Chicken kabobs are so simple, but we have to admit – it’s really fun eating chicken off a stick! This version is grilled and features Member’s Mark™ Six Pepper, which adds a mix of black and white pepper, red and green bell peppers, chili pepper, and more
This recipe requires you to brine the chicken in saltwater before grilling – keep reading to find out how!
Saltwater Brining Instructions
Ingredients:
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Water: Enough to fully cover the chicken (about 4 cups per pound of chicken).
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Salt: ¼ cup of kosher salt or 3 tablespoons of table salt per 4 cups of water.
Steps:
1. Dissolve the salt:
Warm the water slightly and stir in the salt until completely dissolved. If using sugar and other spices, add them now too.
2. Cool the brine:
Let the brine come to room temperature, or add ice to speed up the cooling process. (Hot brine will start cooking the chicken!)
3. Submerge the chicken:
Place the chicken in a large container or resealable bag, and pour in the brine so the chicken is fully submerged.
4. Refrigerate:
Cover and refrigerate for the recommended time:
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Whole chicken: 4-12 hours
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Chicken pieces: 1-2 hours
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Boneless breasts: 30 minutes to 1 hour
5. Remove and rinse:
Take the chicken out of the brine and rinse well under cold water to remove excess salt. Pat dry with paper towels.
More Than Just Chicken – Other Options to Add to Your Kabobs!
Vegetables
These add color, texture, and flavor:
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Bell peppers (red, yellow, green, orange)
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Onions (red, sweet, or yellow)
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Zucchini
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Cherry or grape tomatoes
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Mushrooms (button or cremini)
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Eggplant (small cubes or thick slices)
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Asparagus (cut into 2-3 inch pieces)
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Corn (small rounds of corn on the cob!)
Fruits
Sweet and juicy fruits can add a nice contrast:
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Pineapple (classic!)
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Mango
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Peaches or nectarines

Member's Mark™ Six Pepper Chicken Kabobs
Ingredients
- 4 Boneless, skinless chicken breasts pounded to even thickness and brined in saltwater (see recipe description above for instructions)
- 1 tbsp Melted butter or olive oil
- ⅛ tsp Mighty Salt™
- 1½-2 tsp Member's Mark™ Six Pepper Seasoning
Instructions
- Preheat the grill to medium-high heat. If using wooden skewers, soak them in water for 15 minutes before using.
- Cut the chicken breasts into 1-inch pieces. Add them to a large mixing bowl and drizzle evenly with the butter or olive oil. Toss to combine.
- In a separate small bowl, whisk together the Mighty Salt™ and Member's Mark™ Six Pepper Seasoning until combined. Sprinkle the seasoning mixture evenly over the chicken. Toss for 1 minute, or until the chicken is evenly coated with the seasoning. Thread the chicken evenly onto the skewers.
- Once the grill is hot, place the chicken kabobs evenly on the grill. Cook for 10-14 minutes, turning once halfway through, until the chicken is golden brown and cooked through.
- Place kabobs on a plate, and loosely tent with aluminum foil. Let rest for at least 5-10 minutes before serving.