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Grilled chicken kebabs are one of my go-to recipes throughout the summer. Actually, we make these easy-peasy kebabs anytime it’s warm enough to stand over the grill! This recipe is brilliant in its simplicity. We use a very flavorful marinade that’s made with easy-to-find ingredients that are likely already in your pantry. Worcestershire sauce is the backbone of our marinade, and it packs a powerhouse punch of deep flavor.
These kebabs can be marinated for a minimum of 30 minutes. This will allow the surface of the chicken to absorb a little of the flavors from the marinade. It’s better than nothing, but the flavors won’t penetrate deeply. At 30 minutes, the marinade will lightly tenderize the chicken. I prefer a two-hour marinade. This timeframe is the sweet spot for this marinade. It adds great flavor to the chicken and really tenderizes it. You can marinate longer, but this marinade does the job well in two hours, and in my book, that’s a big win! Longer, and the texture of the chicken will be significantly altered.
Always remember to refrigerate chicken as it marinates to ensure food safety. Discard the marinade immediately, as it may contain harmful bacteria from the raw chicken. When raw meat is soaked in a marinade, bacteria can transfer to the marinade, posing a risk of foodborne illness if it’s reused.
If you’d like more delicious grilling recipes, I hope you’ll try our beef shish kabobs, grilled beer brats, Greek chicken, and cilantro lime chicken next!
WHAT YOU’LL NEED BEFORE STARTING
- Skewers: The best metal skewers are flat, not round. This helps prevent the chicken pieces from spinning as you turn the skewers on the grill. These are the skewers I use. If you’re using bamboo skewers, be sure to submerge them in water for 30 minutes. Just soak them in a 9 X 13 inch Pyrex dish and set a plate or bowl on them (add water if the dish isn’t heavy enough to weigh them down), then fill it with water.
- Bowl or Ziplock: You can marinade the chicken pieces in a bowl or a 1-gallon resealable plastic bag. If you marinate in a plastic bag, I suggest placing a rimmed baking sheet underneath it, in case the bag leaks. I love my 1/4 size baking sheets for this job.
GRILLED CHICKEN KEBABS RECIPE INGREDIENTS
- Oil: I like to use olive oil for the best flavor. It has a moderate smoke point, which makes it suitable for grilling at medium temperatures. I’ve never had an issue with it. If you’re concerned, opt for avocado oil.
- Worcestershire Sauce: This is the backbone of our marinade. It adds umami, depth, and complexity, making the chicken and vegetables more savory. Worcestershire contains vinegar, which contributes acidity. This helps to tenderize the meat by breaking down some of the proteins, making the chicken juicier and more tender.
- How Many Lemons Are Needed? You’ll need about two large lemons.
TIPS
- Internal Temperature: Grilled chicken kebabs are safe to eat when the internal temperature reaches 165 degrees. I often find it difficult to get a good reading on the instant-read thermometer for the pieces of chicken on the skewer. So here’s what I do:
- I begin by looking for the visual cue of a golden brown color on the outside. Then I pull one of the skewers off the grill onto a platter. Pull a large piece of chicken off the skewer, and then insert the thermometer. I generally am able to grab a reliable reading there. If you don’t have a thermometer, which I highly recommend investing in for food safety, grab the largest chunk of chicken you have, cut it in half, and if the meat is opaque and the juices run clear, it’s likely done.
- The problem I have with this method is that it isn’t as exact as the measurement of a thermometer. I don’t mess around with food safety. Secondly, cutting into the chicken straight off the grill releases all the juice we’ve worked so hard to maintain directly out of the chicken and onto the plate, resulting in dry chicken. Well, sacrificing one piece isn’t a huge deal, but you really need to check multiple pieces. Since kebabs often have several pieces on a skewer, checking for doneness really needs to be done on a few pieces rather than just one, especially if they vary in size.
- Why is that important? Reaching this temperature is crucial for killing harmful bacteria, such as Salmonella and Campylobacter, which can cause foodborne illnesses.
- I begin by looking for the visual cue of a golden brown color on the outside. Then I pull one of the skewers off the grill onto a platter. Pull a large piece of chicken off the skewer, and then insert the thermometer. I generally am able to grab a reliable reading there. If you don’t have a thermometer, which I highly recommend investing in for food safety, grab the largest chunk of chicken you have, cut it in half, and if the meat is opaque and the juices run clear, it’s likely done.
- Marinade and Seasoning: Properly marinated chicken can change color when cooked, so watch for the shift in color as it cooks. Also, even though we’ve marinated the chicken to add great flavor, you may still need to finish them with salt and pepper. Taste first, but if needed, be sure to add while the chicken is really warm so it absorbs the seasoning and doesn’t just bounce off. Think of when you order French fries, get them slightly warm, then try to add salt to them only to watch it bounce off, not adding the saltiness they should have! Science at work!!
STORING + FREEZING + MAKE-AHEAD
- How Long Can You Keep This in The Fridge? Once the grilled chicken kebabs have cooled completely, store them in an airtight container in the refrigerator for up to 3 days.
- Can You Freeze This? Yes, everything listed for the grilled chicken kebabs is suitable for freezing after cooking. Remove from the skewers, store in a freezer-safe container, and freeze for up to 3 months.
- Make-Ahead Tips: You can make the marinade and cut the chicken up a day or two ahead of time. Store them separately.
- Food Safety: If you’d like more info on food safety check out this link.
SERVING RECOMMENDATIONS
These kebabs are wonderful with our KFC coleslaw, Asian coleslaw, stick of butter rice, Greek rice, classic macaroni salad, Hawaiian macaroni salad, dill pickle pasta salad, the best macaroni salad, country potatoes, smothered potatoes, skillet corn, Paula Deen corn casserole, tomato salad, three bean salad, cucumber tomato feta salad, cowboy baked beans, BBQ baked beans, Southern cornbread, or sweet cornbread!
HOW TO MAKE GRILLED CHICKEN KEBABS
- Mix all the marinade ingredients in a bowl.
- Add the chicken pieces to the marinade mix. Refrigerate.
- Assemble the chicken pieces and vegetables to a skewer.
- Grill.
- Enjoy.
***See the full ingredients below.
MORE GRILLED MEAT RECIPES
- Spiced Beef Kabobs
- Barbecued Smoked Ribs
- Grilled Flank Steak
- Tropical Flank Steak
- Steak Marinade
- Grilled Pork Tenderloin
- Grilled Shrimp
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Grilled Chicken Kebabs
Ingredients
Marinade
- 1/2 cup olive oil
- 1/4 cup Worcestershire sauce
- 1/2 cup fresh lemon from about 2 lemons
- 1/4 cup honey
- 1 tablespoon fresh garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Kebabs
- 3 pounds boneless skinless chicken breast, cut into 2” pieces
- grilled chicken marinade recipe above
- 3 bell peppers deseeded and cut into 2-inch pieces
- 8 ounces mushrooms cut in half
- 1 red onion cut into 2-inch pieces
- 2 zucchini squash sliced thick
- 8 mini sweet peppers cut in half and deseeded
Instructions
- Add all marinade ingredients to a small mixing bowl and whisk until well combined, and the salt has dissolved.
- Cut the chicken into 2-inch pieces and add to a 1-gallon resealable plastic bag. Pour marinade over chicken. Remove as much air as possible, seal the bag, and massage the chicken to ensure it's evenly coated. Place the bag on a small rimmed baking sheet to catch any drips. (I use a Nordic Ware 1/4 sheet). Refrigerate and marinate for a minimum of 30 minutes to preferably, 2 hours, and no more than 4 or the lemon juice will cause the chicken to break down and become mushy)
- Prepare all the vegetables, ready for when you want to assemble the skewers. If you're using wooden skewers, soak them in cold water for at least 30 minutes.
- Light your grill, and allow it to heat to 350-400°F (177-204ºC).
- Start to assemble your skewers. Start and end with something that won’t come loose. Alternate through the chicken and vegetables, to evenly distribute the meat and veggie. Discard the marinade after marinating the chicken, do not re-use! You’ll risk cross-contamination.
- Oil the grates of the grill.
- Lay the chicken kebabs on the grill and cook for about 5-7 minutes on each side. Check the chicken for done-ness using a meat thermometer. The chicken needs to reach 160°F (71ºC) before removing from the grill.
- Remove from the grill and allow to sit for 5 minutes before serving.
Fans Also Made:
Notes
- Internal Temperature: Grilled chicken kebabs are safe to eat when the internal temperature reaches 165 degrees. I often find it difficult to get a good reading on the instant-read thermometer for the pieces of chicken on the skewer. So here’s what I do:
- I begin by looking for the visual cue of a golden brown color on the outside. Then I pull one of the skewers off the grill onto a platter. Pull a large piece of chicken off the skewer, and then insert the thermometer. I generally am able to grab a reliable reading there. If you don’t have a thermometer, which I highly recommend investing in for food safety, grab the largest chunk of chicken you have, cut it in half, and if the meat is opaque and the juices run clear, it’s likely done.
- The problem I have with this method is that it isn’t as exact as the measurement of a thermometer. I don’t mess around with food safety. Secondly, cutting into the chicken straight off the grill releases all the juice we’ve worked so hard to maintain directly out of the chicken and onto the plate, resulting in dry chicken. Well, sacrificing one piece isn’t a huge deal, but you really need to check multiple pieces. Since kebabs often have several pieces on a skewer, checking for doneness really needs to be done on a few pieces rather than just one, especially if they vary in size.
- Why is that important? Reaching this temperature is crucial for killing harmful bacteria, such as Salmonella and Campylobacter, which can cause foodborne illnesses.
- I begin by looking for the visual cue of a golden brown color on the outside. Then I pull one of the skewers off the grill onto a platter. Pull a large piece of chicken off the skewer, and then insert the thermometer. I generally am able to grab a reliable reading there. If you don’t have a thermometer, which I highly recommend investing in for food safety, grab the largest chunk of chicken you have, cut it in half, and if the meat is opaque and the juices run clear, it’s likely done.
- Marinade and Seasoning: Properly marinated chicken can change color when cooked, so watch for the shift in color as it cooks. Also, even though we’ve marinated the chicken to add great flavor, you may still need to finish them with salt and pepper. Taste first, but if needed, be sure to add while the chicken is really warm so it absorbs the seasoning and doesn’t just bounce off. Think of when you order French fries, get them slightly warm, then try to add salt to them only to watch it bounce off, not adding the saltiness they should have! Science at work!!
I’m happy to report, this kebab was a hit!!
Yaaay! High five, Karen! Thanks for the positive feedback and 5-star rating!! 🙂