Delicious Marinated Grilled Chicken Skewers: Your Ultimate Summer Kabob Recipe
Summer days practically beg for the sizzle of the grill and the irresistible aroma of perfectly cooked food. And what says summer more than tender, juicy marinated grilled chicken and vibrant mixed vegetables, all threaded onto skewers and ready for a crowd-pleasing feast? These chicken kabobs are far from ordinary, thanks to a bold, rule-breaking marinade that comes together in mere minutes. Prepare to elevate your summertime grilling game and make these skewers the star of your next outdoor meal.
Breaking the Culinary Rules: Red Wine Marinated Chicken Kabobs
Life is full of unspoken rules, and frankly, some are just meant to be challenged. Whether it’s wearing white after Labor Day or sitting too close to the TV, a little rebellion can lead to delightful discoveries. The culinary world is no stranger to these conventions, and one of the most persistent is the “white wine with chicken, red wine with beef” mantra. While classic, sticking to this rule can sometimes mean missing out on exciting flavor combinations. Today, we’re breaking that rule wide open, and your taste buds will thank you.
Instead of the predictable Chardonnay or Pinot Grigio, we’re daring to marinate our chicken in a rich, flavorful red wine. This isn’t just about being rebellious; it’s about unlocking a depth of flavor that a lighter wine simply can’t provide. A good quality red wine, like a Pinot Noir, infused with a touch of sweet honey, aromatic fresh herbs, and pungent garlic, creates a marinade that transforms ordinary chicken into something truly extraordinary. It’s a scandalous twist that yields incredibly tender, juicy chicken with a surprising fruity and earthy undertone.
Why Marinated Chicken Kabobs Are Your Ultimate Summer Meal Solution
In our home, summer and grilled kabobs are practically synonymous – we simply can’t get enough of them. The sheer convenience of cooking an entire meal on the grill is a godsend, especially on those scorching 95-degree days when turning on the oven is unthinkable. But the benefits extend far beyond avoiding an overheated kitchen:
- One-Stick Wonders: Kabobs are essentially a complete meal on a stick. You get tender, perfectly cooked chicken alongside a medley of flavorful vegetables, all served together. This makes them an incredibly easy weeknight dinner solution or a fantastic main course when you’re feeding a crowd. Who doesn’t love food that’s fun to eat and easy to serve?
- Healthy & Fresh: Loaded with lean protein and fresh, vibrant vegetables, grilled chicken kabobs are a wholesome and nutritious meal choice. Grilling also requires minimal added fats, letting the natural flavors of the ingredients shine through.
- Versatile & Customizable: While our red wine marinade is a game-changer, kabobs are inherently adaptable. You can easily swap out vegetables based on what’s in season or what your family prefers, making them perfect for utilizing garden produce or tailoring to dietary needs.
- Effortless Entertaining: Preparing kabobs ahead of time means less stress when guests arrive. Marinate the chicken and chop the vegetables in advance, then simply thread and grill when you’re ready to eat. It’s a fuss-free way to entertain, allowing you more time with your guests and less time stuck in the kitchen.
Speaking of other grilled favorites, don’t miss our Shrimp Kabobs for another fantastic skewer option, or our classic Grilled Shrimp recipe that’s also perfect on skewers!
Crafting the Perfect Red Wine Marinade for Juicy Chicken
The secret to these sensational chicken skewers truly lies in the marinade. As mentioned, we’re strategically ditching the traditional white wine for a bold red, specifically Pinot Noir, which adds an incredible depth of flavor without overpowering the chicken. The subtle fruitiness of the red wine tenderizes the chicken while imparting a unique taste that’s both sophisticated and summery.
The honey in the marinade plays a crucial role, not only balancing the wine’s notes but also aiding in caramelization on the grill, giving you those beautiful, slightly charred edges that are so desirable. Fresh thyme leaves infuse an earthy, herbaceous aroma, perfectly complementing the fruity tones of the red wine. Smashed garlic cloves add a pungent kick and depth, while Worcestershire sauce brings a touch of savory umami and complexity, elevating the overall flavor profile. A simple seasoning of salt and black pepper enhances all these components, creating a truly harmonious blend. This powerful marinade doesn’t require hours to work its magic; a quick 30-minute soak is all you need for the chicken to absorb these incredible flavors and transform into something spectacular.
Essential Ingredients for Your Red Wine Chicken Kabobs
Gathering your ingredients is the first step to grilling success. Here’s a detailed look at what you’ll need to create these delicious and unique skewers:
- For the Marinade:
- 1/4 cup Pinot Noir: Choose a medium-bodied red wine that you enjoy drinking. The quality of the wine directly impacts the flavor of your chicken.
- 1 teaspoon fresh thyme leaves: Fresh herbs are key for bright flavor. If using dried, use about half a teaspoon.
- 2 tablespoons olive oil: Helps to carry the flavors into the chicken and keeps it moist.
- 1 tablespoon honey: Adds a touch of sweetness and promotes beautiful caramelization on the grill.
- 2 cloves of garlic, smashed: Fresh garlic is essential for a pungent, aromatic foundation.
- 1/2 tablespoon Worcestershire sauce: Provides a rich, savory umami depth.
- 1/4 teaspoon salt: Enhances all the flavors.
- 1/4 teaspoon black pepper: Adds a hint of spice and aroma.
- For the Kabobs:
- 1 pound boneless, skinless chicken breasts: Cut into uniform, bite-sized pieces (about 1-inch cubes) for even cooking.
- 20 grape tomatoes: Adds bursts of sweet juiciness. Cherry tomatoes can also be used.
- 1 red onion, sliced into 8 wedges: Red onion softens and sweetens beautifully on the grill, adding a savory bite.
- 8-10 cremini mushrooms: Earthy and meaty, they provide a wonderful textural contrast.
- 6-8 wooden skewers: Or metal skewers if preferred. Remember to soak wooden ones!
Helpful Tools for a Seamless Grilling Experience
Having the right equipment at hand can make your kabob grilling experience much smoother and more enjoyable:
- Wooden skewers or metal skewers: Metal skewers are reusable and conduct heat, potentially cooking food faster. Wooden skewers need to be soaked to prevent burning.
- Resealable plastic storage bags or a large baking dish: Essential for marinating your chicken evenly and without mess.
- Paper towels: Crucial for blotting the chicken dry before grilling, which ensures a beautiful sear rather than a steamed result.
- Grill tongs: For safely handling and turning your hot skewers on the grill.
- Meat thermometer: The most reliable tool to ensure your chicken is cooked to a safe internal temperature (165°F or 74°C) without overcooking.
- Basting brush (optional): If you like to brush extra marinade (unused) or a glaze during the last few minutes of grilling.
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Step-by-Step Guide to Grilling Perfect Chicken Kabobs
Achieving perfectly grilled, tender, and flavorful chicken kabobs is easier than you think. Follow these detailed steps for grilling success and impress everyone with your culinary rebellion:
- Prepare Your Skewers: If using wooden skewers, immerse them in water for at least an hour before grilling. This crucial step saturates the wood, preventing them from burning on the grill and ensuring your delicious ingredients stay securely threaded throughout the cooking process.
- Mix the Marinade: In a large resealable plastic bag or a shallow baking dish, combine the red wine, fresh thyme, olive oil, honey, smashed garlic, Worcestershire sauce, salt, and black pepper. Give it a good shake or stir to ensure all ingredients are well-blended and the honey is dissolved.
- Marinate the Chicken: Add the bite-sized chicken pieces to the prepared marinade, making sure every piece is thoroughly coated. Seal the bag (or cover the dish) and refrigerate for 30 minutes. Flipping the bag halfway through ensures even marination. While 30 minutes is sufficient for this flavorful marinade, you can extend the marinating time up to 2 hours for even deeper flavor penetration, but avoid marinating for much longer with wine-based marinades as the acidity can start to break down the chicken fibers too much, leading to a mushy texture.
- Preheat the Grill: While your chicken is marinating, preheat your grill to high heat. A hot grill is essential for getting those beautiful char marks and ensuring the chicken cooks quickly and evenly. Clean your grill grates thoroughly with a wire brush to remove any residual food particles, which helps prevent sticking.
- Pat Dry for the Perfect Sear: Once marinated, remove the chicken pieces from the bag (discarding any leftover marinade) and place them on a few layers of paper towels. Gently blot the chicken dry with additional paper towels. This step is vital for achieving a delicious, golden-brown sear on the chicken; excess moisture will steam the chicken instead of charring it, preventing those desirable grill marks and crispy edges.
- Assemble the Kabobs: Now for the fun part! Take your soaked skewers and alternately thread pieces of marinated chicken, vibrant grape tomatoes, robust red onion wedges, and earthy cremini mushrooms. Try to distribute the ingredients evenly on each skewer, ensuring there’s not too much empty space, but also not overcrowding. This helps with even cooking and allows heat to circulate around all the ingredients.
- Grill to Perfection: Carefully place the assembled skewers directly on the preheated grill grates. Grill for 6-8 minutes in total, turning them once or twice (every 2-3 minutes) to get nice char marks on all sides and ensure the chicken is cooked through. The internal temperature of the thickest part of the chicken should reach 165°F (74°C) when checked with a meat thermometer. The vegetables should be tender-crisp and slightly caramelized.
- Serve and Enjoy: Once cooked, carefully remove the skewers from the grill. For optimal juiciness, let them rest for 5 minutes before serving. Serve them hot straight off the grill, or at room temperature if you’re preparing them for a picnic or potluck.
After a quick cook on the grill, this marinated grilled chicken emerges incredibly tender and juicy, carrying a delightful hint of fruitiness and depth from the red wine. It’s a surprising pop of flavor that often leaves guests wondering about your secret ingredient. Whether or not you reveal your rule-breaking secret is entirely up to you!
Expert Tips for the Best Grilled Chicken Skewers
To ensure your marinated grilled chicken skewers turn out perfectly every time, keep these expert tips in mind:
- Choose the Right Wine Wisely: As the note in the recipe card suggests, select a red wine that you genuinely enjoy drinking. A Pinot Noir is excellent, but any medium-bodied red wine will work. Avoid “cooking wines” as they often contain added salt and preservatives that can negatively affect the flavor profile of your dish.
- Uniform Chicken Pieces are Key: Always cut your chicken breasts into roughly equal-sized, bite-sized pieces (about 1-inch cubes). This attention to detail ensures they cook evenly on the grill, preventing some pieces from drying out while others are still undercooked.
- Don’t Over-Marinate: While marinades add fantastic flavor, acidic ones (like this red wine marinade) can start to “cook” the protein if left for too long, leading to a mushy or mealy texture. Stick to the recommended 30 minutes to 2 hours for optimal results.
- Vary Your Veggies for Fun: Feel free to experiment with other vegetables that grill well and complement chicken. Bell peppers (red, yellow, orange), zucchini, cherry tomatoes, thick slices of pineapple for a sweet and savory kick, or even small broccoli florets work wonderfully. Just ensure they are cut into pieces that will cook in a similar timeframe to the chicken to avoid undercooked or burnt components.
- Prevent Sticking on the Grill: Beyond thoroughly cleaning your grill grates, lightly oiling them before placing the skewers can significantly prevent sticking. A pair of tongs holding a paper towel dipped in a little olive oil and carefully wiped along the hot grates works perfectly.
- Rest the Chicken for Juiciness: After removing the kabobs from the grill, resist the urge to immediately devour them. Let them rest for 5 minutes, loosely covered with foil, before serving. This allows the juices to redistribute throughout the chicken, resulting in incredibly tender and moist meat.
- Soak Wooden Skewers Adequately: Don’t skip the step of soaking wooden skewers. A minimum of 30 minutes, but ideally an hour, will prevent them from igniting or charring excessively on the hot grill.
Serving Suggestions & Flavor Variations
These Red Wine Marinated Grilled Chicken Skewers are a complete and satisfying meal on their own, but they pair beautifully with a variety of sides to round out your summer spread or to offer guests a delightful culinary experience:
- Light & Fresh Sides: Serve alongside a fresh green salad with a light vinaigrette, a refreshing cucumber and tomato salad, or a zesty coleslaw.
- Carbohydrate Companions: Fluffy couscous, a simple rice pilaf, quinoa, or even warm grilled pita bread are excellent choices to soak up any leftover marinade juices or to provide a hearty base.
- Classic Summer Sides: Corn on the cob, grilled asparagus, or a vibrant potato salad would make fantastic and easy additions to your meal.
Exciting Flavor Variations to Try:
If you love experimenting and keeping your grilling exciting, here are a few ideas to switch up your next batch of chicken kabobs:
- Lemon Herb Chicken Skewers: For a bright and zesty flavor, use a marinade based on fresh lemon juice and zest, robust fresh rosemary, fragrant oregano, and plenty of minced garlic.
- Spicy Sriracha Lime: Add a fantastic kick with a marinade that combines sriracha, fresh lime juice, a splash of soy sauce, grated ginger, and a touch of brown sugar for balance.
- Asian Inspired Kabobs: Create a delicious umami-rich skewer with a marinade of soy sauce, sesame oil, grated ginger, minced garlic, and a hint of brown sugar or honey. Add bell peppers and pineapple to this variation.
- Sweet & Tangy Honey Mustard Glaze: A simple yet effective marinade can be made from a mix of robust Dijon mustard, sweet honey, and a splash of apple cider vinegar for a delightful sweet and tangy option.
Frequently Asked Questions About Grilled Chicken Kabobs
- Can I prepare these chicken kabobs in advance?
- Absolutely! You can cut the chicken and marinate it up to 2 hours ahead of time. You can also chop your vegetables and store them separately in airtight containers in the refrigerator for up to a day. Assemble the skewers just before grilling for the freshest results and to prevent the vegetables from softening too much.
- What if I don’t have an outdoor grill?
- No problem! These delicious kabobs can be cooked indoors. You can use a grill pan on your stovetop for similar char marks, or bake them in the oven. For oven baking, preheat your oven to 400°F (200°C) and arrange the skewers on a baking sheet. Bake for 20-25 minutes, turning them once halfway through, until the chicken is cooked through and the vegetables are tender-crisp.
- How do I know when the chicken is fully cooked and safe to eat?
- The best and safest way to determine if your chicken is fully cooked is by using a meat thermometer. Insert it into the thickest part of a chicken piece (avoiding the skewer); it should read an internal temperature of 165°F (74°C). Visually, the juices should also run clear, and the chicken should be opaque throughout.
- Can I use different types of vegetables on my skewers?
- Yes, absolutely! Customize your kabobs with your favorite grill-friendly vegetables. Bell peppers (any color), zucchini, summer squash, cherry tomatoes, thick slices of pineapple, or even small broccoli florets work wonderfully. Just ensure they are cut into pieces that will cook in a similar timeframe to the chicken to achieve even doneness.
- How can I prevent wooden skewers from burning on the grill?
- Soaking wooden skewers in water for at least 30-60 minutes before use is essential. This saturates the wood, preventing it from catching fire or charring excessively on the hot grill. Alternatively, use metal skewers, which do not require soaking.
- What if my chicken dries out?
- To prevent dry chicken, ensure you don’t overcook it. Use a meat thermometer to pull the chicken off the grill as soon as it reaches 165°F (74°C). Also, making sure your chicken pieces are uniformly sized and not over-marinating can help maintain moisture. Resting the chicken after grilling is also crucial for juicy results.
So what are you waiting for, rebel? It’s time to break some culinary rules and savor the incredible flavor of these Marinated Grilled Chicken Skewers!
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MORE GRILLED CHICKEN RECIPES YOU WILL LOVE:
You’ll thank me later for showing you this Chile Lime Chicken recipe. It’s full of flavor and always a hit with the family, offering a vibrant and zesty kick that’s perfect for any barbecue.
When it comes to marinated grilled chicken, this Cilantro Lime Chicken for the grill is one of my all-time favorites for a bright, tangy flavor that’s both refreshing and satisfying.
If you love cooking on the grill, you definitely should try these super simple Grilled Garlic Lemon Chicken Breasts for a classic flavor profile that’s always a crowd-pleaser.
And if you happen to have any leftover marinated grilled chicken, which I often do, this Grilled Chicken Salad with Herbed Tomato Vinaigrette is a delicious and refreshing way to enjoy it, transforming leftovers into a gourmet meal!
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Marinated Chicken Skewers
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- ¼ cup pinot noir see note
- 1 teaspoon fresh thyme leaves
- 2 tablespoons olive oil
- 1 tablespoon honey
- 2 cloves garlic smashed
- ½ tablespoon Worcestershire sauce
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 pound boneless skinless chicken breasts cut into bite-sized pieces
- 20 grape tomatoes
- 1 red onion sliced into 8 wedges
- 8-10 cremini mushrooms
- 6-8 wooden skewers
Before You Begin
I prefer wooden skewers, but metal skewers will work fine (and you don’t have to soak them!). Just be careful on the cook time since metal skewers conduct more heat and will cook the chicken faster.
Instructions
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First, soak the skewers for at least an hour before grilling. (see note)
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Combine the wine, 1 teaspoon of thyme, olive oil, honey, garlic, Worcestershire sauce, salt, and pepper in a large resealable bag. Add the chicken, seal the bag, and sort of squeeze the bag to get everything mixed together and well coated. Place the bag in the fridge for 30 minutes, flipping it once half-way through.
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Preheat the grill to high heat. While the grill is pre-heating, remove the chicken from the marinade and place it on a few paper towels. Blot the chicken dry (this will help it sear better on the grill).
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Take a skewer and thread a mix of the veggies and chicken. Repeat with the remaining skewers.
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Grill the skewers for 6-8 minutes, or until the chicken is cooked through. Turn them once or twice while they are grilling to maximize char marks all sides.
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Remove from the grill and serve hot or at room temperature.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.