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With the best marinated chicken, zucchini, bell pepper and red onion. Juicy, tender, and packed with so much flavor!
FINGER-LICKING GOODNESS ALERT! These grilled chicken kabobs are what kabob dreams are made of. Juicy, tender, and jam-packed with oh-so-much flavor.
With a simple 1 to 4 hr marinade of olive oil, balsamic vinegar, lemon juice, Dijon, brown sugar, Worcestershire, garlic, and Italian seasoning, you can prep this ahead of time and get most of the work done and done.
Thread your veggies right on (it’ll grill with that extra reserved marinade to sop up allllll that lovely sauce), grill, char, serve. Serve with some crusty bread and my favorite chopped salad. Or serve right off the grill with plenty of napkins and paper towels.
This is a good one we’ll keep coming back to all summer long.
Grilled Chicken Kabobs: Frequently Asked Questions
Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken when thrown on the grill.
You can substitute soy sauce with a 1:1 ratio, but it will not have the same tartness.
Metal skewers are sturdy and reusable but note that they will retain heat so please be careful when serving. Wooden skewers can also be used but can burn over a hot grill. I recommend soaking them overnight in water (or at least 30 minutes) prior to using.
- 6 tablespoons olive oil, divided
- ¼ cup balsamic vinegar
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons Dijon mustard
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 3 cloves garlic, minced
- 2 teaspoons Italian seasoning
- Kosher salt and freshly ground black pepper, to taste
- 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
- 2 small to medium zucchini, sliced to 1/2-inch thick rounds
- 1 red bell pepper, cut into 1 1/2-inch pieces
- 1 yellow bell pepper, cut into 1 1/2-inch pieces
- 1 red onion, cut into 1 1/2-inch pieces
- 2 tablespoons chopped fresh parsley leaves
Prevent your screen from going dark
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In a medium bowl, whisk together 4 tablespoons olive oil, balsamic vinegar, lemon juice, Dijon, brown sugar, Worcestershire, garlic and Italian seasoning; season with salt and pepper, to taste. Reserve 1/3 cup and set aside.
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In a gallon size Ziploc bag or large bowl, combine chicken and olive oil mixture; marinate for at least 1 hour to 4 hours, turning the bag occasionally. Drain the chicken from the marinade.
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Thread chicken, zucchini, bell peppers, and onion onto skewers. Brush with remaining 2 tablespoons olive oil; season with salt and pepper, to taste.
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Preheat grill to medium heat.
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Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes. Brush skewers with reserved olive oil mixture, cooking for an additional 1-2 minutes.
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Serve immediately, garnished with parsley, if desired.