Grilled Chicken Kabobs with vegetables are a fresh, flavorful sharable healthy dinner recipe perfect for grilling season! Marinate some chicken, skewer it up, fire up the grill, and enjoy! Serve these kabobs as appetizers or as a main dish with your choice of side dishes.
Hellooooo tender grilled lumps of nourishment!
Perfectly juicy chicken and fresh snappy flavorful vegetables with the loveliest grilled char makes for a summertime dish that is oh-so clean and nourishing. Paleo, keto, whole30, low-carb, whole food, whole lotta delicious. Nailing it!
If you’re a lover of grilled chicken and veggies, you’ll be OBSESSED with these lovely skewers! The ingredients? BASIC. The flavor? HUGE!
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Ingredients for Grilled Chicken Kabobs:
For the marinade, I use avocado oil, liquid aminos, fresh garlic, dried oregano, paprika, and sea salt. This yields the most flavorful, amazing chicken! I highly recommend this flavor combination. To keep the recipe paleo, whole30, or keto, replace the liquid aminos with coconut aminos.
For the chicken, we use boneless skinless chicken breasts. If you don’t feel like skewering the chicken, you can use the exact same marinade to marinate full chicken breasts (or bone-in pieces) and simply grill the pieces whole.
Fresh vegetables for skewering! Pick your favorite grilling vegetables and stick ‘em on! Pro-Tip: Marinate your veggies too!
Best Vegetables for Grilling:
Ever wonder which vegetables are the best for grilling on kabobs? I find zucchini (and yellow squash, patty pan, other summer squash), bell peppers, onions, and cherry tomatoes turn out amazing! They stay on the skewers very well and also have marvelous flavor from grilling.
How to Make Grilled Chicken Kabobs:
Chop the chicken into 1.5 to 2-inch chunks and place in a sealable container or a zip lock bag.
Stir together the ingredients for the marinade in a bowl or measuring cup and pour into the container with the chicken.
Seal it up and move it around so that all of the chicken is well-coated in marinade. Refrigerate at least 1 hour, up to 12.
When you’re ready to grill, chop the vegetables and place them in a mixing bowl. Drizzle with avocado oil and sprinkle with sea salt. Toss the vegetables using your hands until everything is well-coated in oil and sea salt.
Preheat the grill to high – 450 to 500 degrees F. Does this seem too hot? Don’t worry, you’ll actually end up grilling around 375 to 400 degrees since there will be a lot of opening and closing of the grill and some heat will be let out.
It’s best to preheat to hotter than you need so that you get an amazing char on the food and the process doesn’t take a million years. Brush off any food particles remaining from your last grill sesh and brush or spray the grill with a high temperature cooking oil, like avocado oil.
Thread the marinated chicken and vegetables onto skewers (I use metal skewers) and place the skewers on a plate until your grill is preheated.
Place the chicken kabobs on the preheated grill and replace the cover. Cook 2 minutes, or until grill marks appear. Flip and cook another 2 to 3 minutes covered.
Continue grilling and flipping (keeping the grill covered between flips) until chicken is cooked through, turns golden-brown, and everything has a nice char, about 10 to 15 minutes total.
Remove the chicken from the grill and place on a clean plate.
Allow kabobs to cool enough to handle, then serve as is or with choice of side dishes.
Tips for Amazing Chicken Kabobs:
- Marinate, marinate, marinate! Be sure you marinate the chicken for at least 1 hour prior to grilling. If you can, marinate for up to 12 hours. The marination process infuses the chicken with tons and tons of flavor and ensures it stays nice and juicy and tender with perfect grill char.
- You can use the same marinade for the vegetables as you do the chicken – simply double the marinade and marinate the veggies in a separate container or zip lock. While not at all mandatory, this results in super flavorful grilled vegetables.
- If you’re using wooden skewers, be sure to soak them in water for at least 30 minutes before skewering your chicken and veggies for grilling. This will ensure the wooden skewers won’t burn during the grilling process.
- Preheat the grill to high heat. While you are looking to grill the chicken between 375 and 400 degrees, the grill will lose heat quickly once the lid is lifted. Preheating to a high heat (450 to 500 degrees F) will ensure you get those amazing grill marks and the cooking process will go quickly. If you preheat to 375, you’ll likely end up actually grilling around 300 degrees, which is too low for grill marks and the grilling process will take much longer.
Amazing Healthy Summer Side Dishes:
Looking for some tasty sides to enjoy with these bbq chicken kabobs? Here are some of my favorites:
- Lemon Garlic Foil Packet Shrimp
- Greek Potato Salad
- Black Bean Corn Salad
- Paleo “Cornbread”
- Pesto Quinoa Salad with Asparagus, Avocado and Kale
- Stuffed Grilled Avocados
- Pesto Smashed Potatoes
- Kale Quinoa Salad
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Ingredients
- 2 ` large chicken breasts, (1 to 1.5 lbs), chopped into 2-inch cubes
- 3 Tbsp avocado oil
- 2 Tbsp liquid aminos, or coconut aminos or soy sauce
- 1 large clove garlic, minced
- 1 tsp dried oregano
- 1/2 tsp paprika
- 1/2 tsp sea salt
For the Kabobs:
- 2 medium zucchini squash, chopped into 1/2-inch rounds
- 1 red bell pepper, chopped into large chunks
- 1/2 red onion, chopped
- 1.5 Tbsp avocado oil
- 1/2 tsp sea salt
Instructions
- Chop the chicken into 1.5 to 2-inch chunks and place in a sealable container or a zip lock bag.
- Stir together the ingredients for the marinade in a bowl or measuring cup and pour into the container with the chicken.
- Seal it up and move it around so that all of the chicken is well-coated in marinade. Refrigerate at least 1 hour, up to 12.
- When you’re ready to grill, chop the vegetables and place them in a mixing bowl. Drizzle with avocado oil and sprinkle with sea salt. Toss the vegetables using your hands until everything is well-coated in oil and sea salt.
- Preheat the grill to high - 450 to 500 degrees F.
- Thread the marinated chicken and vegetables onto skewers (I use metal skewers) and place the skewers on a plate until your grill is preheated.
- Place the chicken kabobs on the preheated grill and replace the cover. Cook 2 minutes, or until grill marks appear. Flip and cook another 2 to 3 minutes covered. Continue grilling and flipping (keeping the grill covered between flips) until chicken is cooked through, turns golden-brown, and everything has a nice char, about 10 to 15 minutes total.
- Remove the chicken from the grill and place on a clean plate. Allow kabobs to cool enough to handle, then serve with choice of side dishes.
Tim P
Friday 29th of January 2021
Those Kabobs look amazing Julia. I love your content and Homely style. I have a website that reviews & rates Smokers and grills. Your readers might like to take a look @ www.theelectricsmoker.com