20 Delicious Chicken Kabob Recipes for Grilling

Get ready to fire up the grill and transform your dinner routine with our mouthwatering collection of 20 Delicious Chicken Kabob Recipes! Perfect for busy weeknights or leisurely weekend barbecues, these skewered delights promise a world of flavors that’ll make every bite an adventure. Whether you’re craving something sweet, spicy, or downright savory, we’ve got a kabob to match your mood. Let’s dive in and discover your next grilling masterpiece!

Lemon Garlic Chicken Kabobs

These Lemon Garlic Chicken Kabobs are a zesty and aromatic delight, perfect for grilling up on a warm summer evening.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/4 cup olive oil
• 3 tbsp fresh lemon juice
• 4 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1 lemon, sliced into rounds
• 1 red onion, cut into 1-inch pieces
• Wooden or metal skewers

Instructions

1. In a large bowl, whisk together 1/4 cup olive oil, 3 tbsp fresh lemon juice, 4 cloves minced garlic, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried oregano.
2. Add the chicken cubes to the bowl and toss to coat evenly. Cover and marinate in the refrigerator for at least 1 hour, or up to 4 hours for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F to 400°F). If using wooden skewers, soak them in water for 30 minutes to prevent burning.
4. Thread the marinated chicken, lemon slices, and red onion pieces onto the skewers alternately.
5. Grill the kabobs for 10-12 minutes, turning occasionally, until the chicken is fully cooked and has nice grill marks.

The combination of tangy lemon and pungent garlic creates a bright and bold flavor that’s irresistibly juicy. Perfect for when you want something light yet satisfying off the grill.

Tip: For an extra burst of freshness, garnish with chopped parsley before serving.

Spicy Yogurt Marinated Chicken Kabobs

Get ready to fire up the grill with these Spicy Yogurt Marinated Chicken Kabobs, a perfect blend of heat and tang that’ll make your summer cookouts unforgettable.

Ingredients

• 1 cup plain Greek yogurt
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 large red onion, cut into 1-inch pieces
• 1 large bell pepper, cut into 1-inch pieces

Instructions

1. In a large bowl, whisk together 1 cup plain Greek yogurt, 2 tablespoons lemon juice, 2 tablespoons olive oil, 2 cloves minced garlic, 1 tablespoon smoked paprika, 1 teaspoon ground cumin, 1 teaspoon cayenne pepper, 1 teaspoon salt, and 1/2 teaspoon black pepper until well combined.
2. Add the chicken cubes to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 4 hours, or overnight for best results.
3. Preheat your grill to medium-high heat (about 400°F). Thread the marinated chicken, 1 large red onion pieces, and 1 large bell pepper pieces onto skewers, alternating as you go.
4. Grill the kabobs for 10-12 minutes, turning occasionally, until the chicken is fully cooked and the vegetables are charred and tender.

The magic of this recipe lies in the yogurt marinade, which not only tenderizes the chicken but also locks in the spices for a kabob that’s juicy inside and perfectly charred outside.

Tip: If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.

Honey Mustard Chicken Kabobs

These Honey Mustard Chicken Kabobs are a perfect blend of sweet and tangy, guaranteed to be a hit at your next barbecue or weeknight dinner.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/4 cup honey
• 2 tbsp Dijon mustard
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 red bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F).
2. In a small bowl, whisk together the honey, Dijon mustard, olive oil, garlic powder, salt, and black pepper.
3. Thread the chicken, red bell pepper, and red onion onto skewers alternately.
4. Brush the kabobs generously with the honey mustard mixture.
5. Grill the kabobs for 10-12 minutes, turning occasionally, until the chicken is fully cooked and the vegetables are slightly charred.
6. Serve the kabobs hot, with any remaining honey mustard sauce on the side for dipping.

The caramelized edges of the chicken and veggies from the grill paired with the sticky honey mustard glaze create a mouthwatering contrast that’s hard to resist.

Tip: Soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning.

Teriyaki Chicken Kabobs with Pineapple

These Teriyaki Chicken Kabobs with Pineapple are a sweet and savory delight, perfect for your next backyard BBQ or weeknight dinner.

Ingredients

• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup honey
• 2 tablespoons rice vinegar
• 1 tablespoon minced garlic
• 1 teaspoon grated ginger
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 cups pineapple chunks
• 1 red bell pepper, cut into 1-inch pieces
• 1 tablespoon vegetable oil
• 1/2 teaspoon sesame seeds (optional)

Instructions

1. In a small saucepan over medium heat, combine 1/2 cup soy sauce, 1/4 cup brown sugar, 1/4 cup honey, 2 tablespoons rice vinegar, 1 tablespoon minced garlic, and 1 teaspoon grated ginger. Bring to a simmer, stirring occasionally, until the sugar dissolves and the sauce thickens slightly, about 5 minutes. Remove from heat and let cool.
2. Preheat your grill to medium-high heat (about 375°F to 400°F). Thread the chicken, pineapple chunks, and red bell pepper pieces onto skewers, alternating as you go.
3. Brush the kabobs with 1 tablespoon vegetable oil and grill for 6 to 8 minutes on each side, or until the chicken is cooked through and the edges are slightly charred.
4. During the last 2 minutes of grilling, brush the kabobs generously with the teriyaki sauce, turning once to coat both sides.
5. Remove from the grill and sprinkle with 1/2 teaspoon sesame seeds, if desired. Serve immediately with extra sauce on the side.

The caramelized pineapple adds a juicy sweetness that perfectly complements the smoky, savory chicken, making these kabobs a standout dish that’s as fun to eat as it is to make.

Tip: If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.

BBQ Chicken Kabobs with Bell Peppers

Fire up the grill for these BBQ Chicken Kabobs with Bell Peppers, a perfect blend of smoky and sweet that’s sure to be a hit at your next cookout.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 large bell peppers (any color), cut into 1-inch pieces
• 1/3 cup BBQ sauce
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F).
2. In a large bowl, toss the chicken cubes with 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Thread the chicken and bell pepper pieces alternately onto skewers.
4. Grill the kabobs for 10-12 minutes, turning occasionally, until the chicken is cooked through and the peppers are slightly charred.
5. Brush the kabobs with 1/3 cup BBQ sauce during the last 2 minutes of grilling, turning once to coat both sides.

The smoky paprika and sweet BBQ sauce create a mouthwatering glaze that’s irresistibly sticky and packed with flavor. Perfect for those who love a little char with their chew.

Tip: Soak wooden skewers in water for 30 minutes before grilling to prevent burning.

Mediterranean Chicken Kabobs with Tzatziki Sauce

These Mediterranean Chicken Kabobs with Tzatziki Sauce are a vibrant, flavor-packed meal that brings the sunny tastes of the Mediterranean right to your dinner table.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/4 cup olive oil
• 3 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 large red onion, cut into 1-inch pieces
• 1 large bell pepper, any color, cut into 1-inch pieces
• 1 cup Greek yogurt
• 1/2 cucumber, grated and drained
• 1 tbsp fresh dill, chopped
• 1 clove garlic, minced
• 1 tbsp lemon juice
• 1/2 tsp salt

Instructions

1. In a large bowl, whisk together olive oil, 3 tbsp lemon juice, 2 cloves minced garlic, oregano, 1 tsp salt, and 1/2 tsp black pepper. Add chicken cubes, tossing to coat. Marinate for at least 30 minutes, or up to 4 hours in the fridge.
2. Preheat grill to medium-high heat (about 375°F to 400°F). Thread marinated chicken, red onion, and bell pepper onto skewers.
3. Grill kabobs for 10-12 minutes, turning occasionally, until chicken is fully cooked and vegetables are charred and tender.
4. Meanwhile, make the tzatziki sauce by combining Greek yogurt, grated cucumber, 1 tbsp fresh dill, 1 clove minced garlic, 1 tbsp lemon juice, and 1/2 tsp salt in a bowl. Stir well and refrigerate until serving.
5. Serve grilled kabobs with tzatziki sauce on the side for dipping or drizzling.

The combination of juicy, herb-marinated chicken with cool, creamy tzatziki creates a delightful contrast that’s perfect for summer grilling.

Tip: If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.

Curry Spiced Chicken Kabobs

These Curry Spiced Chicken Kabobs are a vibrant, flavor-packed dish that’s perfect for grilling season, bringing a little spice and a lot of joy to your table.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 tbsp olive oil
• 2 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp honey
• 1 tbsp lemon juice
• 1 red bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces

Instructions

1. In a large bowl, whisk together 2 tbsp olive oil, 2 tbsp curry powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp salt, 1/2 tsp black pepper, 1 tbsp honey, and 1 tbsp lemon juice until well combined.
2. Add the chicken cubes to the bowl, tossing to coat evenly. Cover and marinate in the refrigerator for at least 1 hour, or up to 4 hours for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F to 400°F). Thread the marinated chicken, red bell pepper, and red onion alternately onto skewers.
4. Grill the kabobs for 10-12 minutes, turning occasionally, until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are charred and tender.

The magic of these kabobs lies in the marinade—the curry and honey create a beautifully balanced glaze that caramelizes on the grill, offering a sweet and spicy bite in every piece.

Tip: If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.

Herb and Olive Oil Chicken Kabobs

These Herb and Olive Oil Chicken Kabobs are a breeze to make and pack a punch of flavor, perfect for your next backyard BBQ or weeknight dinner.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/4 cup extra virgin olive oil
• 2 tbsp fresh lemon juice
• 2 cloves garlic, minced
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1 red bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces

Instructions

1. In a large bowl, whisk together 1/4 cup extra virgin olive oil, 2 tbsp fresh lemon juice, 2 cloves minced garlic, 1 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, 1 tsp salt, and 1/2 tsp black pepper.
2. Add the chicken cubes to the bowl and toss to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
3. Preheat your grill to medium-high heat (about 400°F). Thread the marinated chicken, red bell pepper pieces, and red onion pieces onto skewers, alternating as you go.
4. Grill the kabobs for 10-12 minutes, turning occasionally, until the chicken is fully cooked and the vegetables are slightly charred.

The combination of fresh herbs and olive oil gives these kabobs a Mediterranean flair that’s both vibrant and satisfying. The quick marinade ensures every bite is juicy and flavorful.

Tip: Soak wooden skewers in water for 30 minutes before grilling to prevent them from burning.

Chili Lime Chicken Kabobs

These Chili Lime Chicken Kabobs are a vibrant, flavor-packed dish that’s perfect for grilling season, offering a zesty kick that’s sure to impress.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/4 cup olive oil
• 2 tbsp lime juice
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lime, sliced into wedges for serving
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. In a large bowl, whisk together 1/4 cup olive oil, 2 tbsp lime juice, 2 tsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Add the chicken cubes to the bowl, tossing to coat evenly. Cover and marinate in the refrigerator for at least 1 hour, or up to 4 hours for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F to 400°F). Thread the marinated chicken onto the soaked skewers, leaving a little space between each piece.
4. Grill the kabobs for 6 to 8 minutes per side, or until the chicken is fully cooked and has nice grill marks.
5. Serve the kabobs hot with lime wedges on the side for an extra burst of citrus.

The magic of these kabobs lies in the marinade—the lime not only tenderizes the chicken but also brightens the rich spices, creating a perfect balance of flavors.

Tip: For an even more vibrant dish, thread chunks of bell pepper and red onion between the chicken pieces before grilling.

Garlic Butter Chicken Kabobs

These Garlic Butter Chicken Kabobs are a surefire way to bring smoky, buttery goodness to your next grill session. Perfectly charred and bursting with flavor, they’re a hit at any gathering.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/4 cup unsalted butter, melted
• 3 garlic cloves, minced
• 1 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow onion, cut into 1-inch pieces

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F).
2. In a small bowl, mix together the melted butter, minced garlic, lemon juice, salt, black pepper, paprika, and cayenne pepper.
3. Thread the chicken cubes, red bell pepper pieces, and onion pieces alternately onto skewers.
4. Brush the kabobs generously with the garlic butter mixture.
5. Grill the kabobs for 10-12 minutes, turning occasionally, until the chicken is fully cooked and the vegetables are slightly charred.
6. Serve hot, with any remaining garlic butter sauce drizzled on top.

The magic of these kabobs lies in the garlic butter sauce, which not only flavors the chicken but also caramelizes the veggies for a smoky-sweet finish.

Tip: Soak wooden skewers in water for 30 minutes before grilling to prevent burning.

Pesto Chicken Kabobs with Cherry Tomatoes

These Pesto Chicken Kabobs with Cherry Tomatoes are a vibrant and flavorful way to bring a taste of summer to your table, perfect for grilling season or a quick weeknight dinner.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 cup cherry tomatoes
• 1/2 cup basil pesto
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• Wooden or metal skewers

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F).
2. In a large bowl, toss the chicken cubes with 1/2 cup basil pesto, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
3. Thread the marinated chicken and cherry tomatoes alternately onto the skewers.
4. Grill the kabobs for 10-12 minutes, turning occasionally, until the chicken is fully cooked and has nice grill marks.

The combination of juicy cherry tomatoes and pesto-marinated chicken creates a kabob that’s bursting with fresh, herby flavors and a delightful contrast of textures.

Tip: If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.

Maple Dijon Chicken Kabobs

These Maple Dijon Chicken Kabobs are a sweet and savory delight, perfect for your next backyard barbecue or weeknight dinner.

Ingredients

• 1/4 cup pure maple syrup
• 2 tablespoons Dijon mustard
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 large red bell pepper, cut into 1-inch pieces
• 1 large red onion, cut into 1-inch pieces

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F).
2. In a small bowl, whisk together 1/4 cup pure maple syrup, 2 tablespoons Dijon mustard, 1 tablespoon olive oil, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
3. Thread the chicken, red bell pepper, and red onion onto skewers, alternating as you go.
4. Brush the kabobs generously with the maple Dijon mixture.
5. Grill the kabobs for about 10-12 minutes, turning occasionally, until the chicken is cooked through and the vegetables are slightly charred.

The combination of maple syrup and Dijon mustard creates a glaze that caramelizes beautifully on the grill, offering a perfect balance of sweetness and tang in every bite.

Tip: Soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning.

Rosemary and Thyme Chicken Kabobs

These Rosemary and Thyme Chicken Kabobs are a fragrant, flavorful twist on the classic grilled chicken, perfect for turning an ordinary weeknight into something special.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lemon, juiced
• 1 red bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces

Instructions

1. In a large bowl, combine olive oil, rosemary, thyme, garlic powder, salt, black pepper, and lemon juice. Add the chicken cubes, ensuring they’re well coated. Marinate for at least 30 minutes in the refrigerator.
2. Preheat your grill to medium-high heat (about 375°F to 400°F).
3. Thread the marinated chicken, red bell pepper, and red onion alternately onto skewers.
4. Grill the kabobs for 10-12 minutes, turning occasionally, until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are slightly charred.

The combination of rosemary and thyme with a hint of lemon creates a kabob that’s bursting with flavor, while the quick grilling time keeps the chicken juicy and tender.

Tip: If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.

Smoky Paprika Chicken Kabobs

These Smoky Paprika Chicken Kabobs are a surefire way to bring a burst of flavor to your next grill session, combining smoky spices with juicy chicken for a dish that’s as vibrant as it is delicious.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 tbsp olive oil
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• Wooden or metal skewers

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F).
2. In a large bowl, whisk together 2 tbsp olive oil, 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp lemon juice.
3. Add the chicken cubes to the bowl and toss until evenly coated with the spice mixture.
4. Thread the chicken onto skewers, leaving a little space between each piece for even cooking.
5. Grill the kabobs for 10-12 minutes, turning occasionally, until the chicken is fully cooked and has nice grill marks.

The magic of these kabobs lies in the smoky paprika marinade that creates a beautifully charred exterior while keeping the chicken incredibly moist inside.

Tip: If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.

Orange Ginger Chicken Kabobs

These Orange Ginger Chicken Kabobs are a vibrant mix of sweet and spicy, perfect for lighting up your grill nights with a burst of flavor.

Ingredients

• 1.5 lbs chicken breast, cut into 1-inch cubes
• 1/4 cup orange juice
• 2 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 large orange, sliced into rounds
• 1 large red bell pepper, cut into 1-inch pieces

Instructions

1. In a large bowl, whisk together orange juice, soy sauce, honey, grated ginger, minced garlic, olive oil, salt, and black pepper. Add chicken cubes, tossing to coat. Marinate in the refrigerator for at least 1 hour, or up to 4 hours for deeper flavor.
2. Preheat grill to medium-high heat (about 375°F to 400°F). Thread marinated chicken, orange slices, and bell pepper pieces alternately onto skewers.
3. Grill kabobs for 10 to 12 minutes, turning occasionally, until chicken is fully cooked and slightly charred.

The caramelized edges of the orange slices add a smoky sweetness that complements the ginger-spiced chicken beautifully.

Tip: If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.

Coconut Milk Marinated Chicken Kabobs

These Coconut Milk Marinated Chicken Kabobs are a tropical twist on the classic, infusing juicy chicken with creamy coconut and zesty lime flavors.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 cup coconut milk
• 2 tbsp lime juice
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 red bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces
• Wooden or metal skewers

Instructions

1. In a large bowl, whisk together 1 cup coconut milk, 2 tbsp lime juice, 2 tbsp soy sauce, 1 tbsp brown sugar, 2 cloves minced garlic, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Add the chicken cubes to the marinade, ensuring they’re fully coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F to 400°F). If using wooden skewers, soak them in water for 30 minutes to prevent burning.
4. Thread the marinated chicken, 1 red bell pepper pieces, and 1 red onion pieces onto the skewers, alternating as you go.
5. Grill the kabobs for 10-12 minutes, turning occasionally, until the chicken is cooked through and the vegetables are slightly charred.

The coconut milk not only tenderizes the chicken but also gives it a subtly sweet, rich flavor that pairs perfectly with the smoky grill marks.

Tip: For an extra flavor boost, brush the kabobs with any remaining marinade during the first few minutes of grilling.

Balsamic Glazed Chicken Kabobs

These Balsamic Glazed Chicken Kabobs are a perfect blend of sweet and tangy, with a caramelized exterior that’s sure to impress at your next barbecue.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/4 cup balsamic vinegar
• 2 tbsp honey
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 red bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces

Instructions

1. In a large bowl, whisk together 1/4 cup balsamic vinegar, 2 tbsp honey, 1 tbsp olive oil, 2 cloves minced garlic, 1 tsp dried rosemary, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Add the chicken cubes to the bowl and toss to coat. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
3. Preheat your grill to medium-high heat (about 375°F to 400°F). Thread the marinated chicken, red bell pepper pieces, and red onion pieces onto skewers.
4. Grill the kabobs for 12 to 15 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender.
5. Brush the kabobs with any remaining marinade during the last few minutes of grilling for an extra glaze.

The magic of these kabobs lies in the balsamic glaze, which caramelizes beautifully on the grill, creating a sticky, flavorful coating that’s irresistible.

Tip: If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.

Sesame Soy Chicken Kabobs

These Sesame Soy Chicken Kabobs are a perfect blend of savory and sweet, with a hint of nuttiness from the sesame seeds, making them a hit at any backyard BBQ.

Ingredients

• 1/4 cup soy sauce
• 2 tablespoons honey
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 tablespoon sesame seeds
• 1.5 pounds chicken breast, cut into 1-inch cubes
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces

Instructions

1. In a large bowl, whisk together 1/4 cup soy sauce, 2 tablespoons honey, 1 tablespoon sesame oil, 2 cloves minced garlic, 1 teaspoon grated ginger, and 1 tablespoon sesame seeds.
2. Add the chicken cubes to the bowl, tossing to coat evenly. Cover and marinate in the refrigerator for at least 1 hour, or up to 4 hours for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F to 400°F). Thread the marinated chicken, red bell pepper, yellow bell pepper, and red onion onto skewers, alternating the pieces.
4. Grill the kabobs for 10 to 12 minutes, turning occasionally, until the chicken is fully cooked and the vegetables are slightly charred.

The sesame seeds add a delightful crunch and the marinade caramelizes beautifully on the grill, giving these kabobs a restaurant-quality finish.

Tip: Soak wooden skewers in water for 30 minutes before grilling to prevent them from burning.

Jerk Spiced Chicken Kabobs

Get ready to fire up the grill with these Jerk Spiced Chicken Kabobs, packed with bold flavors and a hint of sweetness that’ll transport your taste buds straight to the Caribbean.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/4 cup olive oil
• 2 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tbsp lime juice
• 2 tsp ground allspice
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 red bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces

Instructions

1. In a large bowl, whisk together 1/4 cup olive oil, 2 tbsp soy sauce, 2 tbsp brown sugar, 1 tbsp lime juice, 2 tsp ground allspice, 1 tsp ground cinnamon, 1 tsp ground nutmeg, 1/2 tsp cayenne pepper, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Add the chicken cubes to the bowl, tossing to coat evenly. Cover and marinate in the refrigerator for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F to 400°F). Thread the marinated chicken, red bell pepper, and red onion onto skewers, alternating as you go.
4. Grill the kabobs for 10-12 minutes, turning occasionally, until the chicken is cooked through and the vegetables are slightly charred.

The magic of these kabobs lies in the marinade’s perfect balance of heat, sweetness, and spice, creating a crusty, caramelized exterior that’s irresistible. Serve them with a side of coconut rice for a complete tropical feast.

Tip: If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.

Buffalo Style Chicken Kabobs with Blue Cheese Dip

Spice up your grill game with these Buffalo Style Chicken Kabobs, paired with a creamy Blue Cheese Dip that’s irresistibly tangy.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/2 cup buffalo sauce
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1/2 cup crumbled blue cheese
• 1 tbsp lemon juice
• 1/2 tsp Worcestershire sauce

Instructions

1. In a large bowl, whisk together buffalo sauce, olive oil, garlic powder, onion powder, salt, and black pepper. Add chicken cubes, tossing to coat evenly. Marinate for at least 30 minutes in the fridge.
2. Preheat grill to medium-high heat (about 375°F). Thread marinated chicken, bell pepper, and red onion onto skewers.
3. Grill kabobs for 10-12 minutes, turning occasionally, until chicken is cooked through and vegetables are charred.
4. Meanwhile, in a small bowl, mix sour cream, mayonnaise, blue cheese, lemon juice, and Worcestershire sauce until well combined. Refrigerate until serving.
5. Serve kabobs hot with blue cheese dip on the side.

The smoky char from the grill meets the fiery kick of buffalo sauce, cooled down by the rich, creamy dip—a match made in flavor heaven.

Tip: Soak wooden skewers in water for 30 minutes before grilling to prevent burning.

Conclusion

With 20 mouthwatering chicken kabob recipes, this roundup is your ticket to grilling success! Whether you’re craving classic flavors or something new, there’s a recipe here for every taste. We’d love to hear which ones become your favorites—drop us a comment below. Loved this collection? Share the inspiration with fellow grill masters by pinning this article on Pinterest. Happy grilling!