The Juiciest Grilled Chicken Kabobs

The Juiciest Grilled Chicken Kabobs are your ticket to an unforgettable outdoor meal, delivering tender, flavorful chicken bursting with smoky char. This recipe is your ultimate guide to achieving perfection, making it incredibly easy to impress your family and friends with a simple yet spectacular dish.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 12

Marinating Time 30

Total Time 50

Course: Dinner, Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

1.5 lbs boneless, skinless chicken breast or thighs cut into 1-inch cubes
1 large bell pepper any color, cut into 1-inch pieces
1 large red onion cut into 1-inch pieces
1 pint cherry tomatoes
1/2 cup olive oil
1/4 cup lemon juice
2 cloves garlic minced
1 tablespoon dried oregano
1 teaspoon dried thyme
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
Wooden or metal skewers if using wooden, soak them in water for at least 30 minutes before use
1/4 cup chopped fresh parsley for garnish (optional)

Equipment

Medium Bowl
Wooden or metal skewers
Grill

Method

In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, smoked paprika, salt, and black pepper. Ensure everything is well combined.
1/2 cup olive oil, 1/4 cup lemon juice, 2 cloves garlic, 1 tablespoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon smoked paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper
Add the cubed chicken to the bowl with the marinade. Toss gently to ensure each piece of chicken is thoroughly coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours for maximum flavor.
1.5 lbs boneless, skinless chicken breast or thighs
Thread the marinated chicken pieces onto the skewers, alternating with the bell pepper pieces, red onion pieces, and cherry tomatoes. Try to pack the ingredients snugly but not too tightly, allowing for even cooking. Leave a small space between ingredients if possible.
1 large bell pepper, 1 large red onion, 1 pint cherry tomatoes
Preheat your grill to medium-high heat (around 400-450°F or 200-230°C). If you're using a charcoal grill, you'll want a good bed of hot coals.
Lightly oil the grill grates to prevent sticking. Place the assembled kabobs on the hot grill. Grill for approximately 8-12 minutes, turning them every 2-3 minutes, until the chicken is cooked through and has a beautiful char on all sides. The veggies should be tender-crisp. Test for doneness by cutting into the thickest piece of chicken; it should be opaque and white throughout, with no pink.
Once cooked, remove the kabobs from the grill and let them rest for a few minutes before serving. This allows the juices to redistribute throughout the chicken, ensuring maximum juiciness. Garnish with fresh parsley if desired.
1/4 cup chopped fresh parsley

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in oven or skillet. Freezing is possible but may affect texture.