Description
Discover a mouth‑watering chicken kabobs marinade that makes every grill night unforgettable. Simple, flavorful, and ready in minutes!
Ingredients
Scale
- 1 ½ lb (about 680 g) boneless, skinless chicken breasts, cut into 1‑inch cubes
- ¼ cup olive oil
- ¼ cup low‑sodium soy sauce
- 2 Tbsp honey
- 2 Tbsp freshly squeezed lemon juice
- 3 cloves garlic, minced
- 1 Tbsp grated fresh ginger
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp black pepper
- ½ tsp kosher salt
- 1 red bell pepper, cut into 1‑inch pieces
- 1 yellow bell pepper, cut into 1‑inch pieces
- 1 small red onion, cut into wedges
- Wooden or metal skewers (if wooden, soak in water 30 min)
Instructions
- Mix the Marinade: In a large bowl whisk together olive oil, soy sauce, honey, lemon juice, minced garlic, grated ginger, smoked paprika, cumin, black pepper, and salt until smooth.
- Marinate the Chicken: Add the cubed chicken to the bowl, toss to coat every piece, then cover with plastic wrap. Refrigerate for at least 2 hours (up to 8 hours for deeper flavor). The acid from the lemon juice will gently tenderize the meat while the honey adds a caramelized glaze.
- Prep the Veggies: While the chicken marinates, cut the bell peppers and red onion into uniform 1‑inch chunks. This ensures they cook at the same rate as the chicken.
- Assemble the Skewers: Thread chicken, bell pepper, and onion alternately onto each skewer, leaving a tiny gap between pieces for even heat circulation. Aim for a colorful pattern – it looks as good as it tastes.
- Preheat the Grill: Heat a gas or charcoal grill to medium‑high (about 400‑425°F / 200‑220°C). If using a stovetop grill pan, preheat over medium‑high heat and lightly brush with oil.
- Grill the Kabobs: Place the skewers on the hot grill. Cook for 4‑5 minutes per side, turning once, until the chicken is opaque in the center and reaches an internal temperature of 165°F (74°C). You’ll see nice grill marks and the edges will caramelize.
- Rest and Serve: Transfer the kabobs to a platter, let them rest for 3‑4 minutes. This allows the juices to redistribute, keeping each bite juicy. Serve with a squeeze of fresh lemon or a drizzle of the leftover marinade (boiled for 2 minutes if you plan to use it as a sauce).
Notes
- Don’t overcrowd the skewers. Too many pieces together trap steam and prevent proper browning.
- Use a meat thermometer. It’s the most reliable way to avoid under‑ or over‑cooking.
- Dry the chicken slightly before marinating. Pat the cubes with paper towels; excess moisture can dilute the flavor.
- Reserve a small bowl of the raw marinade. Boil it and use as a finishing glaze for extra shine.
- For extra char, finish under the broiler. After grilling, place the skewers 4‑5 inches from the broiler for 1‑2 minutes.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: chicken kabobs marinade