Garlic Chicken Kabobs – My family loves cooking out on the grill. Once warm weather hits, we fire up the grill at least twice a week. We also have cookouts and invite friends and family over often in the summer. One of my favorite things to grill are Chicken Kabobs. We recently cooked out a couple days ago and I made some yummy Garlic Chicken Kabobs. I’m not too fond of BBQ sauce so if you would rather have BBQ, substitute the garlic marinade with BBQ sauce. For my kabobs, I used chicken (obviously), red and green bell peppers, onion, and zucchini. You can use other veggies as well.
What you will need
4 Skinless, boneless chicken breast halves
1 Red bell pepper
1 Green bell pepper
1 Red onion
1 Large zucchini
1 Cup garlic marinade
4-6 Skewers (recipe makes 4 to 6 kabobs depending on the size you cut the chicken and veggies)
Cut the chicken breast onto 1 to 1 and a half inch pieces. You don’t want them much bigger than that so you can make sure they cook through without your veggies over cooking since chicken takes a little longer to cook through than veggies do.
If you are using a marinade, you can marinade your chicken if you choose to. I don’t marinate mine. I just like to brush on the garlic marinade. For some reason I find that marinading before cooking on the grill, I get dry chicken. Not sure why that is, it might just be bad luck.
Cut veggies into 1 to 2 inch pieces. After you have your ingredients sliced up, alternate pieces onto the skewer. Leave about and inch of space at the bottom end and a little room at the top end of the skewer for turning.
Brush on the garlic marinade. Try to avoid putting it on the veggies. If you put too much on the veggies, there’s a chance they will caramelize while cooking. What I like to do is wrap my kabobs individually in foil. I cover my grill with non stick foil when I cook anything. I can still get the grill marks I am looking for even when it’s covered with foil. With the kabobs, I like to put down a little oil on the area where I will be cooking them.
When my grill is ready, I place my foil wrapped kabobs on the warming rack inside my grill and cover the lid of the grill. I leave them like that for about 10 minutes. This way the heat can cook them without burning them and it also helps to seal in flavors of the veggies as well. After 10 minutes, I carefully remove them from the wrapped foil and place them on the grill so I can finish cooking them.
I cook them for about 15 – 20 more minutes. I brush on more garlic marinade when I place them directly on the grill. Cook them on one side for about 5 minutes, flip them for another 5. Rotating them every 5 minutes for a total of 15 to 20 minutes. Juices will run clear when they are done or you can use a meat thermometer if you are not sure.
I grill mine like this all the time and every time I do I always have really juicy, flavorful chicken with the taste of summer grilling! So delicious.