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Flavorful Marinated Chicken Thigh Kabobs with Vibrant Veggies

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Juicy marinated chicken thigh kabobs paired with colorful grilled vegetables, perfect for quick and easy outdoor grilling with bold smoky and tangy flavors.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs
  • 1/4 cup extra virgin olive oil
  • 4 large garlic cloves, minced
  • 2 teaspoons smoked paprika
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 medium bell peppers, assorted colors, cut into 1-inch pieces
  • 1 medium red onion, cut into wedges
  • 1 cup cherry tomatoes (about 150 grams)
  • 1 medium zucchini, sliced into thick rounds
  • Wood or metal skewers (soaked if wooden)

Instructions

  1. Prepare the marinade by whisking together olive oil, minced garlic, smoked paprika, lemon juice, Dijon mustard, honey, salt, black pepper, and optional red pepper flakes in a medium mixing bowl.
  2. Cut chicken thighs into 1.5-inch chunks and add to the marinade. Toss to coat well, cover, and refrigerate for at least 30 minutes, ideally 2 hours but no longer than 6 hours.
  3. While chicken marinates, prep the veggies: cut bell peppers into 1-inch pieces, slice red onion into wedges, halve cherry tomatoes if large, and slice zucchini into thick rounds. Soak wooden skewers in water for 30 minutes if using.
  4. Assemble kabobs by threading chicken and veggies alternately onto skewers, aiming for about 3 pieces of chicken per skewer with veggies in between.
  5. Preheat grill to medium-high heat (around 400°F). Lightly oil the grates to prevent sticking.
  6. Grill kabobs for 4-5 minutes per side, turning carefully with tongs, for a total of 15-20 minutes until chicken is cooked through and has nice char marks.
  7. Remove kabobs from grill and let rest for 5 minutes before serving to allow juices to redistribute.

Notes

Soak wooden skewers for at least 30 minutes before grilling to prevent burning. Marinate chicken for at least 30 minutes but no longer than 6 hours to avoid meat texture breakdown. Rest kabobs after grilling for juicier chicken. If veggies char too fast, move kabobs to cooler part of grill or reduce heat. Use a spray bottle to control flare-ups.

Nutrition

Keywords: chicken kabobs, grilled chicken, marinated chicken, chicken thigh recipe, summer grilling, healthy chicken recipe, easy kabobs, backyard barbecue

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