Grill the juiciest, tastiest chicken kabobs! The secret is in the sauce! I make a punchy chicken kabob marinade loaded with Mediterranean spices, lemon juice, and 15 cloves of garlic! It infuses this chicken kabob recipe with so much bold flavor your family will ask for second helpings!.
During the hot summer months, my go-to meals often involve grilled kabobs (or kebabs) with simple sides like mustardy potato salad or sweet-meets-salty watermelon salad. (It’s better to use the grill instead of the oven when it’s hot, right?) My grill is full of salmon, steak, lamb, and fresh vegetables that have been marinated and skewered. I cook them hot and fast, just until they’re tender and charred. When I want something light and nutritious, I go for these easy chicken kabobs. They pack bold flavor perfect for an extra hot day when you’re craving a super healthy dinner that’s far from boring. I like to marinate the chicken a few hours ahead to let the marinade do its magic. Everything is ready except for the chicken kabobs. I chop up the salad or make hummus or tahini sauce to go with it.
How Long to Cook Chicken Kabobs on the Grill for Perfectly Juicy Results
As summertime approaches, many of us look forward to firing up the grill and enjoying delicious kabobs in the warmer weather. Chicken kabobs are a classic grilled meal that combines flavorful chunks of chicken with colorful veggies all lined up perfectly on skewers. But knowing exactly how long to cook chicken kabobs can be tricky – overcook them and you’ll end up with dry tough meat, but undercook them and you risk foodborne illness. Achieving the ideal cook time ensures your chicken stays juicy and tender with a lightly charred exterior.
In this comprehensive guide we’ll walk through everything you need to know to grill chicken kabobs to perfection, including ideal cooking times, temperatures, methods tips and tricks. You’ll learn how to choose the right chicken cuts, prep your kabobs, and avoid common grilling mistakes. We’ll also provide answers to frequently asked questions about cooking chicken on skewers. Armed with this knowledge, you’ll be able to confidently grill up restaurant-quality chicken kabobs at home all summer long. So let’s get grilling!
Choosing the Right Chicken for Kabobs
The first step to grilling fantastic chicken kabobs is selecting the right cut of chicken. Here are the best options:
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Boneless, Skinless Chicken Breast A lean, mild cut that cooks quickly Pound thicker breasts to a uniform thickness for even cooking.
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Chicken strips and tenders are already cut into long, thin strips that are great for skewering. Cook quickly with lots of surface area.
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Boneless Chicken Thighs: More flavorful and moist than breast meat. Remain juicy even when slightly overcooked.
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It’s the thigh bone-in that tastes the best, but the bones take longer to cook than the meat. Best for larger kabobs.
Even 1-inch chunks will make sure the chicken cooks the same way from skewer to skewer, no matter what cut you choose. Consistent sizing is key for doneness.
Tips for Making Chicken Kabobs: Making sure the chicken kabobs are ready to eat is very important. Follow these tips:
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Marinate the Chicken: Soak in marinade for at least 30 minutes, up to 24 hours for more flavor.
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Use Metal Skewers: Wood can burn or splinter. Soak metal skewers in water for 30 minutes first to prevent sticking.
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Thread Evenly: Leave a little space between pieces to allow heat circulation.
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Brush Kabobs with Oil: Helps facilitate browning and prevents sticking.
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Bring to Room Temp: Takes the chill off refrigerated chicken for more even cooking.
Now you’re ready to head outside and fire up the grill!
Grilling Temps and Times for Chicken Kabobs
Grilling kabobs over direct high heat is ideal for getting that perfect char while cooking the chicken through. Follow these guidelines:
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Preheat Grill: Heat your grill to 450-500°F. This takes 10-15 minutes.
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Cook Kabobs Directly Over Flames: Helps sear and caramelize the exterior.
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Grill for 8-12 Minutes Per Side: Turn skewers every 4-5 minutes. Time varies based on cut.
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Check Internal Temp: Chicken is safe to eat at 165°F. Use a meat thermometer for accuracy.
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Let Kabobs Rest: 5 minutes off heat allows juices to redistribute so chicken stays moist.
Cooking chicken kabobs over a medium indirect heat of 350-450°F will take closer to 15-20 minutes per side as the heat is less intense. Be sure to rotate the skewers and move them closer to direct heat if needed to finish cooking.
Handy Grilling Time Chart for Chicken Kabobs:
Chicken Cut Direct Heat Indirect Heat
Boneless Breast 8-10 mins per side 15-18 mins per side
Bone-In Breast 10-12 mins per side 18-22 mins per side
Tenders/Strips 6-8 mins per side 12-15 mins per side
Boneless Thighs 8-10 mins per side 15-18 mins per side
Tips for Perfect Chicken Kabobs Every Time
Follow these handy tips and tricks to take your grilled chicken kabobs to the next level:
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Use Two Heat Zones: Sear over direct heat, then move kabobs to indirect heat to finish cooking.
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Brush with Sauce at End: Adding sticky sauce too early can burn. Wait till last few minutes.
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Add Firm Veggies: Grill hardy veggies like peppers, onions, potatoes alongside chicken.
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Soak Wooden Skewers: Prevent burning. Or better yet, use metal skewers.
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Clean Grill Grates: Helps prevent sticking. Brush with oil once hot for extra insurance.
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Start Marinade Night Before: Longer marinating equals more flavorful chicken.
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Use Grill Basket: Makes flipping kabobs easy. Allows airflow around skewers for even cooking.
Avoid Common Chicken Kabob Grilling Mistakes
It’s also important to know what not to do when cooking chicken kabobs:
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Overcrowding Kabobs: Leave space between pieces for air circulation and even cooking.
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Pressing Kabobs Down: Causes juices to escape, leading to dry chicken. Let grill marks form naturally.
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Uneven Pieces: Can result in some overcooked and some undercooked chicken. Cut uniform chunks.
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Frequent Flipping: Let chicken get nice char marks before turning. Flip only every 4-5 minutes.
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Saucing Too Early: Sugar in sauce will burn quickly. Brush on at end of cooking time.
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Undercooking: Use a meat thermometer to ensure chicken reaches safe 165°F temperature.
Mastering the ideal grilling time and temperature for chicken kabobs takes a little practice. But armed with these handy tips, tricks and guidelines, you’ll be serving up perfectly cooked and deliciously juicy chicken kabobs in no time. Get ready for your best summer grilling season yet!
Frequently Asked Questions About Cooking Chicken Kabobs on the Grill
- What is the best cut of chicken to use for kabobs?
Boneless, skinless chicken breast and chicken tenders or strips work well because they cook quickly and evenly. Boneless thighs are also very tasty. Go with uniform 1-inch chunks.
- How long should I marinate chicken kabobs?
Most marinades work best when chicken marinates for at least 30 minutes to 2 hours. For really flavorful chicken, marinate up to 24 hours.
- What temperature should I grill chicken kabobs at?
Preheat your grill to 450-500°F. Cook kabobs over direct heat for 8-12 minutes per side. For indirect heat, use 350-450°F and cook 15-20 minutes per side.
- How do I know when chicken kabobs are done grilling?
Check for an internal temperature of 165°F with a meat thermometer. Also look for clear juices and lightly charred exterior.
- Should I use wooden or metal skewers?
Metal skewers hold up better on the grill. If using wood, soak them for 30 minutes first to prevent burning.
- What vegetables work best for chicken kabobs?
Try bell peppers, onions, mushrooms, cherry tomatoes and zucchini. Cut in 1-inch pieces so they cook as fast as the chicken.
- How can I prevent chicken kabobs from drying out?
Marinating adds moisture. Don’t overcook. Allow 5 minutes of resting time so juices redistribute. Brushing with sauce at the end also helps.
- What are the best sauce options for grilled chicken kabobs?
Tangy sauces like barbecue, teriyaki, hoisin, and peanut satay work well. Brush on lightly during the last few minutes of grilling only.
Chicken kabobs have become a quintessential grilling favorite for good reason – the combination of charred chicken, perfectly cooked veggies and zesty flavors is hard to beat. With the proper techniques and a good hot grill, you can make restaurant-worthy chicken kabobs at home. So fire up the grill and get ready for your tastiest chicken kabobs yet. Happy grilling!
How to Make Chicken Kabobs
This chicken kebab recipe is super easy, just make sure you do two important steps: First, if you’re using bamboo skewers, soak them in water for 1 hour to prevent sticking. Second, give yourself at least 30 minutes to let the marinade do the work for you. It’s a good time to get your fixings, like tahini sauce and pita bread, ready!.
- To make the spice mix, put 2 teaspoons of paprika, 1 teaspoon of dried thyme, 1 teaspoon of ground nutmeg, and 1/4 teaspoon of ground green cardamom in a small bowl. Add a lot of salt and pepper, and then mix everything together.
- Boil two pounds of chicken breasts and remove the skin and bones. Cut the breasts into 1-inch cubes. Put them in a big bowl and add the spice mix on top of them. Spread the spices all over the chicken with your hands.
- Mix 15 minced garlic cloves and the juice of 3 lemons (or 6 limes) in a small bowl. This will help the chicken marinate. Put one sliced yellow onion in the bowl with the chicken. Then, pour the lemon juice mixture on top of the onion. Add a generous drizzle of extra virgin olive oil. Toss the chicken to ensure it’s well-coated. Cover and put in the fridge for at least two to four hours for the best taste, but thirty minutes will do. Now is a good time to get your ingredients ready and soak your bamboo skewers.
- Prepare by cutting a red onion, a red bell pepper, and a green bell pepper into 1/2-inch pieces. You can make the tahini sauce ahead of time and keep it in the fridge until you’re ready to serve.
- Skewer!: Put the chicken, bell peppers, and red onion on the skewers a few minutes before you grill them. Throw away the yellow onion; it was only there to flavor the chicken. Put a little oil on a gas grill or griddle and heat it to medium-high.
- Grill: Cook the chicken kabobs on the grill, turning them over every so often, for 10 to 12 minutes, or until the internal temperature reaches 165°F.
- Serve: Put the chicken kabobs on a plate right away. You can add warm pita, tahini sauce, and fresh sides like chopped parsley, sliced tomatoes, and crisp lettuce if you want.
Garlicky Chicken Kabob Marinade
The secret to these juicy, flavor-packed chicken kebabs is in the marinade, made with fresh garlic, a few bold Mediterranean spices, citrus, and good olive oil. Here is what you need to make the best chicken kabob marinade:
- Citrus: Lemon or lime juice makes the earthy spices taste better by adding a fresh, zesty flavor.
- EVOO, or extra virgin olive oil, helps the flavors get into the chicken. I use about 1/4 cup of peppery, full-flavor Spanish Hojiblanca.
- Garlic: You’ll need 15 cloves of minced garlic. Yes, you read that right! This bold Mediterranean marinade needs 15 cloves of garlic, not less. Check out my easy-to-follow tips on how to mince garlic, or use about 5 tablespoons of minced garlic from the store.
- Seasonings: The chicken is seasoned with a mix of warm and fragrant Mediterranean spices. It tastes great with either sweet or smoked Spanish paprika. Ground nutmeg, ground cardamom, and dried thyme give it a deep, savory flavor. Salt and pepper enhance the flavor.
Grilled Chicken Kabobs that are perfect every time!
FAQ
How long does it take to grill chicken kabobs?
Cook skewers on the preheated grill, turning and brushing frequently with barbeque sauce, until chicken is no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
How long should you cook kabobs on a grill?
Grilling — Our favorite method, without a doubt. Whether you’ve got a gas grill, electric grill, or kettle grill, you’ll want to cook the kabobs over direct heat for about 7 to 8 minutes per side. (15 minutes total). Brush some of the reserved marinade over the kabobs as they are cooking.
How do you know when chicken kabobs are done?
Chicken has to be cooked through and a meat thermometer is a very handy utensil to have around the kitchen (for Chicken you want the internal meat temperature to be over 70˚c 158˚f+but not over 80˚c).
How long to cook chicken kabobs on Grill?
Let’s dive in and find the answer. How long to cook chicken kabobs on the grill? **The ideal cooking time for chicken kabobs on the grill is approximately 10-15 minutes. **The cooking time may change based on things like the thickness of the chicken, the size of the pieces, and the temperature of the grill.
How do you cook kabobs on a grill?
Thread the beef, shrimp, mushrooms, zucchini, and yellow squash onto 4 skewers. Spray or brush the meat and vegetables with olive oil and season with salt and pepper. Place the kabobs on the grill and cook turning every few minutes, to ensure even cooking, until cooked to the desired doneness. (For me this was about 8 minutes total. ).
What temperature should chicken kabobs be cooked at?
There should be medium to high heat when cooking chicken kabobs on a charcoal grill, a propane grill, or a natural gas grill. The temperature should be around 375 degrees F. To Store. Refrigerate leftover chicken and veggies (removed from the skewers) in an airtight container for up to 3 days. To Reheat.