A staple dinner option for the summer: grilled chicken kabobs! The key to nailing this meal is having a solid marinade. This recipe uses a sweet, but savory marinade, and includes tender chicken breasts with a variety of vegetables. These grilled chicken kabobs can either be cooked on an indoor or outdoor grill, or even broiled in the oven. Take up your summer meals by cooking this tasty chicken kabob recipe! Original recipe from Sara Welch.

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  • 1 pound boneless skinless chicken breasts cut into 1 inch pieces
  • 1/4 cup olive oil
  • 1/3 cup soy sauce
  • 1/4 cup honey
  • 1 teaspoon minced garlic
  • salt and pepper to taste
  • 1 red bell pepper cut into 1 inch pieces
  • 1 yellow bell pepper cut into 1 inch pieces
  • 2 small zucchini cut into 1 inch slices
  • 1 red onion cut into 1 inch pieces
  • 1 tablespoon chopped parsley


  1. Place the olive oil, soy sauce, honey, garlic, and salt and pepper in a large bowl. Then whisk to combine.
  2. Add the cut chicken, bell peppers, zucchini, and red onion into the bowl. Toss to coat in the marinade.
  3. Cover and refrigerate for at least 1 hour, or up to 8 hours.
  4. Soak wooden skewers in cold water for at least 30 minutes. Preheat grill or grill pan to medium high heat.
  5. Thread the chicken and vegetables onto the skewers.
  6. Cook for 5-7 minutes on each side or until the chicken is cooked through.
  7. Top with a sprinkle of parsley and serve.


*Broil instructions: Preheat broiler. Coat sheet pan with cooking spray and then place the skewers in a single layer. Broil for 5 minutes, then flip to broil for another 5 minutes.