Print

Juicy Grilled Chicken Kabobs Recipe Easy Perfect Veggie Skewers

grilled chicken kabobs - featured image
Print Recipe

A quick and easy grilled chicken kabobs recipe featuring juicy chicken and crisp fresh veggies, perfect for backyard barbecues and weeknight dinners.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts or thighs, cut into 1.5-inch pieces
  • 3 tablespoons olive oil (extra virgin preferred)
  • 2 tablespoons lemon juice (freshly squeezed)
  • 3 cloves garlic, minced
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin (optional)
  • Salt and pepper to taste
  • 1 large red bell pepper, cut into 1.5-inch chunks
  • 1 large green bell pepper, cut into chunks
  • 1 medium red onion, cut into wedges
  • 1 medium zucchini, sliced into thick rounds
  • 1 cup cherry tomatoes (optional)
  • Wooden or metal skewers (if wooden, soak in water for 30 minutes before grilling)
  • Fresh parsley or cilantro for garnish

Instructions

  1. In a medium bowl, whisk together olive oil, lemon juice, minced garlic, honey, smoked paprika, cumin, salt, and pepper.
  2. Add chicken pieces and toss to coat evenly. Cover and refrigerate for at least 30 minutes (up to 4 hours for deeper flavor).
  3. While the chicken marinates, wash and chop bell peppers, onion, zucchini, and cherry tomatoes as described.
  4. Preheat your grill to medium-high (about 400°F). Clean the grates with a grill brush, then lightly oil them using a paper towel dipped in oil and tongs to avoid sticking.
  5. Thread chicken and veggies alternately onto skewers—start and end with veggies for balance. Leave a little space between pieces for even cooking.
  6. Place skewers on the grill, spacing apart. Cook for about 6-7 minutes per side, turning carefully with tongs until chicken reaches an internal temperature of 165°F.
  7. Remove kabobs from grill and let them rest for a few minutes to redistribute juices.
  8. Sprinkle with fresh parsley or cilantro before serving.

Notes

Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning. Use a meat thermometer to ensure chicken is cooked to 165°F. Avoid flipping kabobs too often to get good grill marks and lock in moisture. If veggies start to char too quickly, move skewers to a cooler spot or wrap veggies in foil for the last few minutes.

Nutrition

Keywords: grilled chicken kabobs, chicken skewers, veggie skewers, easy grilling recipe, backyard barbecue, healthy chicken recipe, summer dinner

Find it online: https://atomicbite.com/juicy-grilled-chicken-kabobs-recipe-easy-perfect-veggie-skewers/