You’ve come to the right place if you want to grill chicken kabobs that are juicy and delicious all summer long. You will discover how to incorporate these incredible skewers into your summertime menus in today’s post.
When the weather gets warmer and I need something to grill outside that can turn into a full meal, skewering is the way to go! Even the kids can help dress up our regular chicken dinner by making kabobs.
I’ll be honest, my first few attempts produced overcooked and overcharred chicken pieces. Also, let’s not even talk about the vegetables. Oh. my. gosh. They resembled coal.
Over time, I mastered all the techniques for cooking chicken kabobs to perfection, and I’m sharing them all with you in this post.
Although I have a wonderful recipe for steak kabobs, chicken is the way to go if you’re looking for a less expensive and leaner meal.
The marinade and spice rub you use will flavor the meat because it is tender. Here’s how to make flavorful, juicy chicken kabobs happen:
To prevent them from catching fire, wooden skewers must be soaked in water before use. Submerge the skewers into room temperature water for 30 minutes. This can be done while the chicken marinates.
WHAT IS THE BEST AND SAFEST WAY TO EAT A SKEWER?
Instead of eating directly from the stick, the most secure way to eat a skewer is to slide the finished ingredients off into a dish. Adults typically have no issues eating it directly off the skewer. But it is suggested that kids have their skewer disassembled and put in a dish for eating.
Ingredients You Need to Make Chicken Kabobs in the Oven
The grilling method of primal cooking undoubtedly gives the kabobs some of their flavor personality. But there’s no reason why we can’t cook juicy, beautifully charred chicken kabobs in the oven with today’s cooking techniques.
Cooking chicken kabobs on a sizzling hot cast iron grill pan that has been preheated in the oven is the best substitute for grilling chicken kabobs. The cast iron grill is essential in this situation because it allows the meat to cook quickly and hotly while leaving the signature bronze grill marks on every bite.
Do not consider these baked chicken kabobs to be a substitute for traditional grilled kabobs. On the contrary, it’s a controlled environment that produces consistent results, so forget about meat that’s been dried out or cooked unevenly.
When using a cast iron grill in the oven, the chicken kabobs are cooked both directly on the grill and indirectly in the oven. Think of it as grilling with a closed lid. If you adapt this technique to your specific oven, you can depend on the kabobs to always come out with a lightly charred exterior and juicy interior.
If you don’t have an oven-safe grill pan, don’t worry; I promise it’s a smart investment. You can find the one I use here. For similarly exquisite results, use a baking sheet lined with foil or an oven-safe rack set inside a baking sheet. (See recipe notes for specific instructions. Also works great for making Carne Asada in the oven. ) Also, while it’s grilling season, try the Rosemary Garlic Chicken Kabobs, which served as the recipe’s inspiration.
On a preheated cast iron grill pan at 425 degrees Fahrenheit, kabobs for bite-sized pieces of chicken breast (roughly 1-inch chunks) take 12 to 15 minutes.
For the ideal balance of char on the outside and a juicy center, I advise using an oven that has been preheated to 425 °F.
By soaking them in water for no less than 15 minutes beforehand, you can use bamboo or wooden kabobs in the oven.
How Long to Grill Chicken Kabobs
It’s crucial to start with a preheated grill, and grilling chicken kabobs at 375F is ideal. They can take anywhere from 12-14 minutes to cook through. However, this will change depending on how big the pieces of chicken are.
You should flip your skewers halfway through cooking, or when the chicken meat slides off easily after being gently removed from the grill.
While it may be tempting to increase the heat, anything above 400F will cause your chicken to become tough and dry. To get those lovely char marks on each side, keep the heat lower and cook the skewers for roughly the same amount of time on each side.