Grilled Chicken Kabobs
User Reviews
5
24 reviews
Excellent
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Prep Time
1 hr 30 mins
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Cook Time
20 mins
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Total Time
1 hr 50 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
American, International
Grilled Chicken Kabobs
Report
Grilled Chicken Kabobs feature boneless skinless chicken thighs marinated in a blend of olive oil, balsamic vinegar, lemon juice, Dijon mustard, brown sugar, Worcestershire sauce, garlic, and Italian seasoning. The chicken is threaded with zucchini, red and yellow bell peppers, and red onion, then grilled to a tender, juicy finish. The kabobs are brushed with reserved marinade during grilling, enhancing their flavor and moisture.
Description
This recipe uses a well-rounded marinade combining acidity from balsamic vinegar and lemon juice with sweetness from brown sugar and a touch of Dijon mustard to tenderize and flavor the chicken thighs. After marinating for at least one hour, the chicken is skewered along with fresh vegetables like zucchini, bell peppers, and red onion, adding color and texture. Grilling over medium heat cultivates a slight char while cooking the chicken thoroughly, resulting in juicy kabobs ready to serve immediately. Garnishing with fresh parsley provides a bright herbal note.
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Ingredients
- 6 tablespoons olive oil divided
- ¼ cup balsamic vinegar
- 3 tablespoons lemon juice freshly squeezed
- 2 tablespoons Dijon mustard
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 3 cloves garlic minced
- 2 teaspoons Italian seasoning
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 pounds chicken thighs cut into 1-inch chunks, boneless, skinless
- 2 zucchini sliced to 1/2-inch thick rounds, small to medium
- 1 red bell pepper cut into 1 1/2-inch pieces
- 1 yellow bell pepper cut into 1 1/2-inch pieces
- 1 red onion cut into 1 1/2-inch pieces
- 2 tablespoons parsley chopped fresh leaves
Instructions
- In a medium bowl, whisk together 4 tablespoons olive oil, balsamic vinegar, lemon juice, Dijon, brown sugar, Worcestershire, garlic and Italian seasoning; season with salt and pepper, to taste. Reserve 1/3 cup and set aside.
- In a gallon size Ziploc bag or large bowl, combine chicken and olive oil mixture; marinate for at least 1 hour to 4 hours, turning the bag occasionally. Drain the chicken from the marinade.
- Thread chicken, zucchini, bell peppers, and onion onto skewers. Brush with remaining 2 tablespoons olive oil; season with salt and pepper, to taste.
- Preheat grill to medium heat.
- Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes. Brush skewers with reserved olive oil mixture, cooking for an additional 1-2 minutes.
- Serve immediately, garnished with parsley, if desired.
Genuine Reviews
User Reviews
Overall Rating
5
24 reviews
Excellent
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