Grilled Chicken Kabobs

First, soak bamboo skewers in water for at least 1 hour prior to grilling.

Once chicken and vegetables are marinated, thread them onto the skewers, leaving a little bit of space between each piece for even cooking. Alternate chicken and vegetables for added color and flavor.

Using white chicken breast or dark meat from the thigh, cut your chicken into chunks. Larger chunks of about 1” to 1½” are ideal. If the chunks are too small, the chicken will dry out on the grill.

Cut your vegetables into 1” to 1 ½” chunks to match the size of your chicken.

Combine chicken chunks with olive oil and seasoning in a mixing bowl. Adjust flavor to your taste preferences. Allow chicken to marinate for at least 30 minutes to allow it to absorb the flavor.

Marinate vegetables with olive oil and seasoning in a separate mixing bowl.

When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.

Place a few of your chicken kabobs directly over the coals.

Let the chicken and vegetables sear and get some color.

Rotate the skewers to brown all of the sides. You’ll find this requires some attention and time, so don’t try to cook too many at once — work in batches.

When the chicken and vegetables have browned on all sides, move to the cooler side to finish cooking through. It will take about 8 minutes total if you’re using white meat, about 9 minutes if using dark meat.

Chicken is done when it reaches an internal temperature of 165°F.

Serve your chicken kabobs hot off the grill, no need to rest before serving.

Pasta salad

Greek salad

Rice pilaf

Roasted potatoes

Grilled corn

Allow leftover chicken kabobs to cool to room temperature before storing them. Place them in an airtight container or wrap them tightly with plastic wrap, then store in the refrigerator for up to 4 days.

For more information on food storage, consult the links below:

Cold Food Storage Chart

4 Steps to Food Safety

Foodsafety.gov

Grilling: Reheat your kabobs on a grill for the best results. Preheat the grill to medium-high heat, then place the kabobs on the grill and cook for a few minutes on each side until heated through and slightly charred. This method helps retain the smoky flavor and keeps the chicken juicy.

Oven: Preheat your oven to around 350°F. Place the chicken kabobs on a baking sheet lined with foil or parchment paper to prevent sticking. Heat them in the oven for about 10-15 minutes or until they reach an internal temperature of 165°F. You can brush them with a bit of olive oil or marinade before reheating to add moisture and flavor.

Skillet: Heat a skillet over medium heat and add a bit of oil or butter. Place the chicken kabobs in the skillet and cook for a few minutes on each side until heated through. This method is quick and effective but may not retain as much moisture as grilling or oven reheating.

Microwave: While convenient, the microwave can sometimes make chicken kabobs dry if not done carefully. Place the kabobs on a microwave-safe plate, cover them with a damp paper towel or microwave-safe lid to trap moisture, and microwave on high for short intervals (30-60 seconds at a time) until heated through. Check the temperature with a food thermometer to ensure they reach 165°F throughout.