Grilled Chicken Kabobs Recipe
This grilled chicken kabobs recipe is a great way to enjoy tender chicken and colorful vegetables! Quick to prepare and packed with flavor, this delicious meal is sure to become a family favorite for summer cookouts!
Servings: 6 servings
Ingredients
- 2 tablespoons vegetable oil or olive oil + additional for brushing
- ¼ cup soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon worcestershire sauce
- 2 tablespoons lemon juice
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dried basil
- 2 cloves garlic minced
- 1 pound chicken breasts cut into 1-inch chunks
- 1-2 zucchini cut into 1-inch chunks
- 1 cup grape tomatoes
- 1 bell pepper cut into 1-inch chunks (red, green, yellow, or orange all work well)
- ½ red onion cut into chunks
- 8 ounces cremini mushrooms halved if large
Instructions
- Combine oil, soy sauce, brown sugar, worcestershire sauce, lemon juice, black pepper, basil, and garlic.2 tablespoons vegetable oil, ¼ cup soy sauce, 1 tablespoon brown sugar, 1 tablespoon worcestershire sauce, 2 tablespoons lemon juice, ½ teaspoon freshly ground black pepper, ½ teaspoon dried basil, 2 cloves garlic
- Mix well, and pour over chicken, stirring to coat thoroughly.1 pound chicken breasts
- Cover, and place chicken in refrigerator for 30 minutes (can also marinate overnight).
- While chicken in marinating, soak bamboo kabob skewers in water.
- Preheat grill to medium heat - about 350ºF to 375ºF. Our preference is to use a charcoal grill, but a gas grill works well too.
- When ready to grill, skewer chicken and vegetables on kabob skewers. I like to alternate a piece of chicken with a piece of vegetable to make them heavier on the chicken.1-2 zucchini, 1 cup grape tomatoes, 1 bell pepper, ½ red onion, 8 ounces cremini mushrooms
- Brush top side of skewered chicken and vegetables with oil, and place on grill, oiled side down, and brush top side with oil.
- Cover grill, and grill kabobs about 5 minutes.
- Turn kabobs, and grill another 5 minutes until chicken is done through. I find it easiest to just slice into one piece of the chicken to make sure there is no pink when making kabobs.
- Remove from grill and serve.
Notes
Storage & Make Ahead
- Store: Store cooled chicken kabobs in an airtight container in the refrigerator for up to 3-4 days.
- Freeze: Remove chicken and vegetables from the skewers and flash-freeze on a single layer on a baking sheet, then transfer to an airtight container or freezer bag and store in the freezer for up to 3 months.
- Reheat: Thaw kabobs in the refrigerator if frozen. Preheat oven to 350ºF and place kabobs on a baking sheet. Bake for 10-15 minutes until heated through. Alternatively, reheat in a microwave-safe dish for 1-2 minutes.
- Make Ahead: You can store marinated chicken in an airtight container in the refrigerator for up to 2 days before cooking, or freeze the marinated chicken in an airtight container for up to 3 months. Thaw in the refrigerator before grilling.
Nutrition
Calories: 132kcal | Carbohydrates: 10g | Protein: 19g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 673mg | Potassium: 708mg | Fiber: 2g | Sugar: 6g | Vitamin A: 920IU | Vitamin C: 39mg | Calcium: 33mg | Iron: 1mg
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