Chicken Kabobs

At a glance

What stands out: Chicken kabobs are a summer grilling staple and this version just might be a standby ever! A simple honey Dijon marinade results in juicy flavorful chicken, and smoky charred veggies make it a meal.

How long it takes: 1 hour (including marinating time)
Equipment you’ll need: grill, skewers, medium bowl
Servings: 4

This Feels Like Summer

There are some meals that just feel like summer, and this is one of them.

There’s something special about food on skewers, cooked outside, eaten right off the stick. It’s casual, a little messy, and nobody’s worried about doing things evenly.

The awesome thing about chicken kabobs (and steak kabobs!) is that those small bites of meat take just minutes to cook on the grill. They’re ready in 15 minutes or less!

What makes it special:

• Juicy, flavorful chicken: The marinade has just the right balance of savory, tangy, and sweet flavors to complement the chicken, and marinating the chicken ensures that it’s tender and juicy, too.
• A main and a side in one: The chicken and vegetables cook together on the skewers. It’s all you need for a light meal, or you can add a grain (like our yellow rice) for a more filling dinner.
• Straightforward to customize: Use whatever veggies look good at the farmers market or your garden harvest!

What goes in

There are two main components of this recipe: the marinade and the kabobs. Here’s what you’ll need for each.

• Marinade: The marinade begins with olive oil to carry the flavor into the chicken and keep it moist. Red wine vinegar is added as a tenderizer and for tangy flavor. The marinade is flavored with garlic, Dijon mustard, honey, dried oregano, kosher salt, and coarsely ground black pepper.
• Kabobs: Use boneless skinless chicken breasts or thighs which are straightforward to cut into pieces, and cook quickly. Red bell pepper, zucchini, and red onion are alternated with the chicken on the skewers. For a standby results, cut everything to about the same size so it cooks at the same rate. You can use wooden or metal skewers.

Recipe Tip

Soak wooden or bamboo skewers. This will keep them from burning on the grill, so it’s pretty important! They’ll still char a little bit but they won’t turn to ash.

How it comes together

Make the marinade. Whisk the ingredients in a medium bowl until completely blended. If you’re using wooden skewers, soak them in water so they don’t burn.

Marinate the chicken. Add the chicken to the marinade and stir to make sure each piece is coated. Cover and refrigerate for at least 30 minutes or up to 8 hours. (Don’t over-marinate or the chicken will be mushy!)

Get ready to grill. Preheat your grill to medium-high. While the grill is preheating, thread the chicken and veggies onto the skewers.

Grill the kabobs. Place the chicken kabobs on the grill and cook for 12 to 15 minutes, turning every 3 to 4 minutes to get a nice, even char. Make sure the chicken is cooked through and reaches an internal temperature of 165°F. We use our instant read thermometer and check several pieces of the chicken to make sure all of them are done.

Serve. Let the chicken kabobs cool briefly on a plate or platter before serving, so they’re easier to handle.

Ways to change it

• Change up the vegetables. Try mushrooms, cherry tomatoes, yellow squash or funky heirloom varieties, or canned potatoes. (This is the only time we would ever use canned potatoes, but seriously, they are good on the grill!)
• Add spicy heat. Use a spicy brown mustard instead of Dijon for a little more kick.
• Make a vegetarian option. If we're grilling for a group of mixed eaters, we'll make separate kabobs for the veggies and the chicken so the folks who don’t eat meat can help themselves to veggie kabobs. You may want to make a double batch of marinade so you can marinate the vegetables, too. Grilled halloumi kabobs are a great vegetarian option that you could easily grill alongside the chicken kabobs.
• Use another marinade. Try our chicken thigh marinade, balsamic chicken marinade, or Greek chicken marinade.

What to Serve With Chicken Kabobs

• Sides: To add a little extra substance to this meal, add a grain to serve alongside the kabobs. Instant Pot basmati rice has a beautiful nutty flavor, or try this Instant Pot quinoa for a little more protein. From-scratch Texas toast garlic bread or chive bread are always a hit. A crisp wedge salad would pair well with the kabobs, or serve the kabobs over this house salad.
• Cookout staples: Salads that can be made ahead and refrigerated until you’re ready to serve them are reliable for cookouts. A couple of our favorites are black-eyed pea salad or bruschetta orzo salad.

Keeping leftovers

Refrigerate: Remove the leftover chicken and vegetables from the skewers and store in a covered container in the refrigerator for up to 4 days.

Reheat: Warm gently in a skillet or the microwave, or enjoy the leftovers cold in salads and grain bowls.

• Yield: 4
• Prep: 15 minutes
• Cook: 15 minutes
• Total: 1 hour

Ingredients

For Marinade:

• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 3 cloves garlic, minced
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 2 teaspoons dried oregano
• 1 teaspoon kosher salt
• ½ teaspoon coarse ground black pepper

For Kabobs:

• 1½ pounds boneless skinless chicken breasts or thighs
• 1 red bell pepper
• 1 zucchini (8 to 9 ounces)
• ½ large red onion
• 8 (8-inch) wooden or metal skewers

Method

1. In a medium bowl, whisk together marinade ingredients until completely blended.
2. Cut the chicken into 1-inch cubes, as evenly as possible. Add chicken pieces to the bowl with the marinade, and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 8 hours.
3. If using wooden skewers, soak them in water while the chicken marinates, to prevent burning.
4. On a clean cutting board, cut the bell pepper and onion into 1-inch pieces. Slice the zucchini into ½-inch thick half moons.
5. Preheat the grill to medium-high heat (about 400 to 450°F). While the grill is preheating, thread marinated chicken and vegetables onto skewers, alternating them (see photo).
6. Grill skewers for 12 to 15 minutes, turning every 3 to 4 minutes, until the chicken is golden brown and cooked through. The internal temperature of should be 165°F (see note).
7. Transfer to a plate and let cool for a few minutes before serving.

Notes

Pro tip: The chicken may take more or less time on the grill depending on how hot the grill is and the size of the pieces. We use our instant read thermometer and test several pieces, especially the ones that are in the center of the skewers to make sure they’re thoroughly cooked.

Variations: Feel free to change up the vegetables. Use what’s in season and what looks good to you. Try mushrooms, cherry tomatoes, yellow squash or heirloom squash, or canned potatoes. Instead of the Dijon, you could substitute a spicy brown mustard, or omit the mustard, if you’re not a fan.

Different marinades to try: Try our chicken thigh marinade, balsamic chicken marinade, or Greek chicken marinade. Any of these would work well with chicken kabobs.