These Traeger Grilled Chicken Kabobs feature tender chunks of chicken breast marinated in a fresh herb vinaigrette, threaded with colorful vegetables, and grilled on a pellet grill for smoky, juicy results.
Traeger Grilled Chicken Kabobs
Marinated chicken forms the foundation of these tender, juicy kabobs. The simple herb vinaigrette soaks into the meat and mushrooms, while bell peppers add sweetness and color. These skewers are highly adaptable—use the vegetables you prefer—but the combination of red peppers, mushrooms, and fresh herbs creates a standout flavor profile.
The marinade and grilling method keep the chicken moist and flavorful. Whether you use a Traeger pellet grill or another grill type, the technique is straightforward and yields reliably tender results. Serve the skewers with warmed flatbread or naan and a bright dressing for an easy, satisfying meal.
Why You’ll Love This Dish
- Simple, flavorful marinade — basic pantry ingredients combine with fresh herbs for a balanced, aromatic sauce.
- Quick grilling — about 12 minutes on a hot grill produces perfectly cooked chicken.
- Meal-prep friendly — these kabobs reheat well and can be enjoyed warm or cold.
- Customizable — swap or add vegetables to suit your taste.
- Works on any grill — suited for pellet, gas, or charcoal grills with minimal adjustments.
Check out more Traeger recipes in my collection for additional inspiration.
Recipe Shopping List
Here are the items you’ll need to make these chicken kabobs. For exact measurements and the printable recipe card, see the recipe section below.
- Olive oil — base of the marinade that helps seal in moisture.
- White vinegar — adds a mild acid to tenderize and brighten.
- Lemon juice — brings freshness and balance.
- Salt — essential for seasoning and enhancing flavor.
- Coarse ground pepper — adds subtle heat and texture.
- Fresh chives — mild onion flavor that infuses the marinade.
- Fresh thyme — earthy, aromatic herb that pairs well with grilled chicken.
- Fresh Italian parsley — bright, clean herb note.
- Minced garlic — builds savory depth.
- Bell peppers (red, orange, yellow) — sweet, colorful, and grill-wonderful.
- Boneless, skinless chicken breasts — cut into even chunks for uniform cooking.
- Crimini mushrooms — meaty mushrooms that absorb the marinade.
- Naan or pita bread — for serving and scooping.
How To Make This Recipe
Below is a concise overview of the process so you know what to expect. Refer to the full recipe section further down for precise measurements and step-by-step details.
- Marinate: Combine the vinaigrette ingredients, toss the chicken and mushrooms in the mixture, and refrigerate for about 30 minutes. Soak wooden skewers in hot water while the chicken marinates to prevent burning.
- Assemble: Thread marinated chicken and vegetables onto skewers, alternating pieces for even cooking and a nice presentation.
- Grill: Preheat the Traeger or your preferred grill to 450°F (232°C). Grill the kabobs for 6 minutes, then flip and grill for another 5–6 minutes until the chicken reaches a safe internal temperature and is lightly charred at the edges.
- Warm bread: Place naan or pita on the grill for 1–2 minutes to warm and develop a bit of toasting.
- Serve: Plate the kabobs with warmed bread and a fresh dressing—Caesar or tzatziki both work beautifully.
Try serving these with a bright, cool dressing like Caesar or tzatziki for a Mediterranean-inspired finish.
Next Up On My “Must Make” List
- BBQ shrimp and sausage sheet-pan dinner — would pick up great flavor with a touch of smoke.
- Old-fashioned potato salad — a classic side for any summer grill session.
Featured Reader Review
“Have been making the Traeger Grilled Chicken Kabobs all summer! I like to serve with tzatziki for a refreshing Mediterranean experience!”
— eatreadsips on Instagram
More Traeger Recipes To Try
- Pork Belly Burnt Ends
- Smoked Brisket
- Pancit Bihon
- Smoked Tater Tot Breakfast Casserole
- Smoked Hamburgers
- Traeger Salmon
- Traeger Pulled Pork
- Smoked Tri-Tip
- Poor Man’s Burnt Ends
- Smoked Beef Ribs
Traeger Chicken Recipes
Pin this recipe for later inspiration.
Traeger Marinated Grilled Chicken Kabobs
Marinated grilled chicken kabobs that are easy to prepare and full of flavor. The vinaigrette uses fresh herbs and staple ingredients. Feel free to experiment with different vegetables for a custom meal.
45 minutes
12 minutes
57 minutes
Ingredients
Marinade:
- ½ cup olive oil
- 2 tablespoons white vinegar
- 1 teaspoon lemon juice
- 1½ teaspoons salt
- ½ teaspoon coarse ground pepper
- 2 tablespoons fresh chives, chopped
- 1½ teaspoons fresh thyme, chopped
- 2 tablespoons fresh Italian parsley, chopped
- 1 tablespoon minced garlic
Kabobs:
- 1 each red, orange, and yellow bell pepper
- 1½ pounds boneless, skinless chicken breasts, cut into 2-inch chunks
- 10 medium crimini mushrooms
Serve with:
- Naan or pita bread
Instructions
- Mix together all marinade ingredients. Toss the chicken and mushrooms in the marinade and refrigerate for 30 minutes. Soak wooden skewers in hot water while marinating.
- Remove the chicken from the fridge and assemble kabobs by alternating chicken and vegetables on the skewers. Preheat your Traeger or grill to 450°F (232°C).
- Grill the kabobs for 6 minutes, flip, then grill another 5–6 minutes until the chicken is cooked through and juices run clear.
- Warm naan or pita on the grill for 1–2 minutes to toast slightly.
- Serve the skewers immediately with your choice of fresh dressing.
Notes
You can easily make these kabobs on a gas or charcoal grill following the same cooking times, taking care to avoid direct flare-ups. For wooden skewers, soaking prevents burning and helps the skewers last through the cook time.
Nutrition Information:
Yield: 6
Amount Per Serving:
Total Fat: 17g
Saturated Fat: 4g
Unsaturated Fat: 13g
Cholesterol: 104mg
Sodium: 783mg
Carbohydrates: 6g
Fiber: 2g
Sugar: 1g
Protein: 28g
Nutrition data is an estimate. For medical or strict dietary needs, consult a trusted nutrition resource.
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