Grilled BBQ Chicken Skewers
There’s something magical about chicken on a stick, brushed with a glossy barbecue glaze and kissed by the grill’s smoky heat. I first made these for a spontaneous summer BBQ, and they quickly became the go‑to crowd‑pleaser in my kitchen.
Whether you’re feeding a family of four or a lively patio party, these skewers deliver big flavor with minimal fuss. The combo of tender chicken, sweet‑spicy sauce, and crisp peppers makes every bite a mini celebration.
Why You’ll Love This Recipe
- They’re ready in under 35 minutes, perfect for last‑minute gatherings.
- The BBQ glaze caramelizes beautifully without burning.
- One‑pan cooking means less cleanup and more time enjoying the grill.
- You can prep the skewers ahead of time and just fire them up when guests arrive.
- Kids love the colorful veggies threaded between the chicken.
Ingredients You’ll Need
- 2 lbs boneless skinless chicken thighs, cut into 1½‑inch cubesThighs stay juicier than breast meat
- 1/4 cup BBQ sauce (your favorite brand)
- 2 tbsp olive oilHelps the sauce cling and adds a little richness
- 1 tbsp honeyBalances the tangy BBQ with a touch of sweetness
- 1 tbsp apple cider vinegarAdds brightness and helps tenderize the chicken
- 1 tsp smoked paprikaBoosts the smoky flavor without a smoker
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 red bell pepper, cut into 1‑inch piecesAdds sweet crunch and color
- 1 yellow bell pepper, cut into 1‑inch piecesFor a pop of sunshine
- 1 small red onion, quarteredGives a mild, caramelized bite
- 8 wooden skewers, soaked in water for 30 minutesPre‑soaking prevents burning on the grill
How to Make It
- 1Whisk together BBQ sauce, olive oil, honey, apple cider vinegar, smoked paprika, garlic powder, and onion powder in a large bowl.
- 2Add the chicken cubes to half the sauce mixture, toss to coat, and let marinate 15–20 minutes at room temperature or up to 2 hours refrigerated.
- 3Thread the marinated chicken, red and yellow pepper pieces, and onion onto the soaked skewers, alternating for a colorful pattern.
- 4Preheat the grill to medium‑high heat (about 400°F/200°C) and lightly oil the grates.
- 5Place the skewers on the grill and cook 4‑5 minutes per side, basting with the remaining sauce and turning until the chicken is nicely charred and reaches an internal temperature of 165°F.
- 6Remove the skewers, drizzle any leftover sauce over them, and let rest for 2 minutes so the juices settle.
- 7Serve hot, straight from the grill, with your favorite summer sides.
Tips for the Best Results
- Pat the chicken dry before marinating to achieve a better char.
- Soak wooden skewers at least 30 minutes to avoid flare‑ups.
- Create a two‑zone grill: sear over direct heat, then finish over indirect if the sauce starts to burn.
- Brush the sauce in the last 2 minutes of cooking to prevent the sugars from scorching.
- Let the skewers rest briefly after grilling; this keeps the meat extra juicy.
Variations & Swaps
- Swap the BBQ sauce for a Korean gochujang glaze for a spicy kick.
- Add pineapple chunks between the chicken for a tropical sweet‑savory twist.
- Use pork tenderloin cubes instead of chicken for a different protein.
- Serve the skewers over a grilled corn salad for a complete summer meal.
Serve It With
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the grill or under a broiler, brushing with a little extra BBQ sauce to revive the glaze.
If you want to prep ahead, freeze the uncooked, assembled skewers (still on soaked wooden sticks) on a parchment sheet, then transfer to a freezer bag. They’ll keep for up to 2 months; simply thaw in the fridge overnight and grill as directed.
Frequently Asked Questions
Can I use bone‑in chicken pieces?
Yes, but bone‑in pieces will need a longer grill time; aim for about 12‑15 minutes per side and check that the meat reaches 165°F.
What if I don’t have a grill?
A grill pan or broiler works well—preheat the pan over high heat, or set the oven rack near the top and broil, turning and basting frequently.
How long can I keep the cooked skewers?
Cooked skewers stay fresh in the fridge for 3 days. Reheat gently to avoid drying out the chicken.
Can I make the sauce ahead of time?
Absolutely! Mix the sauce ingredients up to 2 days in advance and store in a sealed jar; give it a quick stir before using.
Ingredients
- 2 lbs boneless skinless chicken thighs, cut into 1½‑inch cubes
- 1/4 cup BBQ sauce (your favorite brand)
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 red bell pepper, cut into 1‑inch pieces
- 1 yellow bell pepper, cut into 1‑inch pieces
- 1 small red onion, quartered
- 8 wooden skewers, soaked in water for 30 minutes
Instructions
- Whisk together BBQ sauce, olive oil, honey, apple cider vinegar, smoked paprika, garlic powder, and onion powder in a large bowl.
- Add the chicken cubes to half the sauce mixture, toss to coat, and let marinate 15–20 minutes at room temperature or up to 2 hours refrigerated.
- Thread the marinated chicken, red and yellow pepper pieces, and onion onto the soaked skewers, alternating for a colorful pattern.
- Preheat the grill to medium‑high heat (about 400°F/200°C) and lightly oil the grates.
- Place the skewers on the grill and cook 4‑5 minutes per side, basting with the remaining sauce and turning until the chicken is nicely charred and reaches an internal temperature of 165°F.
- Remove the skewers, drizzle any leftover sauce over them, and let rest for 2 minutes so the juices settle.
- Serve hot, straight from the grill, with your favorite summer sides.