Forget the grill! These incredibly juicy and flavorful Baked Chicken Kabobs are your new weeknight dinner hero. Made entirely in the oven, this recipe delivers perfectly tender chicken and crisp-tender vegetables, all coated in a simple yet sensational marinade. It’s an easy, healthy, and endlessly customizable meal that brings big flavor with minimal cleanup. Get ready to put this on your regular dinner rotation.
We’re talking about vibrant, colorful skewers loaded with marinated chicken, fresh bell peppers, and savory red onion, all roasted to perfection. This is the kind of meal that looks impressive but is secretly one of the easiest dinners to pull off.
Why You’ll Love These Baked Chicken Kabobs
There are so many reasons this recipe is a guaranteed winner. It’s a go-to for busy weeknights, meal prep, or even a casual get-together with friends. Here’s why it stands out:
- Incredibly Flavorful: The simple marinade penetrates the chicken, making every single bite bursting with savory, tangy, and herbaceous flavor.
- Super Easy to Make: The steps are straightforward: mix the marinade, chop the ingredients, thread them onto skewers, and bake. That’s it!
- Healthy and Lean: Packed with lean protein from the chicken and nutrients from the vegetables, it’s a light yet satisfying meal you can feel good about.
- Perfect for Meal Prep: Assemble the kabobs ahead of time so they’re ready to bake for a lightning-fast dinner when you need it.
- Easy Cleanup: Lining your baking sheet with parchment paper means cleanup is an absolute breeze.
The Simple Ingredients You’ll Need
The magic of this recipe is in its simplicity. We’re using common pantry staples to create a marinade that packs a serious punch and pairs perfectly with chicken and fresh vegetables.
For the Chicken Kabobs
- Chicken Breast: Use boneless, skinless chicken breasts cut into uniform 1-inch cubes for even cooking.
- Bell Peppers: A mix of colors like red, yellow, and green not only looks beautiful but also adds a wonderful sweetness.
- Red Onion: Provides a savory, slightly sharp flavor that turns sweet and delicious when baked.
- Zucchini (Optional): Adds another layer of texture and nutrients.
- Skewers: If using wooden skewers, remember to soak them in water first to prevent them from burning in the oven.
For the Flavor-Packed Marinade
- Olive Oil: The base of our marinade, helping to keep the chicken moist.
- Lemon Juice: Freshly squeezed is best! It tenderizes the chicken and adds a bright, zesty flavor.
- Garlic: Minced garlic is a must for that deep, aromatic taste.
- Dried Oregano: Adds a classic, earthy Mediterranean flavor.
- Paprika: Provides a subtle warmth and beautiful color.
- Salt and Black Pepper: To enhance all the other flavors.
How to Make Baked Chicken Kabobs (Step-by-Step)
Making these oven baked chicken kabobs is a simple process. Just follow these steps, and you’ll have a stunning and delicious meal ready in no time.
- Prepare the Marinade: In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, paprika, salt, and pepper. This simple mixture is the key to our flavor.
- Marinate the Chicken: Add the cubed chicken to the bowl with the marinade. Toss everything together until the chicken is thoroughly coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours for maximum flavor.
- Prep the Veggies & Skewers: While the chicken is marinating, chop your bell peppers and red onion into 1-inch pieces, similar in size to your chicken cubes. If you’re using wooden skewers, now is the perfect time to soak them in water.
- Assemble the Kabobs: Thread the marinated chicken and chopped vegetables onto the skewers, alternating between them. Don’t pack the ingredients too tightly, as this ensures they cook evenly.
- Bake to Perfection: Preheat your oven to 400°F (200°C). Arrange the assembled kabobs in a single layer on a baking sheet lined with parchment paper. Bake for 20-25 minutes, turning them over halfway through, until the chicken is cooked through and the vegetables are tender.
Pro-Tips for the Juiciest Oven-Baked Kabobs
Want to guarantee your Baked Chicken Kabobs are the best they can be? Follow these simple but effective tips from a seasoned culinary guide.
- Don’t Skip the Marinating Time: Even 30 minutes makes a huge difference in flavor and tenderness. The acid from the lemon juice helps to break down the proteins, resulting in juicier chicken.
- Cut Ingredients Uniformly: Aim for 1-inch pieces for both the chicken and the vegetables. This ensures everything cooks at the same rate.
- Soak Your Wooden Skewers: Submerging wooden or bamboo skewers in water for about 30 minutes before assembling prevents them from smoking or burning in the hot oven.
- Don’t Overcrowd the Pan: Give your kabobs space on the baking sheet. Overcrowding will cause them to steam instead of roast, and you’ll miss out on those delicious lightly charred edges. Use two pans if needed.
- Check for Doneness: The safest way to tell if chicken is cooked is with an instant-read thermometer. It should register 165°F (74°C) in the thickest part of the chicken.
Variations and Substitutions
This recipe is a fantastic starting point, but feel free to make it your own! Try adding chunks of fresh pineapple for a sweet and tangy twist. Chicken thighs can be used instead of breasts for an even juicier result. Looking for a different flavor profile? The marinade from this hot honey feta chicken would also be delicious. You can also swap the vegetables based on what you have on hand; cherry tomatoes, mushrooms, and summer squash are all excellent choices.
What to Serve with Chicken Kabobs
These versatile oven baked chicken skewers pair well with so many dishes. For a classic meal, serve them over a bed of fluffy white or brown rice. For a lighter option, a fresh salad like this Blueberry Peach Feta Salad is a perfect companion. They are also fantastic with warm pita bread and a side of tzatziki or hummus. A simple side of parmesan garlic rice is another fantastic way to round out the meal.
Storing and Reheating Leftovers
Leftover kabobs are just as delicious the next day! To store, remove the chicken and vegetables from the skewers and place them in an airtight container in the refrigerator for up to 3 days. To reheat, you can warm them gently in the microwave or, for best results, place them on a baking sheet and heat in the oven at 350°F (175°C) for about 10 minutes, or until warmed through. This helps keep the chicken from drying out.
Frequently Asked Questions
Absolutely! You can marinate the chicken and assemble the kabobs up to 24 hours in advance. Store them covered in the refrigerator, and they’ll be ready to bake when you are.
Yes, if you are using wooden or bamboo skewers, you should soak them in water for at least 30 minutes before assembling the kabobs. This prevents them from burning or smoking in the oven.
The key to juicy chicken is the marinade and not overcooking it. The olive oil and lemon juice in the marinade help lock in moisture. Use an instant-read thermometer to check for doneness—pull the kabobs out as soon as the chicken reaches 165°F (74°C).
At 400°F (200°C), chicken kabobs typically take about 20-25 minutes to cook. It’s best to turn them halfway through the cooking time to ensure they cook evenly on all sides.
The ideal temperature for baking chicken kabobs is 400°F (200°C). This high heat ensures the chicken cooks through and becomes tender while allowing the vegetables to roast perfectly without getting mushy.
Enjoy Your Perfect Baked Chicken Kabobs!
This simple and delicious recipe for Baked Chicken Kabobs is a true crowd-pleaser. It’s healthy, packed with flavor, and so easy to prepare. I hope you and your family love it as much as I do. If you try it, please leave a comment below—I’d love to hear how it turned out! For more easy and delicious recipe ideas, be sure to follow us on Pinterest.
Baked Chicken Kabobs Recipe
Baked Chicken Kabobs (The Ultimate Juicy Recipe)
Ingredients
Equipment
Method
- In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, paprika, salt, and pepper.
- Add the cubed chicken to the bowl with the marinade and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes or up to 4 hours.
- While the chicken marinates, chop the bell peppers and red onion into 1-inch pieces. If using wooden skewers, soak them in water for 30 minutes.
- Preheat your oven to 400°F (200°C). Thread the marinated chicken and chopped vegetables onto the skewers, alternating between them. Arrange them in a single layer on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes, flipping the kabobs halfway through, until the chicken is cooked through (reaches an internal temperature of 165°F) and the vegetables are tender.
Notes
Tip 2: Ensure all your ingredients are cut to a similar size to promote even cooking.
Tip 3: Do not overcrowd the baking sheet, as this will steam the kabobs rather than roast them. Use two sheets if necessary.
