The Juiciest Grilled Chicken Kabobs Recipe
These Juiciest Grilled Chicken Kabobs are tender, flavorful, and perfectly seasoned with a simple blend of salt, pepper, garlic powder, and smoked paprika. Brined to lock in moisture and grilled to golden perfection, they make a quick and delicious meal perfect for any day of the week.
- Prep Time: 15 minutes (plus up to 6 hours if brining in refrigerator)
- Cook Time: 10-14 minutes
- Total Time: 35 minutes (excluding optional refrigerated brining time)
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
Ingredients
Chicken Kabobs
- 4 boneless skinless chicken breasts, pounded to even thickness and brined in saltwater
- 1 tablespoon melted butter or olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly-cracked black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Optional: fresh lemon wedges
- 1 quart warm water
- 1/4 cup kosher salt
Brine
Instructions
- Brine the Chicken: In a large bowl, combine 1 quart of warm water and 1/4 cup kosher salt. Stir until most of the salt dissolves. Add the whole chicken breasts and let them sit for 15 minutes at room temperature or cover and refrigerate up to 6 hours. After brining, rinse the chicken breasts with cold water and pat dry thoroughly with paper towels. Skip this step if pre-brined chicken is used.
- Preheat the Grill: Set your grill to medium-high heat and allow it to heat thoroughly. If using wooden skewers, soak them in water for 15 minutes to prevent burning.
- Prepare the Chicken: Cut the chicken breasts into 1-inch cubes and place them in a large mixing bowl. Drizzle with melted butter or olive oil and toss to coat evenly.
- Season the Chicken: In a separate small bowl, whisk together kosher salt, black pepper, garlic powder, and smoked paprika. Sprinkle the seasoning mixture over the chicken pieces and toss for about one minute to ensure even coating.
- Assemble Kabobs: Thread the seasoned chicken pieces evenly onto the soaked skewers, making sure not to overcrowd them.
- Grill the Kabobs: Place the skewers on the hot grill and cook for 10 to 14 minutes, turning once halfway through, until the chicken is golden brown and no longer pink inside.
- Rest the Kabobs: Transfer the cooked kabobs to a clean plate and loosely tent with aluminum foil. Let them rest for 5 to 10 minutes to allow juices to redistribute.
- Serve: Serve the chicken kabobs warm, optionally drizzled with freshly squeezed lemon juice. Store leftovers in a sealed container in the refrigerator for up to 3 days or freeze for up to 3 months.
Notes
- Soaking wooden skewers in water prevents them from burning on the grill.
- Brining helps retain moisture and juiciness in the chicken but can be skipped if using pre-brined chicken.
- Cooking time may vary depending on grill heat and chicken piece size; ensure chicken reaches an internal temperature of 165°F (74°C).
- Letting the kabobs rest after grilling helps the juices redistribute for more tender meat.
- Use fresh lemon juice at serving to add brightness and enhance flavor.
