BBQ Chicken Kebabs
Make BBQ Chicken Kebabs for a sticky, smoky weeknight feast with simple prep and big flavor.
Ingredients
- 2 pounds chicken breasts (4-6 breasts) (chopped into bite size pieces )
- 1 tablespoon olive oil
- 2 teaspoons brown sugar
- 1 1/2 teaspoons smoked paprika
- 1 1/2 teaspoons salt
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon pepper
- 1/2 cup ketchup
- 1/4 cup packed brown sugar
- 3 tablespoons molasses
- 2 tablespoons cider vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon butter
- 1 teaspoon reserved Spices (in directions)
Instructions
Step 1: Soak skewers & mix the chicken rub
Place wooden skewers in a shallow glass bowl of water to soak while you prepare the spice blend. In a small bowl combine the brown sugar, smoked paprika, salt, chili powder, onion powder, garlic powder, dried thyme and pepper; stir until evenly integrated and fragrant. Remove one generous teaspoon of the finished rub and set it aside in a tiny ramekin — this reserved pinch will be folded into the barbecue sauce later.
Step 2: Oil and season the chicken
Add the bite-sized chicken pieces to a large mixing bowl, drizzle with the tablespoon of olive oil and toss gently so every piece is lightly coated. Sprinkle the chicken rub over the oiled pieces and toss again until the spice granules cling to the meat and the chicken takes on a matte, cinnamon-brown coating. Work quickly so the pieces remain cold and the rub forms a textured crust.
Step 3: Thread the skewers and rest
Thread the seasoned chicken onto the soaked skewers, packing the pieces snugly but leaving tiny gaps for heat circulation; set the finished skewers on the countertop to rest briefly while you finish the sauce. The skewered result should look dense, evenly coated with dry rub granules and a faint sheen from the oil.
Step 4: Make the barbecue sauce
In a small saucepan combine the reserved teaspoon of spices with the ketchup, packed brown sugar, molasses, cider vinegar, Dijon mustard and butter; heat gently just until the butter melts and the sugar dissolves and the sauce is glossy and aromatic. Stir to dissolve any spice clumps and simmer briefly until the sauce has a thick, spoon-coating viscosity. Transfer to a small serving bowl to cool slightly.
Step 5: Cook and baste the kebabs
Grill the skewers over a hot clean grate (or broil on a foiled sheet) until the chicken is cooked through and shows even browning with faint charred edges, rotating every couple minutes so each face caramelizes—roughly 8–15 minutes depending on thickness. In the last 2–3 minutes brush the tops generously with the barbecue sauce, flip and brush the other side, repeating to build a shiny, sticky glaze that clings to the charred edges.
Step 6: Serve with extra sauce and garnish
Arrange the finished kebabs on a long serving platter, brush once more with sauce for a final glossy coat, and scatter finely chopped parsley over the skewers for bright green contrast. Serve alongside the remaining barbecue sauce in a small bowl for dipping; the finished kebabs should read glossy, slightly charred, and richly caramelized, with visible granules of spice and a sticky, lacquered surface.
Notes
- Soak wooden skewers at least 30 minutes to prevent burning.
- Reserve one teaspoon of the rub to fold into the sauce for depth.
- Use even-sized chicken pieces so kebabs cook uniformly.
- Brush the sauce on in the last 2-3 minutes to avoid burning the sugars.
- Store sauce and cooked chicken separately for best texture.