These Juicy Grilled Chicken Kabobs are made with garlicky chicken and tasty vegetables, grilled to perfection. Full of flavor and smokiness, they are absolutely mouth-watering.
The best chicken kabob recipe
If I had to pick my all-time favorite grilled food, it would be these garlicky grilled chicken kabobs. There is nothing fancy or complicated about them. They’re so simple, yet so delicious. This recipe always takes me back to my childhood, especially those warm summer days where grilled food was always on the menu. Serve these chicken kabobs with a side of mashed potatoes and a fresh summer salad.
If chicken isn’t your favorite protein, then put a different spin on it with these tasty Grilled Pork Kabobs.
Chicken kabob marinade
This Grilled Chicken Kabob recipe uses a marinade of some simple ingredients that add a lot of flavor. Soaking your chicken in these ingredients overnight will make it juicier, more tender, and delicious.
- White wine
- Grated Onion
- Grated Garlic cloves
- Salt & Black Pepper
How to make chicken kabobs
1. Cut the chicken. Slice the chicken breast into 2-inch pieces. Make sure the chicken pieces are the same size to ensure even cooking.
2. Marinate the chicken. Combine the chicken with 1/2 cup mayonnaise, 3 grated garlic cloves, 1 tbsp grated onion, 2 tbsp white wine, 1 tsp salt, and 1/2 tsp black pepper. Cover and refrigerate overnight.
3. Cut the vegetables. Cut the bell pepper and red onion into large chunks, about the same size as the chicken.
4. Season the vegetables. Toss the bell pepper and onion pieces with 1/2 tsp salt, 1/2 tsp pepper, and 3 tbsp olive oil.
5. Skewer and grill. Place the marinated chicken and chopped vegetables on skewers. Grill over medium-high heat for about 10-15 minutes, turning once halfway through (internal temperature should be 165ºF). Grilling time may vary depending on the size of your chicken and the type of grill.
How to cut the chicken breast
For the best Grilled Chicken Kabobs, slice the chicken into even 2-inch pieces. It’s important that the pieces aren’t too large, making it difficult for them cook through, and not too small, making them hard to skewer and cook too fast (which leads to dryness). Make sure the pieces are even and about the same size as the vegetables because this will give a more balanced flavor with each bite, and also ensure that one thing doesn’t cook much faster than another.
How to grill the kabobs
Here are a few tips for the best way to grill these chicken kabobs:
- Cook them directly over medium-high heat
- Keep the grill lid closed to help with even cooking
- The internal temperature of the chicken should be 165 degrees Fahrenheit before they are taken off the grill (use a meat thermometer to check)
Soak wooden skewers
To avoid your skewers from burning, soak them for 10-30 minutes in water before you spear the chicken and vegetables for your kabobs. This will keep them moist enough to withstand the heat of the grill during cooking.
What goes good with kabobs
Different seasoning options
There are many variations to the seasoning and marinade for these chicken kabobs, including:
- Soy sauce
- Lemon juice
- Teriyaki sauce
How long can I marinate them for?
You can marinate the chicken in the fridge for up to 1-2 days in an airtight container or a bowl covered with plastic wrap. For optimal flavor, I recommend marinating for 1 day.
Grilled Chicken Kabobs
Ingredients for the marinade
Marinate the chicken
- Cut the chicken breast into 2 inch pieces.
- Combine the chicken with 1/2 cup mayonnaise, 3 grated garlic cloves, 1 tbsp grated onion, 2 tbsp white wine, 1 tsp salt, and 1/2 tsp black pepper. Cover and refrigerate overnight.
Season the vegetables
- Cut the bell pepper and red onion into large chunks.
- Toss the bell pepper and onion with 1/2 tsp salt, 1/2 tsp black pepper, and 3 tbsp olive oil.
Skewer and grill
- Place the marinated chicken and chopped vegetables on skewers. Grill on high heat for about 15 minutes, turning one half way through. Grilling time may vary depending on the size of your chicken and type of grill.
This recipe was originally posted on July 1, 2016, but we have made some adjustments since then to improve the recipe.