Grilled Chicken Kabobs Recipe
This Grilled Chicken Kabobs Recipe uses a flavorful spice combination to give the juicy chunks of meat a kick of heat and flavor. This is my go-to recipe when I want dinner on the table in 30 minutes or less. You can use the spice blend to marinate the chicken ahead of time or make it right before grilling. Also, learn my secret to juicy kabobs!
Properly grilled chicken breast comes out juicy, delicious, with awesome grill marks that pack all the amazing flavor we expect from grilled meat. Although, if the chicken seasoning lacks flavor, so will the chicken. Not the case with the dry rub we use for the grilled chicken breast in this recipe though!
It is generally believed that marinating the meat will produce better flavor, and that might be the case, BUT! Whenever I make this grilled chicken kabob recipe, people ask me how long I’ve marinated the meat for and they’re always surprised when I tell them that I didn’t!
So, go ahead and toss the chicken breast with the chicken seasoning ahead of time if you would rather have it ready to go when you need it, but don’t feel like you’ll be missing on any flavor if you don’t!
What makes a juicy kabob?
- There’s a myth that’s as old as time that, if you use a proper chicken marinade, the meat will come out juicy. The truth of the matter is though, that no matter the kind of marinade, if you use a bad quality of meat or if you use pre-frozen meat, your Grilled Chicken Kabob or any other kabob, will be less than. Freezing and defrosting removes a lot of moisture out of the meat, leaving you with a drier kabob in the end.
- So what’s the secret? It’s simple! Use fresh, never frozen meat and your grilled chicken will be tender and juicy. This is true for kabob made with any meat, not just chicken. So keep this little tip in mind anytime you buy meat for kabobs.
- The other tip to juicy kabobs or meat in general is to NOT overcook the meat. Sometimes in the hunt for that really well browned outside, people overcook the meat, which removes all moisture from the inside, rendering the grilled meat dry.
How to prevent meat from sticking to the grill?
- Start with a clean grill. Preheat the grill for good 15 minutes on high to burn off any remnants of anything previously grilled, then use a good grill brush to clean it off. Follow with a wet paper towel to remove any smaller pieces. Finally, wet a folded paper towel with oil and brush the grates with the oiled paper towel. This will prevent the meat from sticking to the grill. Alternatively, you can turn off the grill and quickly spray the nonstick spray on the grates, then turn the grill back on.
Now that you have all the tools needed for successful kabob recipe, go ahead and make it this Memorial Day!
Before that, tell me what’s your favorite dessert to bring to a picnic? I’d love to hear what you make! Share in the comments below!
How to make Grilled Chicken Kabob?
- Start by cutting the boneless, skinless chicken into 1.5-inch cubes.
- In a large ziplock or a large bowl, combine the chicken, spices, and oil, then mix everything together until the meat is evenly coated.
- Preheat grill to 400F. Meanwhile thread the chicken onto skewers, leaving at least 1 inch of space at the beginning and the end of the skewer.
How long to grill chicken breast?
- The chicken kabob recipe will take about 10-15 minutes to cook. Make sure to turn the skewers roughly every 3-4 minutes to ensure even cooking on all sides. According to USDA, the chicken must be at least 160F for safe consumption.
- Remove to a platter and allow to rest for 3-4 minutes before serving.
What goes well with Grilled Chicken Kabobs?
- Easy Chimichurri – this parsley, garlic sauce is super easy, but oh so, so good!
- Tzatziki Sauce – cucumber, yogurt and garlic sauce that’s always so refreshing.
- Pickled Onions – recipe below!
- Simple fry sauce – (mayo+ketchup) and add some fresh pressed garlic to make it extra good.
- Spicy Korean Carrots – these are always a treat when I make them. If you’ve never had them, make them! You’ve never had carrot salad this good!
Best Grilled Chicken Recipe
This Grilled Chicken Recipe is made with just a couple simple ingredients, but the chicken comes out juicy and flavorful. This is my go-to recipe for dinner under 30 minutes. The dry rub for chicken includes cayenne pepper for a good kick and smoked paprika for awesome flavor, this IS the best grilled chicken recipe marinade.
- 4 Chicken Breasts , cut into 1 inch cubes
Easy Chicken Marinade
- 2 Tbsp Chicken Seasoning
- 2 Tbsp oil, yogurt or mayonnaise
- 1 tsp salt
- 1 red onion , thinly sliced into half rings
- 2 tsp white vinegar
- 1/2 Tbsp granulated sugar
- 1/4 tsp salt
- 1 tbsp olive oil
How to make Grilled Chicken Kabobs
Preheat grill to high heat (I heat my grill through for about 10-15 minutes).
Work on the chicken breast as the grill is preheating
Mix all ingredients, chicken, spice blend, salt and oil together in a bowl or a ziplock bag for easier cleanup.
*Follow right to the next step, or refrigerate the meat until ready to use. Before using, leave at room temperature for about 30 minutes to 1 hour, to bring the meat to room temperature.
Thread the chicken breast pieces onto skewers, leaving about 1.5-2 inches of space at each end.
If using wooden skewers, remember to pre-soak them in water before using to prevent them from burning.
How to Grill Chicken Breast Kabobs
Brush the grill with a greased paper towel quickly, to help prevent sticking.
Place the skewers on the grill and cook for about 3-4 minutes. Keep turning every several minutes, until all sides are nicely browned and the meat registers 160F on the inside. Check the meat for doneness and if no pink juices flow from the inside of the meat, remove the skewers off the grill. Let meat rest for 3-5 minutes before eating.
Hashtag your photos #LetTheBakingBeginBlog so I can see your creations and for a chance to be featured!