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.

Chicken Skewers That Wow: Irresistible Flavor in 30 Minutes

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

Scale

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

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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