If summer grilling had a signature scent, it would be the smoky aroma of juicy chicken kabobs sizzling over open flame. This Chicken Kabob Marinade transforms ordinary chicken into savory, char-grilled bites that are tender, moist, and packed with flavor. It’s the kind of recipe that turns weeknight dinners into backyard feasts.

With a balanced blend of zesty citrus, warm spices, and just the right touch of sweetness, this marinade infuses the chicken with irresistible depth. Pair it with bell peppers, onions, or even pineapple for a colorful, mouthwatering skewer that looks as good as it tastes. Best of all, it’s incredibly quick and simple to prepare.

Ingredients for this Chicken Kabob Marinade

2 lbs boneless, skinless chicken breasts or thighs, cut into 1.5-inch cubes
1/4 cup olive oil
1/4 cup soy sauce
3 tablespoons lemon juice (freshly squeezed)
2 tablespoons honey or brown sugar
4 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chili powder (optional, for heat)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Bell peppers and onions, cut into chunks (optional, for skewering)
Wooden or metal skewers (if using wood, soak in water 30 minutes before grilling)

Step 1: Prepare the Marinade

In a large bowl or zip-top bag, whisk together olive oil, soy sauce, lemon juice, honey (or brown sugar), garlic, cumin, paprika, chili powder, salt, and black pepper. This combination creates a bold and flavorful marinade that tenderizes the chicken while boosting its taste.

Step 2: Marinate the Chicken

Add the chicken cubes to the marinade and toss well to ensure each piece is coated. Cover and refrigerate for at least 1 hour, preferably 4-6 hours for maximum flavor. If you’re short on time, even 30 minutes can make a difference.

Step 3: Prepare the Skewers

Thread the marinated chicken onto skewers, alternating with chunks of bell peppers and onions for a vibrant presentation. Discard any leftover marinade.

Step 4: Grill to Perfection

Preheat your grill to medium-high heat. Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the chicken is fully cooked and slightly charred. Internal temperature should reach 165°F (75°C).

Step 5: Serve and Enjoy

Remove from grill and let rest for 5 minutes. Serve with lime wedges, fresh herbs, or a yogurt dipping sauce if desired.

Frequently Asked Questions

How long should I marinate the chicken?

While 30 minutes will give some flavor, marinating for at least 4-6 hours is ideal. Overnight is even better for a deeper infusion.

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are more forgiving and stay extra juicy, making them great for grilling.

Can I bake the kabobs instead of grilling?

Yes, you can bake them at 425°F for 20-25 minutes, turning halfway through, until the chicken is cooked through.

What vegetables work best on kabobs?

Bell peppers, onions, mushrooms, cherry tomatoes, and zucchini all hold up well to grilling.

How do I keep wooden skewers from burning?

Soak them in water for at least 30 minutes before grilling. This prevents charring and helps avoid splinters.

Can I prepare these in advance for meal prep?

Definitely. Marinate and skewer the chicken ahead of time. Store in the fridge and grill fresh or even grill them and store as grab-and-go meals.

The BEST Chicken Kabob Marinade – Quick, Easy & Bursting with Flavor

Author: Nora Sinclair
Total Time: 47 minute
Yield: Serves 4

Print Recipe

Description

Fire up the grill and transform your next backyard dinner with this quick and easy Chicken Kabob Marinade. These juicy skewers are packed with bold flavor, using ingredients you likely already have at home. Whether you’re prepping for a summer BBQ or looking for healthy dinner ideas, this easy recipe delivers tender, perfectly grilled chicken with a citrusy, smoky twist. It’s a must-add to your go-to list of food ideas for easy dinner, meal prep, or weekend cookouts. Colorful, flavorful, and fuss-free—this is grilled perfection on a stick.

Instructions

In a large bowl or zip-top bag, whisk olive oil, soy sauce, lemon juice, honey/brown sugar, garlic, cumin, paprika, chili powder, salt, and pepper.
Add chicken cubes and mix to coat thoroughly. Refrigerate for 1 to 6 hours.
Thread chicken and optional veggies onto skewers. Discard used marinade.
Grill on medium-high heat for 10-12 minutes, turning occasionally until chicken reaches 165°F.
Let rest 5 minutes before serving. Add lime wedges or yogurt sauce if desired.

Prep Time: 10 minutes (plus 1-6 hours marinating)
Cook Time: 10-12 minutes
Category: Dinner