Grilled Chicken Kabobs Grilled chicken kabobs are a delicious and healthy way to enjoy chicken. They are perfect for a summer barbecue or a quick and easy weeknight meal. This recipe features tender, juicy chicken marinated in a vibrant herb and garlic mixture, then grilled to perfection on skewers. The result is a flavorful and visually appealing dish that is sure to impress.
Why you will love this recipe
- Flavorful and Tender: The marinade infuses the chicken with a bright, herbaceous flavor that complements the smoky char from the grill. The mayonnaise in the marinade helps to keep the chicken incredibly moist and tender.
- Easy to Prepare: This recipe requires minimal prep time and is easy to assemble. Simply chop the chicken, mix the marinade, and thread the chicken onto skewers.
- Versatile: You can customize this recipe to your liking by adding your favorite vegetables to the skewers, such as bell peppers, onions, zucchini, or cherry tomatoes.
- Healthy: Grilled chicken is a lean source of protein and is a healthier alternative to fried chicken. This recipe uses fresh herbs and minimal oil, making it a nutritious and delicious meal.
- Perfect for Entertaining: Grilled chicken kabobs are a crowd-pleaser and are perfect for serving at summer barbecues, potlucks, or parties. They are easy to eat and can be made ahead of time.
Ingredients:
- 3 lbs chicken breast or thighs, cut into 1-inch thick pieces
- 1/4 cup fresh parsley, finely chopped
- 1/3 cup fresh cilantro, finely chopped
- 1/3 cup mayonnaise
- 1/3 cup olive oil
- 3 Tbsp lemon juice
- 3 garlic cloves, minced
- 2 tsp salt
- ½ tsp ground pepper
- Wooden or metal skewers
Preparation:
Step 1: Prepare the Chicken and Marinade:
Begin by cutting the chicken breasts or thighs into 1-inch thick pieces. Uniformity in size is key to ensuring even cooking on the grill. Place the chicken pieces in a large bowl, providing ample space for mixing the marinade.
In a separate small bowl, prepare the marinade. Combine the finely chopped fresh parsley and cilantro, mayonnaise, olive oil, lemon juice, minced garlic cloves, salt, and ground pepper. Whisk the ingredients together until well combined, creating a vibrant and aromatic mixture. The mayonnaise acts as an emulsifier, helping the marinade cling to the chicken and contributing to its tenderness during grilling. The lemon juice provides acidity, further tenderizing the chicken and adding a bright, zesty flavor. Fresh herbs are always preferred for their vibrant taste and aroma compared to dried herbs.
Step 2: Marinate the Chicken:
Pour the prepared marinade over the chicken pieces in the large bowl. Thoroughly stir the chicken and marinade together, ensuring that each piece of chicken is evenly coated with the flavorful mixture. The marinade should completely envelop the chicken to maximize the flavor infusion.
Cover the bowl with plastic wrap or transfer the chicken and marinade to a resealable plastic bag. Refrigerate the chicken for at least 30 minutes, or ideally for several hours or overnight. The longer the chicken marinates, the more flavorful and tender it will become. Marinating overnight allows the flavors to penetrate deep into the chicken, resulting in a more succulent and delicious final product. If you are short on time, even a 30-minute marination will impart significant flavor.
Step 3: Prepare the Skewers:
If using wooden skewers, it is crucial to soak them in water for at least 30 minutes before grilling. This prevents the skewers from catching fire or burning on the grill. Soaking the skewers ensures that they remain moist and intact throughout the grilling process.
While the chicken is marinating, take the opportunity to soak the wooden skewers in a container filled with water. Ensure that the skewers are fully submerged. The soaking time allows the wood to absorb moisture, significantly reducing the risk of burning. If using metal skewers, this step is not necessary, as metal skewers are heat-resistant and do not require pre-soaking.
Step 4: Thread the Chicken onto Skewers:
Once the chicken has marinated for the desired time, remove it from the refrigerator. Carefully thread the marinated chicken pieces onto the prepared skewers. Leave a small space between each piece of chicken to ensure even cooking and proper heat circulation. Avoid overcrowding the skewers, as this can result in unevenly cooked chicken.
When threading the chicken, ensure that the pieces are securely attached to the skewers. This will prevent the chicken from falling off the skewers during grilling. Aim for a consistent and visually appealing arrangement of chicken pieces on each skewer.
Step 5: Grill the Chicken Kabobs:
Preheat your grill to medium-high heat. Ensure that the grill grates are clean and lightly oiled to prevent the chicken from sticking. Place the assembled chicken kabobs directly onto the preheated grill grates.
Grill the chicken kabobs for approximately 6-8 minutes per side, or until all sides are golden-brown and the chicken is cooked through. The internal temperature of the chicken should reach 165°F (74°C). Use a meat thermometer to accurately gauge the internal temperature.
Turn the kabobs frequently to ensure even cooking and prevent burning. The marinade may cause some flare-ups on the grill, so keep a close eye on the kabobs and adjust the heat as needed. If the kabobs are browning too quickly, reduce the heat or move them to a cooler part of the grill.
Once the chicken is cooked through and beautifully browned on all sides, remove the kabobs from the grill and transfer them to a clean serving platter. Allow the kabobs to rest for a few minutes before serving.
COOKING Rating: 4/5
Serving Suggestions:
Grilled chicken kabobs can be served in a variety of ways. Here are a few serving suggestions:
- Serve with a side of rice, couscous, or quinoa.
- Serve with a fresh salad or grilled vegetables.
- Serve in pita bread with hummus and tzatziki sauce.
- Serve with a dipping sauce, such as honey mustard or barbecue sauce.
- Serve as an appetizer at a party or gathering.
Tips:
- For best results, marinate the chicken overnight.
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
- Do not overcrowd the skewers, as this can result in unevenly cooked chicken.
- Turn the kabobs frequently to ensure even cooking and prevent burning.
- Use a meat thermometer to ensure that the chicken is cooked through.
- Let the kabobs rest for a few minutes before serving.
- Add vegetables like bell peppers, onions, zucchini, or cherry tomatoes to the skewers for added flavor and nutrition.
- Experiment with different marinades to customize the flavor of the kabobs.
Prep Time: 20 minutes Cook Time: 15 minutes Total Time: 35 minutes
Nutritional Information: (Note: Nutritional information is approximate and may vary depending on the specific ingredients and portion sizes used.) Calories: Approximately 350-400 per serving Protein: Approximately 40-45 grams per serving Sodium: Approximately 500-600mg per serving
Conclusion
Grilled chicken kabobs are a fantastic way to enjoy a healthy, flavorful, and easy-to-make meal. The combination of tender, marinated chicken and the smoky char of the grill creates a delightful culinary experience. Whether you’re hosting a backyard barbecue, preparing a quick weeknight dinner, or looking for a crowd-pleasing appetizer, these kabobs are sure to be a hit. Experiment with different marinades and vegetable combinations to create your own signature grilled chicken kabob recipe. The possibilities are endless, and the results are always delicious. So fire up the grill and get ready to enjoy the irresistible taste of grilled chicken kabobs!
5 Questions and Answers About This Recipe:
Question 1: Can I use frozen chicken for this recipe?
Answer: While fresh chicken is ideal, you can use frozen chicken. Ensure the chicken is completely thawed before marinating. Thawing it in the refrigerator overnight is the safest method. Avoid thawing at room temperature, as this can promote bacterial growth. Once thawed, pat the chicken dry with paper towels before cutting and marinating. This helps the marinade adhere better to the chicken.
Question 2: What if I don’t have fresh herbs? Can I use dried herbs instead?
Answer: Fresh herbs provide the best flavor, but dried herbs can be substituted if necessary. Use approximately one-third of the amount of dried herbs as you would fresh herbs. For example, if the recipe calls for 1/4 cup of fresh parsley, use about 1 tablespoon of dried parsley. Keep in mind that the flavor of dried herbs is more concentrated, so adjust the amount accordingly.
Question 3: How can I prevent the chicken from drying out on the grill?
Answer: Marinating the chicken is the key to preventing it from drying out. The marinade helps to moisturize the chicken and keep it tender during grilling. Be sure to use a marinade that contains oil, which helps to seal in the moisture. Also, avoid overcooking the chicken. Use a meat thermometer to ensure that it reaches an internal temperature of 165°F (74°C), and remove it from the grill immediately once it’s cooked through.
Question 4: Can I prepare the kabobs in advance?
Answer: Yes, you can prepare the kabobs in advance. Thread the marinated chicken onto the skewers and store them in an airtight container in the refrigerator for up to 24 hours. When you’re ready to grill, simply remove the kabobs from the refrigerator and let them sit at room temperature for about 15-20 minutes before grilling. This will help them cook more evenly.
Question 5: What other vegetables can I add to the kabobs?
Answer: The possibilities are endless! Some great vegetable options include bell peppers (red, yellow, orange, or green), onions (red or white), zucchini, cherry tomatoes, mushrooms, and pineapple chunks. Choose vegetables that have a similar cooking time as the chicken to ensure that everything is cooked through evenly. Cut the vegetables into pieces that are approximately the same size as the chicken pieces.
