Chicken Kabobs

5 from 49 votes

Chicken Kabobs are the exact thing you should throw on the grill this week. The chicken kabob marinade we use will make you fall in love.

Prep Time25

Cook Time15

Marinating Time2

Total Time2 40

Servings: kabobs

Calories: 170kcal

1 pound boneless skinless chicken breasts cut in bite-sized pieces (453.6 grams)
1 medium zucchini sliced
1 red onion diced large
1 red bell pepper diced large
1 orange bell pepper diced large

Cut the chicken into bite-sized cubes.
1 pound boneless skinless chicken breasts
In a reusable container, whisk together the ingredients for the chicken marinade. Add the cut up chicken and stir to combine. Refrigerate, covered, for 30 minutes to 24 hours.
1/3 cup olive oil, 1/4 cup soy sauce, 2 tablespoons lemon juice, 2 tablespoon brown sugar, 2 tablespoons balsamic vinegar, 2 cloves garlic, 1/2 teaspoon black pepper
After the chicken has marinated, preheat the grill to medium heat.
Put the kabobs together by spearing the vegetables and the chicken cubes on the metal kabobs in alternating order to make 6 chicken kabobs. I like to spear two vegetables (onion and red bell pepper) then a piece of chicken, then two more vegetables (yellow bell pepper and zucchini), then another piece of chicken and repeat. Each kabob will take roughly five pieces of chicken.
1 medium zucchini, 1 red onion, 1 red bell pepper, 1 orange bell pepper
Place the kabobs on the grill and grill for 5 to 6 minutes. Then flip them to the opposite side using tongs and grill for 5 to 6 more minutes or until the largest piece of chicken registers 165 degrees Fahrenheit on an instant read thermometer. Be careful not to test the chicken too close to the metal skewer as it will falsely show a higher temperature.
Remove from the grill. If using metal skewers, allow to cool for a minute or two before handling. Enjoy!