Name: Chicken Kabobs Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 4 h 27 min
Cuisine: American
Ingredients: 1/2 cup vegetable oil; 1/3 cup honey; 2/3 cup soy sauce; 1/2 tsp ground garlic pepper; 2 tsp minced garlic; 4 boneless skinless chicken breasts, cut into 1-inch cubes; 5 small red onions, cut into 2-inch pieces; 2 red bell peppers, cut into 2-inch pieces; 2 zucchini, cut into 2-inch pieces; 1 pineapple, cut and cubed; Skewers

Why You’ll Love This Recipe

This Chicken Kabobs recipe is a crowd-pleaser for all the right reasons. It’s packed with bold flavors from a sweet and savory marinade that perfectly complements juicy chicken and fresh vegetables. With minimal prep and maximum flavor, it’s an ideal dish for outdoor grilling, weeknight meals, or special occasions. Plus, it’s dairy-free and easily adaptable to different dietary needs or preferences.

Chicken Kabobs Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/2 cup vegetable oil
1/3 cup honey
2/3 cup soy sauce
1/2 tsp ground garlic pepper
2 tsp minced garlic
4 boneless skinless chicken breasts, cut into 1-inch cubes
5 small red onions, cut into 2-inch pieces
2 red bell peppers, cut into 2-inch pieces
2 zucchini, cut
1 pineapple, cut and cubed
Skewers

Directions

In a medium bowl, mix the vegetable oil, honey, soy sauce, garlic pepper, and minced garlic.
Place the cubed chicken into a Ziploc bag and the cut vegetables into a second Ziploc bag.
Reserve 1/4 cup of the marinade for later use. Divide the remaining marinade between the chicken and vegetable bags. Turn each bag a few times to evenly coat all pieces.
Refrigerate both bags for 4–6 hours, occasionally flipping to ensure thorough marination.
Preheat the grill to medium heat.
Drain the marinade from both bags.
Assemble the kabobs by threading chicken, vegetables, and pineapple in an alternating pattern onto skewers.
Lightly oil the grill grates. Place the kabobs on the grill and cook for 6–8 minutes per side.
In the final few minutes of grilling, baste the kabobs with the reserved marinade.
Serve warm and enjoy!

Servings and timing

Servings: 12
Prep time: 15 minutes
Cook time: 12 minutes
Marinating time: 4 hours
Total time: 4 hours 27 minutes

Variations

Spicy Kick: Add a teaspoon of chili flakes or a splash of hot sauce to the marinade for a spicier version.
Low-Sodium: Use low-sodium soy sauce to reduce the salt content.
Vegetarian Option: Skip the chicken and double up on veggies and tofu for a vegetarian-friendly version.
Herb Boost: Add fresh chopped herbs like cilantro or parsley to the marinade for an herbaceous twist.
Citrus Zing: Squeeze fresh lime or lemon juice over the kabobs just before serving for added brightness.
Asian-Inspired: Add a tablespoon of sesame oil and a sprinkle of sesame seeds before serving.

Storage/Reheating

Storage:
Store leftover kabobs in an airtight container in the refrigerator for up to 3 days.

Reheating:
To reheat, place kabobs in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through. Alternatively, microwave in 30-second intervals until hot. For best texture, avoid microwaving if possible.

FAQs

What type of chicken is best for kabobs?

Boneless, skinless chicken breasts or thighs work best. Thighs offer a juicier result, while breasts are leaner.

Can I use wooden skewers?

Yes, but soak them in water for at least 30 minutes before grilling to prevent burning.

Is it okay to marinate overnight?

Yes, you can marinate the chicken and vegetables overnight for deeper flavor, but don’t exceed 24 hours to avoid mushy texture.

Can I bake these instead of grilling?

Yes. Bake the kabobs at 400°F (200°C) for about 20–25 minutes, turning once halfway through.

What vegetables work well for kabobs?

Bell peppers, onions, zucchini, mushrooms, and cherry tomatoes are all great choices.

Can I freeze the marinated chicken?

Yes. You can freeze the marinated chicken (uncooked) for up to 3 months. Thaw in the fridge before grilling.

Do I need to baste with the reserved marinade?

Basting adds flavor and moisture, but it’s optional. Make sure the reserved marinade wasn’t used on raw chicken.

How do I prevent the chicken from drying out?

Avoid overcooking and use a meat thermometer to ensure the internal temp reaches 165°F (74°C).

Can I use canned pineapple?

Fresh pineapple is recommended for texture and flavor, but canned chunks (in juice, not syrup) can work in a pinch.

How do I keep kabobs from sticking to the grill?

Lightly oil the grill grates before placing the kabobs. You can also brush a little oil on the skewers.

Conclusion

These Chicken Kabobs are a flavorful, colorful, and satisfying dish that’s perfect for grilling season or any time you want a quick and healthy meal. With a balance of sweet, savory, and smoky flavors, this recipe is sure to become a staple in your kitchen. Customize them to your liking, and enjoy a meal that’s as versatile as it is delicious.