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Chardonnay-Herb Marinade Chicken Kabobs


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Rate this recipe 4/5 (3 Votes)


  • 3 lbs skinless, boneless chicken breast cut in 1 inch cubes
  • 1/2 cup Chardonnay
  • 1/4 cup olive oil
  • 1 shallot, minced
  • 2 garlic cloves, finely grated
  • 3 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon Dijon mustard
  • 2 teaspoons sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper


Servings 2
Adapted from


Step 1

Whisk together Chardonnay, olive oil, minced shallot, grated garlic, parsley, basil, thyme, mustard, sugar, salt, and pepper.

Place half of marinade in ziploc bag with chicken and refrigerate 3-8 hours turning bag occasionally. Heat grill 350-400 degrees and thread chicken on skewers. Grill covered 11-14 minutes turning occasionally and brushing with remaining marinade during last 5 minutes. Remove chicken from grill and skewers, cover with foil and let rest for almost 10 minutes.


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