Rainbow Grilled Chicken Skewers with Bell Peppers

Make the juiciest rainbow grilled chicken kabobs with a bright, flavorful marinade. These grilled chicken kabobs stay tender and packed with flavor thanks to a simple but powerful chicken marinade and a complementary veggie marinade.

Delicious Chicken Kabobs on the Grill

This rainbow grilled chicken kabob recipe uses lean chicken breast and a variety of colorful vegetables for a healthy, crowd-pleasing summer meal. The key is marinating the chicken and vegetables separately so every bite is flavorful and juicy.

What You Need for Grilled Chicken Kabobs

This recipe uses two marinades—one for the chicken and one for the vegetables—to ensure each component has its own bright flavor. Marinating separately only takes a little extra effort but pays off at the grill.

For the chicken

• 1.5 lbs boneless skinless chicken breasts, cut into 1.5–2-inch cubes
• ¼ cup soy sauce
• 2 teaspoons Worcestershire sauce
• 1 tablespoon fresh lime juice
• 2 tablespoons orange juice
• 2 tablespoons honey
• 1 tablespoon minced garlic
• 2 teaspoons fresh grated ginger
• 1.5 teaspoons salt
• 1 tablespoon olive oil
• 1 teaspoon rice vinegar
• 1 teaspoon sriracha (optional for a little heat)

For the veggies

• 3 large bell peppers, cut into 1-inch squares (use different colors for a “rainbow” effect)
• 1 medium purple onion, cut into 1-inch squares
• 1 head garlic, cloves peeled
• 1 tablespoon olive oil
• 2 teaspoons sesame oil
• 1 tablespoon fresh lime juice
• 2 teaspoons minced garlic
• 1 teaspoon fresh grated ginger
• 1 teaspoon salt (separated)
• 2 teaspoons rice vinegar
• 1 tablespoon fresh chopped cilantro
• 1 teaspoon honey

How to Make Grilled Chicken Kabobs

These rainbow grilled chicken kabobs are straightforward to prepare. Follow the four main steps below and you’ll have juicy, well-seasoned kabobs in no time.

Marinate the chicken

Slice the chicken breasts into 1.5–2 inch cubes and place them into a large resealable bag or a deep dish. In a small bowl, whisk together the chicken marinade: soy sauce, Worcestershire sauce, lime juice, orange juice, honey, minced garlic, grated ginger, salt, olive oil, rice vinegar, and sriracha (if using). Pour the marinade over the chicken, mix to coat, seal, and refrigerate for at least 30 minutes and up to 2 hours.

Prepare the veggies

Place the chopped bell peppers, purple onion, and peeled garlic cloves into a large bowl. In a mason jar or small bowl, combine the veggie marinade ingredients: olive oil, sesame oil, lime juice, minced garlic, grated ginger, salt, rice vinegar, chopped cilantro, and honey. Shake or whisk until combined, then pour over the vegetables and toss to coat. Set aside while you preheat the grill.

Assemble the kabobs

Soak wooden skewers in water for at least 30 minutes to prevent burning, or use metal skewers. Thread the skewers in a repeating pattern—chicken, bell pepper, onion, garlic clove—until each skewer holds 3–4 pieces of chicken and several vegetables. Arrange assembled kabobs on a tray and keep refrigerated until ready to grill.

Grill the kabobs

Preheat your grill to about 400°F (medium-high). Place the kabobs on the grill and turn every 5–7 minutes to ensure even cooking and char. Total grill time is about 25–30 minutes, depending on skewer thickness and grill heat. The chicken is done when it reaches an internal temperature of 165°F. Remove from the heat and let rest for 5 minutes before serving.

Finish with a squeeze of fresh lime juice and a sprinkle of chopped cilantro. Serve with your favorite sides for a complete meal.

FAQ

How long should I marinate chicken?

For these kabobs we recommend at least 30 minutes and up to 2 hours. Shorter marinating times still add flavor, while longer times (beyond 2 hours) may begin to change the chicken’s texture because of the acidity.

Do kabobs have to be marinated?

They don’t have to be, but marinating helps keep the small pieces moist and adds depth of flavor. It’s a small extra step that makes a big difference when grilling over direct heat.

What cut of chicken is best for kabobs?

Boneless skinless chicken breasts are lean and cook quickly; boneless skinless chicken thighs are another excellent choice for a slightly richer, more forgiving result.

Recipe: Rainbow Grilled Chicken Kabobs

Servings: 4 | Prep time: 1 hour (includes marinating) | Cook time: 30 minutes | Total time: 1 hour 30 minutes

Ingredients

Chicken Marinade

• 1.5 lbs boneless skinless chicken breasts, cubed
• ¼ cup soy sauce
• 2 tsp Worcestershire sauce
• 1 tbsp fresh lime juice
• 2 tbsp orange juice
• 2 tbsp honey
• 1 tbsp minced garlic
• 2 tsp fresh grated ginger
• 1.5 tsp salt
• 1 tbsp olive oil
• 1 tsp rice vinegar
• 1 tsp sriracha (optional)

Veggie Marinade

• 3 large bell peppers, cut into 1-inch squares
• 1 medium purple onion, cut into 1-inch squares
• 1 head garlic, cloves peeled
• 1 tbsp olive oil
• 2 tsp sesame oil
• 1 tbsp fresh lime juice
• 2 tsp minced garlic
• 1 tsp fresh grated ginger
• 1 tsp salt (separated)
• 2 tsp rice vinegar
• 1 tbsp fresh chopped cilantro
• 1 tsp honey

For serving

• Freshly squeezed lime juice
• Fresh minced cilantro

Instructions

1. Cut the chicken into 1.5–2 inch cubes and place in a large resealable bag or deep dish.
2. Whisk together all chicken marinade ingredients until the honey dissolves. Pour over the chicken, seal, and refrigerate 30 minutes to 2 hours.
3. Combine the chopped peppers, onion, and garlic in a bowl. In a jar or bowl, mix the veggie marinade ingredients, shake or whisk, then toss with the vegetables. Set aside.
4. Preheat the grill to 400°F (medium-high). Soak wooden skewers if using to prevent burning.
5. Thread chicken and vegetables onto skewers, alternating pieces. Aim for 3–4 chicken pieces per skewer with vegetables between them.
6. Grill the kabobs, turning every 5–7 minutes, until the chicken reaches 165°F and has a light char, about 25–30 minutes total.
7. Remove from the grill and let rest 5 minutes. Finish with lime juice and chopped cilantro before serving.