Description

These Grilled Chicken Kabobs are a flavorful and colorful dish perfect for a quick and healthy meal. Tender chicken breast cubes marinated in a tangy mixture of olive oil, red wine vinegar, Worcestershire sauce, and spices are skewered with fresh red onion and bell peppers, then grilled to perfection. Juicy, smoky, and packed with vibrant veggies, these kabobs are ideal for a summer barbecue or a satisfying weeknight dinner.

Ingredients

Chicken and Vegetables

1 pound chicken breast, trimmed and cut into 1 ¼-inch cubes
1 small red onion, cut into 1-inch pieces
2 medium bell peppers (any color), cut into 1-inch pieces

Marinade

2 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
½ teaspoon garlic powder
1 teaspoon paprika
½ teaspoon coriander
Salt and black pepper, to taste

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Instructions

Prepare the marinade: In a medium bowl, whisk together olive oil, red wine vinegar, Worcestershire sauce, garlic powder, paprika, coriander, salt, and black pepper until well combined to create a flavorful marinade.
Marinate the chicken: Add the chicken cubes to the marinade, ensuring all pieces are coated evenly. Cover the bowl and refrigerate for at least 30 minutes and up to 2 hours to allow the flavors to infuse and tenderize the meat.
Soak the skewers: If using wooden skewers, soak them in water for at least 30 minutes before grilling. This prevents the skewers from burning under high heat on the grill.
Preheat the grill: Heat your grill to medium-high temperature to ensure a nice sear and grill marks on the kabobs.
Assemble the kabobs: Thread the marinated chicken pieces alternately with red onion and bell pepper chunks onto the skewers, distributing vegetables evenly among them.
Grill the kabobs: Place the skewers on the preheated grill and cook for 10 to 12 minutes, turning occasionally. Grill until the chicken is cooked through, reaches an internal temperature of 165°F (74°C), has good grill marks, and the vegetables are tender but still slightly crisp.
Rest and serve: Remove the kabobs from the grill and let them rest for a few minutes before serving. This helps retain the juices and improves flavor.

Notes

For extra flavor, marinate the chicken overnight if time allows.
Feel free to use other vegetables like cherry tomatoes or zucchini for variation.
Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F (74°C).
If you don’t have a grill, kabobs can also be cooked under a broiler or on a grill pan stovetop, though results may vary slightly.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Main Course
Method: Grilling
Cuisine: American