Grilled Chicken Thigh Kabobs
These smoky and juicy grilled chicken thigh kabobs are perfect for summer BBQs, combining rich flavors with a delightful char.
Equipment
- 1 grill
- 1 Mixing Bowl large
- 1 skewers metal or soaked wooden
Ingredients
Main Ingredients
- 2 lbs boneless skinless chicken thighs, cut into 1-inch pieces
- 1 red bell pepper cut into 1-inch pieces
- 1 yellow bell pepper cut into 1-inch pieces
- 1 red onion cut into wedges
Marinade
- 1/4 cup olive oil
- 3 tbsp soy sauce
- 2 tbsp honey
- 2 cloves garlic minced
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions
Preparation
- Trim excess fat from chicken thighs and cut into 1-inch pieces. Cut bell peppers and onion into similar size pieces for even cooking.
- In a large mixing bowl, combine olive oil, soy sauce, honey, minced garlic, smoked paprika, salt, and pepper. Mix well to combine.
- Add chicken pieces to the marinade and toss to coat evenly. Cover and refrigerate for at least 2 hours, or overnight for best flavor.
Grilling
- Preheat your grill to medium-high heat. Ensure grates are clean and lightly oiled to prevent sticking.
- Thread marinated chicken, bell peppers, and onion onto skewers, alternating between each ingredient for visual appeal.
- Place skewers on the grill and cook for 10-15 minutes, turning occasionally, until chicken is cooked through and has a nice char.
Serving
- Transfer kabobs to a serving platter. Garnish with fresh herbs and serve with lemon wedges on the side.
Storage
- Allow kabobs to cool completely before storing. Place in an airtight container and refrigerate for up to 3 days.
Notes
Pro Tips: Allow chicken to marinate overnight for best flavor. Ingredient Substitutions: Swap soy sauce with tamari for a gluten-free option. How to Serve: Serve with a side of rice or salad. Storage & Freshness: Consume within 3 days for optimal freshness. Make-Ahead Tips: Prepare marinade and chop vegetables a day in advance.