Juicy Chicken Kabobs with Colorful Veggies and Tasty Marinade Recipe
This Chicken Kabobs recipe features juicy, marinated chicken chunks skewered with colorful bell peppers and onions, grilled to perfection. The marinade blends savory low-sodium soy sauce, sweet Sprite, garlic, and horseradish, creating a flavorful and tender result. Ideal for summer cookouts or quick weeknight dinners, these kabobs can also be prepared in the oven when a grill is unavailable.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 30 minutes
- Yield: 7 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Marinade
- 1/2 cup low-sodium soy sauce (120 mL)
- 1/2 cup Sprite, not diet (120 mL)
- 1/2 cup oil (avocado or canola) (120 mL)
- 1 teaspoon garlic powder
- 1 teaspoon horseradish, plain or horseradish sauce
Main Ingredients
- 2 pounds boneless skinless chicken breasts or chicken tenders (907 g), cut into 1-inch chunks
- 2 bell peppers, any color, sliced into large chunks
- 1 sweet onion or purple onion, sliced into large chunks
- Wooden or bamboo skewers
Instructions
- Marinate the Chicken: In a large ziplock bag, combine the low-sodium soy sauce, Sprite, oil, garlic powder, and horseradish. Add the cut chicken chunks to the bag and seal it, ensuring the chicken is evenly coated in the marinade. Refrigerate and marinate for 1 to 3 hours for optimal flavor absorption.
- Prepare Skewers: If using bamboo or wooden skewers, soak them in water for 30 minutes to prevent burning during grilling. Alternately thread the marinated chicken pieces, bell peppers, and onion chunks onto each skewer, leaving small spaces between pieces to allow even cooking.
- Preheat the Grill: Heat your grill to medium-high heat and lightly grease the grate with oil to prevent sticking.
- Grill the Kabobs: Place the skewers on the grill and cook for about 5 minutes on each side or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Rotate the skewers carefully to ensure even cooking and slightly charred vegetables.
- Rest and Serve: Remove the kabobs from the grill and let them rest for 5 minutes. This allows the juices to redistribute, keeping the chicken moist and flavorful. Serve warm.
Notes
- Make Ahead Instructions: Prepare the chicken marinade and cut vegetables 1 to 3 days in advance. Marinate the chicken for up to 6 hours before cooking for best results.
- Oven Instructions: Preheat your oven to 450°F (232°C). Line a baking sheet with aluminum foil and spray lightly with non-stick spray. Arrange the kabobs evenly on the sheet and bake for 15 to 25 minutes, turning once, depending on the size of chicken pieces, until fully cooked.
- Gluten-Free Adaptation: Use gluten-free soy sauce to make this dish suitable for gluten-sensitive diets.
Keywords: Chicken Kabobs, Grilled Chicken, Skewers, Summer BBQ, Easy Dinner, Gluten-Free Chicken