If you’re anything like me, you’re always looking for ways to make grilled chicken a little more exciting without doubling your prep time.
That’s where these easy chicken kabob marinades come in!
They’re quick to mix and full of flavor.
I’ve used these for backyard dinners, camping trips, and even tossed them in the oven when the weather wouldn’t cooperate.
If you haven’t already checked out my recipe for easy grilled steak kabobs, definitely do that.
It’s my go-to base for all of these marinades!
And what I love about chicken kabob marinades is that you can mix it up depending on your mood or the occasion.
Want something quick and easy? Try a honey BBQ marinade.
Looking to impress? A Tandoori-style chicken kabob will catch everyone’s attention.
Here are my absolute faves:
1. Hawaiian
Start with ½ cup of pineapple juice, ¼ cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon ketchup, 2 cloves minced garlic, and a little grated ginger.
Whisk it all together until the sugar dissolves and everything looks glossy.
I like to add a splash of rice vinegar if I want a little tang.
Pour over cubed chicken and marinate for at least 2 hours.
Make sure to save a bit of the marinade to brush on while grilling!
2. Mediterranean
Grab a bowl and mix ¼ cup olive oil, the juice of one lemon, 2 minced garlic cloves, 1 teaspoon dried oregano, a pinch of thyme, and salt and pepper.
You can also toss in a little paprika or crushed red pepper.
Let the chicken soak up all that herby goodness for a few hours in the fridge.
This one goes especially well with bell peppers, red onion, and zucchini!
Layer everything on the skewers and go straight to the grill.
3. Honey BBQ
In a small bowl, combine ½ cup of your favorite barbecue sauce, 2 tablespoons honey, 1 tablespoon apple cider vinegar, and a pinch of chili powder.
Stir until smooth and sticky.
I usually hang onto a little extra to brush on during the last few minutes of cooking so it caramelizes nicely.
Marinate the chicken for at least 1 hour before grilling.
Try it with chunks of red onion and corn for a summer vibe.
4. Teriyaki
You’ll need ¼ cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon mirin or rice vinegar, 1 teaspoon sesame oil, and a minced garlic clove.
Add a bit of grated ginger and stir it all up until the sugar dissolves.
Let your chicken marinate for a few hours or even overnight for deeper flavor.
Don’t forget to toss in some chopped green onions.
This works great with pineapple chunks and bell peppers on the skewers.
5. Italian Dressing
This one’s as easy as it gets!
Just grab a bottle of your favorite Italian dressing and pour about ¾ cup over your cubed chicken in a zip-top bag.
Let it sit in the fridge for at least an hour, or overnight if you’re planning ahead.
I always add a handful of cherry tomatoes and sliced zucchini to the skewers for color and flavor.
Flip the bag once or twice while it’s marinating so everything gets coated.
6. Greek Yogurt
Mix ½ cup plain Greek yogurt with the juice of half a lemon, 2 minced garlic cloves, a drizzle of olive oil, 1 teaspoon dried oregano, and a little salt and pepper.
Stir until it’s creamy and smooth.
The yogurt tenderizes the chicken while keeping it juicy on the grill.
Let it marinate for at least 2 hours, longer if you’ve got the time.
Use metal skewers if you can (this one’s a bit thicker than the usual liquid marinades).
7. Lemon Garlic
In a bowl, whisk together ¼ cup olive oil, the juice and zest of one lemon, 3 cloves minced garlic, and a generous pinch of salt and pepper.
Add a little dried parsley or basil for extra flavor.
This one is zippy, simple, and works best when you let it sit for 3–4 hours.
Add red onion and cherry tomatoes to balance the brightness.
Grill on medium so the garlic doesn’t burn too quickly.
8. Honey Garlic
Combine ¼ cup soy sauce, 3 tablespoons honey, 2 cloves minced garlic, and a splash of rice vinegar. Stir until the honey is completely mixed in.
I use this one when I want something sticky-sweet!
Let the chicken marinate for 1–3 hours, no more or it can get too salty.
Toss some extra marinade into a saucepan to simmer for a few minutes and use it as a glaze.
9. Balsamic
Grab a bowl and mix ¼ cup balsamic vinegar, 2 tablespoons olive oil, 1 teaspoon Dijon mustard, a clove of minced garlic, and a sprinkle of Italian seasoning.
Stir until the mustard blends in smoothly.
You can add a pinch of brown sugar to mellow out the vinegar.
Marinate your chicken for a few hours or even overnight.
Pair with mushrooms, red onion, or even peaches if you’re feeling wild.
10. Ranch
Whisk together ½ cup buttermilk, 2 tablespoons mayo, a teaspoon of dried rosemary, garlic powder, onion powder, and a pinch of salt.
Sometimes I use a ranch seasoning packet and mix it with Greek yogurt for a thicker version.
Let the chicken sit in it for a few hours to soak up all the tangy flavor.
This one’s especially great for kids who aren’t into spicy things.
Skewer with cherry tomatoes or baby potatoes for a full meal on a stick!
11. Buffalo
Stir together ¼ cup hot sauce (like Frank’s RedHot), 2 tablespoons melted butter, and a splash of white vinegar.
Add a pinch of garlic powder and a little cayenne if you want extra heat.
This marinade is fast-acting, so 30 minutes to 1 hour is usually enough.
I like to drizzle a little ranch or blue cheese over the kabobs after grilling.
Serve with celery sticks on the side if you’re going for that classic combo.
12. Tandoori-Style
Mix ½ cup plain yogurt, 1 tablespoon lemon juice, 1 teaspoon ground cumin, 1 teaspoon paprika, ½ teaspoon turmeric, ½ teaspoon coriander, and 2 minced garlic cloves.
Add a bit of grated ginger if you have it.
The color will be vibrant and the flavor deep without being too spicy.
Marinate for at least 4 hours or overnight if possible.
This one’s amazing with onions and bell peppers, grilled until slightly charred!
13. Cilantro Lime
Blend together ½ cup chopped fresh cilantro, the juice of two limes, 2 tablespoons olive oil, a clove of garlic, and a pinch of salt.
You can toss everything into a blender or food processor to make it smooth.
Let the chicken soak for a couple of hours to get that citrusy punch.
This one’s super fresh and pairs great with avocado or grilled corn.
Brush the kabobs with leftover marinade as they cook for a boost of flavor.
14. Maple Mustard
Whisk together 2 tablespoons maple syrup, 1 tablespoon Dijon mustard, 1 tablespoon whole grain mustard, 2 tablespoons apple cider vinegar, and a bit of olive oil.
Stir until it all comes together.
This one’s sweet, tangy, and perfect for late-summer and fall grilling!
Let your chicken marinate for a few hours before threading it onto skewers.
Add thick-cut bacon in between chunks of meat for something extra.
15. Smoky Paprika
In a bowl, combine ¼ cup olive oil, 2 teaspoons smoked paprika, 1 teaspoon garlic powder, ½ teaspoon cumin, and a pinch of salt.
Stir until the spices are fully mixed.
This one smells incredible as soon as it hits the grill!
Marinate for a few hours so the smoky flavor really sets in.
Try it with sweet bell peppers and red onion for color and contrast.
16. Spicy Sriracha
Mix ¼ cup plain Greek yogurt, 2 tablespoons Sriracha, 1 tablespoon lime juice, and a teaspoon of honey.
Stir everything until it’s smooth and creamy.
This one brings the heat but still has a little tang to balance it out.
Let the chicken marinate for 1–2 hours—no need to overdo it.
You can add pineapple chunks or mango to cool things down a bit on the skewer.
Kabobs Are Just More Fun on a Stick
If you’re trying to switch up dinner or add something easy to your next cookout, these marinades have you covered.
You can prep them ahead, freeze a few for later, or just throw one together last-minute with pantry staples.
They’re super flexible and way more fun than plain grilled chicken.
Grab your skewers, fire up the grill, and let the flavors do the heavy lifting!
