Get all the details on the juiciest chicken kabobs you’ve ever tasted! This chicken kabob marinade creates a healthy, vibrant summertime favorite meal for the grill or beyond.
Packed with vibrant peppers, pineapple, red onions and of course lots of juicy chicken, this chicken kabob recipe is a fresh take on a classic.
Customize to your family’s tastes and whip up this delicious dinner. In fact, you’ll find instructions to cook them on the grill, stovetop or in the oven!
Chicken Kabobs are a classic for your summer grilling line-up! They are bursting with flavor and such a flexible, healthy way to create a dinner your entire family will love.
Like so many families, we love throwing something fast and easy on the grill in the summer. I especially love when it’s something I can put together ahead of time, knowing that I’d rather spend my time on more valuable things at this time of year!
Some of my favorite easy grilling recipes include this classic beer can chicken, delicious bacon and blue cheese burgers, bratwursts, and even pizza on the grill! So many can’t-miss family faves to check out!
Enter these juicy and flavorful chicken skewers. Luckily, the girls love these chicken kabobs on the grill as much as we do! We like to fill them with individual favorites, and everyone gets what they want with zero complaints- what’s not to love?
This chicken kabob recipe can be made on the grill, in the oven or stove top! It’s completely up to you!
Why You’ll Love Them
There’s so many reasons to add chicken kabobs to your summer grilling repertoire!
- They are the ultimate healthy protein.
- Chicken is light and lean and ideal for a variety of healthy lifestyles.
- In fact, this chicken kabob recipe is easily made keto friendly, low carb, and gluten free!
- It fits right into a Whole 30 lifestyle, too. *Simply eliminate the pineapple juice for a sugar free marinade!
- Kabobs cook quickly and they are the easiest way to get a perfectly-portioned combo of protein and veggies all at once.
- If you’re entertaining, you can customize individual skewers with additions that suit everyone’s favorite flavor profiles.
They are basically the PERFECT summertime dinner!
This recipe makes one of the best Summer Dinner Ideas! Don’t skip these incredible Summer Appetizers, too.
Psst… if you love easy chicken dinners, don’t miss my delicious lemon pepper chicken, California Chicken, or this Greek Chicken recipe! Perfectly baked chicken dinners the whole family will love!
What You Need to Make Chicken Kabobs
- Chicken – Boneless, skinless chicken breasts, boneless thighs or tenders cut into 1″ pieces.
- Oil – Any type of oil will work but I generally reach for extra virgin olive oil first! It’s full of antioxidants and vitamins, with a moderately high smoke point- perfect for grilling!
- Skewers – Use metal skewers or bamboo skewers soaked in water for 15+ minutes to prevent burning.
Chicken Kabob Marinade
- Pineapple Juice
- Lemon Juice
- Paprika
- Garlic
- Pepper
Optional Variations
- Veggies – Bell Peppers in a variety of colors (red, orange, yellow, green), onion, cherry tomatoes, mushrooms, zucchini, potatoes. Learn How to Cut a Bell Pepper here.
- Fruit – Pineapple! It pairs incredibly well with chicken and adds refreshing sweet summer flavor.
- Honey – Optional for the marinade, but gives the chicken skewers a sweeter profile.
- Soy – Adds a little more salt and flavor to your chicken kabob marinade.
How to Make Chicken Kabobs on the Grill
- Marinate – Combine chicken kabob marinade ingredients in casserole dish. Add chicken and allow to marinate 1+ hour, up to 8 hours refrigerated, covered.
- Assemble Skewers – Add chicken and optional vegetables and fruit to skewers leaving room to handle.
- Grill – Preheat grill to medium-high heat. Brush olive oil onto the grate. Brush vegetables with olive oil. Add skewers to grill. Cook 7 minutes and rotate. Cook 7 additional minutes or until juices run clear.
- Rest – Allow the chicken to rest 10 minutes before serving warm. This helps seal in the moisture for the juiciest chicken!
On the Stovetop
- Marinate – Combine chicken kabob marinade ingredients in casserole dish. Add chicken and allow to marinate 1+ hour, up to 8 hours refrigerated, covered.
- Prep – Preheat cast iron grill pan to medium-high heat. Brush with olive oil.
- Grill – Add skewers. Brush veggies with olive oil. Cook 7 minutes and rotate. Cook 7 additional minutes or until juices run clear.
- Rest – Allow the chicken to rest 10 minutes before serving warm. This helps seal in the moisture for the juiciest chicken!
In the Oven
- Marinate – Combine ingredients for chicken marinade in casserole dish. Add chicken and allow to marinate 1+ hour, up to 4 hours refrigerated, covered.
- Prep – Preheat oven to broil at 450 degrees Fahrenheit. Line sheet pan with foil or spray with cooking spray.
- Assemble Skewers – Add chicken, fruits and veggies on skewers. Place on sheet pan.
- Broil – Broil 10 minutes. Rotate and bake an additional 10-15 minutes. Check a piece on the middle of a skewer to ensure it’s thoroughly cooked.
- Rest – Allow the chicken to rest 10 minutes. Serve warm.
Tips
- Soak your Skewers – if you’re using bamboo skewers, don’t forget to soak them in water for about 30 minutes. This moisture will prevent them from catching fire on the grill!
- Marinate the chicken by itself in a container overnight, vs marinating the skewers after they are put together!
- You can marinate chicken for as little as an hour or up to eight hours (refrigerated, covered). The longer your marinate, the more it will soak up all the amazing flavors!
- Cut Large Pieces – Chicken shrinks as it cooks. Cut large enough chunks that they will stay on the skewers.
- Space – Space chicken out on skewers to allow it to cook thoroughly. You can also do meat and veggies on separate skewers if you prefer.
- Oil the Grate – Brushing the grate with oil not only creates those beautiful grill marks, but it also prevents the chicken from sticking to the grill.
To Store
- Refrigerate – Allow to cool. Store in an airtight container up to 3 days refrigerated.
- Freeze – You can absolutely freeze your cooked kabobs and use the chicken and veggies down the road (bag them well and they should last up to six months in the freezer.)
You can actually flash freeze and then store your chicken kabobs so you have a fast and easy grill night ANY time! Make them ahead as directed, flash freeze while on a tray, and then bag for the freezer. You can take them directly from freezer to grill, turning and cooking for approximately 15 minutes. So easy!
Serving Suggestions
- Salad – Arugula Salad or Italian Salad are great go to options.
- Over Pasta – Try serving these kabobs over a bed of fettuccine alfredo or this white wine pasta sauce.
- With Rice – Serve it like these Fajita Rice Bowls, over a bed of rice.
- Pasta Salad – The perfect summer side dish! Lemon Basil Pasta Salad and Bow Tie Pasta Salad both compliment this simple dish.
- Serve over pasta – chicken skewers are perfect with this Chorizo and Chicken Pasta
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More Chicken
Chicken Kabobs
Ingredients
- 1 pound boneless skinless chicken breast, thighs or tenders
- 1 tablespoon oil
Chicken Kabob Marinade
- ½ cup pineapple juice
- ¾ cup lemon juice
- 1 teaspoon paprika
- 1 tablespoon minced garlic
- pepper
Optional
- 1 tablespoon soy sauce (for marinade)
- 1 tablespoon honey (for marinade)
- 1 red onion (cut into chunks)
- 2 peppers (yellow, orange or red, cut into chunks for skewering on the kabobs)
- 1 cup pineapple (cut into chunks for skewers)
Instructions
On the Grill
- Marinate – Combine chicken kabob marinade ingredients in casserole dish. Add chicken and allow to marinate 1+ hour, up to 8 hours refrigerated, covered.
- Assemble Skewers – Add chicken and optional vegetables and fruit to skewers leaving room to handle.
- Grill – Preheat grill to medium-high heat. Brush olive oil onto the grate. Brush vegetables with olive oil. Add skewers to grill. Cook 7 minutes and rotate. Cook 7 additional minutes or until juices run clear.
- Rest – Allow the chicken to rest 10 minutes before serving warm. This helps seal in the moisture for the juiciest chicken!
In the Oven
- Marinate – Combine chicken kabob marinade ingredients in casserole dish. Add chicken and allow to marinate 1+ hour, up to 8 hours refrigerated, covered.
- Prep – Preheat cast iron grill pan to medium-high heat. Brush with olive oil.
- Grill – Add skewers. Brush veggies with olive oil. Cook 7 minutes and rotate. Cook 7 additional minutes or until juices run clear.
- Rest – Allow the chicken to rest 10 minutes before serving warm. This helps seal in the moisture for the juiciest chicken!
On the Stovetop
- Marinate – Combine ingredients for chicken marinade in casserole dish. Add chicken and allow to marinate 1+ hour, up to 4 hours refrigerated, covered.
- Prep – Preheat oven to broil at 450 degrees Fahrenheit. Line sheet pan with foil or spray with cooking spray.
- Assemble Skewers – Add chicken, fruits and veggies on skewers. Place on sheet pan.
- Broil – Broil 10 minutes. Rotate and bake an additional 10-15 minutes. Check a piece on the middle of a skewer to ensure it’s thoroughly cooked.
- Rest – Allow the chicken to rest 10 minutes. Serve warm.
Julie’s Tips
- Soak your Skewers – if you’re using bamboo skewers, don’t forget to soak them in water for about 30 minutes. This moisture will prevent them from catching fire on the grill!
- Marinate the chicken by itself in a container overnight, vs marinating the skewers after they are put together!
- You can marinate chicken for as little as an hour or up to eight hours (refrigerated, covered). The longer your marinate, the more it will soak up all the amazing flavors!
- Cut Large Pieces – Chicken shrinks as it cooks. Cut large enough chunks that they will stay on the skewers.
- Space – Space chicken out on skewers to allow it to cook thoroughly. You can also do meat and veggies on separate skewers if you prefer.
- Oil the Grate – Brushing the grate with oil not only creates those beautiful grill marks, but it also prevents the chicken from sticking to the grill.
Video
Estimated nutrition information is provided as a courtesy and is not guaranteed.
