Best chicken kebabs in oven

Learn how to make this easy, crispy, tender chicken kebabs in oven in the comfort of your home. Bone-in whole chicken cut into small pieces makes a perfect grilled chicken for feasting at home. Serve it hot and sizzling, and garnish it with fresh lemon juice and parsley as the best quick main dish.

Now that the weather is getting warm, I am looking forward to grilling outside. However, I love grilling inside in the comfort of my oven just as much. I think grilling inside the oven is much faster and easier than grilling outside with having all I need close by in the kitchen. I love the unique experience of both grilling inside and out anyways.

When you are tired and hungry and have a whole family to feed, you need a recipe to save you. So do not look any further than this healthy recipe, ready in less than 30 minutes. Grab your thawed chicken and get inspired by my simple steps and instructions below to make the best chicken kebabs in oven effortlessly.

A quick fresh salad with avocado, tomato, cucumber, and onion, garnished with lemon juice and parsley, goes best with this dish. And my super simple sourdough discard naans made freshly completes this dish.

So I encourage you to make this easy homemade chicken kebabs in oven without a grill all seasons long, especially this spring and summer. This is a great make-ahead picnic and potluck food too.

These chicken kebobs in oven are grilled without skewers. You may use skewers.

Find more simple, delicious, nutritious chicken recipes:

• Creamy walnut chicken recipe
• Sweet and sour chicken gluten free
• Best chicken pilau

Jump to:

• Ingredients
• Instructions
• Notes
• Tips
• Substitutes
• Equipment
• How to serve it
• Secrets to juicy chicken kebabs in oven
• Pin it for later
• Recipe

Ingredients

You will need:

Chicken. I used whole chicken cut into small pieces. I remove most skin and fat.

Garlic and onion powder. Flavor enhancers.

Lemon juice. Tenderize meat and adds flavor.

Yogurt. Help tenderize the chicken.

Avocado oil. Add to chicken right before grilling.

Salt and pepper to taste.

Lemon and parsley for garnish.

Instructions

Prepare the chicken by cutting it into small same-sized pieces and removing its skin and fat.

Move the oven rack to the second indent. It needs to be close to the oven flame but not too close.

Turn the oven broil to high when ready to grill the chicken, and let the oven warm up.

In about 20 minutes, the whole chicken pieces are done.

Garnish them with parsley and lemon, and serve them hot.

Make a chicken taco and ENJOY!

Notes

• Cutting chicken pieces small makes the grilling time shorter.
• Grilling chicken pieces in direct high heat results in faster searing and juicier chicken.
• Make sure to remove skin and fat from the chicken. Otherwise, it will create lots of smoke and mess inside your oven!
• If you find excess water in the sheet pan while the chicken pieces are grilling inside the oven, remove the water with a paper towel. Let the paper towel soak in the water.
• I used bone-in chicken pieces. Bone-in chicken pieces take longer to grill compared to only chicken meat. So adjust for grilling time.
• Grill on a cast iron sheet pan for the best result. Otherwise, any other sheet pan will work fine.
• When grilling this chicken recipe outside, removing chicken skin and fat before grilling is optional. Unless it is an organic chicken, I usually serve it lean without chicken fat and skin.
• You may let the cast-iron sheet pan warm up beforehand in the oven. Then layer the chicken on it. This way, the chicken grills up faster and stays juicier.
• You may add ½ teaspoon of baking soda to the marinated chicken before grilling. This will result in the ultimate juicy grilled chicken, specially for the chicken breast pieces to stay juicy and tender after grilling in the oven.

Tips

• For quick grilling, cut chicken into small same-size pieces with bone on. The grilled chicken with bone adds more flavor to the dish.
• Remove all chicken skin and fat so that it does not create smoke and mess inside your oven.
• Leave the marinated chicken in the fridge for 30 minutes before grilling to absorb flavor. But always add oil right before grilling.
• Marinate chicken ahead of time and leave it in the refrigerator for up to 3 days, grill as you need, and leave the rest for another day.
• Leave enough room between chicken pieces while grilling. And grill in two rounds if needed.
• Place the sheet pan close to the flame, but not too close. The second oven rack is better.
• Grill chicken on a cast-iron sheet pan for the best result.
• Remove any excess water from the sheet pan with a paper towel while the chicken grills inside the oven: the dryer sheet pan makes the chicken crispier and juicier.
• Be very careful with the open flame and very hot oven.
• Leave the oven door close while grilling.
• Serve it hot out of the oven and garnish it with lemon juice and parsley.
• Bread, fresh salad, or sauté veggies are great side dishes.

Substitutes

You can substitute chicken with fish fillet or bone-in beef.

Sour cream, milk, and kefir are other substitutes for yogurt.

Equipment

I used this 15.5 x 10.5 Inch cast-iron sheet pan (Affiliate link) to make chicken kebabs in oven. Everything tastes extra delicious when cooked in cast iron cookware.

How to serve it

Serve chicken kebabs in oven hot with side dishes such as bread, rice, sauté veggies, fermented veggies like sauerkraut, or a fresh salad.

I served it as a taco with avocado, tomato, cucumber, and onion salad on top of my homemade sourdough discard naans.

Check out my side dish recipes for more ideas.

Secrets to juicy chicken kebabs in oven

• The secret to the best oven-grilled chicken is close direct heat and the length of grilling. You want to grill the chicken pieces close to the flame. And as soon as one side of the chicken is grilled, turn them around to the other side to grill.
• I always like to cut a whole chicken into small bone-in pieces for a quick and more flavorful dish. And, of course, using a cast-iron sheet pan helps to luck the chicken juice faster and grill more evenly.
• Ensure to dry the chicken and remove excess water created while chicken pieces are grilling inside the oven.
• You may let the cast-iron sheet pan warm up beforehand in the oven. Then layer the chicken on it. This way, the chicken grills up faster and stays juicier.
• You may add ½ teaspoon of baking soda to the marinated chicken before grilling. This will result in the ultimate juicy grilled chicken, specially for the chicken breast pieces to stay juicy and tender after grilling in the oven.

What did you substitute? How did your family and kids like it? Let me know in the comment below your favorite combination. I love to hear from you!

Find more simple, delicious, nutritious chicken recipes:

• Creamy walnut chicken recipe
• Sweet and sour chicken gluten free
• Best chicken pilau

Pin it for later

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