Grilled Chicken Kebabs
Grilled Chicken Kebabs with Vegetables marinated in a simple vinaigrette for a quick and easy meal on the grill. Delicious flavors that are sure to please the whole family.
Kebabs are always a great idea for backyard cookouts and easy enough for a weeknight dinner. Prep your chicken and veggies in advance and you can have this dinner on the table in no time at all.
Making Grilled Chicken Kebabs with Vegetables:
- Cut chicken boneless chicken breasts into 2 inch chunks.
- Slice zucchini and cut onions and peppers into chunks.
- Mix vinaigrette marinade: olive oil, cider vinegar, brown sugar, dijon mustard, grated garlic and onion, thyme, oregano, basil and pepper.
- Reserve 1/4 cup for serving.
- Thread chicken and vegetables onto skewers.
- Baste on all sides with marinade.
- Prepare grill to a 300° fire with oak or hickory wood for smoke flavor.
- Place kebabs onto grill over indirect heat. Close the lid and cook for 5 minutes.
- Brush kebabs with marinade once more and turn kebabs, brushing the other side. Close the lid and continue to cook until chicken reaches 165° internal temperature, about 25 minutes.
- Remove from grill and allow to rest for 5 minutes before serving.
- Drizzle with reserved vinaigrette if desired.
If you are a steak fan, give our Grilled Steak Kabobs with vegetables a try. They are seasoned with a brown sugar-garlic rub and really simple to make.
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Tips for Making Kebabs:
- We love these 2 prong skewers for grilling. They really stabilize the meat and veggies for even grilling and I love the handles. So easy to turn over on the grill and great for serving.
- Prep your veggies and chicken ahead of time and add to the skewers just before grilling.
- Make your marinade a day in advance.
Serve chicken kebabs with Rice Pilaf, Grilled Mexican Street Corn and a Green Salad for a healthy and delicious family meal.
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Adding the vegetables to these chicken skewers adds a lot of flavor and even the kids loved these vegetables. Our family is very happy on a meat and potatoes kind of diet but grilled vegetables has quickly become a new favorite.
Along with the great flavor, the grilled vegetables also have a great texture. This was the first time we had tried grilling zucchini and I was afraid it would be mushy but it was not. It was so delicious that we are adding zucchini to our gardening plans this year.
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Grilled Chicken Kebabs
Ingredients
- 4 whole chicken thighs boned
- 1 zucchini
- ½ red bell pepper
- ½ yellow bell pepper
- ½ orange bell pepper
- 1 large onion sliced
for the vinaigrette
- 1 cup olive oil
- ¼ cup cider vinegar
- 1 tablespoon dijon mustard
- 2 tablespoons brown sugar
- 2 teaspoons grated onion
- 1 teaspoon grated fresh garlic
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Instructions
- Cut chicken thighs into 2 inch chunks.
- Slice zucchini and onion. Cut bell peppers into chunks.
- Thread chicken and vegetables alternating onto skewers.
- Place on a clean baking pan and set aside.
- Prepare the vinaigrette marinade by combining olive oil, cider vinegar, brown sugar, dijon mustard and seasonings into a bowl. Whisk until well combined.
- Reserve 1/4 cup of vinaigrette for serving.
- Brush kebabs on all sides with marinade.
- Prepare grill fire to 300° with oak wood for smoke flavoring.
- Place kebabs over indirect heat and cook for 5 minutes with the lid closed.
- Brush with marinade, flip and brush the other side with marinade. Close the lid and cook another 20-25 minutes or until internal temperature reaches 165°.
- Remove from grill and allow to rest 5 minutes before serving.
- Drizzle with reserved vinaigrette if desired.
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