Perfect Chicken Kabobs on a Pellet Grill: How Long to Cook for Maximum Flavor

Are you craving juicy, flavorful chicken kabobs but not sure how long to cook them on your pellet grill? You’re not alone! Getting that perfect balance of tender, fully-cooked chicken without drying it out can be tricky. I’ve spent countless weekends perfecting my kabob technique, and I’m excited to share everything I’ve learned about cooking times, temperatures, and tips for absolutely delicious chicken kabobs.

The Short Answer

For most chicken kabobs on a pellet grill:

• Cook at 350°F-375°F
• Total cooking time: 10-15 minutes for 1-inch cubes
• Flip halfway through (around the 5-7 minute mark)
• Always cook until internal temperature reaches 165°F

But there’s a lot more to making truly delicious kabobs! Let’s learn more about the best times, temperatures, and methods.

Perfect Temperature for Cooking Chicken Kabobs

Between 350°F and 375°F is the best temperature range for cooking chicken kabobs on a pellet grill. This temperature range is just hot enough to sear the outside and make sure the inside cooks all the way through without drying out.

Some recipes suggest

• 350°F – For more tender, juicy results with slightly longer cook time
• 375°F – For faster cooking with a bit more char
• 400°F – For quicker cooking (but requires closer monitoring to prevent drying)

I personally prefer starting at 350°F because it gives me a bit more wiggle room before the chicken dries out.

How Long to Cook Chicken Kabobs at Different Temperatures

The cooking duration will vary depending on your temperature setting and the size of your chicken pieces:

At 350°F (Recommended)

• 1-inch chicken cubes: 10-15 minutes total
• Larger chunks (2-inch): 15-20 minutes
• Turn halfway through cooking

At 400°F

• 1-inch chicken cubes: 8-12 minutes total
• Larger chunks: 12-15 minutes
• Turn halfway through cooking

At 300°F (Lower and Slower)

• Expect 20-30 minutes total cooking time
• Best for larger chicken pieces
• Great for infusing more smoke flavor

At 225°F (Smoking Method)

• 1.5 to 2 hours (low and slow smoking)
• Creates maximum smoke flavor
• Not recommended for most weeknight meals due to time

Remember: These times are just guidelines! The definitive test for doneness is ALWAYS the internal temperature of the chicken, which should reach 165°F as measured by a reliable meat thermometer.

Preparing Your Chicken Kabobs for the Grill

Before we get to the actual grilling, proper prep makes a huge difference in your results:

Choosing the Right Chicken

Both chicken breast and thigh meat work great for kabobs:

• Chicken breast: Leaner but can dry out faster
• Chicken thighs: More forgiving and juicy, harder to overcook

I typically go with boneless, skinless chicken thighs since they stay juicier on the grill.

Marinating for Maximum Flavor

Marinating isn’t just about flavor – it also helps tenderize the meat:

• Minimum time: 30 minutes
• Ideal time: 2-4 hours
• Maximum time: 24 hours in the refrigerator

A basic marinade I love includes:

• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 3 minced garlic cloves
• Your favorite poultry rub or seasoning
• Salt and pepper to taste

For something with a kick, try a chipotle-based marinade with adobo sauce, or use a pre-made BBQ sauce mixed with apple butter for a sweet and smoky flavor.

Skewer Tips

If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning. Metal skewers eliminate this step and conduct heat, potentially cooking the meat from the inside too.

Step-by-Step Grilling Process

Now for the actual cooking process:

1. Preheat your pellet grill to 350°F. Make sure it’s fully heated before adding your kabobs.

2. Make your kabobs by cutting the chicken and vegetables into pieces of the same size. Don’t put too many things on the skewers; leave some space between them so they cook evenly.

3. Place kabobs on the grill with some space between them for air circulation.

4. Close the lid and cook for 5-7 minutes.

5. Flip the kabobs halfway through cooking (around the 5-7 minute mark).

6. Brush with BBQ sauce or glaze (if using) during the last few minutes of cooking.

7. Check internal temperature with a meat thermometer – the chicken should reach 165°F in the thickest pieces.

8. Remove from grill and let rest for 3-5 minutes before serving.

Common Mistakes to Avoid

I’ve made all these mistakes so you don’t have to!

1. Cutting chicken pieces unevenly – This leads to some pieces being overcooked while others remain undercooked.

2. Not heating the grill up right—Always wait for the pellet grill to heat up before adding the kabobs.

3. Overcrowding the skewers – Leave small spaces between pieces to ensure heat circulates properly.

4. Relying only on time, not temperature – Always use a meat thermometer to check for doneness.

5. Mixing foods with different cooking times – Chicken and dense vegetables like raw potatoes cook at very different rates.

Perfect Pairings for Your Chicken Kabobs

Make it a complete meal with these delicious sides:

• Rice or quinoa salad
• Grilled corn on the cob
• Fresh Mediterranean salad
• Warm pita bread
• Tzatziki sauce for dipping

Special Recipe: Chipotle Chicken Kabobs

Here’s one of my favorite recipes adapted from Camp Chef:

Ingredients:

• 2 1/2 pounds boneless, skinless chicken thighs
• Salt and pepper to taste
• 10-12 strips thick-cut bacon
• 1 1/2 cups sweet BBQ sauce
• 2/3 cups apple butter
• 1-2 chipotle peppers in adobo sauce
• 1 tablespoon adobo sauce
• 1 pineapple, cut into chunks
• 1 red onion, quartered
• 8-10 wooden skewers (soaked)

Instructions:

1. Soak wooden skewers in water for at least 30 minutes
2. Preheat pellet grill to 400°F
3. Cut chicken into 1-inch pieces and season with salt, pepper, and your favorite rub
4. Cut bacon into 1-inch strips
5. Thread pineapple, onion, bacon, and chicken onto skewers, alternating
6. Blend BBQ sauce, apple butter, chipotle peppers, and adobo sauce
7. Brush kabobs with the sauce mixture
8. Grill for 10-15 minutes, turning halfway through
9. Brush with more sauce before flipping
10. Cook until internal temperature reaches 165°F

FAQ About Cooking Chicken Kabobs on a Pellet Grill

Q: Can I use frozen chicken for kabobs?
A: While possible, it’s not recommended. Thawed chicken marinates better and cooks more evenly. Always thaw completely in the refrigerator before prepping your kabobs.

Q: Should I cover the grill while cooking kabobs?
A: Yes! Keeping the lid closed creates a convection-like environment that cooks the kabobs more evenly. Open only when necessary to check or flip.

Q: What vegetables pair best with chicken kabobs?
A: Bell peppers, red onions, zucchini, mushrooms, and cherry tomatoes are all excellent choices. Try to cut them to similar size as your chicken pieces.

Q: How can I prevent my kabobs from sticking to the grill?
A: Make sure your grill grates are clean and oil them lightly before preheating. Also, don’t try to flip the kabobs too early – they’ll release naturally when they’re ready.

Q: What type of wood pellets work best for chicken kabobs?
A: Milder woods like apple, cherry, or maple complement chicken without overpowering it. Hickory and mesquite provide stronger flavors if that’s your preference.

Final Thoughts

Cooking chicken kabobs on a pellet grill doesn’t have to be complicated. The key points to remember are:

• Preheat to 350°F-375°F
• Cut chicken into even-sized pieces
• Cook for 10-15 minutes, flipping halfway
• Always check for an internal temperature of 165°F

With these guidelines and tips, you’ll be serving up perfectly cooked, juicy chicken kabobs that’ll have everyone asking for seconds! The beauty of kabobs is in their versatility – once you’ve mastered the basic timing, you can experiment with endless flavor combinations and ingredients.

What’s your favorite chicken kabob marinade? I’d love to hear about your grilling adventures in the comments below!