Description
These Firecracker Kabobs are a vibrant and flavorful grilled dish featuring marinated chicken thighs and an array of colorful bell peppers, zucchini, and red onion. The marinade combines a perfect balance of soy sauce, honey, garlic, and red pepper flakes to provide a spicy-sweet kick. Perfect for a summer barbecue or a quick dinner, these kabobs offer a juicy, smoky, and slightly spicy bite every time.
Ingredients
Scale
Chicken & Marinade
- 1 lb boneless chicken thighs, cut into 1-inch cubes
- ¼ cup low-sodium soy sauce
- 2 tbsp honey
- 1 tsp garlic powder
- ½ tsp red pepper flakes (adjust to taste)
Vegetables
- 1 red bell pepper, cut into bite-sized pieces
- 1 yellow bell pepper, cut into bite-sized pieces
- 1 green bell pepper, cut into bite-sized pieces
- 1 medium zucchini, sliced into thick rounds
- 1 medium red onion, cut into wedges
Instructions
- Prepare Marinade: In a large bowl, combine the low-sodium soy sauce, honey, garlic powder, and red pepper flakes. Stir the ingredients thoroughly until the honey is fully incorporated and the marinade is well mixed.
- Marinate Chicken: Add the cubed chicken thighs to the marinade bowl, ensuring all pieces are coated evenly. Cover and let the chicken soak in the marinade for at least 30 minutes, or for deeper flavor, refrigerate and marinate overnight.
- Prep Vegetables: While the chicken marinates, wash and cut the vegetables as specified: cut the red, yellow, and green bell peppers into bite-sized pieces, slice the zucchini into thick rounds, and cut the red onion into wedges.
- Assemble Kabobs: Thread the marinated chicken pieces and the prepared vegetables alternately onto skewers that have been soaked in water (if wooden) to prevent burning during grilling.
- Grill Kabobs: Preheat the grill to medium-high heat, roughly 400°F (200°C). Place the kabobs on the grill and cook for approximately 10-12 minutes, turning occasionally to ensure even cooking. Grill until the chicken is fully cooked through, with no pink in the center.
Notes
- Soaking wooden skewers in water for at least 30 minutes before assembling helps prevent them from burning on the grill.
- Adjust the amount of red pepper flakes to control the spice level to your preference.
- For an extra charred flavor, place kabobs closer to the heat source but watch carefully to avoid burning.
- Chicken thighs are preferred for juiciness, but chicken breast can be used if desired.
- Serve kabobs with a side of rice, salad, or grilled bread for a complete meal.
