Before hopping over to pumpkin spice lattes and all things Autumn, let’s revel in the last little bit of warm weather while we can. Today, we are enjoying the outside grill on this sunny day as we make Lemon, Honey, & Thyme Chicken Kabobs that are easy, nutritious, and delicious!
Can I make these Lemon, Honey, & Thyme Chicken Kabobs in the oven?
Yes! Find the broiler / oven instructions below 🙂
Oven instructions: Preheat the broiler (500F – 550F). Coat a sheet pan with cooking spray or line with parchment paper. Place the skewers in a single layer on the sheet pan. Broil for 5 minutes, then flip the skewers and broil on the other side for 5 more minutes (or until chicken is cooked completely).
Fun fact: More often than not, you’ll find me broiling these chicken kabobs in the oven rather than on the grill since they make a great lunch meal when prepped ahead of time. Since my work desk is located near the kitchen, I’ll just pop them in the oven and wait for the chime to tell me they’re done while I get other work done! A win, win to me!
How do I know when the chicken is done?
If you follow the instructions closely, then you shouldn’t have a problem with the chicken cooking through completely. However, the true measure is to use a meat thermometer. The internal temperature of cooked chicken should read at least 165F.
If in search for wooden skewers (like I was LOL), then these work great:
Now, it’s time to grab our aprons and begin grilling deliciousness!
Lemon, Honey, & Thyme Chicken Kabobs
For the marinated chicken:
- 1 – 1.5 lb. Chicken Breasts, boneless and skinless, cut into 1 inch pieces
- 1/4 cup Honey, or maple syrup
- 1 Lemon, juiced and zested
- 2 tbsp. Olive Oil
- 2-3 Thyme Sprigs
- 1/2 tsp. each: Salt & Black Pepper
Remaining kabob ingredients:
- 1 Red Bell Pepper, cut into 1 inch cubes
- 5-6 large Cremini Mushrooms, quartered
- 2 Zucchini, cut into 1 inch slices
- 1 Red Onion, cut into 1 inch pieces
- 2 Lemons, sliced into 1 inch pieces
- In a large bowl, whisk together the lemon zest, lemon juice, honey, olive oil, salt, and black pepper. Mix in the leaves of the thyme sprigs, as well.
- Add in the chicken and vegetables, then toss to coat all ingredients in the marinade. Cover the bowl and refridgerate for at least 30 minutes, preferably 1 hour. (This can be done up to 8 hours in advance.) In the meantime, soak wooden skewers in cold water for 30 minutes.
- Preheat grill pan or grill to medium high heat.
- Creatively thread the chicken and vegetables onto the skewers.
- Cook the skewers fro 5-7 minutes on each side, or until chicken is cooked throughly (internal temperature reaches 165F).
- Serve warm with fresh thyme leaves and a drizzle of extra virgin olive oil.
I truly hope you all enjoy this end-of-summer grilling recipe (that can also be made in the oven) and enjoy the last little bit of warm weather! ’till next time… xxL
“He must increase, but I must decrease.”
John 3:30 (ESV)
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If you loved this delicious crostini recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #abrightmoment and tagging me @brightmomentco. It always makes my day seeing y’alls creations!