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These Grilled Chicken Skewers include the best marinade using pantry staples. Grill them to perfection for the juiciest chicken ever, and serve them over veggies and rice of your choice!

Use this delicious marinade to make my Grilled Chicken Cobb Salads next time. Grilling Season is upon us!

Overhead shot of two black bowls of rice, grilled veggies, and skewers of juicy chicken.

Big Green Egg Chicken

Summertime grilling is the BEST. I love the memories it brings, and there is always time to make more of them. Lately, we’ve been in stay-at-home mode, so we’re trying all the things on our Big Green Egg.

Burgers (too many to count, actually), Steak Kabobs, Seafood Paella (yes, you can grill it!), Asian Chicken Skewers, Stuffed Flank Steak, and the list goes on.

When it’s steaming hot here in Texas (which it totally is right now), we like to fire up the grill, put our swimsuits on, pop open a couple of beers, and then hop in and out of the pool while grilling. Makes it seem like it’s in the 80’s instead of the 100’s! (P.S. If you don’t have a pool, try a sprinkler!) 😀

A closeup on a black bowl of rice topped with juicy chicken bites and veggies.

Ingredients needed for The Juiciest Grilled Chicken Skewers:

The marinade combination creates juicy chicken kabobs that gets rave reviews from family and friends.

Chicken – I used boneless skinless chicken breasts. Boneless skinless chicken thighs would also be fantastic as well.
Olive Oil – Instead of olive oil, try canola or avocado (if desired).
Soy Sauce – To reduce the sodium content, I use a lower-sodium soy sauce in pretty much everything.
Vinegar – Just a bit of apple cider vinegar for some acid.
Seasonings – Garlic powder, ground ginger, kosher salt, and freshly ground black pepper. If you’re feeling energetic, use fresh garlic and ginger and dice them finely! You could also try some other spices – like thyme, Italian Seasoning, paprika, red pepper flakes etc.

How to make the best Grilled Chicken Skewers:

Step 1
Prep chicken. Cut chicken into 1.5 – 2 inch cubes or bite-sized chunks. Place in a mixing bowl.

Step 2
Make marinade. Combine the marinade ingredients in a small bowl – the olive oil, soy sauce, apple cider vinegar, and seasonings. Mix well, and pour over the chicken. There should be enough marinade to cover the chicken.

Step 3
Refrigerate. Cover the bowl and let the chicken marinate in the refrigerator for a couple of hours (to overnight).

Step 4
Prep veggies. Chop the veggies – the onion, bell peppers, and zucchini. Clean mushrooms and tomatoes.

A sheet pan of veggies - onions, peppers, cherry tomatoes, zucchini, mushrooms.

Step 5
Assemble skewers. About 30 minutes before grilling, set chicken out (to get some of the chill off). Arrange chicken cubes on skewers and place on a baking sheet.

If including veggies, you can add them to skewers well in advance of grilling.

A pan of raw skewered and marinated chicken.

Step 6
Grill. Light an outdoor grill to about 350 degrees (or medium heat). When hot, grill skewers, turning occasionally until chicken is done. The internal temperature of the chicken should read 160-165 degrees on a digital thermometer. Remove and rest slightly before eating.

Some grilled chicken skewers on the big green egg.

A large pan of the grilled chicken skewers plus the veggie skewers.

What to serve with Grilled Chicken Skewers:

Veggies – As you can see from the pictures, I usually add veggies to skewers and grill them as well. You can use a variety – bell peppers, onions (yellow or red onion), zucchini squash, mushrooms, tomatoes, potatoes, etc. I use some of the reserved marinade and brush it on the veggies before grilling.
Rice – I’ve become partial to white rice lately (I know that brown is healthier!) so that’s what you see here. You could also serve it over my Cilantro Lime Rice for a complete meal!
Salad – You also serve the chicken skewers with a salad of your choice. Try it with a Crunchy Asian Chicken Salad, a Kale and Quinoa Salad, or Potato Salad with Miracle Whip.

Make sure you try our Chicken Bacon Caesar Salad soon as well!

Side view of two bowls of rice, veggies, and skewered chicken.

A few tips for making this chicken kabobs recipe:

Use stainless steel metal skewers (if you have them) or wooden skewers. Make sure you soak the wooden ones to avoid them catching on fire.
Take the time to marinate the meat. If you don’t have time to let the chicken marinate for two hours, just 30 minutes will also work.
If you mix veggies and meat on skewers, make sure you combine the ones that take approximately the same amount of time to cook. I often add onions and peppers with the meat, but try to keep the other veggies separate so they don’t overcook. Nobody wants mushy veggies.
Reserve some marinade. I think it’s a good idea to have extra marinade at the ready. Don’t use the marinade from the raw meat drippings – make it separately to avoid contamination.
Grill over an even fire. Try to make sure that the open flame is fairly even on your grill so that the meat is all cooked at approximately the same temp.
Place your skewers diagonally across the grates to get nice grill marks. This also allows for more even cooking.

For more grilling recipes, head to the search bar above and type in “grilling”.

Overhead shot of two bowls of cubed and grilled chicken plus veggies.

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Make this chicken recipe next: Honey Sriracha Chicken Kabobs

xoxo ~Sue