These oven-baked chicken kabobs are fun to make and super tasty! Juicy chicken chunks are mixed with colorful veggies like peppers and onions, all baked to perfection.
Honestly, who doesn’t love a meal on a stick? 😂 I like to serve mine with some rice or a fresh salad for a complete dinner that feels special but is easy to whip up!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are perfect for these kabobs. You can substitute them with chicken thighs if you prefer juiciness. Alternatively, you could use firm tofu for a vegetarian option.
Olive Oil: This adds flavor and helps the spices stick to the chicken. You can substitute it with avocado oil or another mild oil if needed. Just avoid highly flavored oils that could overpower the dish.
Lemon Juice: Fresh lemon juice brightens the flavors. If you don’t have fresh lemons, bottled lemon juice works, but use it sparingly as it’s more concentrated. You could also substitute with vinegar, like apple cider vinegar.
Spices: Garlic powder, onion powder, oregano, thyme, and smoked paprika create a wonderful flavor profile. If you don’t have smoked paprika, regular paprika or even cayenne can be used for some heat. Italian seasoning could also work for a different herb flavor.
Skewers: Wooden skewers need soaking to prevent burning. If you’re using metal skewers, there’s no need to soak them. You can also make kabobs on a grill pan if skewers aren’t available.
How Can I Ensure the Chicken Stays Juicy and Flavorful?
Marinating the chicken is key to keeping it juicy and flavorful. The longer you let it marinate (within the time frame of 30 minutes to 4 hours), the more the flavors develop. Here are some tips:
- Mix your marinade thoroughly so all spices are well blended.
- Coat the chicken evenly in the marinade. Place the chicken in a sealed bag for a more thorough coating.
- Don’t overcrowd the skewers; this allows the heat to circulate and cook the chicken evenly.
Lastly, letting the kabobs rest for a few minutes after baking allows the juices to redistribute, resulting in a more tender bite!
How to Make Oven-Baked Chicken Kabobs
Ingredients You’ll Need:
For the Chicken Marinade:
- 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and pepper to taste
For Garnish:
- Fresh parsley, chopped
Equipment:
- Skewers (wooden or metal)
- Baking sheet
- Parchment paper or wire rack (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and marinate, plus about 20 minutes to cook. Plan for at least 30 minutes if you want your chicken to soak up lots of flavor—up to 4 hours is even better!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare Skewers:
First, heat your oven to 400°F (200°C). If you’re using wooden skewers, don’t forget to soak them in water for about 30 minutes; this will help prevent them from burning in the oven.
2. Make the Marinade:
In a large bowl, mix together the olive oil, lemon juice, garlic powder, onion powder, oregano, thyme, smoked paprika, salt, and pepper. Stir well until everything is combined and you have a nice marinade.
3. Marinate the Chicken:
Add the cubed chicken breasts to the marinade. Make sure all the pieces are coated well with the marinade. Cover the bowl with plastic wrap or a lid and let it sit in the fridge for at least 30 minutes, or up to 4 hours if you have the time. The longer it sits, the more delicious it will taste!
4. Thread the Chicken onto Skewers:
After marinating, take the chicken out of the fridge. Carefully thread the marinated chicken pieces onto the skewers. Make sure not to pack them too tightly; they need a little space to cook evenly.
5. Bake the Kabobs:
Line your baking sheet with parchment paper or a wire rack (this is optional but helps with cleaning). Place the skewers on the baking sheet and put them in your preheated oven. Bake for about 15-20 minutes, turning them halfway through, until the chicken is cooked through and gets a nice golden brown color.
6. Rest and Garnish:
Once they are cooked, take the kabobs out of the oven and let them rest for a few minutes. This helps the juices settle. Before serving, sprinkle some freshly chopped parsley on top for a pop of color and freshness!
Enjoy your delicious oven-baked chicken kabobs!
Can I Use Thighs Instead of Breasts for This Recipe?
Absolutely! Chicken thighs are a great alternative and will provide a juicier result. Just keep the cooking time similar, but check for an internal temperature of 165°F (75°C) to ensure they’re fully cooked.
How Can I Make These Kabobs Spicier?
If you’d like a kick, consider adding some cayenne pepper or red pepper flakes to your marinade. You can also include diced jalapeños or a splash of hot sauce for extra heat when marinating!
What Should I Do If I Don’t Have Skewers?
No worries! You can simply bake the marinated chicken on a baking sheet without skewers. Just spread the pieces out evenly on the sheet and bake as directed, turning them halfway through for even cooking.
How to Store Leftover Chicken Kabobs
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. This will help keep them juicy!
