Juicy chicken thighs skewered with bright bell peppers and crisp onions, these Marinated Chicken Kabobs are the ultimate party food. Marinate everything the night before, then throw them on the grill for game day!
Marinated Chicken Kabobs
Call me crazy, but there’s nothing quite like sharing food on a stick with the people you love on game day. These Marinated Chicken Kabobs are no exception. Juicy chunks of chicken thighs combine with colorful bell peppers and crisp red onions before everything soaks in a bold, savory marinade. The best part is everything grills up evenly on 1 convenient skewer. Whether you’re attending a tailgate or hosting game day or a backyard BBQ, these kabobs are a sizzling, shareable crowdpleaser.
What chicken is best for kabobs?
An awesome thing about this recipe is the marinade works for any cut of chicken you have available. I used chicken thighs for my kabobs, but chicken breasts will also work great. If you’re using thighs like me, remember dark meat needs to cook to an internal temperature of 175 degrees F. If you’re using light meat like breasts, just keep in mind you’ll want to pull your skewers when your chicken reaches an internal temperature of 165 degrees F. Outside of the temperature, the chicken will work the same and taste delicious.
Marinade for Chicken Kabobs
This marinade uses a mix of common ingredients you’ve probably got on hand already to tenderize your chicken while infusing it with layers of flavor. Here’s what you’ll need:
- ⅓ cup olive oil
- 3 Tablespoons white wine vinegar
- 2 ounces Parmesan cheese (shredded)
- 2 cloves garlic (minced)
- 2 teaspoons sugar
- 2 teaspoons Italian seasoning*
- 1 teaspoon black pepper
- 1 teaspoon Kosher salt
*I’ve got an awesome recipe for Italian seasoning if you want to make your own to have some on hand.
How Long to Marinate Chicken
The key to ensuring all those yummy ingredients work their magic on your chicken is giving them enough time. I recommend letting your chicken marinate for at least 2 hours, but you can go up to 8 hours overnight. Anything less than 2 hours and your marinade won’t have enough time to really penetrate and infuse into the chicken. Shoot for overnight if you can afford it, but remember to marinate for at least 2 hours.
I made my marinade in a glass bowl, then tossed my chicken and veggies before covering and placing in the fridge. You can also make your marinade in a gallon-size zip-top bag and toss everything before refrigerating. Either method is fine, so work with what you have.
The Best Skewers for Grilling
The best skewers for grilling are the ones you have on hand. I used bamboo skewers for this recipe, but you can also use metal skewers for your kabobs. If you’re working with bamboo like me, make sure to soak your skewers in water for 30 minutes prior to threading your kabobs. This helps the bamboo withstand the flames and heat during grilling. Whichever option you’ve got, get ready to thread some beautiful kabobs.
How to Grill Marinated Chicken Kabobs
Alright, now that you know all the amazing flavors awaiting your taste buds, let’s talk about how to make these Marinated Chicken Kabobs in your own backyard:
- Marinate everything. First up, use a sharp knife to cut the chicken into 1-inch cubes and the onion and bell peppers into 1-inch pieces. Next, whisk together the olive oil, white wine vinegar, Parmesan cheese, garlic, sugar, Italian seasoning, black pepper, and Kosher salt in a large bowl or gallon-size zip-top bag, Once you’ve got an even mixture and the sugar dissolves, add in the chicken and veggies. Toss until everything is coated in marinade, then cover or seal and place in the fridge. Give the marinade at least 2 hours to do its thing.
- Preheat the grill. Set your grill to medium-high heat (about 400-450 degrees F). While the grill is heating up, clean and oil the grates to prevent sticking. I made these on my charcoal grill, but you can also make them on your gas grill.
- Thread the kabobs. Remove the chicken from the marinade, carefully shaking off any excess, then thread it onto your skewers. Make sure to alternate the chicken with the red onion and bell peppers so you get some nice variety and color.
- Grill the kabobs. Place the kabobs on the grill grates and cook for 12-15 minutes. You want to rotate the skewers every 3-4 minutes to ensure even cooking on all sides. The chicken is done when it reaches an internal temperature of 175 degrees F (165 degrees F for breasts) with a reliable meat thermometer and the juices run clear.
- Rest and serve. Remove the kabobs from the grill to a serving platter, then let them rest for 3-5 minutes before serving hot with flatbread, dipping sauces, and your favorite grilled sides.
Susie’s Chicken Kabob Pro Tips
Marinate, grill, enjoy. These chicken kabobs couldn’t be easier to make at home, but I’ve got a couple tips to help make sure you nail them:
- Use what you have. I made my kabobs with chicken thighs, but like I mentioned before, this recipe also works great with breasts or any cut of chicken you have on hand. Just keep in mind, you’ll want to cook your chicken to an internal temperature of 165 degrees F when using light meat like breasts.
- Get creative! I kept these kabobs simple with just some red onion and these awesome bell peppers. They were a mix of red and orange so I just had to use them. You can use any bell peppers you have, throw on some zucchini, squash, mushrooms, or any veggies you love on the grill. You can even mix and match proteins if you like. Don’t be afraid to make these your own!
More Grilled Kabob Recipes
One of the best parts about making kabobs is the ability to mix and match for a whole kabob party. Here are a few more of my most popular kabob recipes so you can shake up your game day menu:
Easy Marinated Chicken Kabobs Recipe
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Marinate the chicken. Using a sharp knife, cut the chicken into 1-inch cubes and cut the onion and bell peppers into 1-inch pieces. In a large bowl or gallon-size zip-top bag, combine the olive oil, white wine vinegar, Parmesan cheese, garlic, sugar, Italian seasoning, black pepper, and Kosher salt. Add the chicken and veggies to the marinade, then toss until everything is coated. Cover the bowl (or seal the bag), then place in the refrigerator for at least 2 hours, or overnight.
2 pound boneless, skinless chicken thighs, 1 red onion, 2 red bell peppers, ⅓ cup olive oil, 3 Tablespoons white wine vinegar, 2 ounces Parmesan cheese, 2 cloves garlic, 2 teaspoons sugar, 2 teaspoons Italian seasoning, 1 teaspoon black pepper, 1 teaspoon Kosher salt
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Preheat the grill. Set your grill to medium-high heat (about 400-450 degrees F). While the grill is heating up, clean and oil the grates to prevent sticking. If using wooden skewers, soak them in water for at least 30 minutes before threading the kabobs.
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Thread the kabobs. Remove the chicken from the marinade, shaking off any excess, then thread it onto skewers. Alternate the chicken with the other ingredients for variety and color.
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Grill the kabobs. Place the kabobs on the grill and cook for 12-15 minutes, turning every 3-4 minutes to ensure even cooking on all sides.The chicken is done when it reaches an internal temperature of 175 degrees F (165 degrees F for breasts) with a reliable meat thermometer and the juices run clear.
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Rest and serve. Remove the kabobs from the grill to a serving platter, then let them rest for 3-5 minutes before serving hot with breads, dips, or your other favor kabobs.
Calories: 351kcal | Carbohydrates: 7g | Protein: 33g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 150mg | Sodium: 677mg | Potassium: 510mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1366IU | Vitamin C: 52mg | Calcium: 147mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
