Name: Grilled Chicken Kabobs
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 4 boneless skinless chicken breasts; 1 Tablespoon melted butter or olive oil; 1 teaspoon kosher salt; 1/2 teaspoon freshly-cracked black pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon paprika (I prefer smoked paprika)

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The Ultimate Weeknight Dinner That Makes Grilling Feel Effortless

Have you ever craved something that satisfies your hunger for both flavor and simplicity? These juicy grilled chicken kabobs have been my go-to recipe whenever I need to impress without the stress. The first time I made these for my family, I was shocked at how something so straightforward could create such tender, flavorful bites of chicken that disappeared from the plate almost immediately. What makes these grilled chicken kabobs special isn’t just their mouthwatering taste, but how accessible they are for any home cook, even if you’ve never grilled before. With minimal prep time and a foolproof cooking method, you’ll have perfectly charred, juicy chicken skewers that will make you feel like a backyard grilling champion.

I’ve spent years perfecting this grilled chicken kabobs recipe, tweaking the seasoning and brining method to ensure the chicken stays incredibly moist even when cooked over high heat. The simple spice blend creates a beautiful caramelized exterior while the quick brine (which I’ll explain in detail) transforms ordinary chicken breasts into something truly extraordinary. Whether you’re planning a casual weeknight dinner or hosting friends for a summer cookout, these kabobs deliver restaurant-quality results without complicated techniques or hard-to-find ingredients.

Why You’ll Love These Grilled Chicken Kabobs

Last summer, I brought these grilled chicken kabobs to a neighborhood cookout where everyone was showcasing their signature grilling recipes. Despite the competition, my platter emptied first! The secret wasn’t fancy ingredients or complicated techniques, it was the simple brining step that made the chicken irresistibly juicy.

What makes these grilled chicken kabobs stand out:

Incredibly Tender Meat – The quick brine transforms ordinary chicken breasts into succulent, flavorful morsels that stay juicy even if you accidentally overcook them.
Weeknight-Friendly – From start to finish in about 35 minutes, these kabobs fit easily into busy schedules without sacrificing quality.
Customizable – The basic recipe works beautifully on its own, but you can easily adapt it with different seasonings or add vegetables for a complete meal on a stick.
Kid-Approved – Something about food on skewers makes even picky eaters excited for dinner. My kids call these “chicken lollipops”!
Perfect for Meal Prep – Make extra and enjoy them in salads, wraps, or grain bowls throughout the week.
No Special Equipment Needed – Just skewers and a grill (or even a grill pan will work in a pinch).

Grilled Chicken Kabobs - EVRYFOODIE — Grilled Chicken Kabobs EVRYFOODIE

KEY INGREDIENTS BREAKDOWN

Boneless Skinless Chicken Breasts

The foundation of great kabobs! Chicken breasts work perfectly here because they cook quickly and evenly when cut into uniform pieces. The brining step ensures they stay moist throughout the grilling process, solving the common problem of dry chicken.

Saltwater Brine

Don’t skip this game-changing step! A quick 15-minute soak in saltwater creates chicken that’s seasoned from the inside out and significantly more juicy than non-brined chicken. The salt restructures the proteins in the meat, helping them retain moisture during cooking.

Melted Butter or Olive Oil

Either option creates a beautiful exterior on the chicken and helps the seasonings adhere. Butter adds a subtle richness, while olive oil brings a lighter touch with a hint of fruitiness.

Kosher Salt

The larger flakes of kosher salt dissolve nicely in the brine and provide more consistent seasoning than table salt. Its clean flavor won’t impart any metallic taste that can sometimes come from iodized salt.

Freshly-Cracked Black Pepper

Fresh pepper brings a complexity and aromatic quality that pre-ground pepper simply can’t match. Those tiny specks add both visual appeal and little bursts of flavor.

Garlic Powder

Provides all the flavor of fresh garlic without the risk of burning on the grill. It distributes evenly throughout the seasoning mix for consistent flavor in every bite.

Paprika

Adds beautiful color and a subtle sweetness to the chicken. Using smoked paprika (as suggested) brings an extra dimension that mimics hours of low-and-slow smoking in just minutes on the grill.

Fresh Lemon Wedges

The final touch! A squeeze of lemon just before serving brightens all the flavors and cuts through the richness of the grilled meat. It’s that perfect finishing note that makes the whole dish sing.

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VARIATIONS + SUBSTITUTIONS

Protein Swaps

Chicken Thighs: Even juicier than breasts, thighs can be substituted 1:1 in this recipe. They’re more forgiving if slightly overcooked.
Turkey Breast: Works great with the same brining technique, though cooking time may be slightly shorter.
Firm Tofu: For a vegetarian option, skip the brine but use the same seasonings. Press the tofu first for best texture.

Flavor Profiles

Mediterranean: Add 1 teaspoon dried oregano and 1/2 teaspoon ground cumin to the spice mix.
BBQ Style: Replace half the paprika with brown sugar and add 1/4 teaspoon cayenne for a sweet-heat combo.
Lemon Herb: Add 1 tablespoon lemon zest and 1 teaspoon dried herbs (thyme, rosemary, or Italian seasoning).
Curry Infused: Add 1 teaspoon curry powder and 1/4 teaspoon ground turmeric for golden, aromatic kabobs.

Dietary Adjustments

Dairy-Free: Use olive oil instead of butter.
Lower Sodium: Reduce brining time to 10 minutes and cut salt in the seasoning by half.
Keto/Low-Carb: This recipe is naturally keto-friendly! Serve with grilled low-carb vegetables.

STEP BY STEP SUMMARY INSTRUCTIONS

Step 1: Brine the Chicken

This 15-minute step is truly transformative! Fill a large bowl with warm water and kosher salt, stir until most of the salt dissolves, then submerge your chicken breasts. While they soak, the salt restructures the proteins in the meat, helping them retain moisture when cooking. Think of it as chicken insurance against dryness! If you’re planning ahead, you can refrigerate the brining chicken for up to 6 hours for even more flavor penetration.

Step 2: Prep Your Grill and Skewers

While the chicken brines, preheat your grill to medium-high heat (about 375-400°F). If you’re using wooden skewers, don’t forget to soak them in water for at least 15 minutes, this prevents them from burning during grilling. Metal skewers work great too and don’t require soaking.

Step 3: Cut and Season the Chicken

After rinsing and drying your brined chicken, cut it into uniform 1-inch pieces to ensure even cooking. The size matters here, too small and they’ll overcook, too large and the centers might stay raw. Toss with olive oil first to create a base for the seasonings to stick to. Then mix your spices separately before adding them to the chicken – this prevents clumping and ensures even distribution of flavor.

Step 4: Grill to Perfection

The key to beautiful kabobs is not moving them too soon after placing them on the grill. Let them develop a nice sear before turning. Watch for the telltale visual cues that they’re ready to flip: slight caramelization on the edges and the chicken starting to turn opaque about halfway up the sides. One turn is usually all you need for perfect results.

Step 5: Rest Before Serving

Don’t skip the resting period! Those 5-10 minutes with loose foil tenting allow the juices to redistribute throughout the meat instead of running out when cut. This single step makes the difference between good and outstanding kabobs.

A Few Helpful Tips

Even Sizing Matters: Cut chicken pieces as uniformly as possible for consistent cooking.
Don’t Overcrowd the Skewers: Leave small gaps between chicken pieces to ensure heat circulates properly.
Check for Doneness: Use an instant-read thermometer to verify chicken has reached 165°F in the center of the largest piece.
Keep the Grill Lid Closed: Opening too frequently causes temperature fluctuations that can dry out the chicken.
Oil Your Grill Grates: Before cooking, wipe grates with an oil-soaked paper towel held with tongs to prevent sticking.
Monitor the Heat: If your kabobs are browning too quickly but still raw inside, move them to a cooler part of the grill to finish cooking.

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Marinade Magic: Taking Your Kabobs to the Next Level

While brining works wonders for keeping chicken moist, adding a marinade after brining can introduce exciting flavor dimensions. For best results, pat the chicken dry after brining, then marinate for 2-4 hours before skewering. Try these winning combinations:

Greek Inspired: Olive oil, lemon juice, minced garlic, oregano, and a splash of red wine vinegar
Teriyaki: Soy sauce, brown sugar, grated ginger, minced garlic, and a touch of sesame oil
Cilantro Lime: Lime juice, olive oil, chopped cilantro, minced garlic, and a hint of honey

The acid in these marinades helps tenderize while adding flavor, but don’t marinate longer than 4 hours or the chicken can become mushy.

Vegetable Pairings for Complete Kabobs

While these grilled chicken kabobs are delicious on their own, adding vegetables creates a complete meal on a stick. Consider these pairings:

Quick-Cooking Options: Cherry tomatoes, mushrooms, and pre-blanched small broccoli florets cook at roughly the same rate as the chicken.
Medium-Cook Vegetables: Bell peppers, zucchini, and yellow squash cut into 1-inch pieces.
Denser Vegetables: Par-cook harder vegetables like onion chunks or baby potatoes for 2-3 minutes in the microwave before skewering.

Pro tip: For perfectly cooked mixed kabobs, skewer similar items together (all chicken on some skewers, all vegetables on others) so you can remove each when perfectly done.

Serving Suggestions + Pairings

These juicy grilled chicken kabobs are versatile enough to pair with numerous sides:

Fresh and Light: Serve alongside a Greek salad with cucumber, tomato, red onion, and feta for a Mediterranean-inspired meal.
Grain Companions: Fluffy couscous, quinoa, or rice pilaf absorbs the flavorful juices beautifully.
Sauce Options: Offer tzatziki, hummus, or chimichurri on the side for dipping.
Bread Basket: Warm pita or naan bread makes these kabobs into satisfying handheld wraps.
Veggie Sides: Grilled asparagus or zucchini cooked alongside the kabobs make for easy additions that use the same heat source.

For a complete grilling menu, prep these grilled chicken kabobs while also making a simple foil packet of seasoned potatoes to place on the cooler side of the grill, they’ll finish cooking at the same time!

STORAGE, REHEATING, AND FREEZING TIPS

Storage

Refrigerator: Store cooled kabobs in an airtight container for up to 3 days. For best results, remove the chicken from the skewers for storage.
Meal Prep: These kabobs make excellent additions to prepared lunches, slice the chicken and add to salads or grain bowls.

Reheating

Microwave: The quickest method, but can dry out the chicken. Cover with a damp paper towel and heat in 30-second intervals until just warm.
Oven: Wrap in foil and heat at 275°F for about 10-15 minutes for the juiciest results.
Stovetop: A quick sear in a hot skillet can refresh the exterior while warming the inside.

Freezing

Before Cooking: You can freeze the seasoned, uncooked chicken pieces for up to 3 months. Thaw overnight in the refrigerator before skewering and grilling.
After Cooking: Cooked kabobs freeze well for up to 3 months. Thaw overnight and reheat gently to maintain moisture.

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FAQ

Do I really need to brine the chicken?

While technically optional, brining is what transforms ordinary grilled chicken into something spectacular. Even a quick 15-minute brine significantly improves moisture retention and flavor. If you’re short on time, you can reduce the brining to 10 minutes and still see benefits. However, if your chicken is pre-brined (check the packaging for terms like “enhanced with a solution” or “sodium content”), skip the brining step entirely.

Can I make these kabobs in the oven?

Absolutely! Preheat your oven to 425°F and place the skewers on a baking sheet lined with foil or parchment. Bake for about 15-18 minutes, turning halfway through, until the internal temperature reaches 165°F. You won’t get the same smoky char as with grilling, but the chicken will still be delicious.

How do I prevent wooden skewers from burning?

Soaking wooden skewers for at least 15 minutes helps, but for foolproof protection, wrap the exposed ends in foil before grilling. Better yet, invest in reusable metal skewers if you make kabobs frequently.

Can I prep these ahead for a party?

Yes! You have two great options: 1) Brine, season, and skewer the chicken up to 24 hours ahead, keeping covered in the refrigerator until grilling time, or 2) Fully cook the kabobs up to a day ahead, refrigerate, then reheat on a medium-low grill for 5 minutes just before serving.

Enjoying These Grilled Chicken Kabobs

As the sun sets on our patio during warm summer evenings, these grilled chicken kabobs have become our family’s signal that the good times are rolling. There’s something magical about the simplicity of perfectly grilled chicken on a stick that brings people together, perhaps it’s the primal connection to cooking over fire, or maybe it’s just that food tastes better when eaten outdoors with people you love.

Whatever you’re celebrating, from Tuesday night dinner to a special gathering, these juicy grilled chicken kabobs bring that perfect balance of minimal effort and maximum enjoyment. The beauty lies in their simplicity: quality ingredients, thoughtful preparation, and the transformative power of fire. As you pull these sizzling skewers off the grill, don’t forget that final squeeze of lemon that brightens everything up, it’s that little touch that makes all the difference.

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Grilled Chicken Kabobs

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Print Recipe

Total Time: 35 minutes
Yield: 4 servings 1x

Ingredients

Scale

4 boneless skinless chicken breasts

1 Tablespoon melted butter or olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly-cracked black pepper

1/2 teaspoon garlic powder

1/2 teaspoon paprika (I prefer smoked paprika)

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Instructions

Juicy Grilled Chicken Kabobs

Let’s start with the game-changing brine! Grab a large bowl and fill it with 1 quart of warm water and 1/4 cup kosher salt. Give it a good stir until most of the salt dissolves, this magic mixture is your secret weapon against dry chicken! Submerge your whole chicken breasts in this solution and let them hang out for 15 minutes. Short on time? That’s perfect! But if you’re planning ahead, you can cover the bowl and refrigerate for up to 6 hours for even more flavor. When you’re ready, remove the chicken, give it a quick rinse under cold water, and pat dry with paper towels. (Quick tip: Already see “enhanced with a solution” on your chicken package? Skip the brine, those breasts are already prepped!)
While your chicken is brining, fire up your grill to medium-high heat, we’re looking for that sweet spot around 375-400°F. Using wooden skewers? Don’t forget to give them a 15-minute soak in water to prevent them from becoming kindling on your grill!
Now for the fun part! Cut those chicken breasts into juicy 1-inch chunks, try to make them all similar in size so they cook evenly. Toss them in a large bowl and drizzle with olive oil or melted butter, then give everything a good mix to coat each piece with that moisture-locking goodness.
In a separate small bowl, whisk together your flavor heroes: salt, pepper, garlic powder, and that beautiful paprika (the smoked variety adds such amazing depth!). Sprinkle this seasoning mix over your chicken pieces, then toss for about a minute until every piece is wearing that gorgeous spice coat. Thread your seasoned chicken onto skewers, leaving just a tiny bit of space between pieces for even cooking.
Once your grill is nice and hot, arrange your chicken skewers evenly across the grates. Let them cook for 10-14 minutes total, turning just once halfway through. You’re looking for that perfect golden-brown exterior and fully cooked interior, no pink in the middle! Trust your instincts here, if some pieces are smaller, they might be done earlier.
The secret to incredibly juicy kabobs? The rest! Transfer your beautiful skewers to a clean plate and loosely tent with foil (don’t wrap them tightly or they’ll steam). Let them rest for 5-10 minutes, allowing all those flavorful juices to redistribute throughout the meat instead of running all over your plate.
Serve these babies while they’re still warm and juicy! A squeeze of fresh lemon juice just before eating brightens everything up beautifully. Got leftovers? (I’m impressed with your willpower!) Store them in an airtight container in the fridge for up to 3 days, or freeze for meal prep magic for up to 3 months.