Grilled Chicken Kabobs are a summertime staple! Tender, juicy chicken and fresh vegetables are marinated in a zesty Italian dressing, then skewered and grilled to perfection.
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While I tend to make grilled chicken kabobs for summer gatherings or a quick weeknight dinner on the deck, there’s really no need to save them just for the warm weather. It’s hard to go wrong with flavorful chicken and tender vegetables, and they pair so well with other dishes like quick rice or loaded baked potatoes. Add a salad to make a complete meal.
Grilled Chicken Kabobs Recipe
Kabobs are one of those recipes that is just beyond easy to put together. Plus, who does’t love veggies and meat cooked on skewers? You won’t even need to bother with making a marinade because store-bought Italian dressing handily does the job of infusing the chicken with loads of herby flavor.
Then you’ll cook the kabobs on the grill until they’re tender. Including resting time, they’ll be ready in less than 20 minutes! These grilled chicken kabobs make great use of seasonal produce and you can swap in any of your favorite vegetables for the ones I’ve included (see my variation suggestions below). I have a feeling you’ll be making this all year long!
Ingredients for Chicken Kabobs
See recipe card below this post for ingredient quantities and full instructions.
- Chicken – I use boneless and skinless chicken thighs or breasts for best results.
- Salt – Kosher salt is used in this recipe.
- Onion powder
- Garlic – You can add more fresh garlic if you really love garlic!
- Onion – I used a red onion, but you can use a yellow onion if needed.
- Bell pepper – I like to use a yellow bell pepper, but an orange or red bell pepper is fine, too.
- Italian salad dressing – Use your favorite brand of store-bought dressing.
- Metal or bamboo skewers
Here are a few of my favorite ways to change up this recipe a bit:
- Try different vegetables – You can add or substitute different vegetables for the ones I’ve included in this recipe with fantastic results! I love to add cherry or grape tomatoes or change out the zucchini for yellow squash. Mushrooms are great on skewers as well.
- Make it vegetarian – You can use this method to make vegetarian kabobs. Simply substitute the chicken for chunks of firm tofu, and proceed with the recipe. Or you could omit the chicken altogether and add a few more vegetables to make flavorful vegetable kabobs.
How to Make Grilled Chicken Kabobs
- Mix all of the ingredients together and place in a sealable bag: In a gallon-size resealable bag, add the chicken, then season with the salt, pepper, and onion powder. Add the minced garlic, red onion, bell pepper, and zucchini. Pour the salad dressing into the bag, seal, and shake together, making sure everything is well-coated. Refrigerate for at least an hour to marinate.
- Heat the grill and prepare the skewers: Preheat a grill to medium-high heat according to the manufacturer’s directions. Remove the chicken and vegetables from the marinade, then thread onto the skewers.
- Grill the skewers: Grill for 10 to 15 minutes, turning throughout, until the chicken is browned and cooked through. When the chicken is pierced with the knife, the juices will run clear. Let rest for 2 to 3 minutes before serving.
If you can, let the chicken and vegetables marinate for as long as possible. You can even let them sit overnight in the fridge. This will give them the best flavor.
How to Store Grilled Chicken Kabobs
Store leftover grilled chicken kabobs in an airtight container in the fridge for up to 3 days. To reheat, you can remove the chicken and vegetables from the skewers, place them in a microwave-safe bowl, and gently reheat in the microwave. You can also eat leftover kabobs cold straight from the fridge.
Chicken kabobs are so tasty and they go with so many other dishes. Here are some of my favorite suggestions for how to serve them:
- With rice. Try a simple preparation of instant pot rice to keep things easy, or make fried rice for a nice savory side dish with grilled chicken kabobs.
- A pasta salad. Serve chicken and vegetable kabobs at your next barbecue, along with my pasta salad recipe. And of course, kabobs would be great with a classic macaroni salad!
- Potatoes. I have a lot of great potato recipes that would be perfect with grilled chicken kabobs! Try my loaded mashed potatoes or crispy smashed potatoes recipes for a treat. And you can never go wrong with classic mashed potatoes.
- Alongside a salad. Grilled chicken kabobs are wonderful when served alongside a fresh green salad.
It takes about 10-15 minutes to thoroughly cook chicken kabobs until the juices from the chicken run clear.
You’ll want to grill your chicken kabobs on medium heat (about 375ºF).
You can lightly grease your grill with oil before grilling the kabobs to help keep them from sticking to the grill.
Grilled Chicken Kabobs
- 1-1 ½ pounds boneless, skinless chicken (thighs or breasts), cut into 1 inch pieces
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- 3 cloves garlic, minced
- 1 red onion, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 large zucchini, cut into ¼-inch slices
- ½ cup Italian salad dressing
- Metal or bamboo skewers
- In a gallon-size resealable bag, add the chicken, then season with the salt, pepper and onion powder. Add the minced garlic, red onion, bell pepper and zucchini. Pour the salad dressing into the bag, seal, and shake together, making sure everything is well coated. Refrigerate for at least an hour to marinate.
- Preheat a grill to medium high heat according to the manufacturer's directions. Remove the chicken and vegetables from the marinade, then thread onto the skewers.
- Grill for 10 to 15 minutes, turning throughout, until chicken is browned and cooked through. When the chicken is pierced with the knife the juices will run clear. Let rest 2 to 3 minutes before serving.