The Best Grilled Chicken Shish Kabob
By: Ben Myhre
Published: Tuesday, July 3, 2018 - 10:58am

Ingredients




4 skewers
4 deboned and deskinned chicken thighs, cut into 2-inch chunks
¼ cup olive oil
2 minced garlic cloves
1 Tablespoon fresh thyme
1 Tablespoon fresh rosemary
Salt and fresh ground pepper, to taste

Preparation

1 Debone, deskin, and cut chicken thighs as indicated in the ingredients list 2 Mix oil, garlic, thyme, and rosemary to dish and cover. 3 Place in fridge for at least 4 hours and up to 24 hours 4 1 hour before grilling, place skewers in water IF they are wood. 5 After the wood has been soaked, skewer thighs (one thigh per 10-inch skewer) 6 Preheat grill to approximately 400 degrees, but ensure there are two zones. A hot zone and an indirect heat zone. 7 Generously Salt and Pepper Skewers 8 Place skewers in indirect heat zone and cook for 10 minutes 9 Flip and cook for 10 more minutes 10 Check the internal temperature. If not at 165, flip again and cook for 5 more minutes 11 Repeat the previous step until internal temperature reaches 165 Fahrenheit. 12 Remove from heat and let rest for 5 minutes 13 Serve

About

These Grilled Chicken Kabobs are moist, easy, and tasty! Fire up that grill and make some of the best kabobs ever! With just a bit of care and temperature control, you can also make some really great grilled chicken shish Kabobs. Besides using the correct cut of chicken (thigh), and a simple marinade (olive oil, rosemary, thyme, garlic), we just need to cook this at an indirect heat. The extra time it takes will pay dividends in a juicy grilled chicken shish kabob.