Are you staring at raw chicken chunks and colorful veggies on skewers, wondering exactly how long they need to stay on that hot grill? I’ve been there too many times! Getting chicken kabobs just right is tricky – cook them too little and they’re unsafe, too long and they’re dry as cardboard.
After years of trial and error (and yes some embarrassingly overcooked kabobs at family gatherings), I’ve finally mastered the perfect timing for juicy flavorful chicken kabobs. Let me share everything I’ve learned about BBQing these summer favorites!
The Quick Answer: Grilling Time for Chicken Kabobs
For those who just want the basics, here’s your answer:
Chicken kabobs typically need 10-15 minutes on a medium-high heat grill (400°F-450°F), turning every 2-3 minutes for even cooking.
But there’s so much more to getting perfect kabobs! The exact time depends on several factors
- Type of chicken cut used
- Size of your chicken pieces
- Grill temperature
- Whether you’ve marinated the meat
Let’s dive deeper into making perfectly grilled chicken kabobs every single time!
Choosing the Right Chicken Cut for Kabobs
The cut of chicken you select will affect both cooking time and juiciness. Here are your best options:
| Chicken Cut | Cooking Time | Notes |
|---|---|---|
| Chicken Breast | 10-12 minutes | Leanest option, can dry out easily |
| Chicken Thighs | 12-15 minutes | More fat, more flavor, stays juicier |
| Chicken Tenders | 8-10 minutes | Pre-cut convenience, cooks quickly |
I personally prefer chicken thighs for kabobs. Yes, they take a bit longer to cook, but they’re much more forgiving if you accidentally leave them on a few minutes too long. They simply stay juicier!
The Marinade Magic: Flavor and Moisture
Trust me on this – marinating isn’t optional if you want amazing kabobs! A good marinade does two crucial things:
- Adds tons of flavor
- Helps keep the chicken moist during grilling
For best results, marinate your chicken for at least 30 minutes, but longer (up to 24 hours) provides even more flavor. Just don’t go beyond 24 hours or your chicken might get mushy!
Some of my favorite marinade combinations include:
- Lemon Garlic: Lemon juice, minced garlic, olive oil, salt, and pepper
- Honey Soy: Soy sauce, honey, ginger, and garlic
- Tandoori Style: Yogurt, tandoori spice blend, garlic, and ginger
Prep Work: Setting Up for Success
Before we get to the actual cooking time, proper prep makes all the difference:
Cut Everything Uniformly
Cut chicken into pieces that are roughly the same size (1 to 1.5 inches is ideal). This ensures everything cooks evenly – no raw centers or burnt edges!
Skewer Strategy
When threading your kabobs, try these tips:
- If using wooden skewers, soak them in water for at least 30 minutes first (prevents burning)
- Leave small gaps between pieces for even heat circulation
- Alternate chicken with quicker-cooking veggies like bell peppers, onions, and zucchini
- Don’t overcrowd the skewers (4-5 pieces per skewer works well)
One pro tip I learned the hard way: if you’re adding bacon (and why wouldn’t you?), wrap it around the chicken chunks instead of trying to skewer just the bacon. This keeps it from falling off during cooking!
The Main Event: Grilling Your Chicken Kabobs
Now for the part you’ve been waiting for – exactly how to time your grilling for perfect results!
Step 1: Preheat Your Grill
- Set your gas grill to medium-high heat (400°F to 450°F)
- Preheat for 10-15 minutes before cooking
- Clean and lightly oil the grates to prevent sticking
Step 2: Place Kabobs on the Grill
- Arrange kabobs over direct heat
- Don’t overcrowd them (leave space between each skewer)
Step 3: Follow the Timing
For chicken breast kabobs:
- Total cooking time: 10-12 minutes
- Turn every 2-3 minutes
- Check for doneness at 10 minutes
For chicken thigh kabobs:
- Total cooking time: 12-15 minutes
- Turn every 2-3 minutes
- Check for doneness at 12 minutes
For chicken tender kabobs:
- Total cooking time: 8-10 minutes
- Turn every 2-3 minutes
- Check for doneness at 8 minutes
Step 4: Check for Doneness
Always verify your chicken is fully cooked using one of these methods:
- Use a meat thermometer (chicken should reach 165°F internal temperature)
- Cut into a piece to check – meat should be white with clear juices
- Look for a golden-brown exterior
Step 5: Baste with BBQ Sauce (Optional)
If you’re making BBQ chicken kabobs specifically, add the sauce toward the end:
- Brush kabobs with your favorite BBQ sauce during the last 1-2 minutes of cooking
- This prevents the sauce from burning while still allowing it to caramelize
Step 6: Rest Before Serving
This step is so important but often skipped! Let your kabobs rest for about 5 minutes after removing from the grill. This allows the juices to redistribute throughout the meat, making for juicier chicken.
Troubleshooting Common Kabob Problems
Even experienced grillers run into issues sometimes. Here are solutions to common problems:
Problem: Chicken is dry
Solution: You’re probably cooking too long or at too high a temperature. Try marinating longer and reducing cook time by 1-2 minutes.
Problem: Vegetables are burnt but chicken isn’t done
Solution: Your pieces aren’t cut uniformly, or you’re using vegetables that cook faster than others. Try making separate skewers for meat and vegetables.
Problem: Wooden skewers keep catching fire
Solution: Soak them longer (at least 30 minutes) or switch to metal skewers.
Problem: Chicken sticks to grill grates
Solution: Make sure to oil your grates before cooking and don’t try to flip the kabobs too early.
No Grill? No Problem!
Don’t have access to an outdoor grill? You can still enjoy delicious chicken kabobs with these alternatives:
Oven Broiling Method
- Preheat broiler to HIGH
- Line a baking sheet with foil
- Place kabobs on the sheet
- Broil for 10-15 minutes, turning every 5 minutes
- Baste with BBQ sauce and broil 1-2 more minutes to caramelize
Grill Pan Method
- Heat a grill pan over medium-high heat
- Lightly oil the pan
- Cook kabobs for 10-15 minutes, turning every few minutes
- Open windows or turn on fans as this method can get smoky!
My Favorite Chicken Kabob Recipe
Want to try my go-to chicken kabob recipe? Here it is:
Honey Garlic BBQ Chicken Kabobs
Ingredients:
- 2 lbs boneless chicken thighs, cut into 1-inch chunks
- 2 bell peppers (different colors), cut into chunks
- 1 red onion, cut into chunks
- 8-12 slices center-cut bacon, cut into thirds
- Fresh pineapple chunks (optional but amazing!)
For the marinade:
- 2 tsp brown sugar
- 1½ tsp smoked paprika
- 1½ tsp kosher salt
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp dried onion flakes
- ½ tsp dried thyme
- ¼ tsp black pepper
- Drizzle of olive oil
- ½ cup of your favorite BBQ sauce (for basting)
Instructions:
- Mix all marinade ingredients in a bowl
- Combine chicken, bacon, and 2/3 of the spice mixture in a bag or bowl, massaging to coat
- In another bowl, toss veggies and pineapple with remaining spice mixture
- Wrap bacon pieces around chicken chunks
- Thread onto skewers, alternating meat and veggies
- Grill for 12-15 minutes at 400°F, turning every 3 minutes
- Baste with BBQ sauce in the final 2 minutes
- Let rest 5 minutes before serving
Final Tips for Kabob Perfection
Before I wrap up, here are a few more tips I’ve picked up over the years:
- Don’t open the grill lid too often – this causes temperature fluctuations
- Keep a spray bottle of water handy to tame any flare-ups
- Consider separate skewers for meat and vegetables if you’re new to grilling
- Double skewering (using two parallel skewers) makes turning easier
- Let meat come to room temperature for about 20 minutes before grilling for more even cooking
Wrap-Up: Perfect Timing Makes Perfect Kabobs
There ya have it! The complete guide to timing your chicken kabobs perfectly every time. Remember, it’s about 10-15 minutes total cooking time depending on your cut, with turning every few minutes for even cooking.
The beauty of kabobs is their versatility – you can customize them with different meats, veggies, and marinades to create endless combinations. Once you master the timing, you’ll be the neighborhood grilling hero!
What’s your favorite kabob combination? Have you discovered any grilling tricks I missed? Drop me a comment below – I’d love to hear about your kabob adventures!
Happy grilling!
How To Cook Chicken Kabobs:
As we discuss in my post on how to bake chicken breasts, the first step here is the game-changer when it comes to how to cook chicken so that it’s perfectly juicy and tender — brining the chicken. Also known as giving the chicken a lil’ saltwater bath. It’s a super-simple extra step that just takes 15 minutes. But I’m telling you — it will makes a world of a difference when it comes to locking in those juices to prevent the chicken from drying out. Beyond that, the instructions for how to grill chicken kabobs are pretty standard here! Simply…
- Brine the chicken. Soak the (whole) chicken breasts in a mixture of lukewarm water and salt for at least 15 minutes. Then rinse the chicken off with some cold water, pat the breasts dry with paper towels, and cut the chicken into bite-sized pieces.
- Season the chicken. Drizzle the chicken bites with olive oil, sprinkle with your desired seasonings, and toss well until the chicken is evenly coated. (I recommend doing this with your hands — it’s easier!)
- Prep the grill and skewers. Heat your grill to medium-high heat. Thread the chicken evenly onto your skewers.
- Grill. Then grill, baby, grill! Cook the chicken for about 10-14 minutes, turning once halfway through, until the chicken is golden brown and cooked through. (Definitely avoid undercooking the chicken, but try to avoid overcooking as well so that it doesn’t dry out!)
- Serve warm. Transfer the kabobs to a clean plate, and loosely tent with aluminum foil for about 5 minutes. Then serve while they’re still nice and warm and juicy!
If you would like to mix things up from the garlic-paprika-pepper seasoning listed below, feel free to sub in any of your favorite dry seasoning blends such as:
The Juiciest Grilled Chicken Kabobs Recipe | 1-Minute Video
To make these grilled chicken kabobs, you will need:
- Boneless skinless chicken breasts (or boneless thighs): You can either purchased fresh (my preference) or frozen chicken (which you will need to completely thaw before using). Also, note that some chicken also comes pre-brined nowadays! So check the label, and if your chicken has already been brined, skip that step below.
- Oil: Since we will be grilling over high-heat, I recommend any olive with a higher smoking point such as avocado oil, safflower oil, grapeseed oil, or just a regular (not extra-virgin) olive oil.
- Kosher Salt: An essential ingredient in our brine, which we will also use to season the chicken.
- Seasonings: I included an all-purpose blend of smoked paprika, garlic powder, salt and black pepper in the recipe below, which is super-delicious and goes with pretty much anything. But feel free to sub in any dry seasoning blend that you prefer.
You will also need:
- Skewers: Either reusable metal skewers (my preference) or wooden skewers (be sure to soak those in water 15 minutes before using to prevent burning)
- Grill: Time to fire up the charcoal or gas grill! Or if you prefer to cook the chicken indoors, you can use a grill pan instead.
Grilled Chicken Kabobs that are perfect every time!
FAQ
How long to cook chicken kabobs on the barbecue?