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Four Grilled Chicken Kabobs and vegetable skewers on a beige plate, garnished with herbs. Pieces of onion and a green drink are visible in the background.

Grilled Chicken Kabobs

Grilled Chicken Kabobs are perfect when you want a no-fuss meal that still feels complete. You get a colorful mix of juicy chicken, smoky veggies, and tender mushrooms right on the skewer, and the simple marinade adds bold, sweet-savory flavor without extra work. They’re great for family dinners, weekend cookouts, casual barbecues, or even meal prep since you can make them ahead, store leftovers, or freeze them. Whether you're feeding a crowd or just planning ahead, these kabobs always fit right in.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: American
Keyword: Grilled Chicken Kabobs
Servings: 4
Calories: 287kcal
Author: Mandy Applegate

Equipment

Ingredients

  • 1 pound chicken breast boneless & skinless
  • ½ red bell pepper
  • ½ green bell pepper
  • 1 red onion
  • 6 ounces portobello mushrooms

For the Marinade:

  • 3 garlic cloves minced
  • 3 tablespoons olive oil
  • 2 tablespoons honey
  • 1 ½ teaspoons ground paprika
  • Salt and pepper to taste
US Customary - Metric

Instructions

  • Cut the chicken into 1 to 1½-inch cubes. Chop the bell peppers and red onion into similar-sized pieces. Leave the mushrooms whole or halve if large.
    1 pound chicken breast, ½ red bell pepper, ½ green bell pepper, 1 red onion, 6 ounces portobello mushrooms
  • In a bowl, whisk together garlic, olive oil, honey, paprika, salt, and pepper.
    3 garlic cloves, 3 tablespoons olive oil, 2 tablespoons honey, 1 ½ teaspoons ground paprika, Salt and pepper
  • In a large bowl, combine the chicken, vegetables, and mushrooms. Pour the marinade over and toss well to coat.
  • Cover and refrigerate for 30 minutes to 4 hours to let the flavors soak in.
  • Start about 20 minutes before cooking. For charcoal grills, arrange coals on one side for indirect heat. For gas grills, set burners to high and aim for 400°F (200°C).
  • Thread the chicken, peppers, onions, and mushrooms onto skewers, alternating ingredients for even cooking and color.
  • Grill kabobs over medium heat for 12–15 minutes, turning occasionally until the chicken is fully cooked and slightly charred.
  • Serve with a side of rice, tzatziki, or grilled flatbread for a complete meal!

Video

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Notes

  • Choose the Right Cut: Use chicken breasts for a leaner option or switch to chicken thighs if you want extra juiciness and more flavor on the grill.
  • Cut Everything Evenly: Slice the chicken and vegetables into bite-sized pieces so they cook at the same rate and don’t dry out or burn.
  • Prevent the Skewer Burn: If you’re using wooden skewers, soak them in water for at least 30 minutes so they don’t catch fire on the grill.
  • Let Your Grill Heat Up: Starting with a hot grill gives your kabobs a better sear and helps prevent sticking right from the start.
  • Don’t Crowd the Skewers: Leave just a bit of space between ingredients on each skewer to help them cook evenly and get a good char.
  • Flip Frequently: Turn the kabobs every few minutes so all sides get evenly cooked and nothing sits in one spot too long.
  • Rest Before Serving: Give the kabobs a quick rest off the heat before serving to help the juices redistribute in the chicken.
  • Brighten It Up: Squeeze fresh lemon juice over the kabobs just before serving to add a pop of citrus that balances the smoky, savory flavors.

Nutrition

Calories: 287kcal | Carbohydrates: 16g | Protein: 26g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 73mg | Sodium: 139mg | Potassium: 704mg | Fiber: 2g | Sugar: 12g | Vitamin A: 925IU | Vitamin C: 35mg | Calcium: 22mg | Iron: 1mg
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