Crowd-Pleaser: Kids love the fun presentation, adults love the flavor—it’s a win all around.
Chef’s Pro Tips for Perfect Results:
- If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
- Cut chicken and veggies into uniform sizes for even cooking.
- Don’t overcrowd the skewers—leave a little space between each piece so heat can circulate.
- Brush extra marinade on the kabobs while grilling for even more flavor.
- Let the kabobs rest a few minutes after grilling before serving. It helps the juices redistribute and keeps everything tender.
Ingredients in Grilled Chicken Kabobs
Here’s what makes these kabobs so irresistible:
Olive Oil: Keeps the chicken juicy, helps the marinade cling, and adds a subtle richness.
Balsamic Vinegar: Tangy and slightly sweet, it balances the savory flavors beautifully.
Lemon Juice: Adds brightness and a fresh zing that cuts through the richness.
Dijon Mustard: Provides a little tang and depth to the marinade.
Brown Sugar: Balances acidity and caramelizes slightly on the grill for irresistible flavor.
Worcestershire Sauce: A secret ingredient that adds umami depth.
Garlic: Fresh, aromatic, and absolutely essential for flavor.
Italian Seasoning: A perfect blend of herbs that ties everything together.
Salt & Pepper: Enhances all the flavors and brings balance.
Chicken Thighs: Juicy and flavorful, thighs stay moist on the grill compared to breasts.
Zucchini: Tender, lightly sweet, and a perfect complement to smoky chicken.
Red & Yellow Bell Peppers: Bright, crisp, and slightly sweet—plus they add that gorgeous pop of color.
Red Onion: Sweetens as it grills, adding savory depth.
Fresh Parsley: Sprinkled on top for freshness and a burst of green.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Marinate the Chicken: In a large bowl, whisk together olive oil, balsamic vinegar, lemon juice, Dijon mustard, brown sugar, Worcestershire sauce, garlic, Italian seasoning, salt, and pepper. Add chicken and toss to coat. Cover and refrigerate for at least 30 minutes (or up to 4 hours for maximum flavor).
Prepare the Skewers: If using wooden skewers, soak them. Then thread chicken, zucchini, bell peppers, and onion alternately onto skewers. Don’t pack them too tightly.
Preheat the Grill: Heat your grill or grill pan to medium-high. Lightly oil the grates to prevent sticking.
Grill the Kabobs: Place skewers on the grill. Cook, turning occasionally and brushing with reserved marinade, until chicken is cooked through and veggies are tender, about 10–12 minutes.
Rest and Garnish: Let kabobs rest for 5 minutes before serving. Sprinkle with fresh parsley.
Serve and Enjoy: Arrange on a platter, serve warm, and watch them disappear!
Nutrition Facts
Servings: 6
Calories per serving: ~310
Preparation Time
Prep Time: 20 minutes
Marinate Time: 30 minutes
Cook Time: 12 minutes
Total Time: ~1 hour 5 minutes
How to Serve Grilled Chicken Kabobs
With Rice or Grains: Fluffy basmati rice, couscous, or quinoa are all great bases.
With Flatbread: Wrap the kabobs in warm pita or naan with a drizzle of tzatziki or hummus.
With Fresh Salads: A crisp cucumber salad, Greek salad, or even a simple green salad pairs perfectly.
As Part of a Platter: Serve with dips like hummus, baba ganoush, or tzatziki for a Mediterranean-style feast.
On Their Own: Honestly, these kabobs are so flavorful they don’t need much else!
Make-Ahead and Storage Tips
- Marinate chicken in advance (up to 24 hours) for maximum flavor.
- Prep veggies the night before to save time.
- Leftovers store well in the fridge for up to 3 days.
- Reheat gently on the stovetop or in the oven to keep chicken moist.
Variations to Try:
- Protein Swap: Try shrimp, beef, or tofu instead of chicken.
- Veggie Mix-Up: Add mushrooms, cherry tomatoes, or eggplant.
- Spice Boost: Add chili flakes or cayenne to the marinade for heat.
- Herb Twist: Swap parsley for cilantro or mint for a fresh flavor change.
Additional Tips
- Always cut chicken into similar-sized cubes for even cooking.
- Don’t over-marinate—too much acid can make chicken mushy.
- Double the recipe if feeding a crowd—these kabobs go fast!
FAQ Section
Q1: Can I use chicken breast instead of thighs?
A1: Yes, but thighs are juicier and more forgiving. If using breasts, don’t overcook them.
Q2: Do I have to grill these?
A2: Nope! A grill pan or even the oven broiler works great.
Q3: How long should I marinate the chicken?
A3: At least 30 minutes, but up to 4 hours for best results.
Q4: Can I make these kabobs ahead of time?
A4: Yes! Assemble and keep refrigerated until ready to grill.
Q5: What’s the best way to reheat leftovers?
A5: Gently warm in a skillet or oven. Avoid microwaving too long—it can dry out the chicken.
Q6: How can I make this recipe gluten-free?
A6: It’s already gluten-free as long as your Worcestershire is GF-certified.
Q7: Can I freeze the kabobs?
A7: You can freeze marinated chicken separately, then thaw and assemble with fresh veggies before grilling.
Q8: Can I bake these instead of grilling?
A8: Yes! Bake at 425°F for about 15–18 minutes, turning halfway.
Q9: What side dishes go best with these kabobs?
A9: Rice pilaf, grilled corn, roasted potatoes, or fresh salads are all excellent.
Q10: Can I add fruit to these kabobs?
A10: Absolutely! Pineapple chunks grill beautifully and add a sweet contrast.
Conclusion
Grilled Chicken Kabobs are everything you want in a meal—juicy, flavorful, colorful, and fun to eat. They’re simple enough for a weeknight, but impressive enough for a cookout with friends. With a marinade that hits all the right notes—tangy, sweet, savory, and a little smoky—you’ll find yourself coming back to this recipe again and again. So fire up the grill, grab those skewers, and get ready to make a dish that’s as enjoyable to cook as it is to eat.
