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Juicy Grilled Kabob
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Juicy Grilled Kabob

These Chicken Kabobs are marinated in my wildly popular, viral chicken marinade recipe for the juiciest, most flavor bursting chicken skewers of your life – no dry, bland or boring chicken here!  This recipe is a healthy, prep ahead friendly, meal-in-one, ideal for effortless entertaining or special occasions; just throw the skewers on the grill or in the oven – and in minutes everyone will be swooning!   Serve the Chicken Kebabs hot off the grill or dunk them in my irresistible Parmesan Herb Yogurt Dip!

Prep Time
45 mins
Cook Time
15 mins
Additional Time
4 hrs
Total Time
5 hrs
Servings: 8 -12 kabobs
Course: Main Course
Cuisine: Mediterranean, American

Ingredients

CHICKEN AND VEGGIES
  • 1 1/2 lbs. chicken breast cut into 1 1/4” cubes
  • 3 bell pepper sliced into 1 1/4” chunks, red, yellow, and/or orange
  • 2 zucchini cut into 1/2” slices
  • 1 red onion cut into 1 1/4” chunks, large
MARINADE
  • 1/3 cup olive oil
  • 3 tablespoons lemon juice
  • 2 tablespoons soy sauce reduced sodium
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon Dijon mustard
  • 1 1/2 tsps. EACH onion powder
  • 1 1/2 tsps. EACH garlic powder
  • 1 1/2 tsps. EACH salt
  • 1 tsp EACH basil dried
  • 1 tsp EACH oregano
  • 1 tsp EACH thyme
  • 1 tsp EACH paprika
  • 1/2 tsp EACH black pepper
  • 1/2 tsp EACH red pepper flakes
PARMESAN YOGURT HERB DIP (OPTIONAL, RECOMMENDED)
  • 1 cup Greek yogurt or sour cream
  • 1/4 cup Parmesan Cheese finely freshly grated
  • 1 tablespoon lemon juice
  • 2 tablespoons parsley minced
  • 1 tablespoon chives optional, chopped
  • 1 tablespoon dill optional, minced
  • 1/4 tsp EACH salt
  • 1/4 tsp EACH ground cumin
  • 1/8 teaspoon black pepper

Instructions

MARINADE
    Cup of Yum
  1. Marinade: Whisk the Marinade ingredients together in a large bowl or large freezer bag (whatever dish you're marinating the chicken in). Remove 2 tablespoons to a small bowl for basting.
  2. Marinate veggies: Remove 3 tablespoons to a separate large bowl or bag with the vegetables, toss to coat, refrigerate.
  3. Marinate chicken: Add chicken to remaining Marinade and stir to coat. Marinate 4-8 hours in the refrigerator.
  4. Soak skewers: If using wooden skewers, soak them in water until ready to use.
PARMESAN HERB DIP (OPTIONAL)
  1. Meanwhile, whisk the dip ingredients together and refrigerate.
ASSEMBLE
  1. When ready to cook, thread chicken and veggies snuggly onto skewers.
GRILLING INSTRUCTIONS
  1. Prep grill: Clean grill, heat to medium-high heat, 425 degrees F, and generously grease with vegetable oil.
  2. Grill and baste: Once hot, add chicken kabobs and cover. Grill for approximately 8-12 minutes, until the chicken reaches an internal temperature of 160 degrees F on an instant read thermometer. Rotate halfway through cooking and baste (with Reserved Marinade that never touched raw chicken) once the outside of the chicken is cooked. Baste again after removing from the grill; let rest 5 minutes before serving.
  3. Serve with chilled dip.
OVEN INSTRUCTIONS
  1. Prep: Preheat oven to 400 degrees F. Line a pan with foil that allows you to perch the metal skewers on the top rim of the pan so the chicken hangs in the middle without touching the bottom of the pan (a 9x13 works well). You may also line on a lightly greased, foil lined baking sheet.
  2. Bake: Bake for 16-22 minutes or until the chicken reaches 160 degrees F on an instant read thermometer, flipping the skewers half way through cooking and basting (with Reserved Marinade that never touched raw chicken).
  3. Broil: Turn the oven to broil and broil the kabobs (without moving the pan) for a couple minutes on each side if desired for more caramelization (watch closely so they don’t burn or overcook. Let rest 5 minutes before serving.
  4. Serve with chilled dip.

Notes

  • To store: Remove the chicken and veggies from the skewers into an airtight container.  Store in the refrigerator for 3-4 days.
  • To freeze chicken in marinade: Freeze for up to 3 months. Use shortly after thawing. I do not recommend freezing the vegetables raw or cooked as they will become mushy when thawed.
  • To freeze cooked chicken: Transfer cooled chicken to an airtight container or plastic freezer bag and squeeze out any excess air. Freeze for 2 to 3 months.
  • Skillet: Heat one tablespoon of olive oil in a skillet and heat over medium low heat. Add the chicken and veggies (off the skewers) and warm through.
  • Microwave: Remove chicken and veggies from skewers. Reheat at 30-second intervals, taking care not to overcook.
  • Oven: Cover chicken skewers with foil and reheat in the oven for 5-8 minutes at 350 degrees F or just until warmed through.