These gluten free garlic ginger chicken kabobs are such a flavorful and delicious Asian inspired kebab recipe! Made with juicy chicken thighs and an easy soy free marinade, and just as easy to make in the oven as they are to throw on the grill. A real crowd pleaser that you’ve got to try this summer for a family BBQ! Gluten free, paleo, dairy free, Whole30 option.
The best garlic ginger chicken kabobs
These chicken kebobs (also called chicken kebabs, or chicken skewers), are the ultimate mouthwatering Asian inspired recipe that can easily be made on the grill or in the oven.
Made with juicy chicken thighs and a flavorful marinade that is paleo friendly and soy free. Pair them with your favorite side dish for a dinner that the whole family will love!
Why you’ll love these chicken kabobs
They are:
- Super flavorful
- Bursting with garlic and ginger goodness
- Savory and slightly sweet
- Perfectly charred
- Versatile
- Satisfying
- SO tasty!
Ingredients and substitutions
These chicken kabobs are made with bite sized chicken pieces and an easy marinade.
Here’s what you need
- Boneless skinless chicken thighs – I love chicken thighs for grilling because they stay nice and juicy throughout cooking and are harder to overcook / dry out. You can substitute boneless skinless chicken breasts.
- Salt and pepper – After the chicken pieces are marinated and skewered you’ll want to sprinkle them with just a little bit of salt and pepper to evenly season the exterior.
- Oil for cooking – Avocado oil is my first choice!
- Coconut aminos – Coconut aminos make up the base for this easy-to-make marinade. You could substitute with tamari, however you may want to add an additional tablespoon or so of sweetener to mimic the sweetness in coconut aminos.
- Rice vinegar – Rice vinegar is used for acidity. You could substitute with apple cider vinegar, white wine vinegar, lemon juice, or lime juice.
- Coconut sugar – Coconut sugar adds a bit of sweetness and helps the chicken caramelize over the heat. Omit for a Whole30 option.
- Garlic + ginger – Garlic and ginger infuse delicious savory flavor in the marinade.
- Ketchup – Ketchup is used in the marinade for some sweet, tangy flavor. Can be substituted with tomato paste for a Whole30 option.
- Sesame oil – Just a small amount of toasted sesame oil adds the yummiest flavor. This toasted sesame oil is my favorite.
- White pepper – White pepper imparts a subtle grassy flavor to the marinade. You can substitute with black pepper.
- Green onions – Green onions are used to garnish the cooked skewers.
Can you add vegetables to these chicken kabobs?
Absolutely! If you would like to add veggies to these skewers simply alternate marinated chicken pieces with your choice of vegetables.
Onion, zucchini, bell peppers, mushrooms, and even pineapple would all be delicious!
What kind of skewers are the best to use for chicken kabobs
Wood, bamboo, or metal are the most common types of skewers used for grilling kabobs.
Metal are nice because they are re-usable and won’t burn on the grill or in the oven, but bamboo or wood skewers work just as well.
To prevent wooden or bamboo skewers from burning you can soak them in cold water for an hour before using.
These are the exact skewers that I always have on hand, and used in this recipe.
How to make
Once you mix up your marinade and leave your chicken pieces to soak up all the savory flavor, these skewers take less than 15 minutes to cook!
Here’s the step-by-step
- Mix the marinade. In a large bowl with a lid or a large glass tupperware whisk together all marinade ingredients. Set aside.
- Prep the chicken. Cut chicken thighs into 1 inch pieces, trimming away any excess fat and cartilage. I usually start with about 2 pounds of chicken thighs which trims down to somewhere between 1 1/4 and 1 1/2 pounds – enough for 4 servings worth of chicken. If you’re using boneless skinless chicken breast, you can start with approximately 1 1/4 pounds. Add chicken pieces to the container with the marinade and toss to coat. Move to the refrigerator and allow to marinate for at least 1 hour, or up to overnight, stirring a few times throughout marinating time.
- Soak and prep the skewers. About an hour before cooking soak wooden skewers in water, so they don’t burn. When ready to cook, thread chicken pieces onto skewers and season lightly with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
How to cook chicken skewers in the oven vs on the grill
You can easily cook these skewers either in the oven or on the grill.
To cook in the oven
- Preheat the oven to 400 degrees.
- Sear in a skillet. Heat about 2 tablespoons oil in a large skillet (cast iron or another heavy-duty, oven safe skillet will work best) over medium heat. Sear skewers for about one minute on each side, until nicely caramelized. Work in batches, transferring the seared skewers to a plate while you finish cooking the others.
- Finish in the oven. Transfer all the seared skewers back to the skillet (if they fit) or to a parchment lined baking sheet and move to the oven. Bake for 10-12 minutes, until completely cooked through.
To cook on the grill
- Preheat the grill to medium heat.
- Grill. Brush the grates with oil and cook skewers for about 10-14 minutes, turning occasionally, until nicely charred and cooked through.
Serving suggestions
These chicken skewers are a super versatile recipe that you can pair with so many different types of side dishes!
Here’s some ideas
- White or brown rice
- Cilantro lime rice
- Cauliflower rice
- Stir fry vegetables
- Sesame cucumber salad
- Grilled vegetables
- Asian sesame green salad
- Quinoa
- Roasted sweet potatoes
Reheating and storage
Storing: To store extra skewers in the refrigerator, allow them to cool and then transfer to an air tight container. Will keep for to 3-4 days.
Reheating: You can easily reheat them in the microwave for 1-2 minutes, warm in the oven at 350° F, or gently warm in a skillet, turning occasionally, until heated through.
Freezing: These cooked chicken skewers can be frozen for up to 1 month. To reheat, warm in an oven at 400° F for 15 minutes, until they reach an internal temperature of 165° F, or on a covered grill over medium heat, turning every several minutes, until warmed completely through.
Did you love these chicken kabobs? Try these other dinner recipes!
- Easy Baked Chicken Breast
- Crispy Baked Buffalo Chicken Wings
- Classic Gluten Free Meatloaf
- Super Easy Chicken Salad
- Cashew Cream Smothered Pork Chops
- Nourishing Chicken and Cauliflower Rice Soup
- Garlicky Grilled Shrimp Skewers
If you enjoyed this recipe, we’d love it if you would take 5 seconds to rate and review it below! It’s also super helpful for other readers if you share any modifications you made to the recipe.
Thank you for sharing your kitchen with NK. We’re so grateful you’re here!
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Gluten Free Garlic Ginger Chicken Kabobs – Oven or Grill!
- Total Time: 1 hour and 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
These gluten free garlic ginger chicken kabobs are such a flavorful and delicious Asian inspired kebab recipe! Made with juicy chicken thighs and an easy soy free marinade, and just as easy to make in the oven as they are to throw on the grill. A real crowd pleaser that you’ve got to try this summer for a family BBQ! Gluten free, paleo, dairy free, Whole30 option.
Ingredients
For the chicken skewers
- 2 pounds boneless skinless chicken thighs, trimmed to about 1 1/3 pounds, see notes in step no. 2 below
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Avocado oil for cooking
- Green onions to garnish
For the marinade
- 1/3 cup coconut aminos
- 2 tablespoons rice vinegar
- 2 tablespoons coconut sugar (or another sweetener, omit for Whole30 option)
- 3 cloves garlic, grated or finely chopped
- 1 teaspoon ginger, grated or finely chopped
- 2 tablespoons ketchup, or tomato paste (use Whole30 compatible ketchup or tomato paste for a Whole30 option)
- 1 tablespoon sesame oil
- 1/4 teaspoon white pepper, or black pepper
- 1/2 teaspoon kosher salt
Instructions
- Mix the marinade. In a large bowl with a lid or a large glass tupperware whisk together all marinade ingredients. Set aside.
- Prep the chicken. Cut chicken thighs into 1 inch pieces, trimming away any excess fat and cartilage. I usually start with about 2 pounds of chicken thighs which trims down to somewhere between 1 1/4 and 1 1/2 pounds – enough for 4 servings worth of chicken. If you’re using boneless skinless chicken breast, you can start with approximately 1 1/4 pounds. Add chicken pieces to the container with the marinade and toss to coat. Move to the refrigerator and allow to marinate for at least 1 hour, or up to overnight, stirring a few times throughout marinating time.
- Soak and prep the skewers. About an hour before cooking soak wooden skewers in water, so they don’t burn. When ready to cook, thread chicken pieces onto skewers and season lightly with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
- To cook in the oven. Preheat the oven to 400° F. Heat about 2 tablespoons oil in a large skillet (cast iron or another heavy-duty, oven safe skillet will work best) over medium heat. Sear skewers for about one minute on each side, until nicely caramelized. Work in batches, transferring the seared skewers to a plate while you cook the others. Transfer all the seared skewers back to the skillet (if they fit) or to a parchment lined baking sheet and move to the oven. Bake for 10-12 minutes, until completely cooked through. Garnish with green onions and serve.
- To cook on the grill. Preheat the grill to medium heat. Brush the grill grates with oil and cook skewers for about 10-15 minutes, turning occasionally, until nicely charred and cooked through. Garnish with green onions and serve.
Notes
Storing: To store extra skewers in the refrigerator, allow them to cool and then transfer to an air tight container. Will keep for to 3-4 days.
Reheating: You can easily reheat them in the microwave for 1-2 minutes, warm in the oven at 350° F, or gently warm in a skillet, turning occasionally, until heated through.
Freezing: These cooked chicken skewers can be frozen for up to 1 month. To reheat, warm in an oven at 400° F for 15 minutes, until they reach an internal temperature of 165° F, or on a covered grill over medium heat, turning every several minutes, until warmed completely through.
- Prep Time: 20 minutes
- Marinating Time: 1 hour
- Cook Time: 15 miniutes
- Category: Dinner
- Method: Grill
- Cuisine: Asian
Michelle says
Why do I have to sign up for a Grow account to be able to print this recipe? Guess I won’t be making it.
Nyssa Tanner says
Hi Michelle! You can actually access and make the recipe without signing up for Grow by viewing it in the recipe card of the blog post. To print the recipe, you will be prompted to sign up for Grow which is a reader focused service that offers personalized browsing – allowing you save content, share content, and build recipe boxes with all your favorite recipes from sites across the internet. I hope that helps explain! Happy cooking 🙂 – Nyssa
Michael Spence says
Didn’t make yet but I can tell it’s a well crafted recipe and you had me a garlic, ginger and kabob lol. Saving this and making soon
Nyssa Tanner says
It’s a winning flavor combination for sure! Hope you enjoy them when you give the recipe a try 🙂 I’d love to hear your feedback! Happy cooking – Nyssa