How long should I marinate chicken for chicken kabobs?

I would shoot to marinate the chicken for a last 2-3 hours. If you have time overnight would be great or 6 hours. If the chicken has time to marinate properly it will be so tender and tasty.

What vegetables grill well for kabobs?

So many options but I like to serve onions, peppers, mushrooms or zucchini. Don’t be afraid to branch out and experiment with different veggies though.

What is the best way to cut chicken for kabobs?

When you are making chicken kabobs you want to make an effort to cut the chicken in uniform sized pieces. You want each picked to be about 1 inch in size.

Do I need to prep the skewers before grilling?

When you used wooden skewers you should put them full into water and soak for about 30 minutes. This will prevent the stick to catch on fire.

Easy Grilled Chicken Kabob Recipe

Name: Grilles Chicken Kabobs
Prep time: 15 min
Cook time: 15 min
Total time: 1 h
Cuisine: American
Ingredients: 1.5 pounds boneless skinless chicken breast; 1/4 cup low sodium soy sauce; 1/4 cup olive oil; 3 tablespoons vinegar (white, red wine, and rice vinegars are all good options); 2 tablespoons brown sugar; 2 tablespoons Worcestershire sauce; 1/2 teaspoon garlic powder; 6 skewers

Description

Grilled chicken kabobs are made by marinating chicken in a simple mixture made from soy sauce, oil, brown sugar, and a few other things and then threading the meat onto skewers and grilling them, so easy!

Ingredients

Scale

1.5 pounds boneless skinless chicken breast
1/4 cup low sodium soy sauce
1/4 cup olive oil
3 tablespoons vinegar (white, red wine, and rice vinegars are all good options)
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1/2 teaspoon garlic powder
6 skewers

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Instructions

If using wood skewers place them in a shallow dish with warm water and fully submerge them for at least 30 minutes before using them.
Cut your chicken up in to uniform 1 inch pieces and place in a large bowl with a lid or in a zipper topped bag.
In a small mixing bowl add the soy sauce, olive oil, vinegar, brown sugar, Worcestershire sauce, and garlic powder. Stir well to combine.
Add the marinade to the chicken in the bowl or bag and mix to combine everything well.
Place the chicken mixture covered in the fridge for 30 minutes or up to 4 hours.
When you are ready to make your kabobs, thread the skewers evenly with pieces of chicken.
Preheat your grill to medium to medium high heat (375 degrees F to 425 degrees F).
Clean and oil the grates (I do this with a cleaning brush and then I dip a paper towel in oil and rub it on the grates with tongs; this helps everything to not stick).
Place the kabobs on the grill and cook, turning occasionally, until the chicken is cooked through and the internal temperature reaches 165 degrees F on an instant read thermometer, about 15 minutes (start checking the temperature at 12 minutes).
Remove from the grill and allow the meat to rest for 3 minutes.
Serve right away.

Notes

I love keeping my meat and veggie kabobs or skewers separate so that the meat can cook fully without over cooking the veggies. If you'd like to grill some vegetables to go with this meal you can thread zucchini, onion, and bell peppers (cut into uniform pieces) onto a skewer, brush with olive oil and dust with salt and pepper. Grill with the meat just until the veggies are tender crisp, about 5 minutes per side.
You can use honey in place of the brown sugar. I like to warm it up just a bit before adding it to the marinade mixture to be sure it incorporates well.

Prep Time: 15 min
Cook Time: 15 min
Category: main dish
Method: grilling
Cuisine: American

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