These succulent BBQ Chicken Skewers are perfect for both lunch and dinner. You are going to love my homemade chicken marinade too - tangy BBQ teriyaki.
Cube the fresh produce: the purple onion and bell peppers. Mince the garlic and set all of those aside.
Cube the chicken thighs. Do not cube them too small.
In a bowl, add the chicken cubes, the garlic teriyaki marinade, olive oil, BBQ wing seasoning, salt and minced garlic.
Combine well until the chicken cubes are well coated.
Refrigerate the chicken to marinate for 30 minutes or overnight.
Assemble the chicken kabobs by staking the chicken cubes and the veggies onto the skewers.
Grill until fully cooked, approximately 7-10 minutes.
Brush extra marinade onto the chicken kabobs a minute before you remove them from the grill for an extra juicy coat. (Do not brush them before grilling. The extra marinade makes them burn up faster)
Remove the grilled kabobs and garnish with toasted sesame seeds.
Notes
If using wooden skewers, soak them in water for 30 mins before assembling and grilling. This prevents the skewers from burning.
Make sure you use a preheated grill.
Brush the grill with some oil, this prevents the chicken from tearing when you flip/remove them.
You can use the BBQ grill or the broiler.
When brushing on extra marinade while grilling, make sure to brush on extra marinade near the end of the grilling process, this ensures the chicken is cooked thoroughly.