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The Best Grilled Chicken Shish Kabab

Chicken Shish Kabob on a wood plank with garlic, rosemary, and thyme in the background

5 from 1 reviews

This Grilled Chicken Shish Kabob recipe is tasty and moist. Do yourself a favor and learn how to cook these little bad boys the right way!

Scale

Ingredients

Instructions

  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. Close the lid on that grill.
  9. Flip and cook for 10 more minutes. Close the lid, but be conscious of that 165 temperature and check often.
  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

Keywords: Grilled Chicken Shish Kabobs