Description
Juicy grilled chicken kabobs that are tender, flavorful, and perfect for meal prep, summer grilling, and a gluten-free dinner.
Ingredients
Scale
- 4 boneless skinless chicken breasts
- 1 quart warm water
- 1/4 cup kosher salt (for brine)
- 1 tablespoon melted butter or olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika (smoked preferred)
- Fresh lemon wedges (optional)
Instructions
- Fill a large bowl with warm water and kosher salt, stir until dissolved, and brine chicken for 15 minutes.
- Rinse chicken with cold water and pat dry.
- Preheat grill to medium-high heat and soak wooden skewers if needed.
- Cut chicken into 1-inch pieces and place in a bowl.
- Drizzle with olive oil and toss to coat evenly.
- Mix salt, pepper, garlic powder, and paprika in a small bowl.
- Sprinkle seasoning over chicken and toss until evenly coated.
- Thread chicken onto skewers.
- Grill for 10–14 minutes, turning once, until fully cooked.
- Remove from grill and rest under foil for 5–10 minutes.
- Serve warm with fresh lemon juice if desired.
Notes
Skip brining if the chicken is already pre-brined.
Use smoked paprika for deeper flavor.
Do not overcook to keep chicken juicy.
Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 0g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 90mg