Easy Oven-Baked Chicken Kabobs

Chicken (especially grilled chicken) is one of my family’s favorite proteins to eat year-round. However, grilling outside in cold winter weather isn’t always the most fun thing to do, so I had to find a way to make the same great tasting dish inside.

So, I learned! I put them in the oven and it was surprisingly so easy! The result was juicy chicken that was just as good as its grilled counterpart! Oh, and funny story — at one point, this recipe for chicken kabobs in the oven got deleted off the blog, but so many people reached out asking for it that I quickly added it back!

How to Make Oven Baked Chicken Kabobs

Set yourself up for success — take out and prep the ingredients first to make things go super easily and smoothly.

• Prep the chicken: Cut the boneless skinless chicken breasts into evenly sized chunks. They should be big enough to go on skewers but small enough to cook quickly.
• Make the marinade: Whisk the ranch, olive oil, Worcestershire sauce, vinegar, honey mustard, sugar, salt, and black pepper together in a large bowl.
• Marinate the chicken: Toss the chicken cubes in the marinade until they’re all evenly coated. Then, pop the bowl into the fridge overnight to marinate. At minimum, marinate for at least two hours.
• Assemble the skewers: Thread the pieces of chicken onto the skewers. I usually put about five per skewer, but it depends on the size of skewer.
• Bake: Finally, place the skewers on the rim of a baking dish (or use a wire rack). Cook the chicken kabobs in the oven at 450°F for 25 minutes. Enjoy!

Tips for the Best Baked Chicken Kabobs

Get the most out of your new kebab obsession by following a few of my key tips.

• Change up the marinade ingredients (optional): Feel free to tweak the marinade ingredients by adding minced garlic cloves, red pepper flakes, onion powder, thyme, cumin, oregano, lemon juice, dijon mustard, paprika, or whatever other spices you enjoy. You can’t go wrong!
• Soak your skewers: If you opt for wooden skewers instead of metal skewers, soak them in water for at least 30 minutes before assembling. You don’t want the wooden sticks to burn in the oven!
• Use an instant-read thermometer: Take the guesswork out and use a meat thermometer to check that the internal temperature has reached 165°F.
• Elevate the kebabs with your favorite vegetables: Get an easy serving of veggies by threading on a couple of your favorites in between the chicken pieces. Mushrooms, red onion, bell peppers, cherry tomatoes, and zucchini are some great options.
• Use a deep baking dish or wire rack: Instead of tucking the kebabs into the baking dish, stack them on the outer rims of the dish so they’re elevated. This helps them cook and crisp up all around. Or, place an oven safe wire rack on top of a sheet pan and cook the kebabs on top.
• Swap out the meat (optional): If you prefer darker meat and even juicier chicken, feel free to use boneless skinless chicken thighs. If you do, marinate only for a few hours as thighs are generally more tender to begin with. If you marinate chicken thighs too long, they may turn out somewhat mushy.

Storing Baked Chicken Kabobs

If you’re lucky enough to have baked chicken skewer leftovers, here’s all you need to know about storing, freezing, and reheating them.

• Refrigerator: To keep skewers on hand for up to a week, store them in an airtight container in the fridge.
• Freezer: If you’d like to freeze the skewers for up to a month, assemble them on a baking sheet lined with parchment paper and pop the entire baking sheet in the freezer. Once completely frozen, transfer the skewers to a freezer-safe bag. To thaw, place them in the fridge overnight.

More Tasty Meat Kabobs

• Amazing Shish Kabob Recipe (with Beef) – Colorful, juicy beef kabobs
• Pork Kabobs (Shashlik) – Slavic-style pork skewers
• The Best Grilled Lamb Kabobs – Tender spiced lamb skewers
• Grilled Chicken Kebabs – Classic chicken and veggie skewers
• Honey Chicken Skewers – Juicy skewers ready in 30 minutes

Recipe

Easy Oven-Baked Chicken Kabobs

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Servings

6 Servings

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Marinating Time 8 hours hrs

Total Time 8 hours hrs 45 minutes mins

Recipe contributed by: Natalya Drozhzhin

These oven baked chicken kabobs feature ranch-marinated chicken breasts made to perfection. If you don't have a grill, try these out — you'll love 'em!

Ingredients

• 3 lbs boneless chicken breast
• 1/2 cup ranch
• 1/2 cup olive oil
• 2 tbsp worcestershire sauce
• 1 tbsp white vinegar
• 1 tsp honey mustard
• 1 tbsp sugar
• 2 tsp salt
• 1 tsp freshly ground pepper

US Units – Metric

Instructions

• Slice the chicken into 2-inch pieces.
  
• In a small dish, whisk the ranch, oil, worcestershire sauce, vinegar, honey mustard, sugar, salt, and pepper together.
  
• Place the chicken in a bowl, pour the sauce on top, and toss until the chicken is evenly coated. Cover the bowl in plastic wrap and let it marinate in the fridge overnight.
  
• Thread chicken onto each skewer. Assemble the skewers on top of a baking dish in a way so they don't touch the bottom (this helps them cook more evenly). Alternatively, you can place them onto a wire rack on top of a baking sheet.
  
• Bake the kabobs at 450°F for 25 minutes, or until the chicken is golden brown and has reached an internal temperature of 165°F.
  

Nutrition Facts

Easy Oven-Baked Chicken Kabobs

Amount Per Serving

Calories 519 Calories from Fat 297

% Daily Value*

Fat 33g51%

Saturated Fat 5g25%

Trans Fat 0.03g

Polyunsaturated Fat 8g

Monounsaturated Fat 17g

Cholesterol 150mg50%

Sodium 1297mg54%

Potassium 902mg26%

Carbohydrates 5g2%

Fiber 0.1g0%

Sugar 4g4%

Protein 48g96%

Vitamin A 82IU2%

Vitamin C 3mg4%

Calcium 25mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.