Easy Grilled Chicken Kabobs
These Easy Grilled Chicken Kabobs are a delightful dish for summer barbecues, combining tender marinated chicken and colorful vegetables for a flavorful meal.
Ingredients
For the Chicken and Marinade
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes tender texture
- 1/4 cup olive oil adds moisture
- 3 tablespoons lemon juice brightens flavor
- 2 cloves garlic, minced adds depth
- 1 teaspoon dried oregano herbaceous note
- 1/2 teaspoon black pepper adds mild heat
- 1 teaspoon salt enhances flavor
- 1/2 teaspoon paprika smoky undertone
For the Kabobs
- 1 large red bell pepper, cut into chunks sweet flavor
- 1 large green bell pepper, cut into chunks crunchy texture
- 1 medium red onion, cut into chunks mild flavor
- 1 pint cherry tomatoes juicy consistency
- 8-10 pieces wooden skewers, soaked in water for 30 minutes to prevent burning
Instructions
Preparation
- Prepare the marinade in a large bowl. Whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, black pepper, and paprika until well-combined.
- Add the cubed chicken to the marinade, tossing it to ensure each piece is well-coated. Cover the bowl and place it in the refrigerator to let the chicken marinate for at least two hours.
- While the chicken marinates, prepare the vegetables by cutting the red and green bell peppers and the red onion into roughly 1-inch chunks.
Assembly and Cooking
- After the chicken has marinated, assemble the kabobs by threading the marinated chicken and prepared vegetable chunks onto the soaked skewers, alternating the colors.
- Preheat your grill to medium-high heat, around 400-450°F.
- Place the kabobs on the grill and cook for 12-15 minutes, turning them every 3-4 minutes.
Notes
Allow the chicken to marinate longer if possible for deeper flavor. Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F. Rotate kabobs frequently for even cooking.