- Like
- SHARE
- Digg
- Del
- Tumblr
- VKontakte
- Flattr
- Buffer
- Love This
- Save
- Odnoklassniki
- Meneame
- Blogger
- Amazon
- Yahoo Mail
- Gmail
- AOL
- Newsvine
- HackerNews
- Evernote
- MySpace
- Mail.ru
- Viadeo
- Line
- Comments
- Yummly
- SMS
- Viber
- Telegram
- JOIN
- Skype
- Facebook Messenger
- Kakao
- LiveJournal
- Yammer
- Edgar
- Fintel
- Mix
- Instapaper
- Copy Link
Make the juiciest rainbow grilled chicken kabobs! These are the BEST grilled chicken kabobs thanks to our amazing marinade.
We’ll teach you how to make the most delicious marinated chicken kebabs on the grill for a nutritious summer meal!
Delicious Chicken Kabobs on the Grill
Taste the rainbow with this gorgeous rainbow grilled chicken kababs recipe made with lean chicken breast and all your favorite veggies.
Grilling chicken kabobs is one of our go-to summer meals because they’re oh-so easy and delicious. Seriously, these scrumptious grilled chicken kabobs are full of so much flavor all thanks to our juicy chicken kabob marinade.
We love how inexpensive chicken is and how easy it is to flavor up. The marinade makes them super moist and flavorful, plus you get a rainbow of veggies 😀
Plus, a little bit of char from the grill makes these the ultimate spring or summer meal that the entire family will love.
Pair your grilled chicken kabobs with our foil pack grilled potatoes, Caprese quinoa salad, and a homemade honey lavender lemonade for an amazing summer meal.
try it!
Best Chicken Kabob Marinade
Marinate your rainbow chicken kabobs with our super flavorful chicken kabob marinade.
What You Need for Grilled Chicken Kabobs
We decided to make not one, but TWO marinades for this recipe to really give every bite a unique flavor. You’ll be marinating the chicken and veggies separately, but we promise it’s worth it.
for the CHICKEN
- chicken breast
- soy sauce
- Worcestershire sauce
- lime juice
- orange juice
- honey
- minced garlic
- grated ginger
- salt
- olive oil
- rice vinegar
- sriracha (optional if you like a little heat!)
for the VEGGIES
- olive oil
- sesame oil
- lime juice
- minced garlic
- grated ginger
- salt
- rice vinegar
- fresh chopped cilantro
- honey
How to Make Grilled Chicken Kabobs
These rainbow grilled chicken kabobs are as easy as 1-2-3-4! Let’s do it:
Begin by slicing the chicken breasts into cubes and place them into a large gallon-size bag or a deep dish with sides to marinate.
Add all the chicken marinade ingredients to a small bowl, and whisk all the ingredients together until the honey dissolves.
Pour the chicken marinade over the chunks of chicken and mix the chicken with the marinade. Seal the bag and place the chicken in the refrigerator for at least 30 minutes to for up to 2 hours.
A marinade is going to infuse your chicken and veggies with so much flavor. Think of it as a flavor bath 😀
Place the chopped peppers, purple onion, and garlic cloves into a large bowl.
Make the veggie marinade by adding all the marinade ingredients to a mason jar. Cover the jar and shake until combined. Then pour the marinade over the veggies and toss until coated.
To assemble the kabobs use water soaked wooden skewers or metal skewers. Thread a piece of chicken onto the skewer, then a bell pepper, onion, and garlic clove. Repeat until you have 3 or 4 pieces of chicken on the skewer. Set the kebab aside and repeat until all the ingredients have been placed on kabobs.
Place the kabobs on the grill at 400°F and turn them every 5-7 minutes for 25-30 minutes or until the chicken has an internal temperature of 165ºF.
Remove from the grill and let the chicken rest for 5 minutes. Serve with freshly squeezed lime juice, fresh cilantro, and your favorite sides!
We recommend marinating chicken for at least 30 minutes or up to 2 hours. Check out our guide to chicken marinades post.
While you do not HAVE to marinate your kabobs, we recommend it. Since you’re cutting the chicken and veggies into small pieces before grilling, a marinade is going to help keep them nice and juicy and not dry out over the direct heat.
We recommend using either chicken breast or boneless, skinless chicken thighs for kabobs.
Chicken kebabs are great on their own, but also so delicious served next to any of the following:
Veggie Marinade
- 3 large bell peppers cut into 1-inch squares (we used 3 different colors)
- 1 medium purple onion cut into 1-inch squares
- 1 head of garlic peeled
- 1 tablespoon olive oil
- 2 teaspoons sesame oil
- 1 tablespoon fresh lime juice
- 2 teaspoons minced garlic
- 1 teaspoon fresh grated ginger
- 1 teaspoon salt separated
- 2 teaspoons rice vinegar
- 1 tablespoon fresh chopped cilantro
- 1 teaspoon honey
For Serving
- Freshly squeezed lime juice
- Fresh minced cilantro
First, marinate the chicken. Begin by slicing the chicken breasts into 1.5-inch to 2-inch cubes and place them into a large gallon size bag or a deep dish with sides. Set them aside.
Now make the chicken marinade. Add the soy sauce, Worcestershire sauce, lime juice, orange juice, honey, garlic, ginger, salt, olive oil, rice vinegar, and sriracha (if using). Whisk all the ingredients together until the honey dissolves.
Pour the chicken marinade over the chunks of chicken and mix the chicken with the marinade. Seal the bag and place the chicken in the refrigerator for at least 30 minutes to for up to 2 hours.
Next, prepare the veggies. Place the chopped peppers, purple onion, and garlic cloves into a large bowl. Set aside.
Make the veggie marinade and add the olive oil, sesame oil, lime juice, garlic, ginger, salt, rice vinegar, cilantro, and honey to a mason jar. Cover the jar and shake until combined.
Pour the marinade over the veggies and toss until coated. Set aside for later.
Preheat the grill to 400ºF.
Assemble the chicken kabobs. To assemble the kabobs, use water soaked wooden skewers or metal skewers. Thread a piece of chicken onto the skewer, then a bell pepper, onion, and garlic clove. Repeat until you have 3 or 4 pieces of chicken on the skewer. Set the kabob aside and repeat until all the ingredients have been placed on kabobs.
Place the kabobs on the grill and turn them every 5-7 minutes for 25-30 minutes or until the chicken has an internal temperature of 165ºF.
Remove from the grill and let the chicken rest for 5 minutes. Serve with freshly squeezed lime juice and fresh cilantro.
Calories: 355kcal Carbohydrates: 23g Protein: 37g Fat: 14g Fiber: 2g Sugar: 16g
About Emily Richter
Emily spent the first 10 years of her career in marketing and advertising roles and started side-hustling with Fit Foodie Finds in Fall of 2015. Em lives in Minneapolis with her husband and son, and manages FFF editorial operations as well as all things sponsorships and brand collaborations.
