These juicy Grilled Chicken Kabobs are made with garlicky chicken and tasty vegetables, grilled to perfection. Full of flavor and smokiness, they are absolutely mouthwatering.
These Chicken Kabobs go really well with this crunchy cucumber salad or this cucumber radish salad.
Table Of Contents
Recipe Details
If I had to pick my all-time favorite grilled food, it would be these garlicky Grilled Chicken Kabobs. This recipe always takes me back to my childhood, especially those warm summer days where yummy grilled food was always on the menu.
- TASTE: These kabobs have tons of smoky, garlicky flavor. The onions and peppers become scrumptiously sweet as they brown and char.
- TEXTURE: Because of the marinade, this chicken is so tender and juicy. The veggies are also nice and soft, and everything has a slightly crisp outer layer from the grill.
- TIME: This recipe takes about 5 hours and 40 minutes in total, but almost all of that is marination time, so don’t be put off.
- EASE: There is nothing fancy or complicated about these Grilled Chicken Kabobs. They’re so simple, yet so delicious.
What You’ll Need
Ingredient Notes
- Chicken- We use boneless, skinless chicken breasts for this recipe. You can use dark meat as well, but it is harder to cube than white meat.
- Onion and Bell peppers- These are going to be grilled alongside the chicken on your kabobs. I like red onion and a mix of red and green bell peppers, but use any variation you like.
- Mayonnaise– This adds lots of moisture and tenderness to the chicken as it marinates. It will act like oil in this recipe, but with a richer flavor.
- White wine– This ingredient will infuse delicious flavor into the meat, as well as tenderize it. Depending on what kind of wine you choose, the flavor will vary.
- Grated Onion and Garlic cloves- Onion and garlic are going into the marinade so those flavors can absorb into the meat overnight. Grate them small for the most flavor.
Add-ins and Substitutions
- Add vegetables- Grilled chicken kababs are great with all kinds of veggies, so you can use zucchini, summer squash, sweet potato, brussels sprouts, cherry tomatoes, or mushrooms.
- Substitute another meat- Besides chicken, you can also make this with turkey, pork, or steak. Look for meats that are sturdy so they will stay together as they’re grilled.
- Add spices- You can make this with added spices, like smoked paprika, cumin, curry, lemon pepper, cayenne pepper, or basil.
- Vary the marinade- You can use another marinade if you like, such as one with soy sauce, honey, yogurt, dill, lemon juice, teriyaki sauce, or this Chimichurri Sauce.
How to Make Grilled Chicken Kabobs
- Cut the chicken. Slice the chicken breast into 2-inch pieces. Make sure the chicken pieces are the same size to ensure even cooking.
- 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.
- Cut the vegetables. Cut the bell pepper and red onion into large chunks, about the same size as the chicken.
- Season the vegetables. Toss the bell pepper and onion pieces with salt, black pepper, and olive oil.
- 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. Grilling time may vary depending on the size of your chicken and the type of grill.
Pro Tip: The internal temperature of the chicken should be 165 degrees Fahrenheit before they are taken off the grill. Use a meat thermometer to check!
Recipe Tips
- Soak the skewers- To keep your skewers from burning, soak them for 10-30 minutes in water before you spear the chicken and vegetables for your kabobs.
- Cut the chicken into 2-inch pieces- 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.
- Cook them directly over medium-high heat– This will give the chicken that delicious char, as well as cook it thoroughly without drying the meat out.
- Keep the grill lid closed to help with even cooking– Every time the lid is opened, it changes the temp of the grill, making it hard to evenly cook your chicken kabobs. So keep it closed until you need to check for doneness.
FAQs
If your chicken pieces are 2-inch cubes, then you should grill them over medium-high heat for about 10-15 minutes, turning once halfway through. Grilling time may vary depending on the size of your chicken and the type of grill, so I suggest using a meat thermometer to check the internal temperature of the meat. Don’t take it off the grill until it reaches 165 degrees.
Yes, you can! Cook your chicken and vegetable skewers on a foil-lined baking sheet at 450 degrees Fahrenheit for 25-30 minutes, flipping halfway through. Don’t crowd the baking sheet, leaving room between each skewer to aid in even cooking.
Serving Suggestions
These Grilled Chicken Kabobs are versatile with great flavor that works will most dishes. Here are some great ways to serve them to friends and family.
- Salad: Serve them with Eggplant Salad, Cucumber Radish Salad, Avocado Corn Salad, or Spinach Salad.
- Potatoes: Enjoy this recipe with a side of Super Creamy Mashed Potatoes, Scalloped Potatoes, Crispy Air Fryer French Fries, or Crispy Baby Potatoes.
- Vegetables: These Grilled Chicken Kabobs are great with Sauteed Garlic Asparagus, Air Fryer Brussels Sprouts, and Roasted Air Fryer Vegetables.
- Grilled meats: Serve these with other grilled favorites, such as Shashlik Pork Kabobs (VIDEO), Grilled Teriyaki Salmon, and Grilled Bang Bang Shrimp (VIDEO).
Make This Recipe in Advance
Make ahead: You can soak the skewers beforehand and chop the meat and veggies. Marinate the chicken overnight so all you need to do is skewer and grill your kabobs when you’re ready to serve them.
Storing: Store any leftover Grilled Chicken Kabobs in an airtight container in the fridge for up to 4 days. You can also leave the uncooked marinating chicken stored in a cover container or bag for 1-2 days before cooking.
Freeze: Frozen kabobs can be stored in the freezer in a freezer ziplock bag or airtight container for up to 2 months. Thaw in the fridge overnight and then reheat on the grill, or in the oven.
More Tasty Chicken Dishes!
Full Recipe Instructions
Grilled Chicken Kabobs
Ingredients
Ingredients for the marinade
- 2 lb. chicken breast
- 1/2 cup mayonnaise
- 3 garlic cloves grated
- 1 tbsp onion grated
- 2 tbsp white wine
- 1 tsp salt
- 1/2 tsp black pepper
Ingredients for the vegetables
- 1 large green bell pepper
- 1 large red bell pepper
- 1/2 red onion
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3 tbsp olive oil
Instructions
- 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.
- 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.
- 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.
Notes
Nutrition
This recipe was originally posted on July 1, 2016, but we have made some adjustments since then to improve the recipe.
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Christina says
Oh my these were so so good. Marinated them for about 6 hours and they were moist and juicy!! Simple ingredients you probably have on hand. Also tasted great with taziki sauce on the side :).
Dina says
Very happy to hear that you enjoyed these chicken kabobs, Christina! Thank you so much for taking the time to leave your feedback! 🙂
OY says
Hi, do you think I can just blend the marinade ingredients in a blender and add to the chicken?
simplyhomecooked says
Hi, yes you can just blend the ingredients in a blender if you want to. I hope you love these chicken kabobs! 🙂
Ella says
Is it ok to exclude the onion pieces on the skewers? I just want to use pepper in between.
simplyhomecooked says
Hi Ella, yes you can definitely omit the onion and only use bell pepper.
Natasha says
I made these for 4th of July for my family and let me just say, they were a huge hit!
My husband who doesn’t even like chicken, ate 4 of them! They were that good! So much flavor and so tender and juicy. Will be making them again for the next bbq! Thanks Dina!
simplyhomecooked says
Wow that’s awesome to hear! I’m glad the kebabs were a hit with your family Natasha 🙂
Viktoriya says
Made those for July 4th, and they were AMAZING!!! Definitely making those again and again! Thank you for a great recipes!
simplyhomecooked says
Viktoriya I’m so happy to hear you enjoyed the kebabs! Thank you for the great review! 🙂