Grilled Chicken Kebabs
Grilled Chicken Kebabs with vegetables marinated in a mustard vinaigrette. A simple weeknight dinner or great for summer cookouts.
Kebabs are always a great idea for backyard cookouts and easy enough for a weeknight dinner. Prep your chicken and veggies in advance and you can have this dinner on the table in no time at all. We’ve also been loving this Grilled Italian Chicken for a delicious weeknight meal.
Making Grilled Chicken Kebabs with Vegetables:
- Cut chicken boneless chicken thighs into 2 inch chunks.
- Slice zucchini and cut onions and peppers into chunks.
- Mix vinaigrette marinade together by combining: olive oil, cider vinegar, brown sugar, dijon mustard, grated garlic and onion, thyme, oregano, basil and pepper.
- Reserve 1/4 cup for serving.
- Thread chicken and vegetables onto skewers.
- Baste on all sides with marinade.
- Prepare grill to a 300° fire with oak or hickory wood for smoke flavor.
- Place kebabs onto grill over indirect heat. Close the lid and cook for 5 minutes.
- Brush kebabs with marinade once more and turn kebabs, brushing the other side. Close the lid and continue to cook until chicken reaches 165° internal temperature, about 25 minutes.
- Remove from grill and allow to rest for 5 minutes before serving.
- Drizzle with reserved vinaigrette if desired.
Serve your grilled kebabs with rice pilaf and grilled corn on the cob or Bean and Barley Salad for a meal the whole family will enjoy. It will come together so easily with lots of fantastic flavors.
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Tips for Making Kebabs:
- We love these 2 prong skewers for grilling. They really stabilize the meat and veggies for even grilling and I love the handles. So easy to turn over on the grill and great for serving.
- Prep your veggies and chicken ahead of time and add to the skewers just before grilling.
- Make your marinade a day in advance.
Must try grilled chicken recipes for any night of the week. Family favorite dinner ideas that you can make on your back yard grill. Tender and juicy whole chicken breasts that are slathered in homemade barbecue sauce. A fantastic meal for any day of the week. If you are a mustard fan, you must give this easy recipe a try. Delicious homemade mustard bbq sauce slathered over boneless chicken breasts that are grilled to perfection. Take taco night to the next level with grilled chicken and vegetables mixed with fajita seasonings served with your favorite salad toppings and a delicious homemade dressing. A flavorful and delicious chicken dinner with grilled vegetables. So simple to make the whole meal on the grill and the entire family will love it. This Grilled Coca-Cola Chicken is a family favorite! So quick and easy and the flavor combination is out of this world delicious!Must Try Grilled Chicken Recipes
Adding the vegetables to these chicken skewers adds a lot of flavor and even the kids loved these vegetables. Our family is very happy on a meat and potatoes kind of diet but grilled vegetables has quickly become a new favorite.
Along with the great flavor, the grilled vegetables also have a great texture. This was the first time we had tried grilling zucchini and I was afraid it would be mushy but it was not. It was so delicious that we planted zucchini in our garden this year.
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Grilled Chicken Kebabs
Ingredients
- 4 whole chicken thighs boned
- 1 zucchini
- 1/2 red bell pepper
- 1/2 yellow bell pepper
- 1/2 orange bell pepper
- 1 large onion sliced
- FOR THE VINAIGRETTE
- 1 cup olive oil
- 1/4 cup cider vinegar
- 1 tablespoon dijon mustard
- 2 tablespoons brown sugar
- 2 teaspoons grated onion
- 1 teaspoon grated fresh garlic
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Instructions
- Cut chicken thighs into 2 inch chunks.
- Slice zucchini and onion. Cut bell peppers into chunks.
- Thread chicken and vegetables alternating onto skewers.
- Place on a clean baking pan and set aside.
- Prepare the vinaigrette marinade by combining olive oil, cider vinegar, brown sugar, dijon mustard and seasonings into a bowl. Whisk until well combined.
- Reserve 1/4 cup of vinaigrette for serving.
- Brush kebabs on all sides with marinade.
- Prepare grill fire to 300° with oak wood for smoke flavoring.
- Place kebabs over indirect heat and cook for 5 minutes with the lid closed.
- Brush with marinade, flip and brush the other side with marinade. Close the lid and cook another 20-25 minutes or until internal temperature reaches 165°.
- Remove from grill and allow to rest 5 minutes before serving.
- Drizzle with reserved vinaigrette if desired.
Nutrition
