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Grilled Chicken Kabobs

Tender marinated chicken and colorful vegetables grilled on skewers for a flavorful weeknight or party meal.
Prep Time30 minutes
Cook Time20 minutes
Total Time8 hours 50 minutes
Servings: 8 servings

Ingredients

  • 1/2 cup vegetable oil
  • 2/3 cup honey
  • 2/3 cup soy sauce
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon minced garlic
  • 8 boneless, skinless chicken breast halves cut into 1-inch cubes
  • 2 red bell peppers cut into 2-inch pieces
  • 2 yellow bell peppers cut into 2-inch pieces
  • 2 zucchinis cut into 1/2-inch slices
  • 1 pineapple cut into 2-inch chunks
  • metal skewers or wood skewers (soak wood skewers in water before using)

Instructions

  • In a bowl, whisk together the vegetable oil, honey, soy sauce, ground black pepper, and minced garlic to make the marinade.
  • Divide the marinade between two gallon-size resealable bags.
  • Place the cubed chicken into one bag and seal, removing excess air.
  • Place the red bell peppers, yellow bell peppers, zucchini, and pineapple into the other bag and seal.
  • Refrigerate both bags overnight to marinate.
  • Preheat the grill to low–medium heat.
  • Drain the marinade from the chicken into a bowl and set aside; place the chicken in a separate bowl. Pour the vegetables and their marinade into another bowl for basting.
  • Thread chicken pieces, vegetables, and pineapple alternately onto metal skewers, leaving a little space between pieces for even cooking.
  • Oil the grill grate lightly and place the skewers on the grill.
  • Grill the skewers for 15–20 minutes, turning every 5–7 minutes and basting with the reserved vegetable marinade toward the end of cooking.
  • Cook until the chicken juices run clear and an instant-read thermometer inserted into the largest pieces reads 165°F.

Equipment

  • metal skewers
  • Basting Brush
  • Meat Thermometer
  • Mixing Bowls
  • Grill

Notes

  • Marinate the chicken and vegetables overnight for best flavor.
  • If using wood skewers, soak them in water before threading.
  • Allow skewered ingredients to sit at room temperature briefly before grilling.
  • Use a meat thermometer to ensure chicken reaches 165°F.
  • Reserve some marinade for basting but do not reuse raw chicken marinade without cooking.