Whether you are using propane or charcoal grill, the temperature should be set to 375 degrees. Make sure that everything is a good size, especially veggies like mushrooms and squash, or else you risk them falling off or over-cooking. Don’t overfill your kabobs, or else you risk things sliding off. To prevent the kabobs from falling apart on the grill, make sure that the chicken and veggies that you choose to put on the kabobs are spaced out well. Remember, whether you use chicken breasts or thighs, the key to a good kabob is making sure all the pieces are approximately the same size for even cooking. Serving: Serve the chicken thigh kabobs just as you would if you were using chicken breasts.
Poultry should reach an internal temperature of 165☏ (74☌) to be safe to eat. It’s always a good idea to use a meat thermometer to check for doneness. Instead of the 6-8 minutes per side suggested in the recipe, you may need to allow for 8-10 minutes per side. The thighs will absorb the flavors just as well as the breasts would.Ĭooking: Chicken thighs may take a bit longer to cook than chicken breasts because they are a bit denser. Marinate: Follow the same marinating steps outlined in the recipe. This size is ideal for ensuring that the chicken cooks evenly and thoroughly. Prepare the Chicken Thighs: Just like the chicken breasts in the original recipe, you’ll want to cut your chicken thighs into 1-inch cubes. Here’s how you can make the substitution:Ĭhoose the Chicken Thighs: Opt for boneless, skinless chicken thighs to make them easy to cube and thread onto the skewers. Chicken VariationĬhicken thighs can easily be used in place of chicken breasts in this recipe, and they may even provide a juicier and more flavorful result due to their higher fat content. Some denser vegetables may need to be par-cooked before grilling to ensure they are fully cooked at the same time as the chicken and other vegetables. Remember to cut all vegetables to a similar size to ensure even cooking, and consider the cooking time of each vegetable. Sweet Potatoes: Like Brussels sprouts, these would need to be par-cooked before grilling.Ĭauliflower or Broccoli florets: Par-cook these to ensure they are tender. Yellow Squash: Similar to zucchini, but provides a slightly different flavor and color.īaby Corn: Adds a sweet, crunchy element to the kabobs.īrussels Sprouts: These would need to be par-cooked before grilling as they are quite dense.Īsparagus: Cut into 2-inch lengths, these could work well.
Green, Yellow or Orange Bell Peppers: These can provide additional color and a slightly different flavor.Ĭherry Tomatoes: These can add a nice burst of flavor and color.Įggplant: Cut into similar-sized pieces as the other vegetables, these can add a unique flavor and texture. Mushrooms: Button or cremini mushrooms can be a great addition. Here are some other vegetables you can consider: The choice of vegetables will mostly depend on your personal preference.
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