Kitchen notes · a little help before you start
Grilled Chicken Kabobs
Colorful kabobs make dinner feel a little more relaxed before you've even sat down. These have sweet, savory edges to nibble at and a good mix of chicken and vegetables on each skewer.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Original yield
- Serves 4
- Ingredients
- 12 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- American
- Cooking method
- Grilling
- Preparation & total time
- Prep: 16–30 minutes · Total: 30 minutes or less
A few quick notes
1. Give the marinade time
The chicken and vegetables need at least 1 hour in the marinade, and they can sit for up to 8 hours. That window gives you a little flexibility without changing the order of the recipe.
2. Soak wooden skewers first
If you're using wooden skewers, get them into cold water before you start grilling. They need at least 30 minutes to soak, which lines up nicely with heating the grill or grill pan.
3. Keep the pieces even
The chicken, peppers, zucchini and onion are all cut around 1 inch. That helps the skewers sit evenly on the grill and gives everything a better chance of cooking at the same pace.
Get to know the ingredients
Chicken breast pieces
Use boneless skinless chicken breasts cut into 1 inch pieces. Smaller pieces thread neatly onto the skewers and cook through in the short grilling time given here.
Honey in the marinade
Honey makes the marinade clingy and glossy, especially with the soy sauce and olive oil whisked in. Make sure it's fully mixed before the chicken and vegetables go into the bowl.
Zucchini slices
The zucchini goes on in 1 inch slices, rather than tiny chunks. That size helps it stay on the skewer and gives it enough time to cook alongside the chicken and other vegetables.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 8 steps completeMake room for Grilled Chicken Kabobs
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
The last little job
Once the chicken is cooked through, scatter over the chopped parsley and serve the kabobs right away. It’s a small finish, but it adds a fresh look after the honey-soy marinade has browned on the grill.
A little more help as you go
Grill pan works too
You don’t need an outdoor grill for these. The recipe also works on a grill pan heated to medium high, with the skewers cooked for the same 5 to 7 minutes on each side.
Broiler option
To broil instead, preheat the broiler, coat a sheet pan with cooking spray, and arrange the skewers in a single layer. Broil for 5 minutes, flip, then broil for 5 more minutes.
A few questions you might have
Can the chicken and vegetables marinate together?
Yes. Add the chicken, bell peppers, zucchini and red onion to the same bowl, toss everything in the marinade, then cover and refrigerate.
How long should I marinate the kabobs?
Marinate them for at least 1 hour, or up to 8 hours. That range is built into the recipe, so there’s no need to guess.
How do I know when the kabobs are done?
Cook the skewers for 5 to 7 minutes on each side, until the chicken is cooked through. The vegetables are threaded and cooked right along with it.
Do I have to grill these outside?
No. Preheat a grill or a grill pan to medium high heat, then cook the skewers as directed. There’s also a broiler option if that works better for you.
What order should I put everything on the skewers?
The recipe just says to thread the chicken and vegetables onto the skewers, so use any order you like. The important part is getting the marinated chicken, peppers, zucchini and onion onto them before cooking.
Any more cooking tips?
Broiler instructions: Preheat the broiler. Coat a sheet pan with cooking spray. Place the skewers in a single layer on the sheet pan. Broil for 5 minutes, then flip the skewers and broil on the other side for 5 more minutes.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: dinneratthezoo.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
