BBQ Chicken Kebabs
Sweet and tangy BBQ Chicken Kebabs will be a big hit at your next backyard party. A little smoky and a little spicy, thanks to a flavorful honey BBQ chicken marinade, these chicken kebabs are perfect for prepping ahead, and the recipe can easily be doubled.
Servings: 4 servings
Ingredients
For the marinade
- 1 cup BBQ sauce I use sweet baby rays
- ¼ cup honey
- 2 tablespoon oil non flavored oils only
- 1 tablespoon soy sauce low sodium
- 1 tablespoon lime juice
- 2 teaspoon sriracha sauce
- 1 teaspoon ginger grated
- 1 teaspoon garlic minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1.5 lb boneless skinless chicken breasts cut into 1-inch cubes
For the skewers
- 1 medium orange bell pepper cut into 1-inch cubes
- 1 medium yellow onion cut into 1-inch cubes
- Chopped parsley to garnish
- Lime wedges to garnish
Instructions
- To a large bowl, whisk the ingredients to marinate the chicken; BBQ sauce, honey, oil, soy sauce, lime juice, sriracha sauce, ginger, garlic, salt and pepper. Reserve about 1/4 of the sauce to rush the chicken later on.
- Add the chicken pieces and allow the chicken to marinate for at least 1 hour.
- Thread a piece of chicken onto a wooden or metal skewer, followed by bell pepper, onion and then a chicken piece and repeat until the end of the skewers.
- Place the chicken skewers on the griddle or grill pan and cook for 8-10 minutes until the chicken is cooked, turning the skewers often.
- Once done, brush the reserved marinated sauce over the skewers and garnish the chicken skewers with parsley and lime wedges to serve.
Notes
- Cut the meat into similar-sized pieces for even cooking.
- Marinate the chicken for at least 1 hour.
- Soak wooden and bamboo skewers in water for a minimum of 30 minutes.
- Prep the kebabs up to 24 hours in advance and cover tightly with plastic wrap in the fridge until ready to cook.
- Cut vegetables slightly smaller than the meat so the meat, which takes longer to cook, remains in contact with the grill.
- Experiment with different BBQ sauces for the base of this sauce to get other flavor profiles.
- Adjust the amount of sriracha to adjust the amount of heat in the sauce.
- We love chicken breasts, but boneless, skinless chicken thighs would be juicy and flavorful.
- Chicken should be cooked to an internal temperature of 165 degrees F when checked with a meat thermometer.
Nutrition
Calories: 467kcal | Carbohydrates: 52g | Protein: 38g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.05g | Cholesterol: 109mg | Sodium: 1425mg | Potassium: 939mg | Fiber: 2g | Sugar: 44g | Vitamin A: 1150IU | Vitamin C: 46mg | Calcium: 46mg | Iron: 1mg