This post may contain affiliate links. Please read our disclosure policy.
Let’s talk about these chicken skewers made in the oven! They are juicy, seasoned just right and truly a house favorite. Mom loves them and the kiddo loves them too. What is it about chicken threaded onto skewers that makes it taste extra delicious? This recipe for chicken kabobs comes together quickly – the most time consuming part is threading the meat and vegetables onto skewers. You can use wooden skewers or metal skewers — your choice!
Chicken Kabobs are truly versatile. You can use any marinade and veggies that you’d like. The best part is that these chicken skewers cook quickly in the oven. It’ll take only about 15-16 minutes of baking along with 2-3 minutes of broiling for the internal temperature of the chicken to reach 165 degrees F… but more on oven temp and time in just a moment. First we need to discuss ingredients….
Chicken Kabob Marinade Ingredients
What kind of chicken should I use for kabobs?
In a large bowl you’ll combine all of the chicken marinade ingredients, then stir in your cubed chicken. You’ll need about 1.5 pounds of boneless skinless chicken breasts. You could also use boneless skinless chicken thighs. Be mindful of how large you’re cutting the chicken pieces. The larger the chunk, the longer it will take to cook. I cut the chicken into about 1.5 inch cubes. Once the chicken is well coated, cover the bowl and place in the refrigerator for at least 15 minutes, then thread the chicken onto skewers.
While the chicken marinates, prep the veggies.
What veggies can I put on a skewer?
You can use any veggies that you like. I like using bell peppers – red or green peppers, red onions or yellow onions, zucchini, and cherry tomatoes. This time around I used red bell pepper and a sweet onion. Use whatever veggies you have and enjoy, there are so many great options!
For the veggies:
- vegetables of choice cut into bite sized pieces
- olive oil
- lemon juice
- salt and black pepper
- garlic powder
- smoked paprika
- brown sugar
In a large bowl toss the veggies with the olive oil and seasonings, then thread the veggies onto the skewers. Feel free to adjust the seasonings to taste. Red pepper flakes and onion powder would also be delicious!
After the chicken and veggies are threaded onto skewers, arrange them on a baking sheet. If you have a baking sheet with a wire rack, use that. If you don’t have a wire rack, it’s no problem.
How long to cook chicken skewers in the oven?
How long these chicken skewers need to cook in the oven is dependent upon how large you cut the chicken. The best way to make sure that your chicken is cooked just right is to use an instant read thermometer. The chicken is done when juices run clear and the chicken temp is about 165 degrees F.
With chicken cut into about 1.5 inch pieces, it’ll need to cook for about 15-20 minutes at 425 degrees F. After about 15-16 minutes, you can switch the oven to broil and broil the kabobs for 2-3 minutes to get that beautiful color.
Chicken Skewers Oven Temperature
When cooking chicken kabobs in the oven, you’ll want to set the temperature to 425 degrees F. I have found that a lower temperature requires a longer baking time which tends to dry out the chicken.
Bamboo / Wooden Skewers or Metal Skewers?
You can use wooden skewers or metal skewers, whatever you have on hand is fine. I have both! If you are using a wooden bamboo skewer, it’s a good idea to soak the skewers for about 10-15 minutes to ensure that they don’t burn in the oven. Another tip is to cover the exposed ends of the wooden skewers with foil to prevent them from burning. If you don’t do either of these things (soak or cover), they will still turn out amazing. These are just suggestions and not absolutely necessary.
What to serve with Oven Baked Chicken Kabobs
Along with the chicken and veggies, I like to make a side of rice. Any time I make chicken kabobs, my kiddo is always asking for these rainbow fruit kabobs too.
How to store leftover chicken kabobs
These chicken kabobs are a great option for a quick and easy dinner idea, and the leftovers make for the perfect lunch the next day! Store leftovers in the refrigerator in an airtight container. It’s usually easiest to remove the chicken and veggies from the sticks before storing leftovers.
More Kebab Recipes
Looking for more kebabs recipes? One of our reader favorite recipes is this recipe for Bang Bang Chicken Kabobs along with these Chipotle Chicken Kabobs. And for a run dessert kabob idea, try these Blueberry and Strawberry Shortcake Kabobs!
I hope you enjoy this recipe for Oven Baked Chicken Kabobs. Baked Chicken Skewers are a great way to get a balanced meal on the table with minimal effort. It’s an easy recipe that could also be cooked on a hot grill. And to boot, it’s a great low carb option. Let’s cook!
CHICKEN SKEWER INGREDIENTS
- 1.5 pounds boneless skinless chicken breasts cut into cubes
- 1/4 cup dijon mustard
- 1/4 cup honey
- 2 tablespoons mayo
- Juice from half of a lemon
- Salt and black pepper to taste
- 1 teaspoon minced garlic
VEGGIE SKEWER INGREDIENTS
- Veggies of choice cut into bite sized pieces – suggestions include red bell pepper, red onions, yellow onions, cherry tomato
- 1 tablespoon olive oil
- Juice from 1/2 of a lemon
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon brown sugar
- Preheat oven to 425F
- Cut boneless skinless chicken breasts into bite sized pieces – about 1.5 inches.
- In a bowl combine 1/4 cup dijon mustard with 1/4 cup honey, 2 tablespoons mayo, lemon juice from half of a lemon, 1 teaspoon minced garlic and salt and black pepper to taste.
- Add the chicken to the bowl and stir to coat. Cover the bowl and refrigerate for at least 15-20 minutes.
- While the chicken marinates, prep the veggies. Cut veggies of choice (we used red bell pepper and yellow onion) into bite sized pieces. In a small bowl combine olive oil with the juice from half a lemon, salt, black pepper, garlic powder, smoked paprika and brown sugar. Add in the veggies and toss to coat, then add the veggies to skewers.
- Remove the chicken from the refrigerator and add the chicken pieces to metal skewers or wooden skewers.
- Prepare a large baking sheet. Use a wire rack on top of it if you have one. Spray with non-stick cooking spray.
- Arrange the chicken and vegetable skewers on the rack.
- Bake for 15-20 minutes or until the chicken and veggies are cooked. After about 15 minutes you can optionally broil the chicken for 2-3 minutes to get the beautiful color and a bit of char.Internal temp of chicken should be 165 F. Adjust baking time accordingly.