Description
This Chicken Kabobs recipe features tender chunks of boneless, skinless chicken breasts marinated in a flavorful blend of low-sodium soy sauce, Sprite, avocado (or canola) oil, garlic powder, and horseradish. Threaded onto skewers with colorful bell peppers and sweet onions, these kabobs are perfectly grilled to juicy, smoky perfection. Ideal for a quick, vibrant meal, the recipe offers options for oven cooking and gluten-free adaptations for versatile and delicious results.
Ingredients
Scale
Marinade
- 1/2 cup low-sodium soy sauce (120 mL)
- 1/2 cup Sprite, not diet (120 mL)
- 1/2 cup oil, avocado or canola oil (120 mL)
- 1 teaspoon garlic powder
- 1 teaspoon horseradish, plain or horseradish sauce
Main Ingredients
- 2 pounds boneless skinless chicken breasts (907 g), or chicken tenders, cut into 1-inch chunks
- 2 bell peppers, any color, sliced into large chunks
- 1 sweet onion, or purple onion, sliced into large chunks
- Wooden or bamboo skewers (soaked in water for 30 minutes if bamboo)
Instructions
- Prepare the Marinade: In a large ziplock bag, combine 1/2 cup low-sodium soy sauce, 1/2 cup Sprite, 1/2 cup avocado or canola oil, 1 teaspoon garlic powder, and 1 teaspoon horseradish. Mix well to create a flavorful marinade.
- Marinate the Chicken: Cut the chicken breasts or tenders into 1-inch chunks and add them to the marinade bag. Seal it and refrigerate for 1 to 3 hours to absorb the flavors thoroughly.
- Soak Skewers: If using bamboo skewers, soak them in water for 30 minutes prior to assembling to prevent burning on the grill.
- Assemble the Kabobs: Thread the marinated chicken chunks alternately with large chunks of bell peppers and onion onto the skewers, spacing the pieces slightly to ensure even cooking.
- Grill the Kabobs: Preheat your grill to medium-high heat and lightly grease the grates with oil. Grill the kabobs for about 5 minutes per side, turning carefully until the chicken is fully cooked through and has nice grill marks.
- Rest and Serve: Remove kabobs from the grill and let them rest for 5 minutes. This helps the juices redistribute and keeps the meat tender and juicy. Serve warm.
Notes
- Make Ahead Instructions: You can prepare the marinade and chop vegetables 1 to 3 days in advance. Marinate the chicken for up to 6 hours prior to grilling for best flavor.
- Oven Instructions: If a grill is unavailable, preheat your oven to 450°F (232°C). Line a baking sheet with foil and spray lightly with non-stick spray. Place the kabobs evenly spaced on the baking sheet and cook for 15-25 minutes, depending on the size of chicken pieces, until cooked through.
- Gluten-free Adaptation: Use gluten-free soy sauce to make this recipe suitable for gluten-sensitive diets.
Keywords: Chicken kabobs, grilled chicken skewers, easy chicken kabobs, grilled chicken recipe, gluten free chicken kabobs, summer grilling recipes