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Broiled chicken kabobs are a quick and easy way to make shish kabobs indoors and all year long. Flavorful marinated chicken breast and tender-crisp vegetables skewered and then cooked to perfection under a hot broiler.
With summertime well on its way, it’s time to break out the skewers and make some broiled chicken kabobs. Tender chicken and fresh vegetables are the perfect combination of light and healthy yet delicious and satisfying. Kabobs are basically the perfect summertime meal.
While kabobs are certainly synonymous with summertime grilling, they can also be made in the oven. Broiling kabobs in the oven is a great way to achieve charbroiled flavor without lugging out the grill.
Broiling vs. Grilling
Let’s first discuss how broiling compares to grilling. Both methods use direct heat and a similar cooking process. The primary difference is the source of the heat. When grilling, the heat source is below the food and when broiling the heat source is above the food. During both methods, food is turned to cook all sides evenly.
That said, broiling is different from roasting and baking in that the food is rotated during the process, exposing one side at a time to the high heat.
Why You’ll Love This Recipe
- This is the perfect summertime recipe, but since we’re making these in the oven there’s no need to stand over the grill during bad weather.
- The simple marinade is jam-packed with flavor and can be used to marinade so many things.
- Chicken on a stick is great grab-and-go food -perfect for lounging poolside, camping, sporting events, etc.
- You can swap out the meat and vegetables for any combination you prefer!
- There’s only a handful of basic, healthy ingredients.
Ingredients You’ll Need
- Olive Oil – The base of the marinade and helps achieve lightly charred edges.
- Lite Soy Sauce – Adds savory, umami flavor to the marinade.
- Honey – Adds a subtle sweetness to the marinade. The natural sugars also help tenderize the chicken.
- Minced Garlic – Flavors the marinade.
- Salt & Ground Pepper – Enhances the flavor of the whole dish.
- Boneless, skinless chicken breast – Cut into 1 1/2″ to 2″ plump chunks.
- Zucchini – Should be firm and vibrant green. I try to find larger zucchinis for grilling/broiling because their thicker skins hold up to the high heat.
- Red Onion – Adds another layer of veggies to the skewers.
- Green, Red, and Yellow Bell Peppers – Add a beautiful pop of color to each skewer.
How To Make This Recipe
Place the olive oil, light soy sauce, minced garlic, and salt/pepper in a large bowl or resealable baggie. Stir well to combine.
Add the chicken and vegetables to the marinade. Toss well to coat.
Cover the bowl (or seal the bag) and marinate in the refrigerator for 30 to 60 minutes or as long as 8 hours.
Meanwhile, soak wooden skewers in cold water for at least 30 minutes to prevent burning.
Turn the broiler on and preheat for 15 to 20 minutes.
Before broiling, turn the oven onto high broil for about 15 to 20 minutes to ensure the oven is hot enough (while waiting for the oven to get nice and hot, skewer the chicken and veggies).
Next, prepare a baking sheet by lining it with foil. Arrange the kabobs in a single layer.
Place baking sheet under broil and broil for 4 minutes. Carefully flip each kabob over and continue broiling for another 5 minutes or until chicken is cooked through and veggies are lightly charred and cooked tender. Enjoy!
How To Grill Chicken Kabobs
It’s worth mentioning that you can also grill these kabobs.
Preheat grill range over medium heat.
Place kabobs over direct heat and cook until chicken is no longer pink and the vegetables are just beginning to char (8 to 10 minutes), turning halfway through.
Remove from heat as soon as the chicken reaches temperature to avoid overcooking,
- Don’t skip soaking the skewers! Soaking them first prevents them from charring and turning black in the oven -OR go ahead and skip this entire step and just use metal skewers.
- Soak the skewers and marinate the meat and vegetables the night before, so the day off all you need to do is throw the kabobs in the oven.
- You don’t need a broiling pan to successfully broil food. For this recipe, we’re simply using a baking sheet, but you can also use a roasting pan, aluminum baking tray or cast-iron skillet.
- Please be careful and use oven mitts when you flip the kabobs! Those sticks will be hot!
- Extra marinated veggies? You can either skewer them up and make vegetable kabobs or simply toss them on a foil-lined baking sheet and plop them under the broil for about 10 minutes.
The list of things you CAN cook on a stick is basically endless. Here are a few of my favorite ways to switch up these kabobs using my basic marinade.
- Broiled Steak Kabobs; use a tender cut of beef (like sirloin).
- Broiled Salmon Kabobs; sub chicken breasts for salmon (or shrimp/scallops).
- Broiled Vegetable Kabobs; add mushrooms, tomato wedges and yellow *squash or any veggie combination you like.
- Broiled “Hawaiian” Kabobs; simply add fresh pineapple chunks to each kabob. Yum!
Storing & Freezing
Storing: Make sure the broiled chicken kabobs have cooled completely and then store in an airtight container or bag for up to 3 days in the fridge.
Freezing: If freezing, it’s best to freeze the skewer before cooking. Freeze raw skewers on a baking sheet and then wrap each frozen skewer tightly in plastic wrap and store in a container in the freezer for up to a month. Thaw overnight in the refrigerator before broiling or grilling.
Yes. Boneless, skinless chicken thighs will work just
The olive oil in the marinade will keep the chicken moist by locking in the juices. Also, be careful not to overcook.
What I love about kabobs is they’re essentially a healthy main dish and a side dish all on one stick. Need more? Serve chicken kabobs with vegetable fried rice, couscous or a simple green salad.
To make this recipe gluten-free, simply use your favorite gluten-free soy sauce or coconut aminos in place of light soy sauce.
- 1/4 cup olive oil
- 1/3 cup lite soy sauce
- 1/4 cup honey
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 pounds boneless skinless chicken breasts, cut into 1" pieces
- 1 large zucchini, cut into 1/2" pieces
- 1/2 red onion, cut into 1/2" pieces
- 1 green bell pepper, cut into 1/2" pieces
- 1 red bell pepper, cut into 1/2" pieces
- 1 yellow bell pepper, cut into 1/2" pieces
1. Place the olive oil, light soy sauce, minced garlic, and salt/pepper in a large bowl or resealable baggie. Stir well to combine.
2. Add the chicken and vegetables to the marinade. Toss well to coat.
3. Cover the bowl (or seal the bag) and marinate in the refrigerator for 30 to 60 minutes or as long as 8 hours.
4. Meanwhile, soak wooden skewers in cold water for at least 30 minutes to prevent burning.
5. Turn the broiler on and preheat for 15 to 20 minutes.
6. Before broiling, turn the oven onto high broil for about 15 to 20 minutes to ensure the oven is hot enough (while waiting for the oven to get nice and hot, skewer the chicken and veggies).
7. Next, prepare a baking sheet by lining it with foil. Arrange the kabobs in a single layer.
8. Place baking sheet under broil and broil for 4 minutes. Carefully flip each kabob over and continue broiling for another 5 minutes or until chicken is cooked through and veggies are lightly charred and cooked tender. Enjoy!
Soaking the skewers in water for at least 30 minutes before cooking helps prevent the skewers from becoming black and charred during cooking.
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Amount Per Serving: Calories: 203Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 41mgSodium: 526mgCarbohydrates: 15gFiber: 1gSugar: 11gProtein: 18g
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.