The best chicken kabob marinade recipe for making marinated chicken kabobs that are tender, juicy, packed full of flavor, and delicious. This marinade for chicken kabobs is easy, and quick to put together, uses, a few simple ingredients, smells, and tastes amazing. Let me show you how to make it in simple steps.
Chicken Kabob Marinade Recipe
This chicken kabob marinade is so good. It infuses flavor into the chicken and vegetables and makes them moist, tender, juicy, and super tasty for chicken kebabs that are perfect for summer barbeques, social gatherings, and all occasions.
This marinade for chicken kabobs is easy, simple, and quick to make with only 1-2 minutes of mixing time once you have the ingredients measured out. It can then be used to marinate kabobs for as little as 30 minutes up to 12 hours. Personally, 4 hours is the sweet spot I go for.
Chicken kabobs marinade uses a few basic ingredients in making it and these simple ingredients are inexpensive and easily accessible in stores and kitchen pantries. In fact, you probably already have them in your kitchen cupboard already.
This chicken marinade for kabobs is versatile. Whether you're baking, air frying, or grilling the marinated chicken kabobs, this marinade works! Another plus is that it works on all cuts of chicken! And of course veggies.
Even though it's not a marinade with 3 or 4 ingredients, the ingredients work together to build flavors and give your kabobs the best taste.
With this chicken kabob marinade recipe, the marinade sticks to the chicken and veggies! No wastage at all. It is also a healthy marinade that contains Olive oil, herbs and spices, and honey.
The best marinated chicken kabobs are high in protein, nutritious, colorful, and healthy. Let me show you how to make it.
Related: Chicken wing marinade, chicken thighs marinade.
Ingredients
The detailed ingredient list, measurements, and directions are in the recipe card at the bottom of this post.
Soy sauce
Honey
Paprika
Mixed herbs- Parsley, Thyme, Rosemary
Garlic granules
Onion granules
Black pepper
Olive oil
Lemon juice
Salt
For The Kabobs
Chicken
Bell pepper
Zucchini
Onion
How To Make Chicken Kabobs Marinade
Measure out all the ingredients- Soy sauce, honey, oil, paprika, parsley, thyme, rosemary, black pepper, garlic granules, onion granules, lemon juice, and salt.
Add them into a bowl.
Mix till all is well combined.
Reserve 2 tablespoons of the marinade to baste the chicken kabobs when cooking it.
Use the marinade or store it for later.
This marinade is enough for 1lb/500g chicken plus about 200g of vegetables. You can double the recipe if required.
How To Marinate Chicken Kabobs
Here's a step-by-step of how to marinate chicken for kabobs:
Cut the chicken into bite-size cubes of 1-1.5 inches.
Cut the vegetables (Onion, bell pepper, and Zucchini) into bite sizes.
Add the chicken and veggies to a bowl.
Add the marinade and mix till combined with the chicken and vegetables.
Cover with clingfilm and put it in the fridge to marinate. Marinate for 30 minutes up to 12 hours.
Bring out the marinated chicken and vegetables and arrange them on skewers.
Cook as desired.
Cooking Marinated Chicken Kabobs
Marinated chicken kabobs can be cooked in the oven, air fryer, stove top, or grill. Here is the how-to for best results:
How to grill marinated kabobs: Place the chicken kabobs on a preheated grill that's lightly brushed with oil. Grill the chicken kabobs for 4-6 minutes on each side basting it with the reserved marinade until it's cooked through and the internal temperature is at least 165F. Let the chicken kabobs rest for 2 minutes before serving.
To Bake: Arrange the kabobs on a baking tray and bake in a preheated oven at a temperature of 400F/200C for 15-20 minutes or till cooked. Baste with the reserved marinade at least once.
On the Stove: Place a Griddle pan or a skillet on the stove. Add oil and heat. When heated, arrange the kabobs in the pan. Cook for 2-3 minutes on each side on each side or until chicken reaches an internal temperature of 165F.
Air Fryer- Follow this easy air fryer chicken kabob recipe for how to cook it in the air fryer.
What To Serve With Marinated Chicken Kabobs
Once cooked, marinated kabob can be eaten on its own as an appetizer or served with sides like Rice, Salads, coleslaws, and potatoes. Some delicious recommendations are below:
Corn on the cob
Salad
Coleslaw
How To Store
How to store the marinade: Transfer the marinade into a sealable container, label it, then store it in the fridge where it will store well for up to 48 hours, or store it in the freezer for up to 3 months.
To store marinated kabobs: Transfer the kabobs to a plate, cover with clingfilm, and store them in the fridge for up to 24 hours. When ready to cook, bring it out let it get to room temperature, and cook.
Tips
- I recommend using boneless chicken breast or boneless chicken thighs for kabobs.
- Adjust the pepper quantity to how you like it.
- You can substitute black pepper for cayenne or hot sauce.
FAQS
A marinade is a combination of oil, herbs, and spices used on meat or vegetables for the purpose of adding flavor and making it juicy, moist, and without drying out while cooking.
A good marinade contains at least 4 ingredients including oil, acidic agent like lemon, herbs and spices, and sweetener.
Yes, you can. Freeze as soon as possible to keep it fresh. Marinated chicken kebabs can be stored in the freezer for up to 3 months. If frozen it's best to cook from frozen so the veggies are not soggy.
Marinate it for at least 30 minutes up until 24 hours. If you have the time, it's good to marinate it for 4-6 hours so the chicken kabobs have enough time to fully infuse the flavors of the marinade and tenderize.
Yes, you can make the marinade ahead and store it. Marinated chicken kabobs also store well. Store the marinade for up to 24 hours and the cooked marinated chicken kabob will store well in the fridge for up to 3 days.
You can make them the night before and then cook them on the day. After marinating, thread the chicken and vegetables on sticks, arrange them on a plate, and cover the bowl with a cling film before storing them in the fridge.
More Chicken Marinade Recipes
- Chicken drumsticks marinade
- Lemon chicken marinade
- Chicken wing marinade
- Buttermilk chicken marinade
- Honey mustard chicken marinade
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Recipe
Chicken Kabob Marinade Recipe
Equipment
- Mixing bowl
- Measuring spoons
Ingredients
- 3 tablespoons Soy sauce
- 2 tablespoon Honey
- 2 tablespoons Olive oil
- 1 tablespoon Lemon juice
- 1 teaspoon Paprika
- 1 teaspoon each Dried Parsley, Thyme, Rosemary
- ½ teaspoon Onion granules
- ½ teaspoon Garlic granules
- ½ teaspoon Black pepper or to taste
- Salt to taste
For The Kabobs
- 1 lb (500g) Chicken
- 1 large Red Bell pepper
- 1 large Yellow pepper
- 1 large Zucchini
- 1 Large Red Onion
Instructions
- Measure out all the ingredients - Soy sauce, honey, oil, paprika, thyme, rosemary, black pepper, garlic granules, onion granules, olive oil, lemon juice, and salt.
- Add them into a bowl and mix till all well combined.
- Reserve 1-2 tablespoons to baste the chicken kabobs when cooking it.
How To Marinate
- Cut the chicken into bite-size cubes of 1-1.5 inch.
- Cut the vegetables into bite sizes.
- Add the chicken and veggies to a bowl.
- Add the marinade and mix till combined with the chicken and vegetables.
- Cover with clingfilm and put it in the fridge to marinate.
- Marinate for 30 minutes up to 12 hours.
- Arrange the chicken and veggies on skewers.Cook as desired.
How To Cook
- How to grill marinated kabobs: Place the chicken kabobs on a preheated grill that's lightly brushed with oil. Grill the chicken kabobs for 4-6 minutes on each side basting it with the reserved marinade until it's cooked through and the internal temperature is at least 165F. Let the chicken kabobs rest for 2 minutes before serving.
- To Bake: Arrange the kabobs on a baking tray and bake in a preheated oven at a temperature of 400F/200C for 15 minutes or till cooked. Baste with marinade atleast once during cooking.
- Stovetop: Place a Griddle pan or a skillet on the stove. Add oil and heat. Wheanheated, arrange the kabobs in the pan. Cook on 2-3 minutes on each side on each side or until chicken reaches an internal temperature of 165F.
Notes
- I recommend using boneless chicken breast or boneless chicken thighs for kabobs.
- Adjust the pepper quantity to how you like it.
- You can substitute black pepper for cayenne or hot sauce.
- You can reduce the quantity of honey to 1 tablespoon if you prefer.
- Switch up things by seasoning the veggies with a different seasoning instead of marinating with the chicken.
Nutrition
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