Grilled Chicken Kabobs

These chicken kabobs earn their smoky flavor from a clever marinade combo: soy sauce for deep savory notes, Worcestershire for that meaty tang, and prepared mustard for a gentle bite that keeps the chicken from tasting one-note. Setting aside ⅓ cup of the mixture before the raw chicken goes in is the key move. That reserved portion becomes the basting sauce, so you get layered flavor without the food-safety risk of brushing with used marinade.

90 minutes to 2 hours in the fridge gives the soy and mustard enough time to penetrate the breast meat. Longer and the salt pulls too much moisture out. Alternate chicken with zucchini, onion wedges, green pepper, and whole mushrooms so everything cooks in about the same time.

Pro Tips

• Soak wooden skewers in water for at least 30 minutes before threading, or use metal ones, to prevent burning.
• Cut the chicken into true 1 ½ inch cubes. Smaller pieces overcook before the vegetables soften.
• Blanch the onion wedges for 60 seconds in boiling water if you like them more tender. Raw onion can still crunch after 20 minutes on the grill.
• Chicken is done when juices run clear and the internal temperature hits 165°F (74°C).
• Let the kabobs rest for 5 minutes off the grill before serving so juices redistribute.

Variations

• Swap the soy-mustard marinade for a lemon-herb version with olive oil, garlic, oregano, and lemon juice.
• Use thighs instead of breasts for juicier, more forgiving meat on the grill.
• Add pineapple chunks and red pepper for a teriyaki-style kabob.