Tender, juicy, and perfectly seasoned, these grilled chicken kabobs are a must for your next BBQ or weeknight dinner. A quick brine boosts moisture and flavor, while a smoky spice blend makes every bite irresistible.
Ingredients
- 4 boneless, skinless chicken breasts, pounded to even thickness
- 1 tablespoon melted butter or olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika (or regular paprika)
- (Optional) Fresh lemon wedges, for serving
For the Brine (optional but recommended):
- 1 quart warm water
- ¼ cup kosher salt
Instructions
- Brine the Chicken (Optional):
In a large bowl, mix 1 quart warm water with ¼ cup kosher salt until mostly dissolved. Add the chicken breasts and let sit for 15 minutes at room temp (or up to 6 hours refrigerated).
Remove chicken, rinse with cold water, and pat dry. Skip this step if your chicken is pre-brined or packed in a sodium solution. - Preheat the Grill:
Heat your grill to medium-high. If using wooden skewers, soak them in water for 15 minutes to prevent burning. - Cut & Season the Chicken:
Slice the chicken into 1-inch cubes and place in a large bowl. Drizzle with olive oil and toss to coat.
In a small bowl, mix the salt, pepper, garlic powder, and paprika. Sprinkle over the chicken and toss well to evenly coat. - Assemble the Kabobs:
Thread the seasoned chicken evenly onto the skewers, leaving a little space between each piece for even cooking. - Grill the Kabobs:
Place kabobs on the hot grill. Cook for 10–14 minutes, turning once halfway through, until chicken is golden and fully cooked (internal temp should reach 165°F/74°C). - Rest & Serve:
Remove from the grill, transfer to a plate, and loosely tent with foil. Let rest 5–10 minutes before serving.
Finish with a squeeze of fresh lemon juice, if desired.
Store leftovers in an airtight container:
- Refrigerate for up to 3 days
- Freeze for up to 3 months
Why You’ll Love This Recipe
- Unbelievably Juicy: A simple brine keeps the chicken moist and tender.
- Smoky & Flavorful: The perfect blend of spices gives it a grilled, BBQ-style flavor.
- Quick & Easy: Ready in about 30 minutes (plus brine time).
- Grill-Friendly Favorite: Great for cookouts, meal prep, or easy dinners.
Tips
- Use uniform pieces for even cooking.
- Don’t overcook! Check internal temp with a meat thermometer.
- Let it rest before serving to keep the juices inside.
- Oil the grill grates or kabobs lightly to prevent sticking.
- Use metal skewers for convenience, or double-up wooden ones to prevent spinning.
Variations and Substitutions
| Try This | Instead Of |
|---|---|
| Chicken thighs | Chicken breasts – for richer flavor and extra juiciness |
| Lemon zest or juice | Added before grilling for brightness |
| BBQ sauce glaze | Brush on during the last 2 minutes of grilling |
| Veggies on skewers | Alternate chicken with bell peppers, onions, or zucchini |
- Make it spicy: Add chili powder, cayenne, or hot sauce.
- Fresh herbs: Mix in chopped parsley, cilantro, or thyme before grilling.
FAQs
Do I have to brine the chicken?
No, but it makes a huge difference in juiciness. If short on time, even 15 minutes helps.
Can I bake these instead of grilling?
Yes! Bake at 425°F for about 20–25 minutes, turning once, or broil until slightly charred.
Can I add vegetables to the skewers?
Absolutely. Just make sure the veggies cook in the same time as the chicken (use quick-cooking ones or pre-cook firmer vegetables).
Serving
Serve these chicken kabobs with:
- Grilled vegetables or corn on the cob
- Rice, couscous, or quinoa
- Fresh tzatziki, hummus, or garlic yogurt sauce
- Warm pita or naan bread
- A crisp side salad with lemon vinaigrette
Suggestions
- Make-Ahead: Marinate the chicken in oil and spices a day ahead for added flavor.
- Meal Prep: Cook extra and use leftovers in wraps, bowls, or salads.
- Party-Friendly: Set up a DIY kabob station for guests to build their own skewers.
- Flavor Boost: Add a final sprinkle of flaky sea salt and a drizzle of good olive oil before serving.
The Juiciest Grilled Chicken Kabobs
Servings
4
servingsPrep time
20
minutesCooking time
15
minutesIngredients
4 boneless, skinless chicken breasts, pounded to even thickness
1 tablespoon melted butter or olive oil
1 teaspoon kosher salt
½ teaspoon freshly cracked black pepper
½ teaspoon garlic powder
½ teaspoon smoked paprika (or regular paprika)
(Optional) Fresh lemon wedges, for serving
For the Brine (optional but recommended):
1 quart warm water
¼ cup kosher salt
Directions
- Brine the Chicken (Optional):
- In a large bowl, mix 1 quart warm water with ¼ cup kosher salt until mostly dissolved. Add the chicken breasts and let sit for 15 minutes at room temp (or up to 6 hours refrigerated).
- Remove chicken, rinse with cold water, and pat dry.
- Skip this step if your chicken is pre-brined or packed in a sodium solution.
- Preheat the Grill:
- Heat your grill to medium-high. If using wooden skewers, soak them in water for 15 minutes to prevent burning.
- Cut & Season the Chicken:
- Slice the chicken into 1-inch cubes and place in a large bowl. Drizzle with olive oil and toss to coat.
- In a small bowl, mix the salt, pepper, garlic powder, and paprika. Sprinkle over the chicken and toss well to evenly coat.
- Assemble the Kabobs:
- Thread the seasoned chicken evenly onto the skewers, leaving a little space between each piece for even cooking.
- Grill the Kabobs:
- Place kabobs on the hot grill. Cook for 10–14 minutes, turning once halfway through, until chicken is golden and fully cooked (internal temp should reach 165°F/74°C).
- Rest & Serve:
- Remove from the grill, transfer to a plate, and loosely tent with foil. Let rest 5–10 minutes before serving.
- Finish with a squeeze of fresh lemon juice, if desired.
- Store leftovers in an airtight container:
- Refrigerate for up to 3 days
- Freeze for up to 3 months
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