BBQ chicken kebabs are an easy summer dinner made with spice rubbed chicken breast and homemade barbecue sauce on skewers, ready in just 40 minutes. That makes them a quick BBQ chicken kebabs recipe for cookouts, game day or weeknight grilling, since the rub needs no marinating time at all.
Reserving a teaspoon of the spice rub for the sauce ties everything together, because the same flavors run through both chicken and glaze. This shared base connects every layer so the sauce tastes like it belongs on the meat.
Most kebab recipes need a long marinade, but this version skips that by coating the chicken in olive oil and a dry rub instead. The homemade sauce built from ketchup, molasses, brown sugar and cider vinegar replaces anything from a bottle with a fresher, more balanced flavor.
BBQ Chicken Kebabs
Course: DinnerCuisine: AmericanDifficulty: Easy6
servings30
minutes10
minutes390
kcalBite size chicken pieces coated in a smoky spice rub, threaded onto skewers and grilled until charred, then brushed with homemade barbecue sauce. Works on the grill or under the broiler for a year round option.
Ingredients
2 pounds boneless, skinless chicken breasts (4 to 6 breasts), chopped into bite size pieces
1 tablespoon olive oil
- For the Chicken Rub:
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
- For the BBQ Sauce:
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 from the rub
Directions
- Soak the skewers:If using wooden skewers, soak them in water for at least 30 minutes before grilling.
- Mix the rub:Combine all the spice rub ingredients in a small bowl, then remove 1 teaspoon and set it aside in a small saucepan for the barbecue sauce.
- Season the chicken:Toss the chicken pieces with olive oil, add the remaining spice rub and coat evenly, then thread the pieces onto skewers.
- Make the sauce: Add the barbecue sauce ingredients to the saucepan with the reserved spices and heat over medium until the butter melts and the sauce is warmed through.
- Grill:Preheat the grill to medium high and cook the skewers for 8 to 10 minutes, rotating every couple of minutes until charred and cooked through.
- Glaze and serve: Brush the chicken with barbecue sauce, flip and cook 1 minute, then brush and flip once more before serving with the remaining sauce on the side.
FAQs
Can I use chicken thighs instead of breasts?
Chicken thighs hold up well on the grill and stay juicy even if you cook them a minute or two longer than planned. Cut them into similar size pieces as you would the breast so they thread onto the skewers evenly. The slightly higher fat content in thighs pairs well with the smoky rub and sweet barbecue glaze.
How do I keep the chicken from sticking to the grill?
Oil the grill grates generously right before you lay the skewers down, because the spice rub can stick to dry metal. Let the chicken cook without moving it for the first 3 to 4 minutes so it releases naturally from the grate. Rotating too early tears the surface and pulls the rub right off the meat.
Can I add vegetables to the skewers?
Bell peppers, red onion and zucchini all grill in about the same time as the chicken when cut into 1 inch pieces. Thread them on separate skewers so you can pull them off the heat independently if they finish first. Toss the vegetables in a little olive oil and salt before skewering to keep them from drying out.
How far ahead can I prep BBQ chicken kebabs?
Season the chicken and thread it onto skewers up to a day ahead, then keep them covered in the fridge until grilling time. The barbecue sauce also holds well in the fridge for up to a week, so making it early saves time on the day you grill. Just warm the sauce gently before brushing it on.
What is the best way to reheat leftover kebabs?
Reheat the skewers on a sheet pan under the broiler for 3 to 4 minutes, which brings back the charred texture from the grill. A microwave works faster but softens the outside, so the broiler is worth the extra minute. Brush a little fresh sauce over the top before reheating to keep the chicken from drying out.
