Chicken shish kabobs are an easy, healthy, and delicious way to enjoy grilled chicken. This Grilled Chicken Shish Kabobs recipe is a must for summer grilling. Marinated overnight, the kabobs grill to perfection in only 10 minutes, or can be oven broiled. A great gluten free recipe!
Chicken Shish Kabobs for Easy Summer Grilling
Grilling season has begun and in my house, the grill is fired up almost every day in the summer. It keeps the house cooler than running the oven and the flavor of grilled food just tastes like summer to me. Some of my favorite grilled foods are:
- Grilled Caprese Pizza
- Grilled Spicy Salt and Pepper Shrimp Skewers
- Rustic Grilled Vegetable Sausage Pasta
Another one of my favorite grilling recipes are chicken shish kabobs. All the ingredients are put in a bag to marinate overnight (or at least a few hours), threaded onto a skewer and cooked for about 10 minutes. Summer grilling doesn’t get much easier than that.
Summer is here and I’m ready for some grilling action! Chicken Shish Kabobs are colorful, loaded with marinated chicken, bell peppers, red onion, and mushrooms. What’s not to love, right?
Having both meat and vegetables on the skewers streamlines a meal and also produces an eye catching plate everyone will love. With a rainbow of colors available in sweet peppers, it’s easy to really wow when creating your skewers. They grill (or broil) in about 10 minutes and are marinated overnight, making them perfect for parties too.
Chicken Shish Kabobs Grilling Tip:
I learned a life-changing trick when I attended Barbecue University with Steven Raichlen last summer. I no longer soak my bamboo skewers. In an experiment with soaked and unsoaked skewers, they both caught fire at the same time. Instead, if I use bamboo skewers, I place a double layer of foil underneath the exposed end of the skewers on the grill. It keeps them from charring and makes it easier to flip them. There also are reusable stainless grill shields for skewers dedicated for this purpose. I use this method for all kabob recipes. It works perfectly with my grilled pineapple shrimp skewers recipe.
When making skewers to grill, single round skewers often lead to the ingredients on the skewer not turning evenly. Some pieces may stay in place, others may spin which can lead to over or under cooking. One way to address this is double skewering or using a flat skewer (either metal flat skewers or bamboo flat skewers). Flat skewers keep all ingredients in place so when rotating from side to side it all stays intact allowing quick, even grilling. Allowing a bit of space between each ingredient is also a good practice to allow everything to cook evenly.
Shish Kabob Broiling Tips
This flavorful grilled Chicken Shish Kabobs recipe is great for summer dining. Pair it up with some delicious Cilantro Lime Rice or Coconut Rice and you are set. Though this recipe is intended for grilling, the chicken kabobs can also be broiled. Place under the broiler for 5 minutes, flip, and cook for another 5 minutes. Keep an eye on the kabobs while cooking to ensure they don’t burn and check there is no pink in the center of the chicken when done.
Easy Grilled Chicken Shish Kabobs
- ½ cup Vegetable Oil
- ¼ cup Red Wine Vinegar
- ¼ cup Sweet Chili Sause
- 2 tablespoons Worcestershire Sauce
- ½ teaspoon Kosher Salt
- ½ teaspoon freshly ground Black Pepper
- 1 teaspoon diced Ginger
- 2 medium Garlic Cloves , diced
- 1 pound boneless , skinless Chicken Breasts, rinsed, patted dry with paper towel and cut into 1 ¼ inch cubes
- 2 large Bell Peppers (any colors), seeded and cut into 1-inch squares
- 8 ounces Cremini Mushrooms , cleaned by gently rubbing with a damp paper towel
- 1 large Red Onion , cut into 1-inch squares
- Combine the first 8 ingredients in a zipper close gallon plastic bag. Seal bag, and shake vigorously to combine. Add the chicken, peppers, mushrooms and onion to the bag; squeeze out as much air as possible and seal. Massage the bag contents to coat the meat and vegetables with the marinade. Refrigerate overnight.
- Remove the marinated ingredients and discard the marinade. Tip: the bag can be poured out into a colander allow excess marinade to drain from ingredients into the sink. Thread 10-12 skewers with the chicken and vegetables, alternating on the skewers and leaving about 3 inches at the blunt end. Allow a bit of space between ingredients (refer to photos for an example).
- Heat the grill to medium heat (around 350 degrees). Place skewers on the grill with a strip of foil underneath the end of the skewer if bamboo. Close the lid and allow kabobs to cook 10-15 minutes, rotating them on each side during the cooking (2-3 minutes a side). Check to ensure the chicken has no pink color in the middle before removing all the skewers from these grill. Allow to sit 5 mintues before serving.