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Grilled Chicken Kabobs with Colorful Summer Skewers

Chicken breast, bell peppers, zucchini, and red onion are marinated with olive oil, soy sauce, honey, garlic, salt, and pepper, then grilled on skewers until tender and colorful.
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Prep Time 20 minutes
Cook Time 15 minutes
Marinating Time 1 hour
Total Time 1 hour 35 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Marinade
  • 1 pound boneless skinless chicken breasts cut into 1-inch pieces
  • 1/4 cup olive oil
  • 1/3 cup soy sauce
  • 1/4 cup honey
  • 1 teaspoon minced garlic
  • Salt and black pepper to taste
Vegetables
  • 1 red bell pepper cut into 1-inch pieces
  • 1 yellow bell pepper cut into 1-inch pieces
  • 2 small zucchini cut into 1-inch slices
  • 1 red onion cut into 1-inch pieces
For Serving
  • 1 tablespoon chopped parsley

Equipment

  • Large mixing bowl
  • Whisk
  • Knife
  • Cutting board
  • Measuring cups
  • Measuring spoons
  • Skewers
  • Plate or tray
  • Grill
  • Tongs
  • Basting brush, optional
  • Instant-read thermometer

Method
 

  1. In a large bowl, whisk together the olive oil, soy sauce, honey, minced garlic, salt, and pepper.
  2. Add the chicken pieces, bell peppers, zucchini, and red onion to the bowl.
  3. Toss everything well so the chicken and vegetables are evenly coated in the marinade.
  4. Cover the bowl and refrigerate for at least 1 hour, or up to 8 hours for more flavor.
  5. If using wooden skewers, soak them in cold water before grilling so they do not burn too quickly.
  6. Thread the marinated chicken and vegetables onto skewers, alternating the pieces.
  7. Preheat the grill to medium heat.
  8. Grill the kabobs for about 5 to 7 minutes per side, turning once, until the chicken is fully cooked.
  9. Sprinkle with chopped parsley before serving.

Notes

Cut the chicken and vegetables into similar sizes for even cooking.
Do not pack the skewers too tightly.
Use an instant-read thermometer to check that the chicken reaches 165°F.
Serve warm for the best texture.