These Garlic Herb Chicken Kabobs are an easy grilled chicken dinner packed with flavor. Marinated chicken, bell peppers, onions, and mushrooms are threaded onto skewers and grilled until juicy and delicious. Perfect for summer cookouts and busy weeknights!
Once grilling season rolls around, these garlic herb chicken kabobs are on repeat at our house. One day while cleaning out my refrigerator, I found a few bell peppers and an onion that needed to be used up, so I tossed them onto skewers with marinated chicken and fired up the grill. The result was an easy dinner that’s perfect alongside favorites like my Ultimate Potato Salad.
Quick Look: Garlic Herb Chicken Kabobs
- Prep Time: 15 mins
- Marinate Time: 2 hrs
- Cook Time: 15 mins
- Total Time: 2 hrs 30 mins
- Yield: 6 servings
- Method: Grilled
- Main Ingredients: Chicken breast, garlic, olive oil, bell peppers, onion, mushrooms
- Flavor: Garlic herb, savory, and smoky
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See printable recipe card below for full ingredients and directions.
- Chicken Breasts: Boneless skinless chicken breasts work great for kabobs because they stay tender after marinating. You can also use chicken thighs if preferred.
- Bell Peppers: Use any color you have on hand. We love a mix of red, yellow, and green bell peppers for extra color and flavor.
- Onion: Red or sweet onions add great flavor and hold up well on the grill.
- Mushrooms: Choose larger mushrooms so they’re easier to thread onto skewers and won’t overcook.
- Wooden or Metal Skewers: Metal skewers are reusable, but wooden skewers work just as well. If using wooden skewers, soak them in water for at least 30 minutes before grilling.
Garlic Herb Marinade
This simple garlic herb marinade combines olive oil, garlic, vinegar, and a blend of herbs, Italian seasoning, and spices to create flavorful, juicy chicken kabobs. Marinating the chicken allows the flavors to soak into the meat while helping keep it tender on the grill.
For best results, marinate the chicken in the refrigerator for at least 2 hours before assembling the skewers. If you’re planning ahead, you can let it marinate overnight for even more flavor.
How to Make Garlic Herb Chicken Kabobs
Step 1. In a small bowl, whisk together the water, vinegar, olive oil, minced garlic, Italian seasoning, herbs, and spices to create the garlic herb marinade.
Step 2. Cut the chicken breasts into bite-sized pieces and place them in a large Ziploc bag. Pour the garlic herb marinade over the chicken, seal the bag, and toss to coat. Refrigerate for at least 2 hours to allow the flavors to soak into the chicken.
Step 3. Cut the bell peppers, onion, and mushrooms into bite-sized chunks, keeping the pieces similar in size for even cooking.
Step 4. Remove the chicken from the marinade and thread the chicken, bell peppers, onion, and mushrooms onto the skewers, alternating ingredients as desired.
Step 5. Continue assembling the skewers until all of the chicken and vegetables have been used. If desired, sprinkle the chicken kabobs with your favorite all-purpose seasoning before grilling for even more flavor.
Step 6. Preheat the grill to medium-high heat. Cook the chicken kabobs for 15-20 minutes, flipping the skewers every few minutes, until the chicken reaches an internal temperature of 165°F. Remove from the grill and serve immediately.
Tips for Success
- Cut the chicken and vegetables into similar-sized pieces for even cooking.
- Marinate the chicken for at least 2 hours for the best flavor.
- If using wooden skewers, soak them in water for at least 30 minutes before grilling.
- Grill over medium-high heat and flip the skewers every few minutes to prevent burning.
- Cook the chicken to an internal temperature of 165°F for juicy, tender kabobs.
- For easy cleanup, lightly oil the grill grates before adding the skewers.
Serving Suggestions
These Garlic Herb Chicken Kabobs pair well with just about any summer side dish. Serve them with my Loaded Cornbread, Creamy Grape Salad, French Onion Rice, Zesty Fruit Salad, or Smoked Cheesy Bread for a complete meal.
Storage & Reheating
Store leftover chicken kabobs in an airtight container in the refrigerator for up to 4 days. To freeze, remove the chicken and vegetables from the skewers and store in a freezer-safe container for up to 3 months.
Reheat in the microwave, oven, air fryer, or a skillet over medium heat until warmed through.
Garlic Herb Chicken Kabobs Recipe FAQs
For these chicken kabobs, the marinade combines olive oil, vinegar, garlic, and a blend of herbs and spices. Marinating the chicken for at least 2 hours helps add flavor and keep the meat tender and juicy.
Italian seasoning, rosemary, thyme, and parsley are all great choices for chicken kabobs. They pair well with garlic and add plenty of flavor to both the chicken and vegetables.
The key is marinating the chicken, cooking over medium-high heat, and avoiding overcooking. Using an instant-read thermometer and removing the chicken at 165°F helps keep the kabobs juicy and tender.
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Garlic Herb Chicken Kabobs
Ingredients
Marinade
- ⅓ cup water
- ⅓ cup vinegar
- ⅓ cup olive oil
- 5 garlic cloves minced
- 1 teaspoon thyme
- 1 teaspoon Italian seasoning
- 1 teaspoon poultry seasoning
- 1 teaspoon rosemary
- 1 teaspoon salt
- 1 teaspoon black pepper
Kabobs
- 2 lb boneless skinless chicken breasts cut into chunks
- 3 bell peppers cut into chunks
- 1 onion cut into chunks
- 2 cups mushrooms
Instructions
- Whisk together the water, vinegar, olive oil, garlic, and seasonings in a small bowl to create the garlic herb marinade.
- Place the chicken in a large zip-top bag. Pour the marinade over the chicken, seal the bag, and toss to coat. Refrigerate for at least 2 hours.
- Cut the bell peppers, onion, and mushrooms into bite-sized pieces.
- If using wooden skewers, soak them in water for at least 30 minutes.
- Remove the chicken from the marinade and thread the chicken and vegetables onto skewers, alternating ingredients as desired.
- Continue assembling the skewers until all ingredients have been used. If desired, sprinkle with your favorite all-purpose seasoning.
- Preheat the grill to medium-high heat. Cook the chicken kabobs for 15-20 minutes, flipping every few minutes, until the chicken reaches an internal temperature of 165°F.
- Remove from the grill and serve immediately.
Notes
- Chicken thighs can be substituted for chicken breasts.
- Zucchini, mushrooms, and bell peppers are all great vegetable options for these kabobs.
- Metal skewers can be used instead of wooden skewers.
- For the best flavor, marinate the chicken overnight.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Serve with pasta salad, potato salad, rice, or grilled vegetables for a complete meal.
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