Description

Firecracker Kabobs are a vibrant and flavorful grilled dish featuring juicy marinated chicken thighs skewered with colorful bell peppers, zucchini, and red onion. The marinade combines savory soy sauce, sweet honey, garlic powder, and a spicy kick of red pepper flakes, delivering a perfect balance of heat and sweetness. Ideal for a quick and delicious summer meal, these kabobs are grilled to perfection with juicy, tender chicken and charred vegetables.

Ingredients

Scale

Chicken Marinade and Kabobs

1 lb boneless chicken thighs, cut into 1-inch cubes
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
¼ cup low-sodium soy sauce
2 tbsp honey
1 tsp garlic powder
½ tsp red pepper flakes (adjust to taste)

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Instructions

Prepare the Marinade: In a large bowl, combine ¼ cup low-sodium soy sauce, 2 tablespoons honey, 1 teaspoon garlic powder, and ½ teaspoon red pepper flakes. Stir the mixture well until all ingredients are fully blended, creating a balanced marinade with savory, sweet, and spicy notes.
Marinate the Chicken: Add the 1 lb of boneless chicken thigh cubes into the marinade bowl. Toss to ensure all pieces are coated evenly. Cover the bowl and refrigerate for at least 30 minutes, or for best flavor, let it marinate overnight to absorb maximum taste.
Prepare the Vegetables: While the chicken is marinating, wash and cut the vegetables: 1 red, 1 yellow, and 1 green bell pepper into bite-sized pieces, 1 medium zucchini into thick rounds, and 1 medium red onion into wedges. These will add color, crunch, and freshness to the kabobs.
Assemble the Kabobs: Soak wooden or metal skewers to prevent burning. Thread the marinated chicken and the prepared vegetables alternately onto the skewers, creating a balanced and attractive pattern of protein and vegetables on each skewer.
Preheat the Grill: Heat your grill to medium-high, approximately 400°F (200°C). This temperature ensures a good sear and thorough cooking without drying out the chicken.
Grill the Kabobs: Place the skewers on the grill and cook for 10-12 minutes, turning occasionally to achieve even grilling on all sides. Grill until the chicken pieces are cooked through and have an internal temperature of 165°F (74°C). The vegetables should be slightly charred and tender.

Notes

Marinating the chicken overnight enhances the flavor and tenderness.
Adjust red pepper flakes according to your spice tolerance.
Use soaked wooden skewers or metal ones to prevent burning during grilling.
Internal temperature of chicken should reach 165°F (74°C) for safe consumption.
These kabobs can be served with rice, salad, or flatbread for a complete meal.
If grilling is not possible, cooking on a stovetop grill pan is a suitable alternative.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Main Course
Method: Grilling
Cuisine: American