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Easy Grilled Chicken on A Stick Recipe

No barbecue is complete without a few grilled chicken kebabs. Serve them with fresh salad, potato bake, and corn on the cob for a festive summer evening meal.

Prep Time
10 mins
Cook Time
10 mins
Marinating Time
30 mins
Total Time
1 hr
Servings: 4

Ingredients

  • 1 pound boneless skinless chicken breasts cut into 1-inch cubes
  • 3 tablespoons olive oil plus more for grilling
  • 2 tablespoons vinegar
  • 2 teaspoons honey
  • 1 tablespoon minced garlic 
  • 1 tablespoon dried oregano
  • 2 teaspoons dried thyme
  • salt and pepper to taste
  • vegetables like bell pepper or zucchini cut into 1-inch pieces

Instructions

    Cup of Yum
  1. In a large bowl, whisk together the olive oil, vinegar, honey, garlic, oregano, thyme, salt, and pepper.
  2. Add the chicken and stir to coat. Place in the fridge and marinate for 30 minutes or up to 3 hours. Chicken marinated for longer than 3 hours will begin to break down. If using wooden skewers, let them soak in water for at least 20 minutes.
  3. Preheat the grill to medium-high heat (about 375°F). Brush or spray the grill grates with oil.
  4. Remove the chicken from the marinade and shake off the excess marinade. Discard the marinade. Thread the chicken and the veggies onto the skewers, alternating between a piece of chicken followed by a piece of vegetable and so on, ending with a piece of chicken.
  5. Grill the chicken for about 10-15 minutes until it reaches 165°F on an instant-read thermometer. Turn the skewers as they cook so the chicken and veggies are nicely caramelized and have grill marks.
  6. Transfer the cooked skewers to a platter and serve with lemon wedges and your favorite sides.