These Grilled Chicken Kabobs are fresh, fun, and the perfect grilling staple! These kabobs are seasoned to perfection and, as a result, yield a flavorful, tender chicken to chow down on. Pair Grilled Chicken Kabobs with a salad, potatoes, or some roasted veggies, and dip in the sauce of your choosing!
Ingredients• 1 teaspoon kosher salt, divided • 4 boneless skinless chicken breasts, pounded to even thickness • 1 tablespoon olive oil • 1/2 teaspoon black pepper, freshly cracked • 1/2 teaspoon garlic powder • 1/2 teaspoon paprika • fresh lemon wedges, optional
Fill a large bowl with about 1 quart of warm water and 1/4 teaspoon of the kosher salt.
Mix until most of the salt has been dissolved.
Mix in the chicken breasts and then let them sit in the mixture to brine for around 15 minutes. You can also cover the bowl and put it in the fridge for 6 hours max.
Remove the chicken breasts from the brine, then rinse under cold water and pat them dry with paper towels.
Set the grill to medium-high heat. If you are using wooden skewers, soak them in water for 15 minutes before using.
Cut the chicken into 1-inch cubes.
Place them into a large bowl or on a lipped dish and drizzle them evenly with the olive oil.
In another bowl, mix together the remaining salt, the pepper, the garlic powder, and the paprika until combined.
Sprinkle the seasoning mixture evenly all over the chicken.
Skewer the chicken.
When the grill is hot, put the chicken on the grill.
Cook the chicken for 10 to 14 minutes, turning once halfway through, until golden brown and cooked through.
Move the skewers to a plate, and tent with foil loosely.
Allow the chicken to rest for at least 5-10 minutes.
Serve the dish warm while the chicken is hot and juicy, drizzled with freshly-squeezed lemon juice if desired.