Learn how to make tender, juicy grilled chicken kabobs in a few easy steps! The chicken is flavorful with a simple chicken kabob marinade, and these lightly grilled chicken skewers can be made a day ahead or assembled at the last minute for a healthy, flavorful meal.
The best chicken cubs
Grilled Chicken Kabobs are a fun and delicious way to serve a little chicken for dinner. Incredibly flavorful, super tender and juicy, these chicken kabobs are beautiful on a plate with some grilled vegetables and grilled potatoes. Bake a quick loaf of garlic bread, and you have a full spring or summer meal that is perfect for weekends evenings with your family or even an outdoor dinner party.
Older kids can help in the kitchen too! Just set up piles of chicken and skewers and let them get to work pulling chicken on the skewers.
Grilled chicken Kabob Marinade
Marinating is an important step in making it your chicken tender and juicy. Our chicken kabob marinade is a simple one with a combination of easy to find fresh and pantry ingredients. It covers the chicken pieces really well for a flavorful, juicy bite every time.
- Olive oil helps the marinade and helps it stick to the chicken, giving it a juicy texture.
- Lemon zest and juice provide acid that helps break down the meat's fibers and lubricate it.
- Garlic gives flavor.
- Salt, pepper, onion powder and black pepper also provide a wealth of flavor to the chicken cubes.
How to Make Grilled Chicken Kabobs
- marinate chicken kabobs for at least 30 minutes or up to 4 hours. The longer, the better. While the chicken cabob marinade works with its magic, wood skewers soak in water to prevent burning. Wood chicken pieces on the skewers.
- Preheat the grill. Heat an outdoor gas grill to medium-high heat (about 400 degrees) and clean the grills.
- Grill. Place chicken kabobs on the grill grates directly over the flame and cook until they are no longer pink. They will take approx. 7-8 minutes and should be turned halfway to make sure they are cooked evenly on all sides. Transfer to a clean plate and tent with foil for 5-10 minutes.
Tips and variations
- If you have metal skewers, I recommend using them. Wooden skewers need to be soaked in water because they tend to burn.
- Grilled chicken kabobs are good on their own, but feel free to add vegetables to the skewers, such as cherry tomatoes, red onion, bell peppers, mushrooms or squash.
- For even more lemon flavor, cut lemon slices and place between the chicken pieces on the skewers.
- Grilled chicken kabobs are great for cooking. Double the recipe and have flavorful chicken available for lunch during the week.
- Store leftovers in a resealable plastic bag or airtight container in the refrigerator for 4-5 days. Freeze for up to 6 months.
- Prepare your chicken kabob marinade and skewers for up to a day ahead of time. Let them sit out for 10-15 minutes before grilling to come to room temperature.
- The best and safest way to eat chicken coppers is to push the meat out of the skewer and onto your plate.
More grilled favorites
If you love to grill as much as we do, make sure you have a variety of recipes to use for this summer! We love grilled salmon salad, grilled shrimp tacos, grilled beef hob and grilled pork tenderloin for meals, plus some grilled zucchini on the side.
For side dishes, we think salads are the best. Macaroni salad, Greek pasta salad and green jelly salad are perfect for backyard barbecue.
Grilled Chicken Kabobs
Juicy chicken in a flavorful marinade, threaded on skewers and grilled to perfection.
Course: Main courses
Keywords: chicken kabobs, grilled chicken
Preparation time: 10 minutes
Cooking time: 15 minutes
Marination: 30 minutes
Total time: 55 minutes
Servings: 6 people
- 2 pounds boneless skinless chicken breast
- 1/4 cup olive oil
- 1 lemon zest and juice
- 2 garlic cloves minced
- 1 teaspoon salt
- 1/2 tsp paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
Cut chicken breast into 1 ½-inch chunks and place in a gallon-size recyclable bag.
Whisk together olive oil, lemon juice and peel, garlic, salt, bell pepper, onion powder and black pepper in a small bowl. Pour the chicken over and seal the bag. Shake to coat, massage the marinade into the chicken. Marinate in the fridge for at least 30 minutes or up to 4 hours. If using wood skewers, soak them in water while marinating the chicken.
Preheat an outdoor grill to medium-high heat (350-400 degrees).
While preheating the grill, the chicken is pulled on wooden or metal skewers. I can usually get 6-8 pieces on each one.
When the grill is hot, place chicken cubes directly over the heat source. Cook for 10-12 minutes, turning once, until the chicken is fully cooked and no longer pink inside. Transfer to a clean plate and tent with foil for 5 minutes before serving.
Garnish with freshly chopped parsley and serve with lemon wedges.
Add chunks of vegetables between chicken pieces, such as cherry tomatoes, onions, peppers and mushrooms. Prepare for a day to come. Store leftovers in the fridge for up to 4-5 days. Great for meal preparation!
Calories: 260kcal | Carbohydrates: 2g | Protein: 32g | Fat: 13g | Saturated fat: 2g | Cholesterol: 97 mg | Sodium: 564 mg | Potassium: 584 mg | Fiber: 1g | Sugar: 1g | Vitamin A: 127IU | Vitamin C: 12 mg | Calcium: 14 mg | Iron: 1 mg