Description
Follow this guide to make tender, flavorful chicken kabobs using your choice of Lemon Herb, Teriyaki, or Spicy Peanut marinade. Includes grilling instructions for perfect results.
Ingredients
Scale
- 2 lbs boneless, skinless chicken breast, cut into 1-inch cubes
- 1 large red onion, cut into 1-inch pieces
- 2 bell peppers (any color), cut into 1-inch pieces
- 1 cup cherry tomatoes
- 12 wooden or metal skewers (soak wooden skewers in water for 30 minutes if using)
- Olive oil for brushing
- For Lemon Herb Marinade: 1/2 cup olive oil, 1/4 cup fresh lemon juice, 2 cloves garlic minced, 1 tablespoon dried oregano, 1 teaspoon salt, 1/2 teaspoon black pepper
- For Teriyaki Marinade: 1/2 cup soy sauce, 1/4 cup brown sugar, 2 tablespoons rice vinegar, 1 tablespoon grated fresh ginger, 1 teaspoon sesame oil
- For Spicy Peanut Marinade: 1/3 cup peanut butter, 1/4 cup hot water, 2 tablespoons soy sauce, 1 tablespoon lime juice, 1 teaspoon sriracha (adjust to taste)
Instructions
- Prepare your chosen marinade by whisking all ingredients together in a bowl.
- Place the cubed chicken into a large resealable bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are coated. Marinate in the refrigerator for at least 2 hours, or up to 8 hours for best flavor.
- Preheat your grill to medium-high heat (about 400°F or 200°C). Lightly oil the grates.
- Thread the marinated chicken and vegetables (onion, peppers, tomatoes) onto the skewers, alternating ingredients. Try not to pack them too tightly.
- Lightly brush the assembled kabobs with olive oil.
- Place the kabobs on the preheated grill. Grill for 10 to 15 minutes, turning every 3 to 4 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) and the vegetables are tender-crisp.
- Remove from the grill and let rest for 5 minutes before serving.
Notes
- For oven baking, place skewers on a foil-lined baking sheet. Bake at 400°F (200°C) for 20 to 25 minutes, flipping halfway through.
- If you prefer a thicker glaze on the Teriyaki kabobs, reserve 2 tablespoons of the marinade before adding the raw chicken, then brush this reserved sauce onto the kabobs during the last 5 minutes of grilling.
- Cut all vegetables and chicken into uniform 1-inch pieces so they cook evenly on the skewer.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 2 skewers
- Calories: 350
- Sugar: 12
- Sodium: 550
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 3
- Protein: 35
- Cholesterol: 95