Blackstone Chicken Kabobs
Master chicken kabobs on your Blackstone with our recipe. Tender seasoned meat, caramelized veggies, and restaurant-quality char without the grill hassle!
Ingredients
- ⅓ cup olive oil
- 3 tablespoon apple cider vinegar
- 2 tablespoon honey
- 4 cloves garlic minced
- 2 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional
- 2.5 lbs boneless chicken thighs
- 2 large bell peppers cut in 1-inch pieces
- 1 large red onion cut in 1-inch pieces
- 1 large zucchini sliced in 1-inch rounds
- 8 oz baby bella mushrooms
- 2 tablespoon olive oil for vegetables
- High-heat oil for griddle
Instructions
- Whisk marinade ingredients together
- Cut chicken into uniform 1-1.5 inch cubes
- Marinate chicken 2-4 hours in refrigerator
- Prep vegetables with olive oil, salt, and pepper
- Thread onto metal skewers with small gaps
- Preheat Blackstone to medium-low heat
- Oil griddle surface lightly
- Cook covered 5-6 minutes, rotate 90°, repeat 3 more times
- Cook until internal temp reaches 165°F (20-25 min total)
- Rest 5 minutes before serving
Notes
- Chicken thighs stay juicier than breasts
- Don't marinate longer than 4 hours
- Medium-low heat prevents burning
- Metal skewers work better than wooden ones
- Can assemble kabobs up to 4 hours ahead of cooking