Well-seasoned, flavorful broiler chicken kabobs are just as good as grilled chicken kabobs. Using your oven for these broiler chicken kabobs means no mess!
Even when it’s not yet nice enough outside to use the outdoor grill, you can experience the deliciousness of well-seasoned, flavorful grilled chicken kabobs. Simply use your broiler and make broiler chicken kabobs!
The seasonings in this easy recipe are incredibly simple – and incredibly good. I only use olive oil, chili powder (lots of it) and kosher salt to season the chicken pieces. Who can complain about a 3-ingredient recipe? 🙂
An added bonus to using your oven: no mess! I really like baking and broiling. I much prefer them to other cooking methods, because these are easy, hands-off cooking methods, and I’m a very lazy cook.
This simple recipe for broiled chicken kabobs and my juicy baked chicken breast recipe are the chicken breast recipes I make most often for my family.
Leftovers keep well in the fridge for 3-4 days. I either reheat them gently in the microwave, covered, on 50% power. Sometimes I use them cold on top of a salad for my lunch.
Broiler Chicken Kabobs
- Olive oil cooking spray
- 2 lb. boneless skinless chicken breast
- 2 tablespoons olive oil
- 2 tablespoons chili powder
- 1 teaspoon kosher salt
- Soak 8 wooden skewers in water for 30 minutes to prevent the food from sticking to them and to help prevent them from burning when broiled.
- Heat broiler on high (450 degrees F). Set an oven rack to 4 inches below flame. Line a large baking sheet with foil and lightly spray it with olive oil cooking spray.
- Cube the chicken breasts into 1-inch cubes. In a bowl, toss with the olive oil, chili powder and salt (I use my hands to make sure all chicken pieces are well-coated). Thread on the skewers and arrange in a single layer on the prepared baking sheet. To prevent the ends of the wooden skewers from charring, cut two narrow pieces of foil and place them across both ends of the row of skewers.
- Broil 4 minutes on each side. Serve immediately.