September 21, 2023Review Recipe
Table of Contents
Oven chicken kabobs are a delicious and easy way to enjoy the flavors of grilled chicken without having to fire up the grill. Tender pieces of chicken marinated in a flavorful blend of herbs and spices, then baked until golden brown – these kabobs will surely please everyone at your next gathering!
Oven Chicken Kabobs Ingredients
Oven chicken kabobs have a succulent and flavorful taste that will tantalize your taste buds.
The marinade of herbs and spices infuses the chicken pieces with an incredible depth of flavor that is further enhanced when cooked in the oven. The resulting kabobs are juicy, tender, and full of flavor.
To make these tasty oven-baked kabobs, you’ll need:
- ¼ cup of olive oil
- 1 teaspoon of onion powder
- 1 teaspoon of garlic powder
- 1 teaspoon of dried thyme
- Salt and pepper, to taste
- 2 pounds of boneless skinless chicken breasts (cut into 1-inch cubes)
- Wooden skewers (make sure they are soaked in water for at least 30 minutes before using them)
Substitutions And Additions
CHICKEN: This delicious recipe calls for boneless skinless chicken breasts, but you can use boneless skinless chicken thighs instead. I sometimes use chicken thighs because they tend to be juicier and are more tender.
OLIVE OIL: Extra virgin olive oil is what I use for chicken skewers in the oven, but feel free to use butter, avocado oil, or your favorite vegetable oil.
SALT: For this recipe, I used kosher salt. Kosher salt is a kind of salt that is more coarse than table salt. It can be found in the baking section of most grocery stores. You can add black pepper to this recipe, too, if you like.
GARLIC POWDER AND ONION POWDER: These two powders are in most grocery stores, and using them together with salt and black pepper will take your cooking to another level. Smoked paprika and cumin are other great options that you can use to elevate these easy-baked skewered chicken in the oven.
THYME: You can also use dried oregano or dried rosemary in this baked chicken kabobs recipe. Fresh herbs are also a great alternative to dried herbs.
How To Make This Oven Chicken Kabobs Recipe
Making oven kabobs is a simple process that results in a juicy dish. The first step is mixing up the marinade.
Once it is ready, you will let the chicken sit in the marinade for at least 30 minutes. You can also marinate the chicken overnight, so if you feel rushed, why not get that step out of the way the day before?
Next, you will thread the chicken onto either wooden or metal skewers. Don’t forget to soak the wooden skewers in water so they don’t burn while baking.
STEP ONE: Mix the olive oil, garlic powder, onion powder, thyme, salt, and pepper in a large bowl. This will be your marinade.
STEP TWO: Cut your chicken into 1-inch cubes and add them to the bowl containing the marinade ingredients. Using a wooden spoon, toss the chicken so that it gets coated in the simple marinade.
STEP THREE: Cover the bowl with plastic wrap and place it in the fridge for at least 30 minutes or overnight.
STEP FOUR: Preheat your oven to 425°F.
OUR RECIPE DEVELOPER SAYS
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your kabobs at the lower end of the recommended baking time.
STEP FIVE: Thread the chicken pieces onto your wood or bamboo skewers, and then place them on a baking sheet pan with aluminum foil for easy cleanup.
Use two skewers, so that the chicken pieces won’t spin around on the skewer.
STEP SIX: Bake for 20 to 30 minutes, or until the pieces of chicken are cooked through and reach an internal temperature of 165°F.
When checking for doneness, use a digital thermometer inserted into the chicken to make sure it registers at 165°F.
How To Serve
Serving baked chicken kabobs is a delicious way to enjoy a flavorful meal.
To complete the meal, serve the kabobs alongside complex carbohydrates such as quinoa, rice, or barley.
MORE CHICKEN RECIPES
Let’s discuss the optimal ways to store and reheat these flavorful skewers, so that they’re just as delicious the second time around.
MAKE AHEAD: If you’re planning for a busy week or a big get-together, these oven chicken kabobs can absolutely be prepared ahead of time. Simply marinate the chicken pieces and cut up your veggies 1-2 days in advance. Store them separately in airtight containers in the fridge. When you’re ready to cook, skewer the chicken and veggies and follow the cooking instructions. This not only saves you precious time but also allows the chicken to soak up more of the marinade, giving you even more flavorful kabobs.
IN THE FRIDGE: After cooking, allow these juicy oven-baked kabobs to cool completely before placing them in an airtight container or resealable bag. Properly stored, your kabobs should last 2-3 days in the fridge. To prevent the skewers from poking through the bags or containers, consider removing the chicken and vegetables from the skewers first.
IN THE FREEZER: If you’d like to store these easy-baked kabobs for an extended period, freezing is a great option. Again, it’s better to remove the kabobs from the skewers before freezing. Store them in a freezer-safe container or bag for up to 1 month. To reheat, thaw overnight in the fridge and follow the reheating instructions provided below.
REHEATING: The key to reheating your chicken kabobs is to do it slowly and gently to preserve their juiciness. If you’re reheating in the oven, set it to 350°F and heat the kabobs for about 10-15 minutes or until they’re heated through.
For stovetop reheating, simply warm them in a covered pan over medium heat for about 10 minutes.
If you’re in a rush, you can also use a microwave, though this method may make the chicken a little tougher. Just place them in a microwave-safe dish, cover them with a damp paper towel to prevent them from drying out, and heat on medium power for 1-2 minutes, checking and stirring regularly to ensure even reheating.
These oven chicken kabobs make a delicious meal that can be made with a few basic steps. The kabobs are just as flavorful as grilled kabobs, and clean-up is so easy that you will be eager to add them to your menu.
Frequently Asked Questions
Kabobs are pieces of diced meat or vegetables that are skewered. They’re usually cooked on a grill, or in this case, in the oven. Kabobs made with chicken are sometimes called chicken shish kabobs, while those made with vegetables are called vegetable kabobs.
You can use metal skewers instead of wood or bamboo skewers.
I recommend soaking the wood skewers in water for 20 to 30 minutes before using them. This will keep them from burning.
Diced green peppers, red bell peppers, pineapple chunks, diced red onions, mushrooms, and zucchini are a few of the vegetables that you can add.
The best way to store leftover kabobs is by placing them in an airtight container and placing them in the fridge for up to 3 days.
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Oven Chicken Kabobs
- ¼ cup olive oil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
- Wooden skewers, make sure they are soaked in water for at least 30 minutes before using them
- Mix olive oil, garlic powder, onion powder, thyme, salt, and pepper in a large bowl. This will be your marinade.
- Cut your chicken into 1-inch cubes and add them to the bowl containing the marinade ingredients. Using a wooden spoon, toss the chicken so that it gets coated in the simple marinade.
- Cover the bowl with plastic wrap and place it in the fridge for at least 30 minutes or overnight.
- Preheat your oven to 425°F.
- Thread the chicken pieces onto your wood or bamboo skewers, and then place them on a baking sheet pan with aluminum foil for easy cleanup.
- Bake for 20 to 30 minutes, or until the pieces of chicken are cooked through and reach an internal temperature of 165°F.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your kabobs at the lower end of the recommended baking time.
- Use two skewers, so that the chicken pieces won’t spin around on the skewer.
- When checking for doneness, use a digital thermometer inserted into the chicken to make sure it registers at 165°F.