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Sweet and savory mouth-watering grilled chicken kabobs are the ultimate sweet and savory grilled summer dish.
We Love Grilling!
Grilling is popular all year long here in AZ, especially in the winter months when the weather is perfection!!! But summer just feels like grilling season.
We often grill for dinner, and these chicken kabobs are one of our favorite grilled dinner ideas!
Why we love them:
- Serving suggestions. Enjoy them as a meal on their own, or serve them with a summer side dish of Lemon Rice, Homemade Potato Salad, or Grilled Corn on the Cob.
- Add it all. Slide on any of your favorite fruits and veggies. Have a kabob party and let everyone create their own!
- Easy prep. Kabobs need to marinate, making them perfect for prepping ahead of time. They also don’t take long to cook, win-win!
Ingredients
PREP TIME: 8 hours 30 minutes
COOK TIME: 20 minutes
- ½ cup vegetable oil – canola oil or olive oil also work
- ⅔ cup honey
- ⅔ cup soy sauce
- ½ teaspoon ground black pepper – add extra flavor and sprinkle in some onion powder, salt, paprika, or cumin
- 1 tablespoon minced garlic – about 3 cloves
- 8 boneless, skinless chicken breast halves – or chicken thighs cut into 1-inch cubes
- 2 red bell peppers, cut into 2-inch pieces
- 2 yellow bell peppers, cut into 2-inch pieces
- 2 zucchinis, cut into ½ inch slices
- 1 pineapple, cut into 2-inch chunks – fresh pineapple is best, but in a pinch, I have also used a can of pineapple chunks
- metal skewers – if you using wooden skewers, soak them in water for about 20 minutes before using
how to grill chicken kabobs
- MARINADE. For marinade, whisk ½ cup vegetable oil, ⅔ cup honey, ⅔ cup soy sauce, ½ teaspoon pepper, and 1 tablespoon minced garlic.
- Split marinade into two gallon-size Ziploc bags. Add 8 cubed boneless skinless chicken chunks to one bag. Add 2 cut red bell peppers, 2 cut yellow bell peppers, 2 cut zucchini, and 1 cut pineapple. Refrigerate overnight.
- PREP. 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.
- GRILL. 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.
Cook in the Oven
Preheat the oven broiler. Prepare a sheet pan with cooking spray, or line with parchment paper. Place the skewers in a single layer on the sheet pan. Broil for 5 minutes, then flip and broil another 5 minutes.
Complete the Meal
- SIDE DISHES: Macaroni Salad, Fruit Kabobs, Broccoli Salad
- DESSERTS: No Bake Cheesecake, Apple Pie Recipe, Lemon Raspberry Cake, Angel Food Ice Cream Cake, Strawberry Shortcake
- More grilled dinner ideas: Steak Kabobs, Huli Huli Chicken, Flat Iron Steak Recipe
More collections: Chicken Dinner Ideas, Summer Dinner Ideas, Family Dinner Ideas
Chicken Kabobs
Mouth-watering chicken kabobs are loaded with veggies for the ultimate sweet and savory grilled summer dish.
Ingredients
- ½ cup vegetable oil
- ⅔ cup honey
- ⅔ cup soy sauce
- ½ teaspoon ground black pepper
- 1 tablespoon minced garlic
- 8 boneless, skinless chicken breast halves, cut into 1 inch cubes
- 2 red bell peppers, cut into 2 inch pieces
- 2 yellow bell peppers, cut into 2 inch pieces
- 2 zucchinis, 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
Make ahead of time. Chicken kebabs must be made ahead of time because the ingredients need time to marinate. Once the ingredients are threaded on the skewers, they do not need to be grilled immediately. Keep them covered in the fridge for a couple of hours. Allow them to come to room temperature before cooking them on the grill.
STORE. Remove the ingredients from the skewers and store leftover chicken and veggies in an airtight container in the fridge for 2-3 days. Reheat in the microwave or sauté them on the stovetop.
Nutrition
Calories: 309kcal, Carbohydrates: 45g, Protein: 28g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 72mg, Sodium: 1219mg, Potassium: 856mg, Fiber: 3g, Sugar: 37g, Vitamin A: 1189IU, Vitamin C: 157mg, Calcium: 41mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
How do I cut even cubes of chicken?
- Freeze the chicken breasts until partially solid, then use a sharp knife to cut the chicken into 1-inch cubes, the perfect bite-sized pieces.
How long can I marinate chicken?
- Marinating longer means better flavor, ideally 8 hours, but 1 hour at the very least. Do not marinate chicken for longer than 48 hours.
What other vegetables can I put on the kabobs?
- Try adding or substituting red onions, mushrooms, Brussel sprouts, cherry tomatoes, chopped asparagus, or cooked baby potatoes. Cut the veggies approximately the same size so they cook at the same rate.
Make chicken kabobs ahead of time?
- Chicken kebabs must be made ahead of time because the ingredients need time to marinate. Once the ingredients are threaded on the skewers, they do not need to be grilled immediately.
- Keep them covered in the fridge for a few hours. Allow them to come to room temperature before cooking them on the grill.
How to store chicken kabobs?
- Remove the ingredients from the skewers and store leftover chicken and veggies in an airtight container in the fridge for 2-3 days. Reheat in the microwave or sauté them on the stovetop.
For More Grilled Meat Recipes:
this was everything that I wanted it to be and more!
Yay! So glad to hear that!
I’ve made these many times- it’s one of the few ways to get my kids to eat veggies! So thank you!
This was incredibly easy to make and it turned out amazing.
I made these recently. My husband and I had all the different item on our kababs. I left the bell peppers off my kids’. We all loved them.
We like to grill! Chicken with veggies is one of our favorite meals.
Oh my gosh, is there anything better than grilled veggies and chicken? The marinade was delicious!
What a great summer recipe. I made these for a party I was throwing and everybody loved them so much and was asking for the recipe.
These were awesome! We made them for dinner and they were easy and so good!
We just bought a new grill & these are one of the first things we made!! Great as an appetizer or a meal. They are hearty & so tasty!