30-Minute Oven Chicken Kabobs

Name: 30-Minute Oven Chicken Kabobs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; ½ teaspoon sea salt; ¼ teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; ½ teaspoon dried thyme; 2 boneless, skinless chicken breasts

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5.0

141 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4 servings
Calories
250 kcal
Course
Main Course
Cuisine
Greek

30-Minute Oven Chicken Kabobs

Winston Campbell

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These delicious chicken kabobs are baked in the oven and finished under the broiler. The result: juicy kabobs that everyone will love!

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Ingredients

Servings

2 tablespoons olive oil
½ teaspoon sea salt
¼ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon dried thyme
2 boneless, skinless chicken breasts large, 12 ounces each

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Instructions

If using wooden skewers, soak them in water for 20 minutes while you prepare the chicken.
Preheat the oven to 450°F. Line a rimmed, broiler-safe baking sheet with foil.
In a large bowl, whisk together the olive oil, salt, pepper, garlic powder, onion powder, and thyme.
Cut the chicken breasts into cubes. Add the cubes to the bowl and toss with the seasoned olive oil.
Thread the coated chicken cubes on skewers.
Place the kabobs on the prepared baking sheet. If you use wooden skewers, place thin foil strips on their exposed edges to prevent them from burning. Bake the kabobs until cooked through, for about 15 minutes.
Switch the oven to broil. Place the baking sheet under the broiler, and broil the chicken just until browned, for about 1 minute. Serve immediately.

Notes

If you prefer an oil with a higher smoke point, use avocado oil.
You can add the chicken pieces to the marinade a few hours ahead. Cover, refrigerate, and allow them to marinate. But it's also OK to skip marinating and bake them immediately after coating them in the oil and spice mixture. That's what I usually do.
Since ovens vary, you should use an instant-read thermometer to make sure the chicken is done. It should reach an internal temperature of 165°F.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them, covered, in the microwave at 50% power. They're also good cold as a salad topping.