If you’ve ever stood in front of the fridge at 5 p.m., thinking “What can I whip up fast that everyone will eat?”, I see you. That’s exactly why these Chicken Skewers (with Chicken Kabob Marinade) are about to become your new weeknight lifesaver.
This is not your average chicken-on-a-stick situation. We’re talking juicy, flavor-packed bites of chicken marinated in a dreamy blend of soy sauce, garlic, thyme, honey, and just enough Guinness stout to make your taste buds do a little dance. Toss in some colorful veggies, thread everything onto skewers, and boom — dinner’s done and delicious.
Let’s dive into what makes this dish so magical.
Table of Contents
Why You’ll Love These Chicken Skewers
First of all — the chicken kabob marinade is chef’s kiss. It’s got that sweet-savory punch with a whisper of heat and earthiness thanks to the red pepper flakes and herbs. And the beer? It’s not just for sipping — it actually helps tenderize the chicken, making every bite ridiculously moist and flavorful.
And let’s talk practicality — this recipe is:
- Perfect for busy weeknights or casual weekend grilling
- Totally customizable (swap in your fave veggies or even use chicken thighs)
- A crowd-pleaser, whether it’s kids, picky spouses, or your neighbor who “doesn’t usually like grilled food”
Ingredients You’ll Need
For the Chicken Marinade:
- 1 ½ lbs boneless, skinless chicken breast (cut into 1½ inch cubes)
- ½ cup low sodium soy sauce
- 2 tbsp extra virgin olive oil
- 2 tbsp honey
- 1 tsp dried thyme
- 1 tbsp minced garlic (or ½ tsp garlic powder)
- ½ tsp dried oregano
- ¼ tsp dried sage
- ½ tsp fresh ground black pepper
- 1 bay leaf
- 1 tsp red pepper flakes
- 1 can beer (like Guinness stout — or your fave)
For the Veggies:
- 3 bell peppers (any color, cut into squares)
- 1 zucchini (sliced into ½-inch rounds)
- 1 head garlic (cloves peeled)
- 1 red onion (cut into squares)
- 2 tbsp olive oil
- 1 tsp Kosher salt
- ½ tsp black pepper
How to Make These Chicken Skewers
1. Marinate Like a Pro:
Start by cutting your chicken into nice, even cubes. In a big bowl, whisk together all the marinade ingredients except the beer. Once that’s nicely combined, stir in the beer (it’ll foam a little — that’s normal!). Toss in the chicken, give it a mix, cover, and refrigerate for at least 2 hours. Overnight? Even better.
🧄 Pro Tip: If your kids aren’t big on spice, dial down the red pepper flakes — you’re still left with loads of flavor.
2. Prep the Veggies:
While the chicken is marinating, chop up your veggies. Toss them in a bowl with olive oil, salt, and pepper. Give them a good mix so everything’s coated and ready for the grill.
3. Fire Up the Grill:
Preheat your grill on high for 10 minutes. Then, give it a good scrub with a grill brush (because no one likes last week’s burger bits in this week’s dinner). Reduce the heat to medium (about 425–450°F).
4. Assemble the Skewers:
Thread your chicken and veggies onto skewers, alternating for that beautiful, colorful look. (Pro tip: double up those onion layers so they don’t wilt too quickly.)
5. Grill to Perfection:
Place the skewers on the grill and cook, rotating every few minutes until the chicken hits 165°F and everything gets those gorgeous grill marks. That usually takes around 10–15 minutes.
6. Serve It Up:
Serve straight off the grill with rice, salad, or a toasted pita and tzatziki on the side. Or keep it simple and enjoy as-is — they’re that good.
Tips for the Best Chicken Skewers Ever
- Soak wooden skewers in water for 20–30 minutes before grilling to keep them from burning.
- Want to go low-carb? Skip the rice and serve these over a big bed of greens with a tangy vinaigrette.
- Leftovers? Slide the chicken and veggies off the skewers and toss them into a wrap for a super quick lunch.
A Little Chicken Magic Story…
This recipe came about one summer evening when I was scrambling to pull dinner together before a backyard movie night. I had chicken, some random veggies, and a half-drunk Guinness (don’t ask). I threw everything together and popped it on the grill — and guess what? It was gone before the opening credits even rolled. Now it’s a weekly staple in our house, especially when the weather’s warm and we want something that feels special but takes no time.
FAQs About Chicken Skewers
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a bit juicier and super flavorful — just adjust the cook time slightly to make sure they’re cooked through.
What if I don’t have a grill?
No grill? No problem! You can bake these in the oven at 425°F for about 20–25 minutes or use a stovetop grill pan.
How should I store leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. They reheat great in a skillet or microwave — just don’t overdo it so the chicken stays tender.
How do you know when chicken kabobs are done?
The best way to tell is with a meat thermometer — your chicken should hit an internal temperature of 165°F. You’ll also notice the juices run clear and the outside has a lovely golden char.
Can you marinate chicken kabobs overnight?
Oh yes, and it’s actually even better if you do! An overnight soak allows all those delicious marinade flavors to really seep in and make the chicken extra juicy.
How long are chicken kabobs good for?
Cooked chicken kabobs will keep in the fridge for up to 3 days. Just pop them in an airtight container and enjoy leftovers as wraps, salads, or even tossed into a pasta.
What spices are good for chicken kabobs?
For a flavorful kick, go with thyme, oregano, sage, and a little red pepper flakes—just like we use here. You can also try paprika, cumin, or curry powder if you want to shake things up.
Conclusion
So whether you’re prepping for a family BBQ or just need a quick midweek meal that’ll earn you some applause at the dinner table, these Chicken Skewers (with Chicken Kabob Marinade) have got your back. Easy, flavorful, and just a little fancy — it’s the kind of dish that turns a regular evening into a mini celebration.
Explore More Grilled and Flavorful Chicken Recipes
If these juicy, marinated Chicken Skewers hit the spot (and we know they did!), you’ll love diving into more recipes that bring bold flavors and easy prep right to your table. Whether you’re planning another backyard BBQ or just want fresh weeknight inspiration, here are some delicious Dishes to keep your chicken game strong:
- Craving even more grilled goodness? Try this smoky and tangy Peruvian Grilled Chicken—it’s packed with spices and perfect for outdoor feasts.
- Want another kabob-style crowd-pleaser with a tropical twist? These Pineapple Chicken Kebabs bring sweet, savory, and charred perfection to every bite.
- For those who love creamy garlic richness, you’ve got to check out the mouthwatering Garlic Parmesan Chicken Meatloaves—a cozy dinner win every time.
- Take your grilled chicken cravings to the next level with the zesty heat of Blackstone Jalapeño Lime Chicken and Corn—a fiesta-ready favorite!
These recipes not only complement the flavors and style of your Chicken Skewers, but they also keep your menu fresh, exciting, and family-approved. Go ahead—click around and discover more chicken magic! 🍗✨
Happy grilling, friend — and as always, thanks for cooking with me here at Chicken Magic Recipes! 🍗💛
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Chicken Skewers
- Total Time: 30 mins
- Yield: 4 servings 1x
Description
These juicy Chicken Skewers are marinated in a bold chicken kabob marinade made with soy sauce, garlic, herbs, honey, and a splash of beer. Grilled to perfection with colorful veggies, they’re easy to prep, packed with flavor, and perfect for busy weeknights or weekend BBQs
Ingredients
Chicken Marinade
1 ½ pounds boneless skinless chicken breast (cut into 1 ½ inch cubes)
½ cup low sodium soy sauce
2 tablespoons extra virgin olive oil
2 tablespoons honey
1 teaspoon dried thyme
1 tablespoon fresh minced garlic (or ½ teaspoon garlic powder)
½ teaspoon dried oregano
¼ teaspoon dried sage
½ teaspoon fresh ground black pepper
1 bay leaf
1 teaspoon red pepper flakes
1 can beer (Guinness stout or beer of choice)
Vegetables
3 bell peppers (trimmed, stems removed, and sliced into squares)
1 zucchini (ends trimmed, cut into ½ inch slices)
1 head garlic (cloves peeled)
1 red onion (peeled, sliced into squares)
2 tablespoons olive oil
1 teaspoon Kosher salt
½ teaspoon black pepper
Instructions
Cut chicken into 1 ½ inch cubes and set aside.
In a large bowl, mix all marinade ingredients except beer. Whisk to combine.
Pour in beer, stir, and add the chicken cubes. Mix to coat, cover, and refrigerate for at least 2 hours or overnight.
While chicken marinates, prep vegetables and toss with olive oil, salt, and pepper.
Preheat grill on high for 10 minutes, then clean grates and reduce heat to medium (425–450°F).
Thread marinated chicken and vegetables onto skewers, alternating ingredients.
Grill skewers for 10–15 minutes, rotating often, until chicken is cooked through (165°F) and veggies are charred.
Serve hot with your favorite sides like rice, salad, or pita bread.
Notes
Soak wooden skewers in water for 20–30 minutes to prevent burning.
For extra flavor, let the chicken marinate overnight.
Great served with tzatziki, hummus, or over a Greek salad!
Use a meat thermometer to ensure chicken reaches 165°F.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Grilling
- Cuisine: American, Mediterranean
Nutrition
- Serving Size: 1 skewer (estimate)
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 75 mg