The Juiciest Grilled Chicken Kabobs
Learn how to make the juiciest grilled chicken kabobs with this classic recipe. See notes above for different seasoning options too.
Learn how to make the juiciest grilled chicken kabobs with this classic recipe. See notes above for different seasoning options too.
- 1 tablespoon melted butter or olive oil
- 4 boneless skinless chicken breasts pounded to even thickness and brined in saltwater (*see easy ins
- 1 teaspoonâ kosher salt
- 1/2 teaspoon freshly-crackedâ black pepper
- 1/2 teaspoonâ garlic powder
- 1/2 teaspoon paprika (i preferâ smoked paprika)
- optional: fresh lemon wedges
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 -6 serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- To brine the chicken breasts, fill a large bowl with 1 quart of warm water and 1/4 cup kosher salt. Stir to combine until most of the salt is absorbed. Add the whole chicken breasts and let them sit in the mixture to brine for 15 minutes. Or you can also cover the bowl and refrigerate for up to 6 hours.
- Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with some paper towels. (If the chicken breasts you purchased have already been pre-brined in a sodium solution, skip this brining step completely.)
- Preheat the grill to medium-high heat. If using wooden skewers, soak them in water for 15 minutes before using.
- Cut the chicken breasts into 1-inch pieces. Add them to a large mixing bowl and drizzle evenly with the olive oil. Toss to combine.
- In a separate small bowl, whisk together the salt, pepper, garlic powder and paprika until combined. Sprinkle the seasoning mixture evenly over the chicken. Then toss for 1 minute, or until the chicken is evenly coated with the seasoning.
- Thread the chicken evenly onto the skewers.
- Once the grill is hot, place the chicken kabobs evenly on the grill. Cook for 10-14 minutes, turning once halfway through, until the chicken is golden brown and cooked through (no longer pink on the inside).
- Transfer the kabobs to a clean plate, and loosely tent with aluminum foil. Let the chicken rest for at least 5-10 minutes.
- Then serve warm while the chicken is hot and juicy, drizzled with freshly-squeezed lemon juice if desired. Or, refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.
The Juiciest Grilled Chicken Kabobs: A Weeknight Winner
As a busy working mom, time is my most precious commodity. Weeknights are a whirlwind of homework help, soccer practice, and the ever-present battle against bedtime resistance. Finding quick, healthy, and delicious meals is an ongoing quest, and these grilled chicken kabobs have become my go-to solution. They're surprisingly easy to make, even on a crazy week, and the whole family loves them.
Forget complicated marinades and elaborate prep work. This recipe is all about simplicity and flavor. The secret, I've discovered, lies in the brining process. Just a quick soak in saltwater dramatically improves the chicken's juiciness and tenderness. It's a game-changer, trust me! Even my picky eaters, who usually turn their noses up at chicken breast, gobble these kabobs down.
I love how versatile this recipe is. Feel free to experiment with different vegetables. Bell peppers, onions, zucchini – the possibilities are endless! I often add cherry tomatoes for a burst of sweetness and color. And for extra zing, a squeeze of fresh lemon juice just before serving is the perfect finishing touch. The kids love to help with assembling the kabobs, which makes it a fun family activity, too.
The best part? These kabobs are just as delicious cold as they are hot. Leftovers make a fantastic lunch for the next day, and they’re easy to pack for work or school lunches. I often double the recipe so that I have plenty for dinner and lunches throughout the week. It's a real time-saver, and it feels good knowing that I’m providing my family with a healthy and satisfying meal.
Beyond the Weeknight: These aren’t just for busy weeknights, though. They’re perfect for summer barbecues, picnics, or any casual gathering. They look impressive on the grill, and they're guaranteed to be a crowd-pleaser. I've even taken them on camping trips, making them a convenient and flavorful part of our outdoor adventures. The adaptability of this recipe is truly one of its best features.
Tips and Tricks for Success:
- Brining: Don't skip the brining step! It really does make a difference in the final product.
- Skewers: If using wooden skewers, remember to soak them in water for at least 15 minutes to prevent them from burning on the grill.
- Don't overcrowd the grill: Give the kabobs enough space to cook evenly.
- Resting: Allow the chicken to rest after grilling for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful kabob.
- Get creative with veggies: Experiment with different vegetables to create your own unique kabob combinations.
This simple yet elegant dish has become a staple in our home, a testament to the fact that delicious and healthy meals don't have to be complicated or time-consuming. Give it a try, and I’m sure it will quickly become one of your family’s favorites, too.
