How To Grill Chicken & Kabobs For Flame-Kissed Flavor

Fire away! Grilling chicken adds flame-kissed flavor.

Chili-Lime Chicken Kabobs | Photo by Happyschmoopies

Chili-Lime Chicken Kabobs | Photo by Happyschmoopies

When you’re grilling chicken, it’s always smart to have a cool area on the grill — a safe place where you can remove chicken pieces when flare-ups threaten or when some pieces are just cooking too fast. Keep the white-hot coals on one side of the grill, and reserve the other “cool” side for chicken triage. With gas grills, you can simply adjust the flames on either side of the grill as needed.

Southern BBQ Chicken Photo by Holiday Baker

Southern BBQ Chicken | Photo by Holiday Baker

Some Favorite Grilled Chicken Recipes:

Fair-Weather Fowl

Chicken is one of the trickier foods to grill. And maybe the trickiest of all are boneless, skinless chicken breasts. The high heat of the grill can dry out the meat before it’s cooked through. To avoid drying out your boneless chicken breasts, gently pound the poultry into uniform thickness; the breasts will cook more evenly…and they’ll be done at the same time, too.

Pounded Chicken Breasts Grill Uniformly | Photo by Meredith

Pounded Chicken Breasts Grill Uniformly | Photo by Meredith

Favorite Boneless Grilled Chicken Breast Recipes:


Check out our Guide To Grilling Times and Temperatures.


Add Flavor with Marinades

Marinading is a simple way to add flavor to grilled chicken. Chicken doesn’t need a long soak. Here are tips for successful marinating, plus the simple 1-2-3 formula for making marinades.

Some Favorite Recipes for Chicken Marinades

Get on the Stick

Call them chicken kabobs, kebabs, satays, or skewers, food on a stick is great for the grill.

For the best results, cut chicken pieces and veggies into the same size pieces. (One- to 1½-inch inch cubes work well.) Skewer foods with similar cooking times together. While a skewer that combines bell peppers, cherry tomatoes, and chicken looks appetizing on the plate, the tomatoes will likely turn to mush and/or slip off the skewer before the chicken is done. To stabilize round or hard-to-skewer foods like cherry tomatoes, use two skewers parallel to each other.

To keep wood skewers from turning into kindling on the grill, give them a nice soak in water. Thirty minutes should do the trick. No need to soak metal skewers.

Yummy Honey Chicken Kabobs

Yummy Honey Chicken Kabobs | Photo by balsdon_21

Some Favorite Chicken Kabob Recipes:

VIDEO: How To Make Grilled Chicken Spiedies

See how to make chicken spiedies, including the famous “zuzu sauce,” a wine- and vinegar-based marinade with loads of minty, garlicky, peppery flavor. “The term ‘spiedie’ (SPEE-dee) comes from ‘spiedo,’ the Italian word for spit,” says Chef John. “And simply refers to meat grilled on a skewer.”

Get the recipe for Chef John’s Grilled Chicken Spiedies.


Related: Check out our Top Tips For Grilling Successfully.


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