The BEST Chicken Shishkabobs
Grilling season is upon us and we like to take full advantage of it. Even though we grill year round at my house, there is nothing like summer grilling and eating dinner on skewers outdoors.
I have a number of kabob recipes and i like to make them on rotation but this is the recipe that is the easiest, tastiest, juiciest and the one that satisfies everyone which is why we keep going back to it over and over again.
These chicken kabobs are made with simple ingredients you are likely to have in your pantry such as onion, garlic, mayonnaise and Johnny’s Seasoning Salt. If you do not yet own Johnny’s brand seasoning salt, i highly recommend getting your hands on it as it simplifies a list of ingredients needed and it tastes amazing (no this isn’t sponsored) I use this seasoning salt in a lot of my recipes and do not recommend substituting another seasoning salt as the results WILL NOT BE THE SAME!! Here’s a link to it if you cannot get your hands on it in your local grocery store.
Ingredients:
Chicken Thighs
Onion
Garlic
Johnny’s Seasoning Salt
Mayonnaise
Instructions:
Wash and paper towel dry the chicken thighs and trim off any excess fat and/or membranes.
Cut the chicken into 1.5-2 inch pieces.
Cut the onion into semi thin slices and add it to the chicken together with pressed garlic, and Johnny’s seasoning salt. At this time squeeze the onion slices very hard in your hands to release as much onion juice as possible, repeat as many times as needed until the onion is broken up and most of the juices have been released. (The onion should be somewhat wilted)
Lastly, add the mayonnaise and mix everything very well to combine, cover the chicken with plastic wrap and leave it out at room temperature for at least 30 minutes to an hour before transferring to the fridge overnight.
This recipe is best marinated overnight or up to 2 nights in the fridge.
Before grilling, take the meat out of the fridge to come up to room temperature or close to room temperature if possible. This will help the meat cook evenly and prevent overcooking making a juicy kabob instead of a dry one.
Preheat your grill to about 400F and plan on grilling it for about 10-15 minutes turning the skewers a few times throughout so that they brown nicely on all sides.The kabobs are ready when the juices from the chicken run clear or when the internal temp reaches 165F on an instant read thermometer.
Note: If you are using Wooden skewers, be sure to soak the skewers in water for at least 15-20 minutes. This will help the sticks not burn on the grill.
You can add vegetables such as onions or bell peppers on the skewers between the meat. For best results, I like to cut them in about same size pieces as the meat and season them with salt, pepper and oil and toss them around in a bowl. Add pressed garlic for an extra boost of flavor. (optional)
One other thing i like to do to switch things up a little bit is brushing your favorite BBQ sauce over the chicken skewers minutes before they’re ready to come off the grill. Totally optional for this recipe but when you just want to mix things up, give this a try.
HAPPY GRILLING!
Did you make this recipe? I’d love to hear how it went in the comments below. Better still, snap a photo and tag it on Instagram with #alenashomecooking. I love seeing your creations.
The BEST Chicken Shishkabobs
Ingredients
- 3 lbs Chicken Thighs (trimmed and cleaned)
- 1 large Onion
- 2-3 cloves fresh Garlic (pressed)
- 2.5 tsp Johnny's Seasoning Salt
- 1/2 cup Mayonnaise
Instructions
-
Wash and paper towel dry the chicken thighs and trim off any excess fat and/or membranes.
2. Cut the chicken into 1.5-2 inch pieces.
3.Cut the onion into semi thin slices and add it to the chicken together with pressed garlic, and Johnny's seasoning salt. At this time squeeze the onion slices very hard in your hands to release as much onion juice as possible, repeat as many times as needed until the onion is broken up and most of the juices have been released. (The onion should be somewhat wilted)
4. Mix everything very well to combine, cover the chicken with plastic wrap and leave it out at room temperature for at least 30 minutes to an hour before transferring to the fridge overnight.
This recipe is best marinated overnight or up to 2 nights in the fridge.
Before grilling, take the meat out of the fridge to come up to room temperature or close to room temperature if possible. This will help the meat cook evenly and prevent overcooking making a juicy kabob instead of a dry one.
Preheat your grill to about 400F and plan on grilling it for about 10-15 minutes turning the skewers a few times throughout so that they brown nicely on all sides.The kabobs are ready when the juices from the chicken run clear or when the internal temp reaches 165F on an instant read thermometer.
Notes:
-
Note: If you are using Wooden skewers, be sure to soak the skewers in water for at least 15-20 minutes. This will help the sticks not burn on the grill.
-
You can add vegetables such as onions or bell peppers on the skewers between the meat. For best results, I like to cut them in about same size pieces as the meat and season them with salt, pepper and oil and toss them around in the bowl. Add pressed garlic for an extra boost of flavor.
-
One other thing i like to do to switch things up a little bit is brushing your favorite BBQ sauce over the chicken skewers minutes before they're ready to come off the grill. Totally optional for this recipe but when you just want to mix things up, give this a try.
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