Here is my go-to chicken and broccoli kabob recipe, with perfectly cooked chunks of tender chicken, fresh broccoli florets, and a simple marinade that adds just the right amount of flavor to every bite.
These kabobs have become our family’s favorite summer grilling dish. I often make extra skewers because everyone always comes back for seconds. Plus, they’re so good cold the next day in a salad – if there are any left, that is!
Why You’ll Love These Chicken Kabobs
- Quick preparation – These kabobs come together in just 30 minutes, making them perfect for busy weeknight dinners or last-minute gatherings.
- Healthy and protein-rich – Combining lean chicken breast with fresh broccoli gives you a nutritious meal that’s high in protein and packed with vitamins.
- Kid-friendly – Kids love eating food on sticks! These colorful kabobs make eating vegetables fun and appealing for the whole family.
- Simple ingredients – With just a handful of basic ingredients, you can create these flavorful kabobs without any fancy or hard-to-find items.
- Customizable – You can easily adjust the seasonings or swap in different vegetables based on what you have in your fridge.
What Kind of Chicken Should I Use?
For kabobs, boneless skinless chicken breasts are your best bet, though you could also use chicken thighs if you prefer darker meat. Fresh chicken works better than frozen since it tends to hold its shape better on the skewer and doesn’t release as much water during cooking. When shopping, look for chicken breasts that are plump and uniform in size – this helps ensure even cooking when you cut them into cubes. If you’re buying from the meat counter, ask for breasts that are around the same thickness, or plan to pound them to an even thickness before cutting into chunks. Just make sure your cubes are roughly the same size (about 1-1.5 inches) so they’ll cook evenly on the grill.
Options for Substitutions
This easy kabob recipe can be adapted with several substitutions if needed:
- Chicken breast: You can swap chicken breasts with boneless chicken thighs – they’re actually more forgiving and stay juicier on the grill. Turkey breast chunks work too, just watch them closely as they can dry out faster.
- Broccoli: Not a fan of broccoli or don’t have any? Try cauliflower florets, chunks of bell pepper, or even chunks of zucchini. Just keep the pieces big enough so they don’t fall through the grill grates.
- Whole garlic cloves: If you don’t want to use whole garlic cloves, you can use 2 teaspoons of garlic powder in your marinade instead. But the roasted whole cloves add such nice flavor!
- Kobe Sauce: Can’t find Kobe sauce? Mix equal parts soy sauce and honey with a dash of ginger powder, or use teriyaki sauce as a quick substitute. You’ll get a similar sweet-savory flavor.
Watch Out for These Mistakes While Grilling
The biggest challenge when making chicken and broccoli kabobs is uneven cooking – cutting your chicken pieces and broccoli florets into different sizes can leave you with overcooked vegetables and undercooked meat, so aim for consistent 1-inch chunks for both ingredients. Another common mistake is threading the ingredients too tightly on the skewers, which prevents proper heat circulation and leads to uneven cooking – leave a small gap between each piece to ensure everything cooks thoroughly. If you’re using wooden skewers, don’t skip soaking them in water for at least 30 minutes before grilling, or they’ll burn and possibly break during cooking. For perfectly cooked kabobs, keep an eye on the broccoli as it can char quickly – position the kabobs so the broccoli isn’t directly over the hottest part of the grill, and consider brushing the Kobe sauce on during the last few minutes of cooking to prevent burning.
What to Serve With Chicken and Broccoli Kabobs?
These tasty kabobs pair perfectly with a bed of fluffy rice or couscous to soak up all that yummy sauce. For a complete meal, I like to add a simple side salad with Asian-inspired dressing or some quick-pickled cucumbers for a fresh crunch. If you’re feeding a crowd, try serving these kabobs alongside some grilled corn on the cob or a bowl of cold sesame noodles – both options work really well with the Kobe sauce flavors. You could also throw some extra veggies on the grill while you’re cooking the kabobs, like bell peppers or zucchini, to round out the meal.
Storage Instructions
Keep Fresh: These tasty kabobs will stay good in an airtight container in the fridge for up to 3 days. I like to keep the chicken and veggies on the skewers if I’m planning to eat them the next day, but you can also remove them for easier storage.
Prep Ahead: Want to get a head start? You can prep these kabobs up to 24 hours in advance. Thread everything onto the skewers and store them covered in the fridge. Just hold off on adding the sauce until you’re ready to cook – this keeps the chicken from getting too salty.
Warm Up: To enjoy leftover kabobs, you can warm them in the microwave for 1-2 minutes, but I prefer using the oven at 350°F for about 10 minutes to keep the chicken juicy and the broccoli crisp. If you’re planning to reheat them, it’s best to remove the food from the skewers first.
| Preparation Time | 15-20 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 90-100 g
- Fat: 20-30 g
- Carbohydrates: 30-40 g
Ingredients
- black pepper (freshly ground for best flavor)
- 1/2 cup kobe sauce (I like Yoshida’s Original Gourmet Sauce)
- 1 to 1.5 cups broccoli florets (fresh preferred for better texture)
- kosher salt
- 4 boneless, skinless chicken breasts (cut into 1-inch cubes)
- 1 head garlic (minced or finely chopped, about 3-4 cloves)
Step 1: Preheat the Grill and Prepare Ingredients
Start by preheating your grill to medium heat, ensuring it’s ready for cooking.
While the grill is heating, cut your chicken into cubes and set them aside.
Next, cut your broccoli into manageable pieces and set them aside as well.
Carefully pull all the cloves from the garlic head, leaving them whole to preserve their texture and flavor.
Step 2: Assemble the Skewers
Thread the cubed chicken, broccoli pieces, and whole garlic cloves onto skewers.
Plan for about two cloves of garlic per skewer for an aromatic and flavorful addition.
Once assembled, generously sprinkle the skewers with salt to enhance the flavors.
Then brush them thoroughly with Kobe sauce, ensuring every piece of chicken and broccoli is nicely coated.
Step 3: Grill the Skewers
Place the prepared skewers onto the preheated grill.
Cook them for about 5 to 6 minutes on each side until the chicken is thoroughly cooked and the broccoli is tender.
For additional cooking, especially if the cubes are larger, you can use indirect heat by moving them to one side of the grill for an additional 3 to 4 minutes.
This will help ensure everything is cooked to perfection.
Step 4: Rest and Serve
Once cooked, remove the skewers from the grill and let them rest for a few minutes to allow the juices to redistribute.
This resting period ensures maximum juiciness and flavor.
Serve the skewers with a hearty serving of happiness, embodying that big “I love Chick Food” smile as you enjoy your delicious, grilled creation!
