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Broiler Chicken Kabobs

author image Shelley Frost
Based in the Midwest, Shelley Frost has been writing parenting and education articles since 2007. Her experience comes from teaching, tutoring and managing educational after school programs. Frost worked in insurance and software testing before becoming a writer. She holds a Bachelor of Arts in elementary education with a reading endorsement.
Broiler Chicken Kabobs
Broiler Chicken Kabobs

Kabobs are typically grilled, but you can also cook skewered meats and vegetables under the broiler for a quick indoor meal. The broiler in your oven heats much faster than the grill, especially if you typically use a charcoal grill. Chicken kabobs seasoned with your favorite sauces and spices create a healthy meal on a stick.

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Boneless, skinless chicken breast provides the best option for chicken kabobs, because there are no bones to get in the way of the skewers. This type of chicken is also lean, for a healthy kabob option. Although slightly higher in fat, boneless skinless chicken thighs are also an option. Cut away any remaining fat before cutting the chicken breasts into 1-inch chunks. This size allows the meat to cook quickly and still stay on the skewer. If you plan to include vegetables on the kabobs, wash, peel and cut them into chunks of a similar size.


Either wooden or metal skewers work for the kabobs. If you choose wooden skewers, soak them for at least 30 minutes in water so they won't burn. Slide the chicken and vegetables onto the skewers, alternating the ingredients to get a varied mix on each skewer. Leave small gaps between the pieces so they can cook faster.


Once the kabob ingredients are skewered, brush them with a light coating of olive oil to help them crisp and prevent sticking. The oil also helps dry seasonings stick to the meat. Sprinkle on seasonings like oregano, salt, garlic, pepper, basil and parsley. An alternative to oil is a sauce like yogurt, salad dressing or barbecue sauce. For a honey-mustard kabob, stir together plain yogurt, honey and Dijon mustard to taste. Brush the mixture onto the kabobs. Make a fresh batch of the sauce to top the chicken kabobs once they finish cooking. The fresh batch prevents the raw chicken from contaminating the sauce via the brush.


Choose a pan that is safe for the high heat of the broiler. Use non-stick cooking spray on the pan so the kabobs release easily. The kabobs should be about 5 inches away from the broiler heating source. Broil the kabobs for about six minutes per side. You can check the chicken by cutting into a piece of chicken to make sure the pink is gone and the juices are clear.

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