Chicken Kabobs & Vegetable Kabobs on the Smokin' Champ
Prep Time: 30 Min | Cook Time: 15 Min
- 1 3.5 lbs. boneless skinless chicken thighs
- 2 Marinade
- 3 Sazon seasoning
- 4 Garlic
- 5 1/2 tsp. salt
- 6 2 bell peppers cut into eights
- 7 1 red onion cut into large sections
- 8 2 zucchinis/yellow squash cut into 1 & 1/2 inch rounds
- 9 3 roma tomatoes
- 10 2 jalapeno peppers (optional)
- 11 Salt
- 12 Black pepper
This Chicken Kabobs & Vegetable Kabobs is sure to please all of your guests! You can also combine the chicken and vegetables on one kabob for a blend of both!
- Add all of the ingredients, except the chicken and vegetables, into a bowl and mix thoroughly to make your marinade.
- Place the chicken in a large zip top bag, add the marinade mixture, and mix everything around.
- Squeeze out as much air as possible and seal the bag. Marinate in the refrigerator for at least eight hours, overnight is better.
- Cut bell peppers, red onion, zucchini or yellow squash, tomatoes, and jalapeno peppers into pieces, trying to match the size of each vegetable.
Preparing your Smokin' Champ
- Light your coals in a Charcoal Chimney and prepare your grill.
- Make sure your grates are clean and free of debris.
- Give the grates a light coating of oil before you place them over the heat.
- Add your coals when they're ready and set the grates in place.
- Let your grates heat up for five minutes. Your fire should be hot, but not a raging inferno. I use the middle height on my grill and it works great.
- Carefully assemble the kebabs by sliding the meat onto the skewers. Be sure to leave room on top and bottom to ensure optimal grilling.
- Assemble the veggie skewers in the same way.
- Once the veggie skewers are assembled, spray them with a light coating of olive or canola oil and season on all sides with salt and pepper to taste.
- Place the kabobs on the grill and leave a bit of room between each one.
- Check and rotate frequently to ensure nothing is burning.
- The chicken will be done with it reaches an internal temperature of 160 degrees. I use an instant read thermometer to make it easy. The veggies are done when they are soft and slightly charred.