Grilled Chicken Skewers
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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!
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!) 😀
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.
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.
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.
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!
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”.
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Make this chicken recipe next: Honey Sriracha Chicken Kabobs
xoxo ~Sue
Grilled Chicken Skewers
Ingredients
- 2 1/2 pounds chicken breasts – cubed
- 6 Tablespoons olive oil
- 6 Tablespoons reduced-sodium soy sauce
- 3 Tablespoons apple cider vinegar
- 2 teaspoon garlic powder
- 1 teaspoon ground ginger
- kosher salt and freshly ground black pepper – to taste
- a variety of veggies – to serve
- your favorite rice – to serve
Instructions
- Use a sharp knife to cube the chicken breasts into 1 1/2 inch cubes. Place in a mixing bowl.
- Combine marinade ingredients – the olive oil, reduced sodium soy sauce, apple cider vinegar, garlic powder, ground ginger, kosher salt & freshly ground black pepper. Mix well and pour over the chicken (reserving about 1/3 of the marinade). Cover and place in the refrigerator for two hours (or overnight).
- ** Don't forget to reserve some of the marinade for later!
- When ready to grill, remove the chicken and let it sit out for about 30 minutes (to take some of the chill off). Arrange chicken cubes on some skewers (either stainless steel or wooden ones that have been pre-soaked). Place on a baking sheet.
- Prepare other veggies and/or rice. You can also grill veggies like bell pepper, onions, zucchini squash, mushrooms, tomatoes and potatoes. Cut into bite sized pieces and add dome of the reserved marinade.
- Light an outdoor grill to about 350 degrees. When hot, add chicken skewers diagnolly accross the grates, rotating occasionally until chicken is fully cooked. Chicken is done at 160-165 degrees on a digital thermometer.
- Serve chicken and veggies over rice, along with a little extra marinade (if desired).
Notes
- Use stainless steel 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 them marinate for two hours, 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 meat drippings – make it separately to avoid contamination.
- Grill over an even fire. Try to make sure the fire 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.
Another killer marinade from SueBee! We made this recipe to celebrate the last foreseeable 70 degree day, and it was simple and delicious!
Awesome to hear, Brynn! Thanks for stopping by!
Put these on the grill and you will be a hero. Invite friends over and grill with confidence.
The marinade is easy too!
They look fantastic. Can’t wait to try them.
Thanks so much, Laura!