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Grilled Chicken Kebobs

  • Author: Christine Pittman
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Grilled
  • Cuisine: American

DESCRIPTION

Grilled Chicken Kebobs with lemon marinated chicken and tender, colorful vegetables make the perfect sit-on-the-deck summer meal.


Ingredients

Scale
  • 1/2 cup olive oil

  • 1/4 cup lemon juice

  • 1/4 cup chopped parsley

  • 1 tsp. salt

  • 1/2 tsp. pepper

  • 2 cloves garlic, minced

  • 1 lb. boneless, skinless chicken thighs

  • 1 red bell pepper, seeded and cut into 1-inch pieces

  • 1 orange bell pepper, seeded and cut into 1-inch pieces

  • 2 small white or yellow onions quartered, about 4 ounces each

     

Instructions

  1. In a medium bowl combine the oil, lemon juice, parsley, garlic, salt, and pepper.

  2. Place the chicken to a medium bowl and pour 1/3 of the marinade over. Stir to coat.

  3. Combine the bell peppers and onions in another medium bowl. Pour another 1/3 of the marinade over the vegetables and stir to coat.

  4. Reserve the last third of the marinade to baste the kebobs during grilling.

  5. Allow the chicken and vegetables to marinate for 30 minutes.

  6. While the chicken and vegetables are marinating, place the wooden skewers in enough water to completely cover them and allow to soak for 30 minutes.

  7. Prepare the grill for direct cooking and heat to medium-high heat. For charcoal grilling, fill a chimney starter with charcoal and light. Once the coals are ready, pour them evenly over the charcoal grate. Set the cooking grate over the coals. For a gas grill, set the burners to medium-high heat. Preheat for 5 minutes. Clean and oil the cooking grate once the grill has preheated.

  8. Thread the chicken and vegetables, alternating, on the skewers.

  9. Place the kebobs on the grill and cook until chicken and vegetables are nicely browned and the chicken is cooked through, about 13 – 15 minutes. Basting the kebobs with the reserved marinade every 5 minutes and turning them half way through the cooking time.