Grilled Chicken Kabob

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These grilled chicken kabobs feature a juicy brined chicken marinated in a sweet and savory blend of honey, soy sauce, garlic, and Italian seasoning, then grilled with colorful vegetables. They’re easy to prepare, healthy, and packed with smoky, savory flavor.

Prep Time25

Cook Time10

Marinate Time1

Total Time1 35

Course: BBQ, Dinner

Cuisine: American

Servings:

Calories: 248kcal

Author: Ebony Robinson

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)

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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.

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