Updated: August 13, 2026
These grilled chicken kabobs are one of my favorite recipes for summer cookouts and Sunday dinner. I literally call these dinner on stick since they’re made with fresh vegetables, protein, a flavorful honey bbq sauce, and they’re easy to serve straight from the grill. What makes my grilled chicken kabob the best recipe is the quick brine before marinating. Brining helps improve the texture of the chicken and keeps the chicken pieces (yes, even chicken breasts) juicy while they cook over a hot grill. This is the secret to giving you tender, flavorful kabobs every time.
Want to Email This for Later?
Email this post to yourself and we’ll share more inspiration when it’s ready!
Table of Contents
Why This Recipe Works
- A quick brine keeps the chicken juicy: Soaking the cubed chicken (regardless of the cut) in a simple saltwater brine for 15 minutes helps it retain moisture on the grill.
- Sweet and savory marinade: The marinade in this recipe is full of flavor. It contains honey, soy sauce, garlic, Italian seasoning, olive oil, and a hint of smokiness.
- Chicken and vegetables cook together: This recipes walks you through cutting everything into appropriately sized pieces, which will help the chicken and fresh vegetables finish cooking around the same time.
- Perfect for summer entertaining: These easy chicken kabobs are colorful, easy to prep ahead, and ideal for summer cookouts or an easy weeknight dinner.
Grilled Chicken Kabob Ingredients
Below you will find a list of ingredients for this recipe, organized by step. Detailed measurements can be found in the recipe card below:
Chicken Brine Ingredients
- Warm water: Slightly warm water makes it easier to dissolve the kosher salt. The water should not be hot.
- Coarse kosher salt: Seasons the chicken throughout and helps it retain moisture while grilling.
Kabob Marinade Ingredients
- Light Olive Oil: Helps coat the chicken and carries the flavors of the seasonings throughout the marinade.
- Soy sauce: Adds saltiness, umami, and a deep savory flavor that balances the sweetness of the honey.
- Honey: Adds sweetness to the marinade and helps create beautiful caramelization and nice grill marks.
- Onion powder: Adds concentrated onion flavor without adding additional texture.
- Garlic powder: Distributes garlic flavor evenly throughout the marinade.
- Italian seasoning: Adds an aromatic blend of dried herbs that complements both the chicken and vegetables.
- Liquid Smoke: A few dashes add extra flavor and reinforce that smoky, grilled taste.
- Fresh garlic cloves: Smashed garlic cloves infuse the marinade with fresh garlic flavor.
Chicken Skewer Ingredients
- Boneless skinless chicken breasts: Cutting the chicken into even-sized pieces helps it cook evenly and quickly on the grill. You can use other chicken cuts as well.
- Zucchini: Adds color and a tender texture while soaking up some of the marinade and smoky grill flavor.
- Red onion: Becomes slightly sweet and tender as it grills while retaining enough texture to hold up well on the skewers.
- Bell peppers: Have fun and select a variety of bell pepper colors. Bell peppers add sweetness, crunch, and plenty of color.
How to Grill Chicken Kabobs
Below you will find step-by-step instructions with corresponding photos below. For exact ingredient amounts, temperatures, and detailed instructions, scroll down to the printable recipe card below.
STEP 1: Brine the Chicken – This is the secret to this recipe, so I recommend not skipping! To brine, simply cut the boneless skinless chicken breasts into 1-inch cubes. Stir the kosher salt into slightly warm water until dissolved, then add the cubed chicken. Make sure the chicken is submerged and brine for exactly 15 minutes. Do not exceed 15 minutes.
STEP 2: Prepare the Vegetables – While the chicken brines, wash and cut the vegetables. Slice the zucchini into ½-inch rounds and cut the bell peppers and red onion into 2-inch pieces. Set these aside for assembly later.
STEP 3: Make the Chicken Kabob Marinade – In a large bowl, whisk together the olive oil, soy sauce, honey, onion powder, garlic powder, Italian seasoning, Liquid Smoke, and smashed fresh garlic.
STEP 4: Marinate the Chicken – Remove the chicken from the brine and pat it thoroughly dry with paper towels. Add it to the marinade and toss until every piece is coated. Cover and refrigerate for at least 1 hour or up to 8 hours.
STEP 5: Prepare the Grill and Skewers – Soak your bamboo skewers in water for about 30 minutes before grilling so the skewers do not burn. Preheat the grill to 400°F (204°C) and clean the grill grates if needed.
STEP 6: Assemble the Chicken Skewers – Alternate the marinated chicken, zucchini, peppers, and onion on each skewer. Leave a little bit of space between the ingredients rather than packing them tightly together. This allows the heat to circulate and helps everything cook more evenly.
STEP 7: Grill the Chicken Kabobs – Place the chicken and vegetable skewers on the preheated grill and cook over medium-high heat for 10 to 12 minutes, turning every 2 to 3 minutes. The chicken is ready when a meat thermometer inserted into the thickest piece registers an internal temperature of 165°F (74°C).
STEP 8: Finish and Serve – During the final few minutes, brush the kabobs with your favorite barbecue sauce (I used my homemade honey bbq sauce) for additional rich flavor. Grill until lightly caramelized, then remove the skewers and allow the chicken to rest for about 5 minutes. Garnish with fresh parsley and serve warm.
Substitutions & Variations
- Use chicken thighs: If you do not wan to use chicken breasts, you can substitute with boneless, skinless thighs for chicken breasts. Chicken thighs contain more fat and are especially forgiving on the grill. I would reduce the brine time in half if you decide to use dark meat.
- Change the vegetables: Try yellow squash, cherry tomatoes, mushrooms, green bell peppers, or yellow onion. Choose sturdy vegetables that can handle direct heat without falling apart.
- Use metal skewers: If you make kabobs frequently, I recommend investing in metal skewers. These are a convenient reusable option and do not require soaking.
- Add citrus: A little lemon juice, lime juice, or lemon zest can be added to the marinade for a brighter flavor. Because acidic ingredients can change the texture of the chicken over time, avoid excessively long marinating times.
- Make them spicy: If you love spice, then definitely add crushed red pepper flakes, cayenne, or your favorite hot sauce to the marinade. You could also slice a few jalapeño peppers with the seeds and allow them to sit the marinade as well.
- Try Mediterranean flavors: For a different variation, swap the Italian seasoning for your favorite Mediterranean spices and serve the chicken kebabs with a Greek yogurt dipping sauce.
Why Brine Chicken Breasts Before Grilling?
The secret to juicy and flavorful chicken breasts that do not dry out on the grill is to brine them. The chicken brine recipe I’ve included in this post is the same brine recipe my family has used for decades. Brining the chicken pieces in a saltwater solution breaks down some of the tough protein, and helps season the meat while improving its ability to retain moisture during cooking. The result is a juicy chicken with a more tender texture, even after being cut into relatively small pieces.
For this recipe, 15 minutes is all you need. Because the chicken breasts are cut into 1-inch cubes, the salt can work quickly. Leaving these small pieces in the brine too long can make them overly salty. After brining, pat the chicken breasts thoroughly dry before adding it to the marinade so you do not dilute the flavor with water.
Grilling Times for Chicken Kabobs
So, how long do you grill chicken kabobs? From my experience, I’ve learned that cooking time depends on your grill temperature and the size of the chicken pieces, but these times are a good starting point:
| Grill Temperature | Approx. Cooking Time | How Often to Turn | Internal Temperature |
|---|---|---|---|
| 350°F (177°C) | 12-15 minutes | Every 3-4 minutes | 165°F (74°C) |
| 400°F (204°C) | 10-12 minutes | Every 2-3 minutes | 165°F (74°C) |
| 450°F (232°C) | 8-10 minutes | Every 2-3 minutes | 165°F (74°C) |
For this recipe, I recommend grilling at 400°F (204°C) for 10 to 12 minutes. Turn the chicken skewers every 2 to 3 minutes so they cook evenly and develop a nice char.
Storage & Make-Ahead Tips
- Make the marinade ahead: The marinade can be whisked together and stored in an airtight container in the refrigerator until you’re ready to use it.
- Prep the vegetables: Chop the peppers, zucchini, and onion a day ahead and refrigerate them separately in airtight containers.
- Marinate the chicken: After the quick brine, the chicken can marinate for 1 to 8 hours. I don’t recommend leaving it in the marinade overnight.
- Assemble ahead: You can assemble the chicken skewers several hours before grilling. Arrange them in a single layer on a baking sheet, cover tightly with plastic wrap, and refrigerate until you’re ready to grill.
- Store leftovers: Remove leftover chicken kabobs from the skewers and transfer the chicken and vegetables to an airtight container. Refrigerate for up to 3 to 4 days.
- Reheat leftovers: For the best results, reheat the chicken and vegetables in a 350°F (177°C) oven for 10 to 15 minutes, or until warmed through. Take care to not over cook so the chicken does not dry out.
What to Eat with Chicken Kabobs
Below you will find a list of sides to serve with Kabobs:
FAQ
Should I brine chicken breasts before making kabobs?
You don't have to, but I highly recommend it when using chicken breasts. A short brine helps the chicken retain moisture, which is especially helpful because kabob-sized chicken pieces cook quickly over direct heat.
Do you need to soak wooden skewers before grilling?
Yes. Soak wooden skewers or bamboo skewers in water for about 30 minutes before grilling. This helps reduce scorching when the skewers are exposed to the heat of the grill. Metal skewers do not need to be soaked.
How do you keep chicken kabobs from drying out?
Start with a quick brine, cut the chicken into even-sized pieces, and avoid overcooking it. I recommend using a meat thermometer and removing the kabobs once the chicken reaches 165°F (74°C).
Should you put chicken and vegetables on the same skewer?
Yes, as long as you select vegetables and sizes that will cook in roughly the same amount of time as the chicken. Bell peppers, zucchini, and onion work particularly well for this recipe for chicken kabobs on the grill.
Recipe Card
Grilled Chicken Kabob
Ingredients
Chicken Kabob Marinade
- ⅓ cup Light Olive Oil
- ¼ cup Soy Sauce
- ½ cup Honey
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 tablespoon Italian Seasoning
- ⅛ teaspoon Liquid Smoke
- 4 Garlic Cloves, (smashed)
Chicken Brine
- 4 cups Water
- ¼ cup Kosher Salt
Chicken Kabobs
- 4 Skinless Chicken Breasts, (around 3 lbs, chopped into 1 inch cubes)
- 2 Zucchinis, (chopped into ½ inch slices)
- 1 Medium Red Onion, (chopped into 1 inch slices)
- 4 Medium Bell Peppers, (chopped into 1 inch slices)
Instructions
- Take a medium sized pot, and warm up kosher salt and cups of water until dissolved. Do not bring to a boil. Clean and cut the chicken breasts into 1-inch cubes. Add the chicken into the brine mixture and brine for 15 minutes only. Drain and pat the chicken completely dry with paper towels.
- While the chicken brines, slice the zucchini into ½-inch rounds and cut the bell peppers and red onion into 2-inch pieces.
- In a large bowl, whisk together the olive oil, soy sauce, honey, onion powder, garlic powder, Italian seasoning, Liquid Smoke, and smashed garlic cloves.
- Add the dried chicken to the marinade and toss until well coated. Cover and refrigerate for at least 1 hour or up to 8 hours.
- About 30 minutes before grilling, soak the bamboo skewers in water. Preheat the grill to 400°F (204°C).
- Thread the marinated chicken, zucchini, bell peppers, and red onion onto the skewers, alternating as you go. Leave a little space between each piece so everything cooks evenly.
- Place the skewers on the hot grill and cook for 10 to 12 minutes, turning every 2 to 3 minutes for an even char. Grill until the chicken reaches an internal temperature of 165°F (74°C).
- During the last few minutes of grilling, brush the kabobs with your favorite barbecue sauce, if desired. Remove from the grill, rest for 5 minutes, garnish with fresh parsley, and serve warm.
Notes
- Do not over-brine: Since the chicken is cut into small pieces, 15 minutes is plenty. Brining longer may make the chicken too salty.
- Pat the chicken dry: Remove as much excess moisture as possible after brining so the marinade coats the chicken well.
- Marinating time: Marinate for at least 1 hour or up to 8 hours for the best flavor.
- Keep pieces uniform: Cut the chicken and vegetables into similar-sized pieces for more even cooking.
- Soak wooden skewers: Soak bamboo or wooden skewers in water for at least 30 minutes before grilling. Metal skewers can be used without soaking.
- Check the temperature: Cooking times can vary by grill. Use a meat thermometer and cook the chicken to 165°F (74°C).
- BBQ sauce is optional: Brush it on during the last few minutes so the sugars don’t burn over the hot grill.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Craving More?
If you make these grilled chicken kabobs, I’d love to see how they turn out! Tag me on Instagram @elicitfolio, follow along on Pinterest for more easy recipes, or leave a comment below and tell me which grilling recipe you’d like to see me make next.
