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Simple Grilled Chicken Kabobs

Perfectly grilled chicken kabobs with a savory marinade and tender vegetables. A straightforward method for juicy, charred results every time.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs, cut into 1.5-inch cubes
  • 1 red bell pepper cut into 1-inch pieces
  • 1 green bell pepper cut into 1-inch pieces
  • 1 red onion cut into 1-inch wedges
  • 1/4 cup olive oil
  • 3 tablespoons lemon juice
  • 4 cloves garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano

Equipment

  • grill (charcoal or gas)
  • metal or soaked wooden skewers
  • mixing bowl
  • tongs
  • instant-read thermometer

Method
 

  1. In a mixing bowl, whisk together olive oil, lemon juice, garlic, salt, pepper, smoked paprika, and oregano.
  2. Add chicken cubes to the bowl, toss to coat, and refrigerate for at least 30 minutes (or up to 4 hours).
  3. If using wooden skewers, soak them in water for 30 minutes.
  4. Preheat grill to medium-high heat (about 400°F/200°C).
  5. Thread chicken and vegetables onto skewers, alternating pieces. Leave a small gap between pieces for even cooking.
  6. Grill kabobs, turning every 3-4 minutes, until chicken reaches an internal temperature of 165°F (74°C), about 10-12 minutes total.
  7. Remove from grill and let rest for 2-3 minutes before serving.

Notes

For extra tenderness, use chicken thighs instead of breasts. If you prefer breasts, reduce grilling time by 1-2 minutes. Leftover kabobs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or microwave.