Description
Discover how to make perfect chicken kabobs on the grill with a simple marinade, tips, and tasty variations for a delicious dinner.
Ingredients
Scale
- 1 ½ lb (680 g) boneless, skinless chicken breasts, cut into 1‑inch cubes
- 1 red bell pepper, seeded and cut into 1‑inch pieces
- 1 yellow bell pepper, seeded and cut into 1‑inch pieces
- 1 medium red onion, peeled and cut into wedges
- 8 oz (225 g) button mushrooms, stems removed
- ¼ cup olive oil
- 3 Tbsp fresh lemon juice (about 1 lemon)
- 2 Tbsp honey
- 2 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp crushed red pepper flakes (optional for heat)
- Salt and freshly ground black pepper, to taste
- Wooden or metal skewers (if wooden, soak in water 30 min)
Instructions
- Prep the Marinade: In a large bowl, whisk together olive oil, lemon juice, honey, smoked paprika, cumin, garlic powder, onion powder, red pepper flakes, salt, and pepper.
- Marinate the Chicken: Add the chicken cubes to the bowl, toss to coat evenly, and let sit for 10‑15 minutes at room temperature. If you have extra time, cover and refrigerate for up to 2 hours for deeper flavor.
- Pre‑heat the Grill: Set your grill to medium‑high heat (about 400‑450°F / 200‑230°C). Clean the grates and lightly oil them with a paper towel dipped in oil.
- Assemble the Kabobs: Thread the chicken, bell pepper pieces, onion wedges, and mushrooms onto the skewers, alternating ingredients for a colorful pattern. Leave a little space between pieces so the heat can circulate.
- Grill the Kabobs: Place the skewers on the hot grill. Cook for 4‑5 minutes on the first side, then rotate 90° for a cross‑hatch mark and grill another 4‑5 minutes. Flip and repeat on the other side. Total cooking time should be 12‑14 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the veggies are tender‑crisp.
- Rest and Serve: Transfer the kabobs to a platter, drizzle any leftover pan juices over the top, and let rest for 3 minutes. Serve with a side of rice, quinoa, or a simple green salad.
Notes
- Uniform Pieces: Cut chicken and veggies to the same size so they cook evenly.
- Don’t Overcrowd: Leave a little gap between items on the skewer; this prevents steaming and ensures a nice char.
- Watch the Heat: If the grill flames flare, move the kabobs to a cooler part of the grill to avoid burning the honey‑laden glaze.
- Use a Thermometer: A quick-read meat thermometer guarantees perfectly cooked chicken without guessing.
- Finish with Freshness: A squeeze of lemon or a sprinkle of chopped parsley right before serving adds brightness.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Dinner
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: chicken kabobs on the grill