Stick to Your Ribs Chicken Kebabs
Juicy, smoky, and packed with bold, savory-sweet flavors, these "Stick to Your Ribs Chicken Kebabs" are a must-try for anyone craving a hearty yet simple grilled dish. Made with tender, marinade-soaked chicken thighs seasoned with a blend of soy sauce, honey, smoked paprika, and garlic, these skewers deliver a perfect balance of smoky richness and subtle sweetness. Vibrant chunks of red onion and mixed bell peppers add a pop of color and a satisfying crunch, making every bite as visually appealing as it is delicious. Whether you're firing up the grill for a weeknight dinner or a weekend barbecue, this quick, 40-minute recipe (including prep and cook time) is sure to become a crowd favorite. Serve these hearty kebabs alongside fluffy rice, a crisp salad, or warm pita bread for a complete and satisfying meal. Perfect for grilling season or any time you're looking to elevate humble chicken into a show-stopping dish, these kebabs are as comforting as their name suggests.
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Recipe Information
Ingredients
- 2 pounds Chicken thighs (boneless, skinless)
- 3 tablespoons Olive oil
- 3 tablespoons Soy sauce
- 2 tablespoons Honey
- 1 tablespoon Worcestershire sauce
- 3 Garlic cloves (minced)
- 2 teaspoons Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 Red onion (large, cut into chunks)
- 2 Bell peppers (mixed colors, cut into chunks)
- 8 Wooden or metal skewers
Instructions
Cut the chicken thighs into bite-sized pieces (about 1.5-inch cubes).
In a large mixing bowl, combine olive oil, soy sauce, honey, Worcestershire sauce, minced garlic, smoked paprika, ground cumin, salt, and black pepper to create the marinade.
Add the chicken pieces to the marinade and toss to coat evenly. Cover the bowl and marinate in the refrigerator for at least 1 hour, or up to overnight for maximum flavor.
If using wooden skewers, soak them in water for 30 minutes to prevent them from burning on the grill.
Preheat your grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
Thread the marinated chicken, red onion chunks, and bell pepper pieces onto the skewers, alternating between each ingredient for even spacing and presentation.
Place the kebabs on the grill and cook for 12-15 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks. The internal temperature of the chicken should reach 165°F (74°C).
Remove the kebabs from the grill and let them rest for 5 minutes before serving.
Serve the kebabs with your favorite sides, such as rice, salad, or warm pita bread.
Nutrition Facts
Calories |
2591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.8 g | 184% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 989 mg | 330% | |
| Sodium | 5063 mg | 220% | |
| Total Carbohydrate | 71.8 g | 26% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 50.9 g | ||
| Protein | 245.5 g | 491% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 239 mg | 18% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 3275 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
