BBQ Chicken Kabobs

  • Starla Robinson
  • May 21, 2018
  • No Comments

There is just something about a Monday, don’t you think? It never fails that when I get home from work on a Monday, the last thing I want to do is cook. I don’t think I’m the only one who feels this way, so welcome to my Monday night supper…cooked mostly on Sunday. Remember that planning ahead is the easiest way to set yourself up for success!

BBQ kabobs

These Kabobs would be a great cook-out option!

If you are new to marinades, here are a few things to look for in any marinade. A good marinade should have some sort of acid involved. In this case, it is lemon juice. But it could be vinegar, tomatoes, etc. The acid helps tenderize the meat and helps it soak up the flavors. Another thing to look for is balance of flavor…this marinade has sweet flavor from the honey mustard and sour from the lemon. If the marinade has these two elements, it should be good to go!

You can marinate the chicken for just an hour ahead of time, or you can marinate it overnight. You can use any vegetables you like…I used zucchini, red peppers, and onions. It’s colorful and gives several of different flavors. You can also use mushrooms, squash, green/yellow bell peppers, or eggplant. Again, to save yourself some time on Monday evening, chop these guys up on Sunday and store in the refrigerator.


For the kabobs, I use disposable wooden sticks, but you can get some reusable ones if you like- they all work the same. Alternate the chicken and vegetables and place on the grill (or baking sheet).

You can eat these kabobs on their own or pair them with another non-starchy vegetable side. I served these last week with a nice salad and vinaigrette dressing.

So, tell me, what are you going to do with your extra free time on Mondays now?

~Lauren A.

WeightWise Recipe
Print Recipe
BBQ Chicken Kabobs
BBQ Chicken Kabobs Recipe by WeightWise
BBQ Chicken Kabobs Recipe by WeightWise
  1. In a bowl, mix together the barbecue sauce, honey mustard, lemon juice, garlic powder, and thyme.
  2. Cut the chicken breast into 1-inch cubes and place into a large zip lock bag.
  3. Pour the marinade over the chicken. Place in the refrigerator for at least 1 hour or overnight if preparing the day before.
  4. Assemble the kabobs. Alternate pieces of chicken with the vegetables.
  5. Fire up that grill or turn on the oven to 375 degrees.
  6. Place the kabobs on the grill or baking sheet.
  7. Grill kabobs or bake in the oven for 30 minutes or until the chicken reaches 165F degrees.

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