Grilled Chicken Kabobs with Peppers and Onions

Grilled chicken kabobs with colorful red, yellow and green bell peppers and red onions arranged on a white serving platter.

This Grilled Chicken Kabobs with Peppers and Onions are a colorful, flavorful dinner made with tender chicken, crisp vegetables, and a simple savory marinade. Moreover, this easy grilled chicken Kabobs recipe comes together quickly and works beautifully for weeknight meals, cookouts, and summer gatherings.

Why This Grilled Chicken Kabobs Recipe Works

First, the marinade adds bright, savory flavor while helping the chicken stay juicy on the grill. In addition, cutting the chicken and vegetables into similar-sized pieces helps everything cook evenly. Finally, the kabobs are customizable, so you can adjust the vegetables and seasonings to suit your family.

Ingredients

1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into 1 1/2-inch pieces
2 bell peppers, cut into 1 1/2-inch pieces
1 large yellow onion, cut into wedges
1/4 cup olive oil
2 tablespoons fresh lemon juice
3 garlic cloves, minced
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon black pepper
Wooden or metal skewers

How to Make Grilled Chicken Kabobs

Prepare the skewers: If using wooden skewers, soak them in water for at least 30 minutes. Meanwhile, preheat the grill to medium-high heat, about 400–450°F.
Make the marinade: In a large bowl, whisk together the olive oil, lemon juice, garlic, paprika, oregano, salt, and pepper.
Marinate the chicken: Add the chicken pieces and toss until well coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
Thread the kabobs: Alternate chicken, bell peppers, and onion pieces on the skewers. Leave a little space between each piece so the heat can circulate.
Grill: Lightly oil the grill grates. Grill the kabobs for 12–16 minutes, turning every 3–4 minutes, until the chicken is cooked through and reaches 165°F internally.
Rest and serve: Transfer the kabobs to a platter and let them rest for 5 minutes. Then, serve warm with rice, salad, or your favorite dipping sauce.

Recipe Details

Prep Time: 20 minutes, plus marinating time
Cook Time: 12–16 minutes
Total Time: About 1 hour
Servings: 4

Pro Tips

Use chicken thighs for especially juicy kabobs, or choose chicken breasts for a leaner option.
Cut every ingredient into similar-sized pieces so they finish cooking together.
Do not overcrowd the skewers. Instead, leave small gaps for better browning.
Keep a separate brush and plate for raw chicken and cooked kabobs to prevent cross-contamination.
For extra flavor, brush the cooked kabobs with fresh lemon juice just before serving.

Storage Instructions

Afterward, place leftover grilled chicken kabobs in an airtight container and refrigerate them for up to 3 days. To reheat, warm the chicken and vegetables gently in a covered skillet or microwave until heated through. For the best texture, avoid reheating them repeatedly.

Frequently Asked Questions

Can I use wooden skewers for grilled chicken kabobs?

Yes. However, soak wooden skewers in water for at least 30 minutes before grilling so they are less likely to burn.

How do I know when chicken kabobs are done?

The chicken is ready when it is no longer pink in the center and reaches an internal temperature of 165°F at the thickest piece.

Can I prepare these kabobs ahead of time?

Absolutely. You can marinate the chicken and chop the vegetables up to one day ahead. For the best results, assemble the skewers shortly before grilling.

What can I serve with chicken kabobs?

Serve them with rice, couscous, grilled corn, a green salad, pita bread, or a creamy yogurt sauce. Therefore, they are easy to turn into a complete meal.

If you love easy chicken recipes, try my Chopped Chicken Caesar Wrap next for another fresh, flavorful meal that’s simple enough for busy weeknights.