Italian Chicken Skewers
Italian Chicken Skewers with zucchini is a great family dinner that has incredible flavor. An easy meal on the grill for any night of the week.
Chicken Skewers are always a hit with the whole family and you can’t go wrong with these Grilled Chicken Kebabs for a summer cookout. You might also enjoy our Grilled Chicken Spaghetti for an Italian inspired meal.
Italian Chicken Skewers ~ Easy Meal Idea
This grilled chicken recipe uses a quick homemade Italian marinade and dressing that adds great flavor and keeps the chicken tender and juicy on the grill. Zesty Italian dressing with a little spicy brown mustard works great too.
Ingredients Needed:
- Boneless Chicken Breasts
- Olive Oil
- Red Wine Vinegar
- Lemon Juice
- Spicy Brown Mustard
- Honey
- Parmesan Cheese
- Granulated Garlic
- Dried Basil
- Dried Oregano
- Dried Thyme
- Kosher Salt
- Fresh Ground Pepper
- Zucchini
How to Make Italian Chicken Skewers:
- Slice chicken breasts into thin slices. You can do thin strips lengthwise or cut through the thick part and make 2 thin chicken breast slices. Either way works fine.
- Place chicken into a gallon size zip to bag.
- Make the Italian Dressing by adding the olive oil, red wine vinegar, lemon juice, spicy brown mustard, honey, parmesan cheese, herbs and spices to a mason jar.
- Cover the jar and shake vigorously until well combined.
- Pour half of the dressing over the chicken. Reserve the other half for serving, keep refrigerated.
- Press the air out of the bag and seal. Turn the bag over a few times, rubbing the dressing all over the chicken.
- Refrigerate at least one hour and up to 8 hours before grilling.
- Slice zucchini into rounds.
- Prepare a grill fire with pecan or hickory for smoke flavor.
- Thread chicken and zucchini onto skewers.
- Grill chicken and zucchini skewers over indirect fire with the grill closed.
- Cook for 15 minutes, check the chicken in several places using a digital thermometer, continue cooking until chicken reaches 165°.
- Remove from grill to a serving platter.
- Slide the chicken and zucchini off of the skewers for serving and drizzle with remaining Italian dressing if desired.
What to Serve with Grilled Chicken Skewers:
Grilled Vegetable Rice Pilaf, grilled garlic bread and an easy garden salad are great sides to complete this chicken dinner.
How to Store and Reheat:
- Store chicken and zucchini in an airtight container in the refrigerator up to 4 days.
- Reheat in a skillet coated with olive oil over medium heat, stir occasionally until heated through.
More Grilled Chicken Recipes to Try:
- Grilled Chicken Tacos are a great way to change up taco Tuesday. Smoky grilled chicken served with your favorite toppings.
- Chicken Teriyaki Skewers are super fast to make on the grill with chicken breasts and a delicious homemade teriyaki sauce.
- Balsamic Chicken Broccoli Skewers are something out of the ordinary. Grilled chunks of chicken and broccoli florets with a tangy balsamic glaze.
- Sweet and Tangy Chicken Tenders is just the ticket for the BBQ lovers. Our signature bbq sauce pairs perfectly with quick cooking chicken tenders.
- Grilled Bacon Wrapped Stuffed Chicken is delicious enough for company and simple enough for a weeknight dinner. Tons of flavor from the cheesy filling and crispy bacon.
Add these Italian Chicken Skewers with zucchini to your grilling menu this week for a quick and delicious meal that the entire family will love.
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Italian Chicken Skewers
Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 2 tablespoons spicy brown mustard or dijon
- 2 tablespoon finely grated parmesan cheese
- 1 teaspoon honey
- 1 teaspoon granulated garlic
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon kosher salt
- ½ teaspoon fresh ground pepper
- 1 medium size zucchini sliced into rounds
Instructions
- Slice chicken breasts into thin slices. You can do thin strips lengthwise or cut through the thick part and make 2 thin chicken breast slices. Either way works fine.
- Place chicken into a gallon size zip to bag.
- Make the Italian Dressing by adding the olive oil, red wine vinegar, lemon juice, spicy brown mustard, honey, parmesan cheese, herbs and spices to a mason jar.
- Cover the jar and shake vigorously until well combined.
- Pour half of the dressing over the chicken.
- Press the air out of the bag and seal. Turn the bag over a few times, rubbing the dressing all over the chicken.
- Refrigerate at least one hour and up to 8 hours before grilling.
- Prepare a grill fire to 325° with pecan or hickory for smoke flavor.
- Thread chicken and zucchini onto skewers.
- Grill chicken and zucchini skewers over indirect fire with the grill closed.
- Cook for 15 minutes, check the chicken in several places using a digital thermometer, continue cooking until chicken reaches 165°.
- Remove from grill to a serving platter.
- Slide the chicken and zucchini off of the skewers for serving and drizzle with remaining Italian dressing if desired.
Notes
Nutrition