Learn How to Make Chicken Kabobs on the grill with a savory, tangy marinade. Easy to prepare, they turn out juicy and full of delicious flavor every time!
Looking for more grilled chicken recipes? Try our Grilled Chicken Drumsticks or Grilled Chicken Gyro, too.
Jump to:
Deliciously Easy Chicken Kabobs Recipe
This chicken kabobs recipe is one I make over and over in the summer! A family favorite, it’s great to prepare in advance and is perfect for everything from meal prep to summer gatherings.
The secret to the incredible flavor is all in the marinade. It uses simple, everyday ingredients. However, when all combined, the tangy, savory taste is out of this world delicious. Plus, the acid in the lemon juice ensures your chicken turns out tender every single time.
Cook all the skewers at once, and you’ll have a meal fit for a crowd in a matter of minutes. Plus, you’ll have plenty of time to prepare your favorite sides, too. This recipe is always a hit, and I can guarantee all your guests will be asking for seconds.
Chicken Kabob Ingredients
See the recipe card for full information on ingredients and quantities.
- Oil: We use olive oil to form the base of the marinade.
- Lemon: We use both lemon juice and lemon zest to tenderize the chicken and add a vibrant, citrusy flavor.
- Herbs and spices: Dried oregano, kosher salt, and black pepper enhance the flavor of the marinade. Then, we use fresh parsley for garnish.
- Garlic: Add delicious garlic flavor.
- Dijon mustard: This is the secret ingredient that holds the marinade together, creating a smooth consistency with a hint of sharpness.
- Chicken: Boneless, skinless chicken thighs will give you the juiciest meat, but you could substitute it with chicken breast if preferred.
Chicken Kabob Meal Prep
If you want to prepare ahead of time, marinate the chicken up to 24 hours in advance. If you’re using wooden skewers, go ahead and soak them overnight, too. Then, just thread the chicken, and place them on the grill when you’re ready to eat!
Chicken Skewer Variations
- Skip the grill: If you don’t have a grill, you can use a grill pan instead. Or, bake the skewers in the oven at 450F for about 15 minutes or until they’re cooked through.
- Add vegetables: For a more filling option, thread the skewers with marinated chicken and vegetables like onions, mushrooms, zucchini, and bell peppers.
- Swap the marinade: Want a different flavor? Feel free to use any other marinade or dressing like our chicken skewer marinade, zesty Italian dressing recipe, or cilantro vinaigrette for a completely different taste.
Chicken Kabob Recipe Tips
- Use a clean grill: Wipe down the grill grates before cooking to help create a beautiful char on the chicken.
- Don’t overcrowd the skewer: The chicken pieces can lightly touch on the skewers, but you don’t want them packed too tightly. Otherwise, the air won’t circulate, and the chicken kabobs won’t cook evenly.
- Use a hot grill: Allow the grill plenty of time to heat before adding the chicken. Then, turn down the heat as needed as the kabobs cook. This helps create the grill marks we want and ensures the chicken cooks quickly without drying out.
- Check the internal temperature: Use a good meat thermometer to ensure the chicken reaches an internal temperature of 165F, and remove it from the grill immediately.
- Rest: Set the cooked chicken skewers aside for 5-10 minutes before serving. This allows the natural juices to redistribute, keeping the chicken moist and juicy.
What to Serve With This Chicken Skewers Recipe
Pair this chicken kabobs recipe with all your favorite side dishes for a filling meal. Some of our favorite options include:
Storage Instructions
Once cool, remove the chicken from the skewers, and store it in an airtight container in the refrigerator for 3-4 days. Or, freeze for up to 3 months.
Thaw leftovers in the fridge overnight when you’re ready to serve.
Tips For Reheating
I don’t recommend warming leftover chicken kabobs on the grill. Instead, heat the chicken in a skillet with a bit of oil over medium-low heat or in 30-second increments in the microwave.
Alternatively, you can wrap chicken kabobs in aluminum foil, and warm them in the oven at 350F for 5-10 minutes until heated through. Or, just enjoy the chicken cold!
If you try the chicken kabob recipe, please leave a star rating and a comment letting us know how you liked the recipe.
Description
Learn How to Make Chicken Kabobs on the grill with a savory, tangy marinade. Easy to prepare, they turn out juicy and full of delicious flavor every time!
- In a large bowl, whisk together the olive oil, lemon juice, lemon zest, oregano, garlic, mustard, parsley, salt, and pepper.
- Add chicken to the marinade and toss to evenly coat. Cover and refrigerate for at least 2 hours up to overnight.
- Thread chicken onto skewers.
- Preheat the grill to medium heat. Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10-12 minutes.
Notes
- Skewers: If using wooden skewers, soak them in water for 30 minutes before using so they don’t burn.
- Leftovers: Store in an airtight container for up to 3-4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1/2 pound
- Calories: 378
- Sugar: 0.6 g
- Sodium: 598.6 mg
- Fat: 25.7 g
- Carbohydrates: 3.1 g
- Protein: 33.8 g
- Cholesterol: 159.8 mg
Recipe originally published May 2015 but since been revised and updated.
