Written by SAMY SMITH
Grilled Chicken Skewers are basically my secret weapon for every chaotic weeknight when everyone asks “What’s for dinner?” at once. Ever met people who just straight-up refuse veggies, but pile these onto their plate? That’s my house, too. The best part, aside from the juicy chicken, is they’re flexible. You can go classic, or get weird, or super simple. Sometimes I even throw in a little something from the fridge that’s days away from turning.
If you’ve tried bang bang chicken skewers, you know the vibe, bold, a bit fun, kids and picky spouses love ’em. On lazy Sunday mornings, if you’ve got time, mix up a batch of breakfast ground chicken patties with your leftover grilled chicken skewers. I swear, everyone will think you’ve been working hard.
Grilled Chicken Kabob Ingredients
First thing: you do not need rare ingredients or anything that takes a scavenger hunt, I promise. The heart of great grilled chicken skewers is just a few fresh basics and a good marinade. Start with boneless, skinless chicken breast or thigh—whichever is on sale honestly. Chop it into chunks about the size of a ping pong ball. Peppers and onions are a classic, but don’t stop there. I use zucchini if it’s looking sad in my crisper.
Cherry tomatoes work awesome, too , sometimes they turn into little flavor bombs. Oh, and wood skewers soak best (so they don’t become charcoal), but metal skewers are fine for the efficient crowd. Don’t forget a bold marinade, otherwise the chicken just sort of… tastes like chicken. Vinegar, lemon, olive oil, salt, black pepper, and something herby or spicy. That’s it, basically.
| Ingredient | Quantity | Notes |
|---|---|---|
| Boneless Chicken Breast | 1.5 lbs | Cut into 1.5-inch cubes |
| Bell Peppers | 2 | Any colors, cut into chunks |
| Onion | 1 | Use red for a sweeter flavor |
| Zucchini | 1 | Optional, good for added veggies |
| Cherry Tomatoes | 1 cup | Great for a burst of flavor |
| Olive Oil | 1/4 cup | For marinating and grilling |
| Lemon Juice | 2 tbsp | Freshly squeezed is best |
| Salt and Pepper | To taste | Essential for flavor |
How To Cook Chicken Kabobs
People get all nervous about grilling, but honestly, it’s nothing to stress over—unless you have a grill that behaves like a campfire, in which case…well, keep your phone handy. I preheat my grill for at least 10 minutes (medium-high is pretty foolproof). Skewered chicken goes straight on, just enough room that they’re not fighting for space. I flip ‘em every few minutes, maybe five or six, so all sides get that smoky char (yum).
About 12-15 minutes total, or until the chicken’s not pink and feels kinda firm. Don’t walk off and forget them unless charcoal-flavored protein is your thing. No grill? A grill pan on the stove works, too. It’s a weeknight miracle meal and really only takes some patience.
Different Seasoning Options
Let me just say, the real fun with grilled chicken skewers is mixing up the flavors. You tired of barbecue? Try a Mexican chicken marinade for something zesty. Want a hint of the Mediterranean—use lemon, garlic, and oregano, or even a store-bought Greek dressing (no one will know). If you’re in a spicy twist mood, dust them with chicken taco seasoning. Got a bottle of teriyaki just sitting around? Go sweet and sticky. There are as many options as there are moods, honestly, and sometimes I mix two just because I can’t decide. Sometimes it’s a total hit, sometimes…well, the dog’s happy. That’s the fun. Just mess around.
What To Serve With Grilled Chicken
Let’s keep it easy, because who wants to do complicated dishes after grilling? Here’s my no-brainer serving list:
- Pile skewers on top of simple rice or a chicken broccoli rice casserole for ultimate comfort.
- Toss them over a crisp salad bowl (my kids call this “salad that isn’t salad”).
- Pair with cold crunchy veggies for a backyard feel.
- Serve alongside warm, toasty flatbread and dips—because bread is never a bad idea.
If you’re feeling wild, try a grilled cheese burrito guide for some carby goodness on the side.
Tips for Marinating Chicken
Gotta be honest: marinating can turn boring chicken into a five-star restaurant meal. I usually throw my chicken and marinade in a zip-top bag—less dishes, more flavor. If you’ve only got 30 minutes, that’ll do, but overnight is chef’s-kiss level good. Use enough acid (like lemon or yogurt) to tenderize, but not so much that it “cooks” the chicken raw (it gets mushy, I did that once—bleh). Try not to salt too early—wait til closer to cooking if you have time. And don’t reuse marinade for basting! Unless food poisoning is your preferred side dish.
Common Questions
How do I stop my chicken from sticking to the grill?
Scrub your grill grates clean and oil them up before you cook. You can also brush a little oil on your chicken before grilling.
What size should I cut the chicken for skewers?
About 1.5-inch cubes work well—anything smaller might dry out, anything bigger might not cook evenly.
Can I make these in the oven?
Absolutely! Just use the broiler and watch carefully—they cook pretty fast and can go from perfect to black in a flash.
Can I prep grilled chicken skewers ahead of time?
For sure. Prep and marinate your chicken the night before, then grill when you’re ready. Don’t skewer too early though, the veggies can get soggy.
What other meats work for skewers?
Turkey or beef can work, but you might want to check this buffalo chicken sandwich or homemade chicken breakfast sausage if you’re feeling adventurous.
Let’s Get Grilling, Folks!
So yeah, grilled chicken skewers—endless options, quick cleanup, basically edible crowd-pleasers. No one’s left fussing with leftovers when you put these on the table. Play with the seasonings, try different marinades, maybe even check out these juiciest grilled chicken kabobs for serious inspiration or peek at grilled chicken kabobs at Dinner at the Zoo if you want another take. Your family will think you’ve got some top-secret grilling code, but nope—it’s just a good recipe and a dash of curiosity. Get out there, have fun, and tell me what you tried!
Grilled Chicken Skewers
Ingredients
For the skewers
- 1.5 lbs Boneless Chicken Breast Cut into 1.5-inch cubes
- 2 Bell Peppers Any colors, cut into chunks
- 1 Onion Use red for a sweeter flavor
- 1 Zucchini Optional, good for added veggies
- 1 cup Cherry Tomatoes Great for a burst of flavor
For the marinade
- 1/4 cup Olive Oil For marinating and grilling
- 2 tbsp Lemon Juice Freshly squeezed is best
- Salt and Pepper To taste, essential for flavor
Instructions
Preparation
- Cut the boneless chicken breast into 1.5-inch cubes.
- Chop bell peppers, onion, zucchini, and prepare cherry tomatoes.
- In a zip-top bag, combine olive oil, lemon juice, salt, and pepper to create a marinade.
- Add the chicken to the marinade and let it sit for at least 30 minutes, preferably overnight.
Grilling
- Preheat the grill on medium-high for at least 10 minutes.
- Thread the marinated chicken and veggies onto skewers.
- Place the skewers on the grill, leaving enough space between them.
- Grill for 12-15 minutes, flipping every few minutes until the chicken is firm and not pink.