Chicken and Bacon Shish Kabobs – Juicy Grilled Chicken
Chicken and Bacon Shish Kabobs combine tender marinated chicken, smoky bacon, and colorful vegetables into a flavorful grilled meal that's perfect for any occasion. The chicken is infused with garlic, herbs, and citrus before being wrapped in bacon and grilled until juicy and lightly charred. Fresh bell peppers, onions, and zucchini add sweetness, crunch, and vibrant color. Easy to customize and simple to prepare, these kabobs are ideal for barbecues, family dinners, and meal prep. Serve them with rice, salads, or grilled vegetables for a complete and satisfying meal. Every skewer delivers smoky, savory goodness in every bite.
Ingredients
For the Kabobs
- 2 pounds boneless, skinless chicken breasts, cut into 1½-inch cubes
- 10 slices bacon, cut in half
- 2 red bell peppers, cut into chunks
- 2 green bell peppers, cut into chunks
- 1 large red onion, cut into wedges
- 2 medium zucchini, sliced into thick rounds
- Wooden or metal skewers
For the Marinade
- ¼ cup olive oil
- 3 tablespoons lemon juice
- 3 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- 1 teaspoon salt
Instructions
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- In a large bowl, whisk together the olive oil, lemon juice, garlic, Worcestershire sauce, smoked paprika, oregano, thyme, onion powder, salt, black pepper, and red pepper flakes.
- Add the chicken cubes to the marinade and toss until evenly coated.
- Cover and refrigerate for 1–2 hours.
- Preheat the grill to medium-high heat (about 400°F / 200°C).
- Wrap each piece of chicken with a half slice of bacon.
- Thread the bacon-wrapped chicken onto skewers, alternating with bell peppers, onion wedges, and zucchini.
- Lightly oil the grill grates.
- Place the kabobs on the grill and cook for 15–18 minutes, turning every 3–4 minutes to ensure even cooking.
- Cook until the chicken reaches an internal temperature of 165°F (74°C) and the bacon is crisp.
- Remove from the grill and let the kabobs rest for 5 minutes.
- Garnish with fresh parsley and serve with lemon wedges.
Notes
- Use evenly sized chicken pieces for consistent cooking.
- Thin-cut bacon crisps more easily on the grill.
- Marinating enhances both flavor and tenderness.
- Don't overcrowd the skewers to ensure even cooking.
- Rotate the kabobs frequently to prevent burning.
- Use a meat thermometer for perfectly cooked chicken.
- Metal skewers eliminate the need for soaking.
- Leftovers can be refrigerated for up to 3 days.