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- 1 pound boneless, skinless chicken breast - Fresh herbs: parsley, thyme, rosemary - Garlic and seasoning essentials: salt, pepper, and lemon juice To make garlic herb chicken kabobs, start with fresh and high-quality ingredients. The chicken breast is the star here. Boneless and skinless pieces work best. They cook evenly and stay tender. Fresh herbs like parsley, thyme, and rosemary add great flavor. Always use fresh herbs if you can; they make a big difference. Garlic is key in this recipe. It gives a strong and tasty punch. Use four cloves of minced garlic for the best flavor. Lastly, don't forget salt and pepper. They enhance all the other flavors. A splash of lemon juice brightens everything up. - Red bell pepper chunks - Yellow bell pepper chunks - Red onion wedges Now, let’s talk about the vegetables. Red and yellow bell peppers add color, crunch, and sweetness. Cut them into bite-sized chunks. Red onion wedges provide a nice contrast in flavor. They caramelize beautifully on the grill. You can mix and match your veggies. Feel free to toss in zucchini or cherry tomatoes. They work well and add more flavor. Just think about how they will grill together. - Additional vegetables (zucchini, cherry tomatoes) - Marinade variations Looking to change things up? You can create different marinades. Try adding spices like paprika or cumin for a smoky flavor. Just remember, the marinade needs to complement the chicken and veggies. You can also play with the ratios of garlic and herbs to find your perfect taste. For a twist, add some additional veggies to your skewers. Zucchini slices grill up nice, and cherry tomatoes burst with flavor. This adds variety and can make your kabobs even more colorful and fun. For the full recipe and detailed instructions, check out the [Full Recipe]. To start, I prepare the marinade. I mix minced garlic, chopped herbs, and olive oil in a bowl. This blend brings a bright, fresh flavor to the chicken. I add lemon juice, salt, and pepper to enhance the taste. Then, I coat the chicken cubes in the marinade. I cover the bowl and let it sit in the fridge. A good marinating time is at least 30 minutes, but I often let it marinate for up to two hours. This longer time makes the chicken even tastier. Next, I prepare the skewers. If I use wooden skewers, I soak them in water for about 30 minutes. Soaking helps prevent burning on the grill. If I prefer metal skewers, I skip this step. Metal skewers are great because they hold heat well and are easy to reuse. Now, I assemble the kabobs. I take a skewer and start adding the marinated chicken. I like to alternate chicken pieces with colorful chunks of bell peppers and onion wedges. This not only adds flavor but also makes the kabobs look great. I ensure an even distribution of chicken and veggies. This way, every bite has a mix of flavors. It’s time to grill! I preheat my grill to medium-high heat. This temperature is perfect for cooking chicken. I also lightly oil the grill grates to stop sticking. I place the kabobs on the grill and cook them for 10 to 15 minutes. I turn them often to achieve nice grill marks. I check the chicken's internal temperature; it should reach 165°F (75°C) to be safe. Once cooked, I remove the kabobs from the grill. I let them rest for a couple of minutes before serving. This resting time helps keep the chicken juicy. I love to sprinkle fresh herbs on top for added flavor. These kabobs pair well with rice, a fresh salad, or grilled veggies. Enjoying them hot makes the meal even better! For the full recipe, check out [Full Recipe]. To cook chicken kabobs just right, you need to know the internal temperature rule. Always aim for an internal temperature of 165°F (75°C) for safe eating. Using a meat thermometer helps you avoid undercooking or overcooking. To keep the chicken juicy, marinate it well. I suggest marinating for at least 30 minutes. However, letting it soak for up to 2 hours gives even better flavor. This makes the chicken tender and packed with taste. Want to spice things up? You can add cumin or paprika for a smoky kick. If you like a thicker marinade, try adding a spoon of Greek yogurt. This gives the chicken a creamy texture and holds onto the flavors better. When serving kabobs, consider creative plating. You can arrange them on a large platter with fresh herbs. This adds color and makes it look fancy. Dipping sauces also enhance the meal. Try a tangy yogurt sauce or a zesty chimichurri. These options pair well with the garlic herb chicken kabobs. Remember, a good presentation can make your meal more enjoyable. For the full recipe, check out the Garlic Herb Chicken Kabobs section above. {{image_2}} You can change up the protein in garlic herb chicken kabobs. Try using tofu, shrimp, or beef. For tofu, press it to remove extra water. Cut it into cubes and marinate just like chicken. Shrimp cooks fast, so marinate for only 15 minutes. Beef needs a longer marination time of about two hours. - Tofu: Press and cube before marinating. - Shrimp: Marinate for 15 minutes. - Beef: Use a two-hour marination for flavor. If you want a veggie twist, use vegetables and plant-based proteins on your skewers. You can use zucchini, mushrooms, cherry tomatoes, and bell peppers. Mix these with a tasty marinade. A great marinade can include olive oil, lemon juice, and your favorite herbs. This keeps the veggies juicy and bright. - Skewering Ideas: Zucchini, mushrooms, and cherry tomatoes. - Marinade: Olive oil, lemon juice, and herbs. You can change the flavor of your kabobs easily. Use different herbs and spices to keep things exciting. Basil, oregano, or even cumin can add a new taste. You can also try using flavored oils or infused vinegar. These can enhance the dish with a burst of flavor. - Herb Ideas: Basil, oregano, or cumin. - Flavored Oils: Try garlic-infused or chili oil. Experiment with these variations to find your favorite. For the full recipe, check out the Garlic Herb Chicken Kabobs section above. To keep your garlic herb chicken kabobs fresh, store them in a sealed container. Refrigerate the kabobs within two hours after cooking. This helps prevent bacteria growth. They will last up to three days in the fridge. When you are ready to eat, reheat them in the oven or microwave. For the best texture, use the oven at 350°F (175°C) for 10 minutes. This method keeps the chicken juicy while warming it through. You can freeze both uncooked and cooked kabobs. For uncooked kabobs, place them in a freezer bag and remove excess air. They can stay in the freezer for up to three months. When ready to cook, thaw them in the fridge overnight. For cooked kabobs, let them cool before freezing. Reheat from frozen or thaw first. If you thaw, warm them in the oven for a tender bite. Meal prep can make your life easier. Start by marinating the chicken and chopping the veggies ahead of time. Store them in separate containers in the fridge. You can also assemble kabob stacks in advance. Just thread the chicken and vegetables onto the skewers. Keep them covered in the fridge until it’s time to grill. This way, you have an easy meal ready to go! I recommend marinating chicken kabobs for at least 30 minutes. This time helps the flavors soak in. For even better taste, you can marinate them for up to 2 hours. Longer marination boosts the garlic and herb flavors. Grill chicken kabobs at medium-high heat, around 400°F (200°C). This temperature cooks the chicken evenly. It also gives a nice char on the outside. Always check if the chicken reaches 165°F (75°C) inside. Yes, you can make kabobs without skewers! You can grill the marinated chicken and veggies on a grill pan. Alternatively, you can use a baking sheet in the oven. Just spread the pieces out for even cooking. Many sides work well with garlic herb chicken kabobs. You can try garlic rice or a fresh salad. Grilled vegetables or corn on the cob also make great choices. These sides enhance the kabobs and add color to your plate. To prevent sticking, oil the grill grates before cooking. You can also oil the kabobs lightly. Make sure the grill is hot enough before placing the kabobs on it. This helps create a nice sear and keeps them from sticking. For more ideas, check the Full Recipe. In this guide, we covered how to make tasty chicken kabobs. We talked about the right ingredients, like fresh herbs and colorful veggies. The step-by-step instructions helped you marinate, assemble, and grill the kabobs perfectly. With tips on flavor and storage, you learned how to keep them tasty. Now, you can enjoy delicious kabobs anytime. Experiment with flavors and have fun grilling!

Garlic Herb Chicken Kabobs

Discover the deliciousness of Garlic Herb Chicken Kabobs, perfect for your next BBQ! With tender chicken, fresh herbs, and colorful veggies, these kabobs are bursting with flavor. The simple marinade elevates your grilling game, making this a must-try recipe. Ready in just 45 minutes, they're ideal for weeknight dinners or gatherings. Click through to explore the full recipe and grill your way to a tasty meal!

Ingredients
  

1 pound boneless, skinless chicken breast, cut into 1-inch cubes

4 cloves garlic, minced

2 tablespoons fresh parsley, chopped

1 tablespoon fresh thyme, chopped

1 tablespoon fresh rosemary, chopped

3 tablespoons olive oil

2 tablespoons lemon juice

Salt and pepper, to taste

1 red bell pepper, cut into chunks

1 yellow bell pepper, cut into chunks

1 red onion, cut into wedges

Skewers (wooden or metal)

Instructions
 

Marinate the Chicken: In a large mixing bowl, combine minced garlic, chopped parsley, thyme, rosemary, olive oil, lemon juice, salt, and pepper. Add the chicken cubes to the marinade, ensuring they are well coated. Cover and let marinate in the refrigerator for at least 30 minutes (or up to 2 hours for more flavor).

    Prepare the Skewers: If using wooden skewers, soak them in water for about 30 minutes to prevent burning on the grill. If using metal skewers, you can skip this step.

      Assemble the Kabobs: Thread the marinated chicken onto the skewers, alternating with chunks of red and yellow bell peppers and onion wedges. Aim to have an even distribution of chicken and vegetables for balanced flavor.

        Preheat the Grill: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.

          Grill the Kabobs: Place the assembled kabobs on the grill. Cook for 10-15 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F (75°C).

            Serve: Once cooked, remove the kabobs from the grill and let rest for a couple of minutes. Serve hot with a sprinkle of fresh herbs if desired.

              Prep Time: 10 mins | Total Time: 45 mins | Servings: 4