Learn how to make tender, juicy Grilled Chicken Kabobs in a few easy steps! The chicken is flavored with a simple chicken kabob marinade, and these easy grilled chicken skewers can be made a day ahead or assembled last minute for a healthy, flavorful meal.
The Best Chicken Kabobs
Grilled Chicken Kabobs are a fun and delicious way to serve up some chicken for dinner. Incredibly flavorful, super tender and juicy, these chicken kabobs are beautiful on a plate with some Grilled Vegetables and Grilled Potatoes. Bake a quick loaf of Garlic Bread and you’ve got a complete spring or summer meal that’s perfect for weeknights with your family or even a outdoor dinner party.
Older kids can help in the kitchen, too! Just set up the chunks of chicken and skewers and let them get to work threading chicken onto the skewers.
Grilled Chicken Kabob Marinade
Marinating is a crucial step to making it your chicken tender and juicy. Our chicken kabob marinade is a simple one, with a combination of easy to find fresh and pantry ingredients. It coats the chicken pieces really well for a flavorful, juicy bite every time.
- Olive oil helps the marinade and help it stick to the chicken and gives it a juicy texture.
- Lemon zest and juice provides acid that helps to break down the fibers of the meat and tenderize it.
- Garlic provides flavor.
- Salt, paprika, onion powder and black pepper also provide a ton of flavor to the chicken kabobs.
How to Make Grilled Chicken Kabobs
- Marinate chicken kabobs for at least 30 minutes or up to 4 hours. The longer, the better. While the chicken kabob marinade is working its magic, soak wooden skewers in water to prevent burning. Thread chicken pieces onto the skewers.
- Preheat the grill. Heat up an outdoor gas grill to medium-high heat (around 400 degrees) and clean the grates.
- Grill. Place chicken kabobs on the grill grates directly over the flame and cook until no longer pink. They will take about 7-8 minutes and should be flipped over halfway to make sure they cook evenly on all sides. Transfer to a clean plate and tent with foil for 5-10 minutes.
Tips and Variations
- If you have metal skewers, I recommend using them. Wooden skewers should be soaked in water because they tend to burn.
- Grilled chicken kabobs are great on their own, but feel free to add veggies to the skewers, like cherry tomatoes, red onion, bell peppers, mushrooms or squash.
- For even more lemon flavor, cut slices of lemon and place between the chicken pieces on the skewers.
- Grilled chicken kabobs are great for meal prep. Double the recipe and have flavorful chicken on hand for lunches during the week.
- Store leftovers in a resealable plastic bag or airtight container in the fridge for 4-5 days. Freeze for up to 6 months.
- Prep your chicken kabob marinade and skewers up to a day ahead of time. Let them sit out 10-15 minutes before grilling to come to room temperature.
- The best and safest way to eat chicken kabobs is by sliding the meat off the skewer and onto your plate.
More Grilled Favorites
If you love grilling as much as we do, you’ll want to make sure you have a variety of recipes to use this summer! We love Grilled Salmon Salad, Grilled Shrimp Tacos, Grilled Beef Kabobs and Grilled Pork Tenderloin for meals, plus some Grilled Zucchini on the side.
Grilled Chicken Kabobs
- 2 pounds boneless skinless chicken breast
- 1/4 cup olive oil
- 1 lemon zested and juiced
- 2 garlic cloves minced
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- Cut chicken breasts into 1 ½-inch chunks and place into a gallon size resealable bag.
- In a small bowl, whisk together olive oil, lemon juice and zest, garlic, salt, paprika, onion powder and black pepper. Pour over chicken and seal the bag. Shake to coat, massaging the marinade into the chicken. Marinate in the refrigerator for at least 30 minutes or up to 4 hours. If using wooden skewers, soak them in water while the chicken is marinating.
- Preheat an outdoor grill to medium-high heat (350-400 degrees).
- While the grill is preheating, thread chicken onto wooden or metal skewers. I usually can get 6-8 pieces on each one.
- When grill is hot, place chicken kabobs directly over the heat source. Cook for 10-12 minutes, turning once, until chicken is fully cooked and no longer pink inside. Transfer to a clean plate and tent with foil for 5 minutes before serving.
- Garnish with fresh minced parsley and serve with lemon wedges.