A fresh, flavorful, and colorful favorite — these grilled kabobs blend marinated chicken and crisp vegetables, seared beautifully over open flame. Perfect for your next backyard gathering.

Prep Time: 25 min | Grill Time: 10–12 min | Serves: 4–6

Grill Setting: Medium-High 

Ingredients

For the Kabobs

• 1.5 lbs boneless, skinless chicken breast or thighs, cut into 1.5" cubes
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 zucchini, sliced into ½" rounds
• 1 red onion, chopped
• Wooden or metal skewers (soak wood in water for 30 min)

Marinade

• ¼ cup olive oil
• 3 tbsp soy sauce
• 2 tbsp honey
• 2 tbsp lemon juice or apple cider vinegar
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• ½ tsp salt & ½ tsp black pepper
• (Optional: 1 tsp Dijon mustard or fresh herbs)

RCS Gas Grill Instructions

1. Marinate the Chicken
Whisk all marinade ingredients in a bowl or zip-top bag. Add chicken cubes and refrigerate for 30 minutes to 4 hours.

2. Prep the Veggies
Season vegetables with a light drizzle of olive oil, salt, and pepper.

3. Assemble Kabobs
Thread chicken and vegetables alternately onto skewers. Leave space between pieces for even grilling.

4. Grill on RCS
Preheat grill to 400°F. Lightly oil the grates.
Grill kabobs for 10–12 minutes, turning every 2–3 minutes until chicken is fully cooked (internal temp 165°F).

5. Serve
Let rest for a few minutes. Garnish with fresh parsley or a squeeze of lemon.

Perfect Pairings

• Grilled pita or garlic bread
• Couscous, rice pilaf, or roasted potatoes
• Fresh tzatziki or chimichurri sauce

Tip for RCS Grilling:

Use the infrared sear burner to get a beautiful char before finishing over indirect heat.