These chicken kabobs are juicy pieces of chicken in a sweet and tangy honey lemon marinade, threaded with zucchini, bell peppers and red onion and grilled until lightly charred. The recipe makes four skewers, two for each of you, so it is an easy, colorful dinner with no big platter of leftovers. Cutting everything to the same size and giving the vegetables their own light coat of oil means the chicken and vegetables finish at the same time. I added an oven method too, so you can make them on any night, grill or no grill.
Why you’ll like these kabobs
- Made for two: 12 ounces of chicken and half of each pepper fill four skewers.
- Dinner on a stick: protein and vegetables cook together, so you only need rice or bread on the side.
- Quick on the grill: 12 to 15 minutes, turning a few times.
- Simple marinade: olive oil, soy sauce, lemon, honey, garlic and Italian seasoning, ready in a minute.
- Grill or oven: bake them at 425°F when grilling is not an option.
What makes these chicken kabobs work
Same-size pieces. Cutting the chicken, peppers and onion into 1-inch pieces and the zucchini into thick rounds means everything cooks at the same rate. Uneven pieces leave some bits dry while others are still underdone.
A marinade with balance. Soy sauce seasons the chicken, lemon brightens it, honey helps it brown and caramelize, and olive oil keeps it moist on the grill. Thirty minutes in the refrigerator is enough; a few hours gives even more flavor.
Vegetables oiled separately. The vegetables get only oil, salt and pepper, not the chicken marinade. That keeps raw chicken juices away from them and lets them char cleanly.
Medium heat and regular turns. Very high heat burns the honey before the chicken cooks through. Medium heat with a turn every few minutes gives even color and juicy chicken.
Smart shopping for two. The recipe uses half of a red and half of a yellow pepper and half an onion. Wrap the cut halves and refrigerate them for a stir-fry, omelet or salad later in the week, so nothing goes to waste. A single large chicken breast is usually just right for 12 ounces.
Ingredients for chicken kabobs
The full amounts are in the recipe card below. What matters most:
- Boneless skinless chicken breast: 12 ounces is about one large breast. Cut it into even 1-inch cubes. Thighs work too and stay especially juicy.
- Low-sodium soy sauce: it seasons deeply without making the chicken too salty.
- Fresh lemon juice and honey: the sweet and tangy base of the marinade. Honey also gives the chicken its golden color.
- Garlic and Italian seasoning: savory and herby, using pantry staples.
- Zucchini, red and yellow bell pepper, red onion: colorful vegetables that hold up on the grill. Using half of each pepper keeps the amounts right for two.
- Skewers: metal skewers can go straight on the grill; wooden ones need a soak first so they do not burn.
How to make chicken kabobs
- Soak wooden skewers for at least 30 minutes.
- Marinate the chicken in the refrigerator for 30 minutes to 4 hours.
- Toss the vegetables with oil, salt and pepper.
- Discard the marinade and thread the chicken and vegetables onto four skewers.
- Grill over medium heat for 12 to 15 minutes, turning every 3 to 4 minutes, until the chicken reads 165°F.
- Serve right away.
Threading and grilling cues
Cutting the vegetables: slice the zucchini into thick rounds so they do not fall apart, and cut the peppers into squares about the size of the chicken pieces. Separate the onion chunks into stacks of two or three layers so they skewer easily.
Threading: alternate chicken with vegetables and leave a small gap between pieces rather than packing them tightly. The gaps let heat reach every side so the chicken cooks evenly. Push the onion pieces on in stacks of two or three layers so they hold together.
On the grill: heat the grill to medium for 10 minutes and oil the grates. Lay the kabobs down and let them sit until they release easily, then turn them every 3 to 4 minutes so each side gets some color. If the honey starts to darken too fast, move them to a cooler part of the grill.
Doneness: check the thickest piece of chicken with an instant-read thermometer; 165°F means it is safely cooked. The chicken should be opaque all the way through with browned edges, and the vegetables tender with charred spots.
In the oven: lay the skewers on a rimmed sheet pan and bake at 425°F for 24 to 30 minutes, turning once, until the chicken reaches 165°F. The vegetables brown less than on a grill but stay tender and flavorful.
Tips for the best kabobs
- Pat the chicken dry before marinating. The marinade clings better and the chicken browns more.
- Use two skewers side by side for wobbly pieces. Double skewers stop pieces from spinning when you turn them.
- Keep raw and cooked separate. Use a clean plate for the cooked kabobs, not the one that held them raw.
- Squeeze fresh lemon on at the end. It brightens the charred flavors.
- Prep ahead. Cut the vegetables and start the chicken marinating in the morning, then thread and grill in minutes at dinnertime.
Swaps
- Chicken thighs: boneless skinless thighs can replace the breast; cook them to 165°F.
- Other vegetables: cherry tomatoes or mushrooms can replace some of the zucchini or peppers.
What to serve with chicken kabobs
Serve the kabobs over fluffy rice or couscous, or slide everything off the skewers into warm pita with a spoonful of plain yogurt or tzatziki. A simple cucumber and tomato salad or a green salad keeps the meal light. A few lemon wedges on the side let you add a fresh squeeze to taste.
Four skewers on a platter make an easy backyard dinner for two.
Storing and reheating
Slide any leftovers off the skewers and refrigerate them within two hours of cooking, in a covered container, for up to 4 days. Reheat them in a skillet or microwave until hot, to 165°F, or enjoy the chicken and vegetables cold in a salad or wrap.
Bright, a little sweet and lightly charred, these kabobs bring a cookout feel to an ordinary weeknight. Fire up the grill or the oven and enjoy them together.
Frequently asked questions
How long do chicken kabobs take on the grill?
Over medium heat, 1-inch pieces take about 12 to 15 minutes, turned every 3 to 4 minutes. They are done when the thickest piece of chicken reads 165°F.
Do I need to soak wooden skewers?
Yes. Soaking wooden skewers in water for at least 30 minutes keeps them from burning on the grill. Metal skewers need no soaking.
Can I bake chicken kabobs in the oven?
Yes. Bake them on a rimmed sheet pan at 425°F for 24 to 30 minutes, turning once, until the chicken reaches 165°F.
Can I assemble the kabobs ahead of time?
You can thread the marinated chicken and vegetables onto skewers a few hours ahead, cover them and keep them in the refrigerator. Grill or bake them straight from the refrigerator, checking that the chicken reaches 165°F.
Can I brush the kabobs with leftover marinade?
No. Marinade that has touched raw chicken should be thrown away. For extra flavor at the table, mix a fresh spoonful of honey and lemon juice and brush it on after cooking.
Print
Honey Lemon Chicken Kabobs for Two
- Total Time: 1 hour 10 minutes
- Yield: 2 servings
Description
Four chicken kabobs for two: honey lemon marinated chicken with zucchini, bell peppers and red onion, grilled or baked.
Ingredients
- 2 tablespoons olive oil, plus 2 teaspoons for the vegetables
- 2 tablespoons low-sodium soy sauce
- 1 1/2 tablespoons fresh lemon juice
- 1 tablespoon honey
- 1 garlic clove, minced
- 1/2 teaspoon Italian seasoning
- Freshly ground black pepper
- 12 ounces boneless skinless chicken breast, cut into 1-inch pieces
- 1 small zucchini, sliced into 1/2-inch rounds
- 1/2 red bell pepper, cut into 1-inch pieces
- 1/2 yellow bell pepper, cut into 1-inch pieces
- 1/2 small red onion, cut into 1-inch chunks
- Kosher salt, for the vegetables
Instructions
- If using wooden skewers, soak them in water for at least 30 minutes.
- Whisk the 2 tablespoons olive oil, soy sauce, lemon juice, honey, garlic, Italian seasoning and a few grinds of pepper in a bowl or zip-top bag. Add the chicken, toss to coat and refrigerate for at least 30 minutes and up to 4 hours.
- Toss the zucchini, peppers and onion with the 2 teaspoons olive oil and a pinch each of salt and pepper.
- Remove the chicken from the marinade and discard the marinade. Thread the chicken and vegetables onto the 4 skewers, alternating them and leaving a little space between pieces.
- Heat the grill to medium for 10 minutes and oil the grates. Grill the kabobs for 12 to 15 minutes, turning every 3 to 4 minutes, until the vegetables are charred in spots and the chicken reads 165°F.
- Serve right away, with lemon wedges if you like.
Notes
Equipment: 4 metal or wooden skewers (10 to 12 inches), zip-top bag or bowl, grill or rimmed sheet pan, tongs, instant-read thermometer
- Oven method: arrange the skewers on a rimmed sheet pan and bake at 425°F for 24 to 30 minutes, turning once, until the chicken reads 165°F.
- Boneless skinless chicken thighs can replace the breast; cook to 165°F.
- Cherry tomatoes or mushrooms can replace some of the vegetables.
- Slide the chicken and vegetables off the skewers and refrigerate in a covered container for up to 4 days.
- Reheat in a skillet or microwave until hot, or serve cold in salads and wraps.
- Cook chicken to 165°F (USDA FSIS).
- Marinate chicken in the refrigerator, and discard marinade that has touched raw chicken (USDA FSIS).
- Refrigerate leftovers within 2 hours of cooking (FoodSafety.gov).
- Reheat leftovers to 165°F (FoodSafety.gov).
- Prep Time: 25 minutes
- Rest Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: American
