Chicken Kabobs
User Reviews
5
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Prep Time
30 mins
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Cook Time
20 mins
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Marinade
8 hrs
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Total Time
8 hrs 50 mins
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Servings
8
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Calories
309 kcal
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Course
Main Course
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Cuisine
American
Chicken Kabobs
Description
This recipe marinates diced chicken breasts and mixed vegetables and pineapple in a mixture of vegetable oil, honey, soy sauce, black pepper, and minced garlic. Dividing the marinade separates chicken from vegetables in storage, ensuring even flavor absorption. Marinating overnight allows the ingredients to soak up flavors while tenderizing the chicken.
The grill is preheated to medium-low heat before skewers are assembled with alternating pieces of chicken, colorful bell peppers, zucchini, and pineapple chunks. Cooking takes about 15-20 minutes total, turning every 5-7 minutes and basting with reserved marinade to enhance flavor and moisture retention. The grilling process develops a slight char and caramelization on the edges.
Chicken kabobs are cooked until juices run clear and the internal temperature reaches 165°F, ensuring food safety. They can be served warm from the grill and pair well with rice, salads, or grilled breads.
Leftovers can be refrigerated after removing from skewers and reheated gently.
Ingredients
- ½ cup vegetable oil
- ⅔ cup honey
- ⅔ cup soy sauce
- ½ teaspoon black pepper ground
- 1 tablespoon garlic minced
- 8 chicken breast cut into 1 inch cubes, boneless, skinless halves
- 2 red bell pepper cut into 2 inch pieces
- 2 yellow bell pepper cut into 2 inch pieces
- 2 zucchini cut into ½ inch slices
- 1 pineapple cut into 2 inch chunks
- metal skewers, (if you using wood skewers, soak in water before using)
Instructions
- For marinade, whisk vegetable oil, honey, soy sauce, pepper, and minced garlic.
- Split marinade into two gallon-size Ziploc bags. Add cubed boneless skinless chicken chunks to one bag. Add red bell peppers, yellow bell peppers, zucchini, and pineapple. Refrigerate overnight.
- Preheat the grill to low-medium heat.
- Drain the marinade from the chicken, and put chicken pieces in a bowl. Pour vegetables with marinade into another bowl.
- Thread chicken, vegetables, and fruit alternately onto metal skewers.
- Place skewers on lightly oiled grill grate. Cook skewers making sure to baste with reserve veggie marinade at the end. Cook for 15-20 minutes or about 5-7 minutes on each side.
- The juices should run clear and the internal temperature of the chicken should reach 165°F.
Notes
- Marinate the chicken and vegetables overnight for best flavor development.
- Prepared skewers can be refrigerated covered before grilling; bring to room temperature before cooking.
- Store leftover cooked chicken and vegetables in an airtight container in the refrigerator for up to 3 days.
- Reheat leftovers in the microwave or sauté on the stovetop until hot.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 309 kcal
% Daily Value*
| Calories | 309kcal | 15% |
| Carbohydrates | 45g | 15% |
| Protein | 28g | 56% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 72mg | 24% |
| Sodium | 1219mg | 51% |
| Potassium | 856mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 37g | 74% |
| Vitamin A | 1189IU | 24% |
| Vitamin C | 157mg | 174% |
| Calcium | 41mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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