These oven chicken kabobs are baked first and then finished under the broiler. They are seasoned with olive oil, garlic and onion powders, and thyme. It's a simple flavor combination that works well with chicken.
Grilled chicken skewers are delicious. But if you don't own a grill, or if it's raining outside, you can make these 30-minute oven chicken kabobs and enjoy a juicy and flavorful meal. Turning chicken breast into kabobs makes it more flavorful because the ratio of meat to oil and seasonings is better than when you bake a whole chicken breast. Plus, who doesn't like food on a stick?
Ingredients
Here's an overview of the ingredients needed for this recipe. The exact measurements are included in the recipe card below.
- Olive oil: I love this delicious oil! You can replace it with avocado oil or melted ghee if you wish.
- To season: Sea salt, black pepper, garlic powder, onion powder, and dried thyme.
- Chicken: I use two large boneless and skinless chicken breasts.
Variations
- Use cubed chicken thighs instead of chicken breast. The result will be juicier and more flavorful.
- Use different spices. Spices I tried and liked include chili powder, smoked paprika, and cumin. You can use ½ teaspoon of each.
- You can thread vegetable pieces between the chicken cubes. Good candidates include the vegetables I use in these veggie kabobs - red onions, mushrooms, zucchini, and bell peppers.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
Mix the olive oil and spices in a large bowl. Cut the chicken into cubes and toss the cubes with the seasoned olive oil.
Thread the chicken pieces on skewers. Place them on a rimmed, foil-lined baking sheet and bake them for 15 minutes at 450°F. They should reach an internal temperature of 165°F.
If your pan is broiler-safe, you can brown the kabobs by briefly broiling them. Serve immediately.
Recipe Tip
You can add the chicken pieces to the olive oil marinade a few hours ahead. Cover them, refrigerate them, and allow them to marinate. But it's OK to skip marinating and bake them immediately after coating them in the oil and spice mixture. That's what I usually do.
Recipe FAQs
I like to use olive oil, salt and pepper, garlic powder, onion powder, and thyme. It's a simple flavor combination that works well with chicken. Note that I don't actually marinate them - I simply coat them in the mixture and place them in the oven.
Yes. I like finishing them under the broiler to give them that extra browning, but it's not mandatory.
Yes, but you should soak them in water for 20 minutes before using them. I also recommend placing thin foil strips on their exposed edges to prevent them from burning. Keep a close eye on them, especially under the broiler.
Yes. You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them, covered, in the microwave at 50% power. They're also good cold as a salad topping. I like to add them to this arugula salad or use them in this chicken Cobb salad.
Serving Suggestions
These kabobs pair well with many side dishes. But since I cook them in a 450°F oven, I like to pair them with a side dish that I can bake in the same oven, such as:
- Oven-roasted broccoli
- Buffalo cauliflower wings
- Roasted okra
- Roasted peppers
- Eggplant chips
- Carrot chips
You can also serve them with a dipping sauce such as:
Recipe Card
30-Minute Oven Chicken Kabobs
Video
Ingredients
- 2 tablespoons olive oil
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- 2 boneless, skinless chicken breasts - large, 12 ounces each
Instructions
- If using wooden skewers, soak them in water for 20 minutes while you prepare the chicken.
- Preheat the oven to 450°F. Line a rimmed, broiler-safe baking sheet with foil.
- In a large bowl, whisk together the olive oil, salt, pepper, garlic powder, onion powder, and thyme.
- Cut the chicken breasts into cubes. Add the cubes to the bowl and toss with the seasoned olive oil.
- Thread the coated chicken cubes on skewers.
- Place the kabobs on the prepared baking sheet. If you use wooden skewers, place thin foil strips on their exposed edges to prevent them from burning. Bake the kabobs until cooked through, for about 15 minutes.
- Switch the oven to broil. Place the baking sheet under the broiler, and broil the chicken just until browned, for about 1 minute. Serve immediately.
Notes
- If you prefer an oil with a higher smoke point, use avocado oil.
- You can add the chicken pieces to the marinade a few hours ahead. Cover, refrigerate, and allow them to marinate. But it's also OK to skip marinating and bake them immediately after coating them in the oil and spice mixture. That's what I usually do.
- Since ovens vary, you should use an instant-read thermometer to make sure the chicken is done. It should reach an internal temperature of 165°F.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them, covered, in the microwave at 50% power. They're also good cold as a salad topping.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
David Tracy says
Can onion/peppers/Pineapple be added to the skewers?
Vered DeLeeuw says
Hi David,
Yes! Increase the olive oil as needed.
Sierra Sweet says
Thank you for your oven recipe. My grill is out of commission, so I had no idea how to oven-cook chicken kabobs. I usually marinate them in a nice Italian dressing, since it has all the spices already, and it tenderizes the chicken, too. Tasty!
Vered DeLeeuw says
Glad you liked it, Sierra! Thanks for the tip about using Italian dressing. Sounds great!