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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.
👥 4 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 20 min🔥 Cook: 15 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●mixing bowl
- ●whisk
📝 Preparation Steps
1
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 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.)
kosher salt1 teaspoon
2
Preheat the grill to medium-high heat. If using wooden skewers, soak them in water for ⏱️ 15 minutes before using.
3
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.
4
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.
5
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).
6
Transfer the kabobs to a clean plate, and loosely tent with aluminum foil. Let the chicken rest for at least ⏱️ 5-10 minutes.
7
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.
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