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These oven baked chicken skewers are juicy, flavorful, and one of our favorite quick chicken recipes. The simple marinade delivers big flavor and tender, oven-roasted kabobs perfect for fun dinner nights.
Don’t have a grill? No problem. Baking these chicken kabobs still delivers juicy texture and bold flavor. It’s a great way to get perfectly cooked skewers indoors, all year long. The quick broil step at the end adds that golden brown finish and a touch of char, making baked skewers just as crave-worthy as grilled ones.
This recipe is one I reach for often, especially when I forget to prep ahead. The marinade is packed with bold flavor and doesn’t need much time to do its job. 30 to 45 minutes is plenty for juicy, well-seasoned chicken. If you’re ahead of the game, you can prep everything early: marinate, chop, and skewer, then just bake or grill when ready.
I love making a Greek bowl. These skewers are perfect with tzatziki, Greek salad, and rice. My boys go all in on BBQ sauce for a totally different twist. Either way, it’s a quick, flavorful dinner that covers all the bases.
Table of Contents
Why You’ll Love These Fast and Easy Baked Chicken Skewers
- Simple ingredients: Everything in this recipe is easy to find and probably already in your pantry.
- Quick prep: Just marinate the chicken for 30 minutes and you’re ready to go.
- Perfectly juicy: Baked at high heat for tender, flavorful chicken with golden brown edges.
- Customizable: Mix and match your favorite veggies and dipping sauces.
- Family favorite: Kids and adults alike love these flavorful skewers.
Ingredients You’ll Need
- Boneless skinless chicken breasts or thighs: Great options for tender, flavorful kabobs. Cut each piece of chicken into 1-inch chunks for even cooking.
- Olive oil or avocado oil: Helps coat each piece of chicken evenly and locks in flavor.
- Lemon juice: Brightens the marinade and tenderizes the chicken. Fresh is best!
- Balsamic vinegar: Adds tang and depth of flavor.
- Dijon mustard: Gives the marinade a little zing and helps emulsify the oil and vinegar.
- Onion and garlic powder: Quick ways to build flavor without chopping.
- Dried oregano & paprika: Classic Mediterranean herbs that pair beautifully with chicken.
- Kosher salt & black pepper: Essential for seasoning.
- Red and green bell peppers: Add color, sweetness, and crunch.
- Red onions: Mild, slightly sweet, and roasts beautifully.
- Baby bella mushrooms: Earthy and meaty—great for rounding out the skewer.
- Fresh parsley (optional): For a bright finishing touch.
How to Make Baked Chicken Skewers
- Marinate the chicken: In a large bowl or plastic zipper bag, whisk together olive oil, lemon juice, balsamic vinegar, Dijon mustard, onion powder, garlic powder, oregano, paprika, salt, and pepper. Remove about 1/4 cup of the marinade and set aside in a small bowl. Add chicken pieces to the remaining marinade and toss to coat. Cover and refrigerate for at least 30 minutes (or up to 8 hours).
Tip: If marinating for longer than 2 hours, reduce the lemon juice to 1 lemon to avoid over-tenderizing the chicken and changing the texture. - Prep the oven: Preheat your oven to 400°F. Line a rimmed baking sheet with parchment paper or aluminum foil, and lightly coat with cooking spray.
- Marinate the veggies: While the chicken marinates, chop your veggies and toss them with the reserved marinade.
- Assemble the skewers: Thread the marinated chicken, bell peppers, mushrooms, and red onion onto wooden or metal skewers, alternating the ingredients for color and balance.
- Bake: Arrange skewers on the prepared sheet pan. Bake for 15–20 minutes, flipping halfway, until the chicken reaches an internal temperature of 160°F.
- Broil (optional): For a golden brown finish, broil on high for 1–2 minutes per side. Watch closely to prevent burning.
- Rest and serve: Let the skewers rest for about 5 minutes. Serve warm with dipping sauces or over rice or salad.
Important: Always cook chicken until it reaches an internal temperature of 165°F. Using a meat thermometer is essential for getting it right every time!
How to Grill These Chicken Skewers
Grilling is a great alternative to baking and gives the skewers a smoky, charred flavor. Here’s how to do it:
- Preheat the grill to medium-high heat (around 400°F). If using a charcoal grill, allow the coals to heat evenly and cook down slightly.
- Oil the grill grates lightly to prevent sticking. You can use a folded paper towel dipped in oil and tongs to rub it over the grates.
- Grill the skewers over direct heat for 10-12 minutes total, flipping every 3-4 minutes. Chicken should reach an internal temp of 165°F and have a nice char on the outside.
- Rest and serve: Once cooked, transfer the skewers to a plate and let them rest for 5 minutes before serving with your favorite dipping sauce.
Expert Tips and Substitutions
- No skewers? Bake the ingredients as a sheet pan meal instead.
- Soak wood skewers: If using wooden skewers, soak them in water for at least 30 minutes before grilling or baking. This helps prevent them from burning or splintering during cooking.
- Other protein: Chicken thighs, chicken tenders, or tofu work great. You can also try shrimp, steak, salmon chunks, or sliced sausage. Just adjust cooking time based on the protein you choose.
- Veggies: Bell pepper, mushrooms, and red onion are a classic combo, but you can also use cherry tomatoes, zucchini, yellow squash, eggplant, or even chunks of pineapple for a sweet twist. Just be sure to cut everything into similar-sized pieces so they cook evenly.
- Marinate note: If marinating for longer than 2 hours, reduce the lemon juice to 1 lemon to avoid over-tenderizing the chicken.
Storing and Making Ahead
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze uncooked, marinated chicken (without the veggies) in a freezer bag for up to 3 months. Thaw in the fridge before cooking.
- Reheating: Reheat in a 350°F oven or in the air fryer until warmed through.
- Meal prep: Chop and marinate everything ahead of time and assemble skewers just before cooking.
Frequently Asked Questions
Can I use wooden skewers in the oven?
Yes, just soak them in water for 30 minutes before using to prevent burning.
What’s the best way to tell if chicken is done?
Use a meat thermometer. Chicken is done at an internal temp of 165°F, but you can remove it at 160°F since it will continue to cook as it rests.
Can I make these ahead of time?
Absolutely. You can marinate and assemble the chicken skewers a day in advance, then keep them covered in the fridge until you’re ready to cook.
How do I keep my chicken from drying out?
Avoid overcooking and be sure to marinate! The olive oil and lemon juice combo helps lock in moisture.
More Easy Chicken Recipes You’ll Love
If you loved these Baked Chicken Skewers recipe, here are a few more easy favorites you might enjoy!
- Pesto Chicken Bake
- Sheet Pan Chicken Thighs and Vegetables
- BBQ Boneless Chicken Thighs
- Spicy Peanut Grilled Chicken Kebabs
- Chicken Caesar Salad Pasta
- Grilled Lemon Pepper Chicken
Tried these Baked Chicken Skewers? Leave a quick review and tell us how yours turned out!
Easy Baked Chicken Skewers
Ingredients
Marindade
- 1½ pounds chicken breast, cut into 1-inch cubes
- ⅓ cup olive oil
- 2 lemons, juiced
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Skewers
- 1 red bell pepper, cut into 1-inch chunks
- 1 green bell pepper, cut into 1-inch chunks
- 1 red onion, cut into 1-inch chunks
- 8 oz baby bella mushrooms
- Fresh parsley, for garnish (optional)
- SERVE WITH: tzatziki, BBQ sauce, sriracha, or your favorite dressing
Instructions
- In a large bowl or zipper freezer bag, add the olive oil, lemon juice, balsamic, Dijon, and seasonings. Whisk well to combine. Remove ¼ cup and set aside in a separate bowl, then add in chicken breast and toss to coat. Cover and chill, marinating for at least 30 minutes and up to 8 hours.
- When ready to cook, preheat oven to 400°F. Line a baking sheet with parchment or foil, lightly spraying it with cooking spray.
- Prepare the vegetables, then place them in the bowl with the reserved marinade, tossing well to coat.
- Thread wooden or metal skewers with alternating pieces of marinated chicken, peppers, mushrooms, and onion.
- Bake for 15-20 minutes, flipping once, until the chicken is cooked through to 160°F on an instant read thermometer.
- Set oven broiler to high and broil the skewers for 1-2 minutes on both sides until lightly charred, watching closely so they don’t burn. Allow skewers to rest for 5 minutes before serving.
Notes
- Use the juice of 1 lemon if you’re marinating for several hours or overnight to prevent the chicken from becoming too soft.
- Leftovers keep well in the fridge for up to 3 days.
- Use metal skewers or soaked wooden skewers to avoid burning.
- Great served with rice, salad, or tucked into pita bread.
- Skip the skewers and bake as a sheet pan meal if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
