Bright, bold and packed with flavor, these Easy Healthy Chicken Kabobs are a perfect family dinner. Juicy chicken thighs are paired with vibrant veggies, perfect for busy weeknights, backyard BBQs, or indoor broiling. Serve with my easy peanut satay sauce for a flavor-packed finish everyone will love.
This Thai peanut dipping sauce is rich, slightly sweet and takes these skewers to the next level. Serve them straight off the grill with rice, noodles or a crisp salad. Guaranteed to be a hit with kids and adults alike.
These chicken skewers require very little preparation and are prepped and ready in 30 minutes. However, for the best flavor I do recommend leaving the marinated chicken pieces for 4 hours. Check out some of my other Easy Dinner ideas.
Jump to:
- Why You Should Make Rainbow Chicken Kebabs
- Rainbow Chicken Skewers Ingredients
- How to Make Rainbow Chicken Skewers
- Frequently Asked Questions
- Variations & Substitutions
- Tips & Tricks
- How to Serve
- How To Store and Reheat
- Pin This Rainbow Chicken Kabob Recipe For Later
- What Do You Think?!
- Latest Recipe Ideas
- Printable Recipe
- Grilled Rainbow Chicken Kabob Recipe with Easy Peanut Sauce
- Reader Comments & Ratings
Why You Should Make Rainbow Chicken Kebabs
- These kebabs are so colorful they look as good as they taste.
- Serving food on a stick is a sure fire way of getting kids to eat up. Including their veggies!
- Enjoy these simple to prepare chicken and vegetable skewers outside on a sunny summer day. But they're just as easy to cook indoors if you prefer.
- Planning a summer grilling party? Try some of my other grilling favorites:
- Bavette Steak
- Honey and Lime Grilled Chicken Thighs
- Foil Wrapped Grilled Asparagus
- Grilled Chicken Thighs with Lemon & Garlic
- Asian Bone-in Chicken Thighs
Rainbow Chicken Skewers Ingredients
Find the full list and quantities in the recipe card below.
Chicken - I use boneless, skinless chicken thighs when it comes to grilling or barbecuing as they are a juicer cut and less likely to dry out. You could also use bone-in thighs, chicken drumsticks or chicken legs, but you may need to slightly adjust the cooking time.
Vegetables - I use a combination of red onion, zucchini, corn, red bell peppers and yellow bell peppers on these skewers.
Pineapple - I like to use fresh pineapple, you could use canned pineapple, just take time to drain off any excess pineapple juice before placing onto the skewer.
Peanut Butter - you can use any variety of peanut butter, smooth or chunky, as it is all going into a blender.
Soy Sauce - I season the thai peanut dipping sauce with soy sauce. Use gluten free soy sauce if required.
How to Make Rainbow Chicken Skewers
Find a full printable recipe with measurements below.
Start by marinating this chicken thighs. Whisk together the lime juice, salt, black pepper and garlic in a large bowl. Next add the chicken and stir to combine. Cover and refrigerate for a minimum of 4 hours, ideally overnight.
Now make the thai peanut sauce by placing all of the sauce ingredients in a blender, blend to smooth and season. Add more water if you prefer a thinner sauce.
When ready to cook, prepare the vegetables and assemble the skewers.
Cut the red onion, peppers and zucchini into similar sized pieces and thread onto skewers with corn and fresh pineapple. Add the chicken thighs at the end, brush the kebabs lightly with a little olive oil and season with sea salt and pepper.
To cook the kebabs, preheat grill to medium high. Grill the kebabs for 5-7 minutes on the first side, turn and grill for 5-7 minutes on other side.
Once cooked the kabobs should look nice and charry. Make sure the chicken is cooked through and the juices run clear. Serve with the peanut dipping sauce.
Frequently Asked Questions
How to cook chicken kabobs indoors?
If you don't have a grill, or the weather isn't cooperating - no problem, these chicken skewers can be cooked indoors in the broiler.
Set the broiler to medium-high and lay the kabobs onto a sheet pan or lined grill pan. Next place the baking sheet under the broiler and grill the kabobs for 5-7 each side until the chicken is cooked through.
How to prepare skewers for kabobs?
You can use either long metal or wooden skewers when grilling these veggie chicken kebabs. Metal skewers need no preparation, however caution is needed when grilling as these skewers do become very hot.
I like to use classic wooden skewers for grilling. However, you do need to place skewers in warm water for at least a hour before grilling. Soaking them in water stops the skewers from catching fire once they are put on the hot grill.
Can I make chicken kabobs ahead of time?
Yes. You can marinate the chicken and prep the skewers up to 24 hours in advance. Keep them covered in the fridge until ready to cook. This actually improves flavour and makes dinner prep much quicker.
How do I stop chicken kabobs from drying out?
The key is not overcooking. Use chicken thighs if possible (they stay juicier than breast), and remove the kabobs as soon as they reach 165°F / 75°C internally. Letting them rest for a few minutes after cooking also helps keep them tender.
Do I need to oil the grill or pan?
Yes. Lightly oiling the grill grates or brushing the skewers with a little oil helps prevent sticking and gives better char without tearing the chicken.
Why are my kabobs burning on the outside but raw inside?
This usually means the heat is too high or the pieces are cut unevenly. Make sure chicken is cut into evenly sized chunks so it cooks at the same rate, and use medium-high heat rather than high heat.
Can I cook kabobs in an air fryer?
Yes. Place skewers in a single layer and cook at around 180–200°C (350–400°F) for 12–15 minutes, turning halfway through, until fully cooked. (Work in batches if needed.)
Variations & Substitutions
This recipe is flexible, so you can easily adapt it to suit what you have or prefer.
Chicken thighs can be swapped for boneless, skinless chicken breasts if you prefer a leaner option. You can also substitute the chicken entirely with pork, lamb, or beef—just adjust cooking times depending on the protein used.
For a vegetarian version, halloumi works well as a direct substitute for chicken, giving a salty, satisfying alternative. For a vegan option, use extra-firm tofu or load up the skewers with additional vegetables instead.
The marinade is also adaptable: lime juice can be replaced with lemon juice, fresh garlic can be swapped for garlic purée, and you can add chilli flakes or chilli powder for extra heat.
Vegetables are completely customisable. Red, yellow, orange, or green peppers all work well, and you can also add mushrooms, aubergine, courgette, or cherry tomatoes depending on what you have available.
Tips & Tricks
If using wooden skewers, to stop them burning, leave them to soak in cold water for an hour before using.
When grilling any meat, stay close to the grill and check your food often. This is the best way to avoid overcooking the meat.
The best way to ensure the chicken is cooked, is to use a digital thermometer to check the internal temperature of the chicken has reached 165ºF/75ºC when inserted into the thickest part of the thigh.
This recipe recommends marinating the chicken for a minimum of 4 hours. However, if you can prepare it the night before and leave everything overnight in the fridge this will really intensify the flavor.
How to Serve
These rainbow chicken kabobs are served with a Thai peanut dipping sauce. However, if you have a peanut allergy I have some other great dips that would work just as well.
- Gochujang Mayonnaise - ideal for those of us who enjoy a bit of extra spice with our chicken kebabs.
- Tahini Lime Dressing - tastes great with chicken and the oven roasted sweet potato fries also make a great tasting side for enjoying outdoors.
- Sour Cream & Chive Dip - deliciously cooling and one the whole family will enjoy.
If you're looking for a more substantial side dish, the grilled chicken pairs perfectly with my Coconut Rice with Lime.
Planning a large gathering or getting together for some tailgate grilling? Then why not add some tasty sides. Salads always work well with grilled food, try my Winter Coleslaw is great any time of the year and my Quinoa Caprese Salad has all the flavors of summer sunshine in a bowl.
How To Store and Reheat
Chicken kabobs are best enjoyed fresh off the grill, when the chicken and vegetables are tender with a light char.
Store any leftovers in the fridge and reheat gently under the broiler the next day, just until warmed through—overheating can dry out the chicken.
What to do with Leftovers
Leftover kabobs also work brilliantly sliced into salads or stuffed into a flavour-packed sandwich. Any extra Thai peanut dressing doubles up as an easy, delicious salad dressing.
Pin This Rainbow Chicken Kabob Recipe For Later
What Do You Think?!
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Latest Recipe Ideas
Printable Recipe
Grilled Rainbow Chicken Kabob Recipe with Easy Peanut Sauce
Ingredients
For the Kabobs
- 6 Chicken Thighs - boneless and skinless
- 1 tbsp Lime Juice
- 2 tbsp Olive Oil - plus extra for grilling
- 2 cloves Garlic - peeled, crushed and minced
- 1 ear Corn - cut into half inch pieces
- ½ Red Onion
- 1 Zucchini
- 1 Red Pepper
- 1 Yellow Pepper
- 6 X 1 inch chunks Fresh Pineapple
Easy Thai Style Dipping Sauce
- ½ cup Peanut Butter
- 1 clove Garlic - peeled
- 2 tbsp Soy Sauce - gluten free if required
- 3 tbsp Lime Juice
- 1 tsp Honey
- ⅓ cup Water
- Sea Salt and Black Pepper
Instructions
Marinate The Chicken
- Whisk together the lime juice, salt and pepper with the minced garlic.
- Add the chicken, stir everything together well. Cover and refrigerate for a minimum of 4 hours but ideally overnight.
Make The Dipping Sauce
- Place all of the sauce ingredients in a blender. Blend well and taste.
- Season to taste,. Add more water if you prefer a thinner sauce.
Assemble & Cook The Kabobs
- Preheat your grill to medium high.
- Cut the red onion, peppers and zucchini into similar sized 1 inch pieces.
- Thread them onto the kebab skewers along with the corn pieces and fresh pineapple. Add the chicken thighs at the end.
- Brush the kabobs lightly with olive oil and season the kabobs with sea salt and pepper.
- Grill the kabobs for 5-7 minutes on the first side.
- Turn and grill for 5-7 minutes on the other side.
- The kabobs should look nice and charry. Make sure the chicken is cooked through and the juices run clear.
- Serve with the peanut dipping sauce.
Karen Burns-Booth says
YES please! I love kebabs and spicy food, and these are so summery! THANK YOU so much for linking up to #CookBlogShare week 22 - Karen 🙂
Jo Keohane says
Thanks so much for your comment Karen, I hear England is basking in sunshine at last, hope you enjoy!
Lesley says
What a great recipe. I love chicken kebabs and the spicy Thai peanut dipping sauce would work a treat. Ideal for a warm summer BBQ.
Jo Keohane says
All we need now is the weather Lesley 😉 Thanks so much for your comment.