Grilled Chicken Kebabs (Juicy & Flavorful!)

Grilled Chicken Kebabs – juicy, flavorful, tender chicken pieces. Ready in 30 minutes. Perfect for a weeknight meal!

Chicken kebabs laying on a baking sheet topped with fresh basil and lime juice.

Today I am sharing one of our go to grill recipes.

This chicken is lightly saucy. Sticky on the outside. Tender and juicy on the inside. And grilled to golden brown grill perfection.

These kebabs have so much flavor. Thanks to the marinade. It has lime juice, dijon mustard, Worcestershire sauce, soy sauce, green onions, and garlic.

That’s the key to a super yummy grilled chicken. A marinade with lots of fresh and bold flavors.

And marinating the chicken for a long time. But the chicken will still be super delicious even if you don’t marinade overnight. Because the kebabs get drenched in a sauce immediately after grilling. The sauce is made of lime juice, olive oil, green onions, minced garlic, and fresh basil.

Plated chicken kebabs garnished with fresh basil

What to serve with these grilled chicken kebabs?

These hasselback potatoes with lemon and roasted garlic. Or these oven baked french fries. Or this coconut mango quinoa salad.

You could also do a simple salad. I love this dressing for house salads.

Grilled Chicken Kebabs

Juicy, flavorful, tender chicken pieces. Ready in 30 minutes. Perfect for a weeknight meal!
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Total Time: 1 day 30 minutes
Servings: 6


  • skewers


  • 3 lbs chicken breasts or chicken tenderloins

For the marinade:

  • 2 limes, juiced and zested
  • 3 Tablespoons olive oil
  • 3 Tablespoons dijon mustard
  • 3 Tablespoons Worcestershire sauce
  • 3 Tablespoons soy sauce
  • 3 green onions, thinly sliced, divided
  • 2 cloves minced garlic
  • Salt and pepper

For the sauce:

  • 1 lime, juiced and zested
  • 1/4 cup extra virgin olive oil
  • 3 green onions, thinly sliced
  • 2 cloves minced garlic
  • 2 Tablespoons fresh basil, thinly sliced


  • In a small bowl, combine all marinade ingredients. Add chicken and marinade to a large ziploc bag and marinate for at least one hour, and up to 2 days. Chicken is best when marinated for at least 24 hours.
  • Preheat grill and grill chicken for about 7 minutes on one side, then flip and grill until the internal temperature reaches 165F degrees. Remove and cover with foil for about 10 minutes to let the juices return to the meat.
  • Slice chicken into bite size pieces if not making skewers.

To make the sauce:

  • Combine all sauce ingredients in a small bowl and pour over chicken.
  • Serve immediately.
If you make this recipe I'd love to hear in the comments!
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