An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Grilled Chicken Kabobs

A super versatile dish that can be combined with a variety of veggies, fruits, spices and marinades to please every palate.

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Cooking for 12 people


  • 2 lb. boneless, skinless chicken breast
  • zucchini
  • pineapple chunks
  • red bell peppers

1 Food Prep

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

  • Next, 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. Then, add the chicken chunks to a dish and pour on your favorite marinade.
  • Now, cut your vegetables into 1” to 1 ½” chunks to match the size of your chicken.
  • If you want to marinate your vegetables, use a separate container. Don’t marinate them in the same dish as the chicken.
  • Finally, it’s time to thread your chicken chunks and vegetables on the bamboo skewers.

2 Grill Prep

3 The Cook

  • 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.

For safe meat preparation, reference the USDA website.

2 Reviews
Rated 5 out of 5 by from Easy and Delicious I tried this about three weeks ago. It was easy by reading the instructions first. Then I could have skewers soaked and ready.
Date published: 2023-05-27
Rated 4 out of 5 by from Grilled chicken kabobs Easy recipe I love to cook with charcoal, but haven’t since I moved and someone took my kettle grill. I have a gas grill and will look into purchasing a new charcoal grill
Date published: 2023-05-26
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