15 Easy Chicken Kabobs On The Grill

Take your grilling to the next level with a symphony of flavors on a skewer! This collection of chicken kabob ideas offers a world of inspiration, from classic Mediterranean to unique and exciting flavor combinations.

We’ll guide you through juicy chicken marinades, vibrant veggie pairings, and expert grilling tips to create kabobs that are the star of the barbecue. So fire up the grill and get ready to impress your guests with these delicious and versatile kabob creations!

1. Classic Greek Chicken Kabobs

Marinated in a simple yet flavorful blend of olive oil, lemon juice, oregano, garlic, and herbs, these kabobs are a crowd-pleaser. Thread chicken chunks with bell peppers, red onions, and cherry tomatoes for a taste of the Mediterranean.

Recipe

Ingredients:

• 1 lb chicken breast, cut into 1-inch pieces
• 1/4 cup olive oil
• Juice of 1 lemon
• 3 cloves garlic, minced
• 2 tsp dried oregano
• Salt and pepper to taste
• 1 red bell pepper, cut into chunks
• 1 red onion, cut into chunks

Instructions:

1. In a bowl, mix olive oil, lemon juice, garlic, oregano, salt, and pepper.
2. Add chicken pieces, bell pepper, and onion to the marinade. Let it sit for at least 30 minutes.
3. Thread the marinated chicken and vegetables onto skewers.
4. Preheat the grill to medium-high heat.
5. Grill the skewers for about 15 minutes, turning occasionally, until the chicken is cooked through.

Serve With: Greek salad, pita bread

Drink With: A crisp white wine like Sauvignon Blanc or a light beer

2. Teriyaki Chicken Kabobs

For a sweet and savory twist, marinate chicken in a teriyaki glaze made with soy sauce, brown sugar, ginger, and garlic. Skewer with pineapple chunks, red onion wedges, and green bell peppers for a vibrant and delicious kabob.

Recipe

Ingredients:

• 1 lb chicken breast, cut into 1-inch pieces
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 2 tbsp honey
• 3 cloves garlic, minced
• 1 tsp ginger, grated
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• 1 cup pineapple chunks
• 2 tbsp sesame seeds (optional)

Instructions:

1. In a bowl, combine soy sauce, brown sugar, honey, garlic, and ginger to make the marinade.
2. Add the chicken pieces to the marinade and let it sit for at least 1 hour.
3. Thread the marinated chicken, bell peppers, and pineapple onto skewers.
4. Preheat the grill to medium-high heat.
5. Grill the skewers for about 15 minutes, turning occasionally, until the chicken is cooked through. Sprinkle with sesame seeds before serving.

Serve With: Steamed rice, Asian slaw

Drink With: A cold lager or iced green tea

3. Honey Mustard Chicken Kabobs

This recipe combines the tang of Dijon mustard with the sweetness of honey for a sticky and flavorful marinade. Thread chicken pieces with broccoli florets, red onion slices, and mushrooms for a well-rounded kabob.

Recipe

Ingredients:

• 1 lb chicken breast, cut into 1-inch pieces
• 1/4 cup honey
• 1/4 cup Dijon mustard
• 2 tbsp olive oil
• 2 tbsp apple cider vinegar
• Salt and pepper to taste
• 1 yellow bell pepper, cut into chunks
• 1 zucchini, sliced
• 1 red onion, cut into chunks

Instructions:

1. In a bowl, mix honey, Dijon mustard, olive oil, apple cider vinegar, salt, and pepper to make the marinade.
2. Add chicken pieces, bell pepper, zucchini, and red onion to the marinade. Let it sit for at least 30 minutes.
3. Thread the marinated chicken and vegetables onto skewers.
4. Preheat the grill to medium-high heat.
5. Grill the skewers for about 15 minutes, turning occasionally, until the chicken is cooked through.

Serve With: Potato salad, coleslaw

Drink With: A refreshing lemonade or a glass of Chardonnay

4. Spicy Harissa Chicken Kabobs

Harissa paste adds a smoky and spicy kick to these chicken kabobs. Marinate chicken in a blend of harissa, olive oil, lemon juice, cumin, and coriander. Thread with zucchini slices, red bell peppers, and red onion wedges for a flavorful combination.

Recipe

Ingredients:

• 1 lb chicken breast, cut into 1-inch pieces
• 3 tbsp harissa paste
• 2 tbsp olive oil
• Juice of 1 lemon
• 1 tsp cumin
• Salt and pepper to taste
• 1 red bell pepper, cut into chunks
• 1 red onion, cut into chunks

Instructions:

1. In a bowl, mix harissa paste, olive oil, lemon juice, cumin, salt, and pepper to make the marinade.
2. Add chicken pieces, bell pepper, and onion to the marinade. Let it sit for at least 30 minutes.
3. Thread the marinated chicken and vegetables onto skewers.
4. Preheat the grill to medium-high heat.
5. Grill the skewers for about 15 minutes, turning occasionally, until the chicken is cooked through.

Serve With: Couscous, grilled flatbread

Drink With: A chilled rosé or mint tea

5. Chicken Satay with Peanut Sauce

Marinate chicken in a fragrant mixture of peanut butter, soy sauce, ginger, and lime juice. Skewer with red bell peppers, red onions, and cucumber slices. Serve with a creamy peanut sauce for dipping.

Recipe

Ingredients:

• 1 lb chicken breast, cut into strips
• 1/4 cup coconut milk
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 tsp turmeric
• 1 tsp ground coriander
• 1 tsp cumin
• 2 cloves garlic, minced
• 1/2 cup peanut butter
• 2 tbsp hoisin sauce
• 1 tbsp lime juice

Instructions:

1. In a bowl, mix coconut milk, soy sauce, fish sauce, brown sugar, turmeric, coriander, cumin, and garlic to make the marinade.
2. Add chicken strips to the marinade. Let it sit for at least 1 hour.
3. Thread the marinated chicken onto skewers.
4. Preheat the grill to medium-high heat.
5. Grill the skewers for about 10 minutes, turning occasionally, until the chicken is cooked through.
6. In a small bowl, mix peanut butter, hoisin sauce, and lime juice to make the peanut sauce. Serve with the chicken satay.

Serve With: Jasmine rice, cucumber salad

Drink With: A cold beer or iced Thai tea

6. Chicken Fajita Kabobs

Inspired by Tex-Mex flavors, these kabobs feature marinated chicken, colorful bell peppers, and onions. Serve with warm tortillas, guacamole, sour cream, and salsa for a build-your-own fajita experience on the grill.

Recipe

Ingredients:

• 1 lb chicken breast, cut into strips
• Juice of 2 limes
• 2 tbsp olive oil
• 2 tsp chili powder
• 1 tsp cumin
• Salt and pepper to taste
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 red onion, cut into chunks

Instructions:

1. In a bowl, mix lime juice, olive oil, chili powder, cumin, salt, and pepper to make the marinade.
2. Add chicken strips, bell peppers, and onion to the marinade. Let it sit for at least 30 minutes.
3. Thread the marinated chicken and vegetables onto skewers.
4. Preheat the grill to medium-high heat.
5. Grill the skewers for about 15 minutes, turning occasionally, until the chicken is cooked through.

Serve With: Warm tortillas, guacamole

Drink With: A margarita or a refreshing soda

7. Tandoori Chicken Kabobs

For an Indian twist, marinate chicken in yogurt infused with tandoori masala, a blend of warm spices like turmeric, paprika, and cumin. Thread with bell peppers, red onion wedges, and cherry tomatoes for a flavorful kabob.

Recipe

Ingredients:

• 1 lb chicken breast, cut into 1-inch pieces
• 1 cup plain yogurt
• Juice of 1 lemon
• 1 tbsp garam masala
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 cloves garlic, minced
• 1 inch ginger, grated
• Salt and pepper to taste

Instructions:

1. In a bowl, mix yogurt, lemon juice, garam masala, turmeric, cumin, coriander, garlic, ginger, salt, and pepper to make the marinade.
2. Add chicken pieces to the marinade. Let it sit for at least 1 hour.
3. Thread the marinated chicken onto skewers.
4. Preheat the grill to medium-high heat.
5. Grill the skewers for about 15 minutes, turning occasionally, until the chicken is cooked through.

Serve With: Basmati rice, naan bread

Drink With: A cold beer or a mango lassi

8. Jerk Chicken Kabobs

Marinate chicken in a fiery jerk marinade made with Scotch bonnet peppers, allspice, thyme, and soy sauce. Skewer with pineapple chunks, red onion wedges, and green bell peppers for a sweet and spicy combination.

Recipe

Ingredients:

• 1 lb chicken breast, cut into 1-inch pieces
• 2 tbsp jerk seasoning
• 2 tbsp olive oil
• Juice of 1 lime
• 1 tbsp soy sauce
• 1 tsp brown sugar
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• 1 cup pineapple chunks
• Salt and pepper to taste

Instructions:

1. In a bowl, mix jerk seasoning, olive oil, lime juice, soy sauce, brown sugar, salt, and pepper to make the marinade.
2. Add chicken pieces, bell peppers, and pineapple to the marinade. Let it sit for at least 30 minutes.
3. Thread the marinated chicken and vegetables onto skewers.
4. Preheat the grill to medium-high heat.
5. Grill the skewers for about 15 minutes, turning occasionally, until the chicken is cooked through.

Serve With: Coconut rice, grilled plantains

Drink With: A rum punch or a tropical fruit smoothie

9. Chicken Kabobs with Pesto and Goat Cheese

This recipe offers a unique twist on classic chicken kabobs. Marinate chicken in a mixture of olive oil, lemon juice, and garlic. Thread with cherry tomatoes, red onion wedges, and zucchini slices. Top with crumbled goat cheese and a dollop of pesto before grilling for a burst of flavor.

Recipe

Ingredients:

• 1 lb chicken breast, cut into 1-inch pieces
• 1/2 cup basil pesto
• 1 tbsp olive oil
• 1 red bell pepper, cut into chunks
• 1 zucchini, sliced
• 1 red onion, cut into chunks
• 1/2 cup goat cheese, crumbled
• Salt and pepper to taste

Instructions:

1. In a bowl, mix basil pesto, olive oil, salt, and pepper to make the marinade.
2. Add chicken pieces, bell pepper, zucchini, and onion to the marinade. Let it sit for at least 30 minutes.
3. Thread the marinated chicken and vegetables onto skewers.
4. Preheat the grill to medium-high heat.
5. Grill the skewers for about 15 minutes, turning occasionally, until the chicken is cooked through.
6. Sprinkle crumbled goat cheese over the kabobs before serving.

Serve With: Quinoa salad, garlic bread

Drink With: A crisp white wine like Pinot Grigio or a sparkling water

10. Hawaiian Chicken Kabobs

These kabobs feature a tropical twist with marinated chicken, pineapple chunks, red onion wedges, and green bell peppers. Glaze them with a mixture of soy sauce, brown sugar, and pineapple juice while grilling for a sweet and tangy flavor.

Recipe

Ingredients:

• 1 lb chicken breast, cut into 1-inch pieces
• 1/2 cup teriyaki sauce
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp sesame oil
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• 1 cup pineapple chunks
• Salt and pepper to taste

Instructions:

1. In a bowl, mix teriyaki sauce, soy sauce, brown sugar, sesame oil, salt, and pepper to make the marinade.
2. Add chicken pieces, bell peppers, and pineapple to the marinade. Let it sit for at least 30 minutes.
3. Thread the marinated chicken and vegetables onto skewers.
4. Preheat the grill to medium-high heat.
5. Grill the skewers for about 15 minutes, turning occasionally, until the chicken is cooked through.

Serve With: Coconut rice, mixed green salad

Drink With: A Mai Tai or pineapple juice

11. Chicken Kabobs with Chimichurri Sauce

Marinate chicken in olive oil, lemon juice, garlic, and oregano. Thread with bell peppers, red onion wedges, and cherry tomatoes. Serve with a vibrant chimichurri sauce made with parsley, cilantro, garlic, olive oil, and red wine vinegar.

Recipe

Ingredients:

• 1 lb chicken breast, cut into 1-inch pieces
• 1 cup fresh parsley, chopped
• 1/4 cup fresh oregano, chopped
• 3 cloves garlic, minced
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 tsp red pepper flakes
• Salt and pepper to taste
• 1 red bell pepper, cut into chunks
• 1 red onion, cut into chunks

Instructions:

1. In a bowl, mix parsley, oregano, garlic, olive oil, red wine vinegar, red pepper flakes, salt, and pepper to make the chimichurri sauce.
2. Reserve half of the sauce for serving.
3. Add chicken pieces, bell pepper, and onion to the remaining chimichurri sauce. Let it sit for at least 30 minutes.
4. Thread the marinated chicken and vegetables onto skewers.
5. Preheat the grill to medium-high heat.
6. Grill the skewers for about 15 minutes, turning occasionally, until the chicken is cooked through. Serve with the reserved chimichurri sauce.

Serve With: Grilled vegetables, crusty bread

Drink With: A bold red wine like Malbec or sparkling water with lime

12. Chicken and Chorizo Kabobs

These kabobs combine smoky chorizo sausage with tender chicken for a flavorful duo. Marinate the chicken in a mixture of olive oil, paprika, garlic, and cumin. Thread with chorizo slices, bell peppers, red onion wedges, and cherry tomatoes.

Recipe

Ingredients:

• 1 lb chicken breast, cut into 1-inch pieces
• 8 oz chorizo sausage, sliced
• 1/4 cup olive oil
• Juice of 1 lemon
• 2 tsp smoked paprika
• Salt and pepper to taste
• 1 red bell pepper, cut into chunks
• 1 red onion, cut into chunks

Instructions:

1. In a bowl, mix olive oil, lemon juice, smoked paprika, salt, and pepper to make the marinade.
2. Add chicken pieces, chorizo, bell pepper, and onion to the marinade. Let it sit for at least 30 minutes.
3. Thread the marinated chicken, chorizo, and vegetables onto skewers.
4. Preheat the grill to medium-high heat.
5. Grill the skewers for about 15 minutes, turning occasionally, until the chicken is cooked through and the chorizo is crispy.

Serve With: Spanish rice, grilled corn

Drink With: A cold cerveza or a sangria

13. Chicken Kabobs with Balsamic Glaze

Marinate chicken in a simple mixture of olive oil, balsamic vinegar, brown sugar, and garlic. Thread with red onion wedges, zucchini slices, and mushrooms. Baste with the remaining marinade while grilling for a sweet and savory glaze.

Recipe

Ingredients:

• 1 lb chicken breast, cut into 1-inch pieces
• 1/4 cup balsamic vinegar
• 2 tbsp honey
• 2 tbsp olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 red bell pepper, cut into chunks
• 1 zucchini, sliced

Instructions:

1. In a bowl, mix balsamic vinegar, honey, olive oil, garlic, salt, and pepper to make the marinade.
2. Add chicken pieces, bell pepper, and zucchini to the marinade. Let it sit for at least 30 minutes.
3. Thread the marinated chicken and vegetables onto skewers.
4. Preheat the grill to medium-high heat.
5. Grill the skewers for about 15 minutes, turning occasionally, until the chicken is cooked through. Brush with extra balsamic glaze during the last few minutes of grilling.

Serve With: Caprese salad, garlic bread

Drink With: A glass of Chianti or sparkling water with lemon

14. Chicken Kabobs with Curry Yogurt Marinade

Marinate chicken in a flavorful blend of yogurt, curry powder, ginger, and garam masala. Thread with bell peppers, red onion wedges, and pineapple chunks for a vibrant kabob with an Indian touch.

Recipe

Ingredients:

• 1 lb chicken breast, cut into 1-inch pieces
• 1 cup plain yogurt
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 red bell pepper, cut into chunks

Instructions:

1. In a bowl, mix yogurt, curry powder, cumin, coriander, turmeric, garlic, salt, and pepper to make the marinade.
2. Add chicken pieces and bell pepper to the marinade. Let it sit for at least 1 hour.
3. Thread the marinated chicken and bell pepper onto skewers.
4. Preheat the grill to medium-high heat.
5. Grill the skewers for about 15 minutes, turning occasionally, until the chicken is cooked through.

Serve With: Basmati rice, cucumber raita

Drink With: A cold beer or a mango lassi

15. Chicken and Mango Kabobs

These kabobs offer a refreshing and tropical twist. Marinate chicken in a mixture of olive oil, lime juice, ginger, and chili flakes. Thread with mango chunks, red onion wedges, and bell peppers for a sweet and spicy combination.

Recipe

Ingredients:

• 1 lb chicken breast, cut into 1-inch pieces
• 2 tbsp olive oil
• Juice of 1 lime
• 2 tbsp honey
• Salt and pepper to taste
• 1 red bell pepper, cut into chunks
• 1 ripe mango, cut into chunks
• 1 red onion, cut into chunks

Instructions:

1. In a bowl, mix olive oil, lime juice, honey, salt, and pepper to make the marinade.
2. Add chicken pieces, bell pepper, mango, and onion to the marinade. Let it sit for at least 30 minutes.
3. Thread the marinated chicken, mango, and vegetables onto skewers.
4. Preheat the grill to medium-high heat.
5. Grill the skewers for about 15 minutes, turning occasionally, until the chicken is cooked through.

Serve With: Coconut rice, mixed green salad

Drink With: A tropical smoothie or a light, fruity white wine like Riesling

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