Sizzling Grilled Chicken Kebabs: The Ultimate Backyard BBQ Recipe

Introduction

There’s something undeniably festive about Grilled Chicken Kebabs sizzling over hot coals, their juices dripping and filling the air with mouthwatering aroma. Whether you’re hosting a summer backyard bash or craving a quick weeknight meal, these skewers deliver on flavor, texture, and visual appeal. I first fell in love with Grilled Chicken Kebabs at a Fourth of July picnic, where my neighbor’s secret yogurt-based marinade stole the show—and my plate.

In American kitchens, we often reach for burgers or hot dogs at cookouts, but switching to Grilled Chicken Kebabs elevates your spread with bright Mediterranean flavors and a healthier protein option. The ease of threading chicken onto skewers means you can prep ahead, grill in minutes, and spend more time mingling than monitoring a grill. Plus, these skewers are endlessly customizable, making Grilled Chicken Kebabs a go-to recipe for family dinners and festive gatherings alike.

By the end of this guide, you’ll feel confident in crafting perfect Grilled Chicken Kebabs every time—complete with pro tips, serving ideas, and storage hacks to make leftovers taste just as good. Let’s fire up the grill!

Why You’ll Love This Recipe

• Tender, Juicy Chicken Every Time: The combination of plain yogurt and lemon juice in the Grilled Chicken Kebabs marinade naturally tenderizes the meat, ensuring each bite is succulent and flavorful.
• Quick & Convenient Prep: From chopping garlic to threading skewers, you’ll have Grilled Chicken Kebabs ready for the grill in under 15 minutes—ideal for busy weeknights or last-minute get-togethers.
• Family-Friendly & Crowd-Pleasing: Little ones and grandparents alike adore these vibrant kebabs, making Grilled Chicken Kebabs a universal favorite for family meals and neighborhood block parties.
• Budget-Friendly Protein: Chicken breasts or thighs are cost-effective and versatile, so you can enjoy protein-packed Grilled Chicken Kebabs without stretching your grocery budget.
• Customizable Flavors: Add veggies, swap herbs, or adjust spice levels—Grilled Chicken Kebabs can be tailored to suit dietary needs, heat preferences, or seasonal produce.

Ingredients (With Tips/Substitutions)

• 2 cloves garlic (Freshly minced garlic adds pungency; substitute 1 tsp garlic powder in a pinch.)
• 1 medium lemon (Zest and juice brighten the Grilled Chicken Kebabs—key for flavor balance.)
• 1/4 cup fresh parsley leaves, plus more for garnish (Flat-leaf parsley works best; cilantro makes a great swap.)
• 1 cup whole milk plain yogurt (Plain Greek yogurt yields an even thicker marinade.)
• 2 teaspoons kosher salt (Enhances all flavors—adjust to taste if using table salt.)
• 1 teaspoon paprika (Smoked paprika adds a subtle smokiness to your Grilled Chicken Kebabs.)
• 1/4 teaspoon red pepper flakes, optional (For a mild kick—omit for kid-friendly skewers.)
• 2 pounds boneless, skinless chicken breasts or thighs (Thighs stay juicier; breasts are leaner.)
• Vegetable oil (Used to oil grill grates—any neutral oil works.)

Step-by-Step Instructions

1. Prepare the Yogurt Marinade:
   • Mince the garlic finely—this ensures even distribution of flavor throughout your Grilled Chicken Kebabs. Use a microplane or garlic press for a smooth texture.
   • Grate the lemon zest directly into a large zip-top bag, then cut the lemon in half and squeeze in all the juice, removing any seeds. The citrus brightens the chicken and helps tenderize it.
   • Chop the parsley leaves finely and add to the bag. Pour in the whole milk yogurt, sprinkle in kosher salt, paprika, and red pepper flakes (if using). Seal the bag and massage gently to combine, ensuring every herb and spice is fully incorporated.
   • Test Kitchen Tip: Letting the marinade sit for 5 minutes before adding chicken deepens the flavor integration.
2. Marinate the Chicken:
   • Cut the chicken into uniform 1-inch pieces to promote even cooking—larger chunks risk undercooking, smaller pieces can dry out.
   • Add the chicken pieces to your marinade bag, seal tightly, and massage until all chicken is coated. Spread pieces in a single layer inside the bag.
   • Let rest at room temperature for 30 minutes for quick marination, or refrigerate up to overnight for maximum flavor.
   • Editor’s Note: If refrigeration time is limited, at least 15 minutes will still impart a noticeable flavor boost.
3. Preheat & Prepare the Grill:
   • Heat your grill to medium-high (about 400°F). Aim for a two-zone setup—one side with direct heat, the other for indirect cooking.
   • If using wooden skewers, soak them in water for 20–30 minutes to prevent charring.
   • While the grill heats, arrange a rimmed baking sheet and lay the skewers in a single layer—this keeps prep organized.
4. Thread the Chicken Skewers:
   • Remove skewers from water and pat dry. Carefully thread 6–8 pieces of marinated chicken onto each skewer, leaving a bit of space between pieces so heat circulates evenly.
   • Wipe excess marinade from the skewers to minimize flare-ups when grilling.
5. Oil & Grill the Kebabs:
   • Clean your grill grates with a wire brush, then oil them by dipping a folded paper towel in vegetable oil and rubbing it across the bars with tongs.
   • Place skewers over direct heat, cover the grill, and cook for 4–5 minutes, or until grill marks form and the chicken easily lifts from the grates without sticking.
   • Flip each skewer and cook for another 4–5 minutes until the internal temperature reaches 165°F. Use an instant-read thermometer for precision.
6. Rest & Garnish:
   • Transfer kebabs to a clean platter and let rest for 5 minutes—this allows juices to redistribute, keeping your Grilled Chicken Kebabs tender.
   • Sprinkle with extra fresh parsley before serving for a burst of color and herbal brightness.

Recipe Variations / Optional Add‑Ons

• Vegetable Kebabs: Alternate chicken with bell peppers, red onion, or cherry tomatoes for pops of color and added nutrients.
• Spicy Harissa Twist: Mix 1 tablespoon of harissa paste into the marinade for North African heat.
• Mediterranean Flair: Stir in crumbled feta and chopped olives after grilling, then drizzle with balsamic glaze.
• Herb Infusion: Swap parsley for cilantro, mint, or dill to change the flavor profile without altering technique.

Serving Suggestions

• Rice or Couscous Bowls: Serve your Grilled Chicken Kebabs over fluffy basmati rice or lemon-herb couscous alongside tzatziki sauce for a complete Mediterranean-inspired meal.
• Pita Sandwiches: Stuff warm pita pockets with chicken, sliced cucumber, tomato, and a dollop of yogurt sauce—perfect for a casual lunch or picnic.
• Colorful Salad Plate: Plate kebabs atop mixed greens, cherry tomatoes, cucumber ribbons, and crumbled feta for a light, refreshing dinner.
• Beverage Pairings: Enjoy with a crisp American lager, a citrusy white wine like Sauvignon Blanc, or a homemade iced tea infused with mint and lemon.

Storage & Leftover Tips

• Refrigeration: Store cooked Grilled Chicken Kebabs in an airtight container for up to 4 days. Keep sauce and garnishes separate to maintain freshness.
• Freezing: Remove chicken from skewers, freeze in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm gently in a 350°F oven for 10–12 minutes or briefly on the grill to revive smoky char—avoid the microwave to prevent rubbery texture.
• Leftover Creations: Chop the chicken and fold into omelets, toss into salads, or layer over nachos with melted cheese for quick, crowd‑pleasing meals.

FAQ (Frequently Asked Questions)

Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Boneless, skinless chicken thighs are slightly higher in fat, which means your Grilled Chicken Kebabs will be ultra‑juicy. Just adjust cooking time if pieces are thicker.

Q: What’s the best way to prevent kebabs from sticking to the grill?
A: Thoroughly oil well‑heated grates before placing skewers down. A clean grill and a light coating of oil on both grates and skewers ensure easy flipping and perfect grill marks.

Q: How long can I marinate chicken for Grilled Chicken Kebabs?
A: Marinate at least 30 minutes at room temperature, or refrigerate up to overnight. Avoid exceeding 24 hours to prevent the acid in lemon juice from breaking down the chicken’s texture.

Conclusion & Call to Action

Whether you’re firing up the grill for a weekend cookout or whipping up a quick family dinner, these Grilled Chicken Kebabs check all the boxes: tender, flavorful, and endlessly adaptable. From the tangy yogurt marinade to the fresh parsley garnish, every element works together to create an unforgettable feast.

Ready to impress at your next gathering? Give this Grilled Chicken Kebabs recipe a try, and don’t forget to share your photos and tips in the comments below! If you loved this recipe.

Print Recipe

Grilled Chicken Kebabs

A brief summary of the recipe.

Prep Time30 minutes mins

Cook Time10 minutes mins

Total Time40 minutes mins

Servings: 6

Ingredients

Marinade and Chicken

• 2 cloves garlic
• 1 medium lemon
• 1/4 cup fresh parsley leaves plus more for garnish
• 1 cup whole milk plain yogurt
• 2 teaspoons kosher salt
• 1 teaspoon paprika
• 1/4 teaspoon red pepper flakes optional
• 2 pounds boneless, skinless chicken breasts or thighs
• Vegetable oil

Instructions

Preparation

• Start by preparing the yogurt marinade. Mince the garlic and add it to a large zip-top bag. Grate the zest of the lemon and then juice it, adding both to the bag. Chop the fresh parsley and also add it to the bag. Mix in the yogurt, kosher salt, paprika, and red pepper flakes if using. Seal the bag and massage it lightly to blend everything together.
• Next, cut the chicken into 1-inch pieces and add them to the marinade in the bag. Seal the bag again and massage it to ensure that the chicken is well coated. Let it rest at room temperature for 30 minutes or refrigerate it to marinate for up to overnight.
• Prepare your grill by heating it to medium-high. If you’re using wooden skewers, soak them in water during this time.
• Now, thread the marinated chicken onto the skewers, placing 6 to 8 pieces on each. Make sure to leave a little space between the chicken pieces. Transfer the skewers to a rimmed baking sheet.
• Once your grill is ready, clean the grates and lightly oil them with a paper towel dipped in some vegetable oil. Place the skewers on the grill, making sure they are in a single layer. Cover the grill and cook for 4 to 5 minutes until grill marks form and the chicken can easily be lifted off. Flip the skewers and continue grilling for another 4 to 5 minutes until the chicken is thoroughly cooked and reaches an internal temperature of 165°F.
• Finally, garnish the kebabs with additional parsley and serve them hot.

Notes

Prep time is 30 minutes and cook time is 8 to 10 minutes. This recipe serves 4 to 6 people. You can marinate the chicken ahead of time and keep it refrigerated for up to overnight. Store any leftovers in an airtight container in the refrigerator for up to 4 days.