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
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.
Servings: 4 Servings
Calories: 438kcal
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
Store leftover chicken and zucchini in an airtight container in the refrigerator up to 4 days.
Leftover Italian dressing can be stored in a covered mason jar for up to 2 weeks, stir before using.
Reheat in a skillet coated with olive oil over medium heat, stirring until heated through.
Nutrition
Serving: 1g | Calories: 438kcal | Carbohydrates: 5g | Protein: 55g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 15g | Cholesterol: 147mg | Sodium: 459mg | Fiber: 1g | Sugar: 3g
