Tender Chicken Kabobs on Traeger: Perfectly Grilled Every Time

When cooking chicken kabobs on Traeger, it’s all about big chunks of marinated chicken, pineapple, onion, and peppers for a tropical flavor that fits summer best. The Traeger pellet grill makes the cooking experience ever so much easier-doing it in such a perfect way! For that, a mouthwatering meal, to be served to guests or as a lovely dinner, served with rice for a complete meal and a little extra sauce on the side for that saucy touch. Simple yet efficient to overview-creating a feast of incredible flavor, from the grill to the table. These kabobs will always be a hit and are versatile enough to be made with any Traeger or any pellet grill!

chicken kabobs on traeger

Traeger Chicken Kabobs deliver a practical and satisfying result: they marry juicy, marinated chicken with a delightful smoky flavor achieved with a wood-pellet grill. It does not take too long to follow this step, from marinating the chicken with a blend of flavors to threading on fresh vegetables, such as mushrooms and bell peppers, ultimately grilling on 450F for about 12 minutes, flipping at least once in the process. Juicy, smoky kabobs ready for any barbecue.

A list of ingredients

Chicken & Vegetables:

2 lbs boneless chicken breast or thighs (cut into 2-inch chunks)

1 cup pineapple chunks

1 red onion (cut into large pieces)

1 red, yellow, and green bell pepper (cut into large chunks)

Salt & Black pepper (to tastes)

Wood or metal skewers

For the Marinade:

½ cup soy sauce

¼ cup honey or maple syrup

2 tbsp olive oil

2 tbsp fresh lemon juice

2 tbsp minced garlic 

Marinade

A balanced marinade is the most important aspect of achieving juicy chicken kabobs. The combination of savory, sweet, tangy, and garlicky flavors draws out tastes and keeps the chicken moist and tender while grilling.

Mixing the Marinade

In a large mixing bowl, combine the soy sauce, honey (or maple syrup), infused oil, freshly squeezed lemon juice, and minced garlic. Whisk together until everything is nicely combined. The soy sauce gives a savory umami depth, honey makes for a natural sweetness, lemon juice renders some tart fresh aspect, and garlic adds some aroma to the overall marinade.

Marinating the Chicken

Cut the chicken into 1.5-inch by 1.5-inch cubes to allow for even cooking. Add the chicken pieces to the marinade, stirring so every piece is coated. Cover and refrigerate for no less than 1 hour; overnight gives the chicken time to absorb all that wonderful flavor. The longer it soaks, the tastier and more tender it becomes. Skewering the Chicken & Veggies.

Before assembling the kabobs, soak wooden skewers in water for at least 30 minutes. This will prevent them from completely burning while on the grill and preserve the shape during the cooking process. If you are using metal skewers, you can skip this process.

When the skewers are ready, begin threading the ingredients. Alternate with pieces of marinated chicken, pineapple, onion, and bell peppers for an attractive, well-balanced kabob. This not only makes the kabobs visually appealing, but also allows the flavors to intermingle while they cook.

Please don’t crowd the skewers, but leave a little space between each ingredient so that everything heats evenly. Leaving some gap ensures complete cooking of the chicken to moist perfection while the veggies develop a nice chat without turning too soft. 

Setting up the Traeger grill

Start by preheating the Traeger grill to 450°F (232°C). This high heat is ideal for chicken kabobs, as it will ensure perfect searing of the meat and veggies. Please wait until the grill gets to temp before placing your kabobs on it.

For the best smoky flavor, go with Hickory or Maple wood pellets. Hickory gives a strong flavor, with a rich, peppery taste, while maple provides a sweeter, gentler smokiness. Both types will give your kabobs the delicious smoky aroma and depth of flavor that make every bite a pleasure.

Grilling Kabobs

Once heated, place the skewers directly onto the grill racks. Grill for 4-5 minutes per side, turning to ensure even cooking. Monitor the internal temperature of the chicken to ensure that it gets to a safe 165°F (74°C). To keep the meat moist and improve its flavor, brush the kabobs with the reserved marinade as they grill. This makes the chicken nice and tender, with a rich flavor. The vegetables should be crisp and tender, while the chicken is juicy and seasoned well.

How to Serve

Let the kabobs rest for about 5 minutes after grilling to lock in all the juices. This step helps in tenderizing the chicken.

For a complete meal, serve the kabobs with grilled veggies, fluffy rice, or a hibachi-ginger-salad-dressing for a refreshing contrast. The zesty, slightly sweet flavors of the dressing pair well with the smoky and savory grilled chicken, making each bite even more delicious. Garnish with chopped cilantro or sesame seeds for an extra pop of flavor and color.

Tips for Making Perfect Kabobs

Don’t Overcook the Chicken – Try not to make it dry; overcooked chicken will only make it dry and not juicy. It is best if done by a meat thermometer in an oven to reach 165F (74C).

Marinate Overnight- For the most flavor, marinate overnight. The longer and better it marinates, the more flavor it will absorb.

Use Chicken Thighs. Chicken breast is traditionally drier than the thigh meat. Thigh meat will certainly add extra moisture to your kabobs.

Don’t Overcrow The Skewers- Leave spaces between the pieces on the skewers to allow equal circulation of heat, making sure that nothing undercooked or overcooked.

FAQs

Q: Can I use chicken thighs instead of breasts?

A: Yep, chicken thighs are juicier and taste better, making them a great choice for kabobs.

Q: What are the best Traeger wood pellets for chicken?

A: Hickory, maple, or cherry pellets give the wood-fired food a sweet, smoky flavor that is typically very well suited to chicken.

Q: How long do I need to marinate my chicken?

A: Chicken should be marinated for a minimum of 1 hour, but overnight is optimal for the most flavor.

Q: Can I cook these on a gas grill instead?

A: Yes, but you will miss the unique smoky flavor that a Traeger provides.