Best Grilled Chicken Kabobs Recipe Ever

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5 from 1 review

The grill’s hot, the air smells like summer, and skewers of grilled chicken kabobs are sizzling just enough to draw a small crowd. Each one is loaded with juicy marinated chicken, crisp-edged veggies, and a sticky-sweet glaze that caramelizes into something magical.

Total Time: 1 hour 50 minutes
Yield: 6 servings 1x

Ingredients

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6 tablespoons extra-virgin olive oil, divided

1/4 cup aged balsamic vinegar

3 tablespoons freshly squeezed lemon juice

2 tablespoons smooth Dijon mustard

2 tablespoons packed brown sugar light

1 tablespoon Worcestershire sauce

3 cloves garlic, finely minced garlic

2 teaspoons dried Italian seasoning

Kosher salt and freshly ground black pepper, to taste

2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces

2 small to medium zucchini, sliced into 1/2-inch-thick rounds

1 red bell pepper, cut into 1 1/2-inch pieces

1 yellow bell pepper, cut into 1 1/2-inch pieces

1 red onion, cut into 1 1/2-inch pieces

2 tablespoons finely chopped fresh flat-leaf parsley

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Instructions

In a medium bowl, whisk together 4 tablespoons of the olive oil with the balsamic vinegar, lemon juice, Dijon mustard, brown sugar light, Worcestershire sauce, garlic, and Italian seasoning. Season to taste with kosher salt and freshly ground black pepper. Set aside ⅓ cup of the marinade for basting later.
Place the chicken and remaining marinade in a large resealable plastic bag or bowl. Toss to coat evenly, then marinate in the refrigerator for at least 1 hour, or up to 4 hours, turning occasionally to ensure the chicken is well-soaked. When ready to cook, drain the chicken and discard the used marinade.
Thread the chicken pieces, zucchini rounds, bell pepper chunks, and red onion onto skewers, alternating for a colorful presentation. Lightly brush the assembled kabobs with the remaining 2 tablespoons of olive oil, and season again with salt and pepper.
Preheat a grill to medium heat.
Place the skewers on the grill and cook, turning occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F, about 10 minutes. During the last 1 to 2 minutes of cooking, brush the kabobs with the reserved marinade to create a glossy, flavorful finish.
Serve the kabobs hot, sprinkled with fresh parsley if desired.