The Juiciest Grilled Chicken Kabobs Recipe
Enjoy the juiciest grilled chicken kabobs made with tender boneless, skinless chicken breasts that are brined, seasoned with a flavorful spice blend, and grilled to perfection. These kabobs are perfect for a quick weeknight dinner or a weekend barbecue, delivering smoky, juicy bites of chicken every time.
- Prep Time: 15 minutes (plus optional brining time up to 6 hours)
- Cook Time: 10-14 minutes
- Total Time: 35 minutes (excluding extended brining time)
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
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 paprika (preferably smoked paprika)
- Optional: fresh lemon wedges for serving
Brine Solution
- 1 quart warm water
- 1/4 cup kosher salt
Instructions
- Brine the chicken: In a large bowl, dissolve 1/4 cup kosher salt into 1 quart of warm water. Submerge the whole chicken breasts in the brine and let sit for 15 minutes at room temperature or cover and refrigerate for up to 6 hours for extra juiciness. Remove the chicken from the brine, rinse under cold water, and pat dry thoroughly with paper towels. Skip this step if using pre-brined chicken.
- Prepare the grill and skewers: Preheat your grill to medium-high heat. If using wooden skewers, soak them in water for at least 15 minutes to prevent burning during grilling.
- Cut and season the chicken: Cut the chicken breasts into 1-inch pieces and place them in a large mixing bowl. Drizzle with melted butter or olive oil and toss to coat evenly.
- Mix and apply seasoning: In a small bowl, whisk together kosher salt, black pepper, garlic powder, and paprika. Sprinkle the seasoning blend over the chicken and toss well for about a minute to ensure each piece is fully coated.
- Thread the chicken onto skewers: Evenly thread the seasoned chicken pieces onto the soaked skewers, leaving a little space between pieces for even cooking.
- Grill the kabobs: Place the chicken skewers on the hot grill. Cook for 10-14 minutes, turning the skewers once halfway through the cook time, until the chicken is golden brown and cooked through with no pink inside.
- Rest the kabobs: Remove the kabobs from the grill and transfer to a clean plate. Loosely cover with aluminum foil and let rest for 5 to 10 minutes to allow the juices to redistribute.
- Serve and store: Serve the chicken kabobs warm, optionally drizzled with fresh lemon juice for added brightness. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Notes
- Brining the chicken makes it juicier but can be skipped if using pre-brined chicken.
- Soaking wooden skewers prevents them from burning on the grill.
- Cut chicken pieces evenly for uniform cooking.
- You can substitute butter or olive oil based on preference.
- Resting the meat after grilling improves tenderness and juiciness.
- Serve kabobs with fresh lemon wedges for extra flavor.
- Ensure chicken is fully cooked to an internal temperature of 165°F (75°C).