Description
Big Barbecue Chicken Kebab is a smoky, tender, and juicy grilled dish featuring chicken thighs marinated in a bold blend of olive oil, garlic, smoked paprika, lemon juice, and honey. Perfect for backyard cookouts or weeknight dinners, this flavorful recipe delivers juicy meat and charred vegetables on skewers in under an hour.
Ingredients
Scale
Chicken and Marinade
- 1.5 pounds chicken thighs, trimmed and cut into large chunks
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- 2 tablespoons lemon juice
- 1 tablespoon honey
- Salt, to taste
- Black pepper, to taste
Vegetables
- 2 bell peppers, cut into bite-sized chunks
- 1 large red onion, cut into bite-sized chunks
Tools
- Wooden or metal skewers (if wooden, soaked in water for 30 minutes before use)
Instructions
- Prepare the Marinade: In a medium bowl, whisk together olive oil, minced garlic, smoked paprika, lemon juice, honey, salt, and pepper. This marinade will infuse your chicken with bold flavors and ensure it stays juicy on the grill.
- Cut and Marinate the Chicken: Trim and cube the chicken thighs into large, even pieces. Toss them in the marinade, cover, and refrigerate for at least 30 minutes or up to 4 hours to absorb all the deliciousness.
- Prep Vegetables and Skewers: While the chicken marinates, cut bell peppers and red onions into bite-sized chunks. Soak wooden skewers in water for 30 minutes to prevent burning during grilling.
- Assemble Your Kebabs: Thread the marinated chicken pieces onto the skewers alternating with bell peppers and red onions. This ensures a perfect balance of smoky meat and charred vegetables.
- Grill the Kebabs: Preheat your grill to medium-high heat. Place the skewers on the grill and cook for about 12-15 minutes, turning occasionally to achieve even caramelization and a beautiful char.
- Rest and Serve: Once cooked through, let the kebabs rest for a few minutes to lock in juices before serving. This simple step makes a noticeable difference in tenderness.
Notes
- Use dark meat such as chicken thighs to stay moist on the grill compared to breast meat.
- Marinate overnight for deeper flavors and extra tenderness if time allows.
- Preheat the grill properly to get a nice sear sealing juices inside the chicken.
- Don’t overcrowd the skewers; leave space between pieces for even cooking and proper charring.
- Let kebabs rest for 5 minutes off the heat before serving to allow juices to redistribute.
- If using wooden skewers, soak them in water for 30 minutes to prevent burning.
- Reheat leftover kebabs gently either in a 350°F (175°C) oven for 10-15 minutes or on a grill pan.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Grilling
- Cuisine: American Barbecue
Nutrition
- Serving Size: 1 kebab (approx. 1/4 of the recipe)
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1.5 g
- Protein: 30 g
- Cholesterol: 95 mg
Keywords: barbecue, chicken kebab, grilled chicken, smoky chicken, summer grilling, easy dinner, marinade, chicken skewers