Grilled chicken kabobs are marinated in a sweet and savory marinade sauce. The chicken is then skewered with vegetables and grilled to caramel perfection. This recipe is a great 30-minute chicken meal that is kid-friendly.
With it being summertime it's nice to be outside in the fresh air. So why not heat up the grill and cook up some delicious food? Or mix yourself up a drink like our Frozen Strawberry Daiquiri cocktail. Our grilled steak kabobs with vegetables are another big hit.
These grilled chicken kabobs with vegetables are easy to make with a few simple ingredients. The chicken is loaded with flavor from the sweet yet savory marinated. Change out the vegetables to customize them to your liking.
Marinade For Grilled Chicken Kabobs
This simple sweet and savory marinade really comes through in the flavor of the meat. It's simple to make using olive oil, soy sauce, honey, and a little bit of minced garlic.
The soy sauce helps to give the chicken a caramel-like color when grilled. The honey brings a little natural sweetness. While the olive oil will help the chicken from sticking to the grill and the garlic lends a slightly pungent flavor.
Not only is this marinade perfect for chicken but also steak and shrimp. Use the remaining marinade to glaze the chicken while grilling.
Remember not to glaze with the marinade once the chicken has started to cook so there is no cross-contamination. You could also double the marinade recipe and reserve some before marinading the chicken for just glazing.
For the chicken, I used chicken breast. Trimming any fat that might be on the breast then cutting the chicken into 1-inch cubes. Marinate the chicken for a least 1 hour before grilling, for a deeper flavor from the marinade you can let sit overnight.
Thread the marinated chicken pieces onto skewers along with your favorite vegetables like bell peppers and red onion for the best-grilled chicken kabobs.
Cutting up a bell pepper isn't hard for making these grilled chicken kabobs. I will first wash the bell peppers under cold water then cut the end and the top off. Yes, I do lose a little of the bell pepper by cutting the ends off. However, I find it easier to work with the flatter parts of the peppers.
I'll slice the pepper down the side laying the bell pepper flat on my cutting board. Then I'll run my knife to the inside of the pepper to remove the membrane. Rinsing the inside of the pepper with cold water to remove any seeds that may be stuck on.
Next, I cut the pepper into 1-in strips and then cut those strips into 1- inch chunks. This size helps when adding the bell pepper to the skewers. Cut the red onion into the same size as well.
Starting with a green pepper I threaded it onto the skewer, then a piece of chicken, and then the red onion. Continuing on like this using the different colors of bell peppers, the red onion, and all the chicken.
I love the multiple colors of bell peppers and the red onion on the chicken kabobs. We used metal skewers and ended up with 5 full kabobs.
I used metal skewers that are about 8 inches long. I was able to get a total of five Grilled Chicken Kabobs.
Grilling The Kabobs
It's time to get these kabobs on the grill to cook. Last year we bought a new grill and I have had so much fun trying to become the grill master in our home.
No, really my husband is a wonderful cook as well I just have more time to grill than he does. Our new grill is both charcoal and gas. Whenever I grill I use the gas side and most of the time he will use the charcoal side.
With the gas on I brought the grill temperature up to 350℉. Doing a quick cleaning with the grill brush I then place the kabobs on the grill.
Our grill has three burners so I placed the kabobs on the direct heat of two of the burners and turned the third off. Maintaining the temperature to 350℉ the whole time I cooked.
After 5 minutes of cook time turn the chicken kabobs to an uncooked side until all sides are cooked. This should take you about 20 minutes in total.
I like to give substitutes in recipes where I can and this Grilled Chicken Kabobs recipe is one that there are a few substitutes for.
The first one I have would be the soy sauce, you can use Worcestershire sauce in its place. I would use the same amount as the soy sauce.
I also recommend if you are cutting back on sodium that you use reduced sodium for whichever sauce you use.
For the meat, you could also use steak or shrimp. Or you could even use chicken thighs instead of chicken breasts.
Not a fan of bell peppers or maybe you want to use less than I did in this recipe. Zucchini and summer squash are great vegetables to use instead.
Don't have a grill, no problem. Place them into a 450℉ oven or under the broiler for 4-5 minutes per side.
What type of skewer to use? Use whatever type you have on hand, I happen to have metal so that's what I used. If you happen to have wood just make sure to soak them in water for 10 to 30 minutes. The skewer type will not change the cooking time at all.
These Grilled Chicken Kabobs with vegetables are full of flavor with tender marinated meat and vegetables. An incredible summer night's dinner recipe.
Answering the question "what's there to eat" ~ Jen
Other My Creative Manner recipes you may enjoy are:
- Steak Marinade
- Italian Pasta Salad
- Instant Pot Corn On The Cob
- Tater Tot Casserole
- Chicken Salad Sandwich
- Instant Pot Egg Bits
Grilled Chicken Kabobs With Vegatbles
Tender marinated chicken breast with a variety of bell peppers and red onion grilled to a caramelized perfection.
- ¼ Cup Olive Oil
- ¼ Cup honey
- ⅓ Cup Soy Sauce
- 1 Teaspoon Minced Garlic
- ¼ Teaspoon Pepper
- ¼ Teaspoon Salt
- 3 Large Chicken breast
- 1 Medium Sized Green Bell Pepper
- 1 Medium Sized Red Bell Pepper
- 1 Medium Sized Orange Bell Pepper
- 1 Medium Sized Yellow Bell Pepper
- 1 Small Red Onion
For The Marinade
In a large bowl add olive oil, honey, soy sauce, minced garlic, salt, and pepper. Mix together until everything is well combined.
Trim any fat from the chicken breast then cut the chicken into 1-inch cubes.
Place the cut chicken pieces into the marinade. Cover the bowl with plastic wrap. Place into the refrigerator for at least 1 hour. The longer the chicken marinades the bolder the flavor.
For each of the bell peppers wash the peppers under cold water. Then cut both ends off all the peppers. Clean out the membrane by cutting it out with your knife.
Cut all the bell peppers and red onion into 1-inch chunks.
Place the chicken and vegetables onto the skewers.
Preheat grill to 350℉
Add the chicken kabobs onto the heated grill grates. Grill on each side for 5 minutes or until chicken is fully cooked. Serve and enjoy.
The nutritional value may vary depending on the ingredients used.
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