Chicken Kabobs on Grill (Print version)
Marinated chicken and bell peppers on skewers, grilled until juicy and slightly charred - ready in about 35 minutes.
# What goes in:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken breast or thighs, cut into 1.5-inch pieces
→ Vegetables
02 - 1 red bell pepper, cut into 1.5-inch squares
03 - 1 yellow bell pepper, cut into 1.5-inch squares
04 - 1 red onion, cut into wedges
05 - 1 small zucchini, sliced into thick rounds
→ Marinade
06 - 3 tbsp olive oil
07 - 2 tbsp lemon juice
08 - 2 cloves garlic, minced
09 - 1 tsp dried oregano
10 - 1 tsp smoked paprika
11 - 1 tsp salt
12 - ½ tsp black pepper
# Cooking steps:
01 - In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, smoked paprika, salt, and black pepper until well combined.
02 - Add the chicken pieces to the marinade and toss thoroughly to coat evenly. Cover the bowl and refrigerate for at least 15 minutes, or up to 2 hours for deeper flavor penetration.
03 - Preheat your grill to medium-high heat, targeting approximately 400°F. Clean and lightly oil the grates to prevent sticking.
04 - Thread the marinated chicken pieces alternately with red bell pepper, yellow bell pepper, red onion wedges, and zucchini rounds onto metal skewers or wooden skewers that have been soaked in water for at least 30 minutes.
05 - Place the assembled skewers on the preheated grill. Cook for 12 to 15 minutes, turning every 3 to 4 minutes, until the chicken is cooked through to an internal temperature of 165°F and the vegetables are lightly charred with grill marks.
06 - Remove the kabobs from the grill and let them rest for 3 to 5 minutes to allow the juices to redistribute. Serve hot alongside rice, salad, or flatbread.
# Tips from flavorandfeast:
01 -
- The marinade does all the heavy lifting so you can focus on the grilling and the company.
- Everything cooks on one stick, which means almost zero cleanup and maximum flavor in every bite.
02 -
- If you are using wooden skewers, soak them in water for at least 30 minutes or they will catch fire on the grill.
- Cutting all your chicken and vegetables the same size is the single most important thing you can do for even cooking.
03 -
- Marinate the chicken the night before and you will be rewarded with the most tender, deeply flavored kabobs with zero extra effort on cooking day.
- Let the chicken come to room temperature for about 10 minutes before grilling so it cooks more evenly from edge to center.