Savor the Summer: Irresistible Red Wine Marinated Grilled Chicken Kabobs

Summer feasts are synonymous with the sizzle of the grill and the aroma of perfectly cooked food. Among the season’s culinary stars, tender, juicy marinated grilled chicken and vibrant mixed vegetables threaded onto skewers stand out as an absolute must-have. These delightful chicken kabobs, far from ordinary, owe their exceptional flavor to a surprisingly simple yet rule-breaking red wine marinade that comes together in mere moments. Get ready to elevate your summertime grilling experience to a whole new level of delicious excitement with these easy-to-make, intensely flavorful skewers.

Embracing Bold Flavors: The Red Wine Marinade Revolution

In the world of cooking, certain conventions are deeply ingrained. We’re often told to pair white wine with chicken and red wine with beef, a culinary “rule” that, while often leading to delicious results, can sometimes limit our creativity in the kitchen. But some rules are simply meant to be broken! Just as fashion dictates wearing white only before Labor Day (a notion many happily disregard), or how childhood warnings about sitting too close to the TV have proven unfounded, the traditional wine-pairing dogma can also be challenged for exciting culinary discoveries.

Today, we’re doing just that. Prepare to break free from convention and infuse your chicken with the rich, nuanced flavors of a red wine marinade. The result is a depth of flavor that a white wine marinade simply can’t achieve, bringing a surprising yet harmonious complexity to your grilled chicken. This isn’t just about cooking; it’s about culinary rebellion, one delicious chicken kabob at a time!

Related Recipe: For another fantastic grilled option, try our Shrimp Kabobs.

Why Grilled Chicken Kabobs Are Your Summer Go-To Meal

In our home, summertime is practically synonymous with grilled kabobs. We simply can’t get enough of them! Beyond these delightful chicken skewers, we frequently enjoy grilled shrimp prepared on skewers, too. I adore kabobs for many reasons, primarily because they allow everything to be cooked on the outdoor grill, saving my kitchen from becoming an overheated sauna on those scorching 95-degree days. This makes grilling a fantastic way to enjoy delicious, hot meals without adding to the indoor heat.

But the convenience doesn’t stop there. Kabobs are a fantastic “one-stick” meal, combining perfectly cooked, tender chicken with an array of fresh, flavorful vegetables all in one go. This makes them an incredibly easy weeknight dinner solution – minimal dishes, maximum flavor, and a balanced meal ready in no time. They are also an excellent choice for entertaining, serving as a show-stopping main course for a crowd. After all, who doesn’t love the fun and interactive experience of food served on a stick? Their versatility and ease make them a consistent favorite for casual backyard barbecues and festive gatherings alike.

The Secret to Unforgettable Flavor: Our Red Wine Marinade

Since we grill kabobs so often, I’m always looking for innovative marinades to keep our meals exciting and prevent flavor fatigue. Traditional wisdom often suggests using a light, crisp white wine, like a Chardonnay or Pinot Grigio, as the base for a chicken marinade. While this approach is perfectly fine and undeniably delicious, it can also be a bit predictable. To truly switch things up and create something unforgettable, I ventured into uncharted territory. I discreetly closed the kitchen shades, almost as if guarding a culinary secret, and then proceeded to mix up a revolutionary red wine marinade.

This daring concoction features a robust red wine (Pinot Noir is a fantastic choice, but any medium-bodied red you enjoy drinking will work beautifully) as its foundation, complemented by a touch of golden honey for a hint of sweetness, fragrant fresh herbs like thyme, and aromatic smashed garlic. A splash of Worcestershire sauce adds an extra layer of savory depth, perfectly balancing the other flavors. The chicken then luxuriates in this scandalous marinade for a good 30 minutes, absorbing all the incredible flavors. It felt wonderfully rebellious, defying expectations and promising a truly unique taste experience.

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Essential Ingredients for Your Red Wine Chicken Kabobs

1/4 cup Pinot Noir (or your favorite medium-bodied red wine)
1 teaspoon fresh thyme leaves, finely chopped
3 tablespoons olive oil, divided (2 for marinade, 1 for vegetables if desired)
1 tablespoon honey
2 cloves of garlic, smashed and peeled
1/2 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound boneless, skinless chicken breasts, cut into uniform bite-sized pieces
20 grape tomatoes, whole
1 medium red onion, cut into 8 uniform wedges
8-10 cremini mushrooms, stems trimmed

Helpful Tools for Grilling Perfection

Wooden skewers or metal skewers
Resealable plastic storage bags or a large baking dish
Plenty of paper towels for blotting

Grilling for Maximum Flavor and Juiciness

Once marinated, these chicken kabobs are ready for their brief but transformative journey on the grill. After a quick cook over high heat, the marinated grilled chicken emerges incredibly tender and surprisingly juicy. The red wine, far from being overpowering, imparts a subtle hint of fruitiness and an underlying savory depth that perfectly complements the chicken. It’s a surprising pop of flavor, unlike any traditional chicken marinade, leaving everyone at the table wondering about your secret ingredient. Now, whether or not you choose to reveal your culinary rebellion is entirely up to you!

So, what are you waiting for, fellow culinary rebel? It’s time to fire up that grill, break some rules, and create a truly unforgettable summer meal that will have everyone asking for more!

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MORE GRILLED CHICKEN RECIPES YOU WILL LOVE:

You’ll thank me later for introducing you to this Chile Lime Chicken recipe. It’s bursting with flavor and consistently a hit with the entire family.

When it comes to perfectly marinated grilled chicken, this vibrant Cilantro Lime Grilled Chicken for the grill is undoubtedly one of my all-time favorites. Its zesty and fresh flavors are simply irresistible.

If you love cooking on the grill and appreciate simplicity, you absolutely must try these super simple yet incredibly flavorful Grilled Garlic Lemon Chicken Breasts. They are a game-changer for easy weeknight meals.

Should you find yourself with any leftover marinated grilled chicken, which often happens in my kitchen, this refreshing Grilled Chicken Salad with Herbed Tomato Vinaigrette is an absolutely delicious way to enjoy it again. It’s a fantastic meal for lunch the next day!

Want even more free recipes delivered straight to your inbox? Be sure to subscribe to my newsletter for FREE recipes and craft ideas sent to your inbox every week. Don’t miss out on more delicious inspiration!

Marinated Chicken Skewers

Juicy chicken marinated in a flavorful red wine marinade and then grilled with fresh vegetables. This is a summertime go-to favorite that will impress without effort.

5 from 3 votes

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Course: Dinner

Servings: 6

Calories: 173

Author: Amanda Davis

Ingredients

¼ cup pinot noir (see note)
1 teaspoon fresh thyme leaves
2 tablespoons olive oil
1 tablespoon honey
2 cloves garlic, smashed
½ tablespoon Worcestershire sauce
¼ teaspoon salt
¼ teaspoon black pepper
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
20 grape tomatoes
1 red onion, sliced into 8 wedges
8-10 cremini mushrooms
6-8 wooden skewers

Before You Begin

I recommend using a Pinot Noir for this recipe, but any medium-bodied red wine will work fine. What’s most important is that you choose a label that you like to drink, otherwise you won’t be happy with the results. For best flavor, avoid cooking wines and opt for something you’d enjoy in a glass.

I prefer wooden skewers for their rustic charm, but metal skewers will work perfectly fine (and you don’t have to soak them!). Just be careful to monitor the cook time since metal skewers conduct more heat and will cook the chicken faster. If using wooden skewers, remember to soak them in water for at least an hour prior to grilling to prevent them from burning.

Instructions

First, soak the wooden skewers for at least an hour before grilling. This prevents them from burning on the grill. If using metal skewers, you can skip this step.
In a large resealable plastic bag or a shallow baking dish, combine the red wine, fresh thyme, 2 tablespoons of olive oil, honey, smashed garlic, Worcestershire sauce, salt, and black pepper. Add the cut chicken pieces to the marinade. Seal the bag (or cover the dish) and gently squeeze/toss to ensure all chicken pieces are thoroughly coated. Place the bag in the refrigerator for at least 30 minutes, flipping it once halfway through, to allow the flavors to penetrate the chicken. For deeper flavor, you can marinate for up to 2 hours, but avoid marinating for too long, as the wine can start to break down the chicken’s texture.
Preheat your grill to high heat. While the grill is heating, remove the chicken from the marinade, letting any excess drip off, and place it on a few layers of paper towels. Gently blot the chicken dry; this crucial step helps achieve a better sear and prevents steaming on the grill.
Carefully thread the marinated chicken pieces onto the soaked skewers, alternating with the grape tomatoes, red onion wedges, and cremini mushrooms. Try to keep the components relatively close together but not overly packed, ensuring even cooking. If you wish, you can lightly brush the vegetables with the remaining tablespoon of olive oil before threading for extra moisture and flavor.
Once the grill is hot, place the skewers on the grates. Grill the chicken skewers for 6-8 minutes in total, or until the chicken is thoroughly cooked through and reaches an internal temperature of 165°F (74°C). Turn the skewers once or twice during grilling to maximize those beautiful char marks on all sides and ensure even cooking of both the chicken and vegetables.
Remove the cooked kabobs from the grill and let them rest for a few minutes. Serve hot or at room temperature, perhaps with a fresh side salad or a light grain dish.

Nutrition

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The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full-sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.