The Best BBQ Chicken Skewers Recipe (2024)

This really is the best BBQ Chicken Skewers recipe! There are a few easy extra steps that really add a depth of flavor that you can't get from just BBQ sauce. One word...BACON.

One of the best chicken recipes – BBQ Chicken Skewers!

Whether you call them skewers or kebabs or kebobs… it doesn’t matter because THIS recipe isn’t your ordinary barbecue chicken. In fact, these BBQ chicken skewers are the best barbecue chicken I’ve tasted. It has definitely earned its place among the best chicken recipes out there!

A few easy extra steps really add a depth of flavor that you can’t get from just a BBQ sauce. Don’t let it overwhelm you… it’s easier than you think!

How to Make The Very Best Chicken Skewers:

Don’t worry, I’ll take you through it step by step!

Start by tossing the chicken pieces with the salt, then letting it sit, covered, in the fridge for about 30-60 minutes. This helps to tenderize the meat and keeps it from becoming dry on the grill. This is the only “marinating” time needed, so after this step, things go quickly!

How to Make Raw Bacon Paste

One of those extra special ingredients in these BBQ chicken skewers is the addition of processed raw bacon; a bacon paste, if you will. Stay with me here… I promise it is worth it.

Just cut up a few slices of raw bacon, then put the pieces in a food processor or blender and process until you have bacon paste or puree. (I usually use Savory Butcherfor chicken and bacon).

The bacon doesn’t actually add bacon flavor (unfortunately), but does lend more of a smoky flavor that enhances the rub and the sauce. Sounds weird, but it works!

Food processors and blenders can be expensive. A hand blender with accessories can be a great alternative…it’s a multi-purpose tool! There are so many other great uses for it like making protein shakes, whipping eggs, whipping cream, emulsifying salad dressing, pureeing sauces, making salsa, and even guacamole! And it works to make the bacon paste for this recipe. 🙂

Two Types of Paprika

Another element that really adds flavor to this chicken kebab recipe is a rub made of paprika, smoked paprika, and sugar. Yes, that’s right…two different types of paprika in there.

I couldn’t find one in the store that said “sweet paprika,” so I use any good quality regular paprika for that. Smoked paprika seems to be clearly labeled and easy to find though. You can always try looking online too!

Prepping the BBQ Chicken

Before threading the chicken onto skewers, pat it dry, then coat with the bacon paste and paprika spice mixture. I use my hands to mix it all together and it does get messy, but it rinses right off. A baking sheet makes a good tray for mixing the chicken and transporting the skewers!

My Favorite Skewers:

These stainless steel skewers are awesome, by the way. You don’t have to remember to soak them like you would with wooden ones. They are high quality, simple, and work well. I actually have two sets of them!

The chicken only needs 30-60 minutes of “marinating” time (in the salt) total; so it doesn’t take several hours of planning ahead to make these yummy bbq chicken kabobs. Hooray for that!

BBQ Sauce Recommendation

I have made these BBQ chicken kebabs with the homemade sauce originally included with the recipe and it is good, but I prefer a slightly sweeter sauce.

My recommendation is to use 1 cup of your favorite BBQ sauce, whether it is homemade or store-bought. If you’re like me, you might want to try this Sweet Baby Ray’s Barbecue Sauce copycat recipe.

P.S. – Using a Pit Mitt or something similar makes it quick and easy to flip kebabs on the grill! See more grilling gloves.

Side dish ideas to go with this chicken kebab recipe:

Grilled Zucchini
Honey Lime Fruit Salad
Grilled Rosemary Potatoes
Creamed Corn
Grilled Orange Glazed Carrots
Grilled Southwest Corn
Lemon Herb Potato Salad
Grilled Pineapple
Loaded Potato Salad
Grilled Asparagus

I first saw this grilled chicken shish kabobs recipe on Pink Parsley but ended up adapting it to be more similar the one posted on Mel’s Kitchen Cafe. However, the recipe is originally from Cook’s Illustrated May/June 2011. Hope you try it and love it!

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Watch this delicious recipe in 37 Seconds:

The Best BBQ Chicken Skewers Recipe

This really is the best BBQ Chicken Skewers recipe! There are a few easy extra steps that really add a depth of flavor that you can't get from just BBQ sauce. One word...BACON.

4.62 / 5 ( 181 Reviews )

Print Rate

Prep Time: 50 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 1 hour hour

Serves: 6

Adjust Servings: 6

Equipment

Skewers
Grill

Ingredients

2 pounds boneless skinless chicken thighs or breasts
2 teaspoons kosher salt
1 ½ tablespoons sweet paprika
2 teaspoons smoked paprika
4 teaspoons sugar
2-3 slices raw bacon cut into 1/2-inch pieces
1 cup of your favorite BBQ sauce

Instructions

Trim chicken of excess fat, then cut the chicken into 1-inch cubes. In a large bowl, toss the chicken with the salt. Then cover with plastic wrap and refrigerate for at least 30 minutes and up to 1 hour.
Turn all grill burners to high, close lid, and heat for about 15 minutes. Leave primary burner on, but turn off other burners.
Meanwhile, pat the chicken pieces dry with paper towels. In a small bowl, combine both paprika and sugar. Place the raw bacon in a food processor or blender and pulse for about 30-45 seconds, until a smooth paste forms, scraping down the sides of the bowl twice throughout. Add the bacon paste and spice mixture to the chicken. Mix with hands or spatula until the ingredients are blended and chicken is coated. Thread the chicken onto the skewers, rolling or folding as needed to maintain 1-inch cubes.
Grill the chicken over the primary burner with lid closed, turning one-quarter of a turn every 2 minutes or so, until browned and slightly charred (about 8 minutes total for chicken breast and 10 minutes for thighs). Brush the top of skewers with BBQ sauce; flip and cook until sauce is browned in spots, about 1 minute. Brush second side with sauce; flip and cook for another minute or so, until cooked through.
Remove skewers from grill, tent with foil, and let rest for 5 minutes. Serve, passing remaining BBQ sauce separately, if desired.

Nutrition

FAQs

Which cut of chicken is best for skewers? ›

Chicken Thighs: Known for their juicy texture and rich taste, chicken thighs are ideal for skewers. The slightly higher fat content in thighs ensures a tender and succulent result, even when exposed to high heat.

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How do you keep chicken skewers from drying out? ›

Now you don't have to worry about a chicken getting too close to the grill and drying out. How do you keep kebabs moist? Give them a coat of seasoned oil(s) prior to grilling. If they are still getting to dry you are cooking them too long.

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How do I keep my chicken from sticking to my skewer? ›

Temperature and time are the keys to grilling chicken. First, put a light coating of olive oil and seasoning directly on the chicken to help prevent sticking. Second, keep the grill temperature around 425-450F. If the temperature is too high the chicken will stick!

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How long to soak skewers before cooking? ›

While 30 minutes is the minimum, it's best to plan ahead and soak your bamboo skewers overnight in water. It takes a long time for the skewers to soak up the water, but well-soaked skewers, which are slow to give up their moisture, will last longer on the grill without burning up.

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What happens if you don't soak skewers before grilling? ›

Those brittle bamboo skewers pulled from the kitchen drawer have to be soaked for at least 30 minutes before they hit the fire, otherwise they start to burn and fall apart. It's the sneaky little secret that's often forgotten when prepping a quick dinner for the grill.

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How many skewers per person? ›

It depends upon the size of the skewer. Aim for about 6 ounces of meat per person. You could split that up into 2 skewers or one. I recommend two, that way those who are super hungry can have two, those who are not can just eat one.

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What makes BBQ chicken chewy? ›

In addition, chicken breast has less fat and can become dry (chewy or rubbery) if cooked for too long. Without moisture, the protein fibers in the chicken become elastic.

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What makes BBQ juicy? ›

Cook chicken on low, beef and pork on high.

You might be noticing a trend here: the right temperature is key to mastering your grill. For chicken that's juicy on the inside and crispy on the outside, cook it slow and low. Meanwhile, pork and beef should be cooked on high for a smoky, charred result.

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How can I make my chicken more moist? ›

However, I find that a wet brine makes for a much moister cut of meat. To do this, dissolve 1/4 cup of salt in a cup of hot water and then dilute it with three cups of cold water. Add the chicken breasts and let sit for about an hour — but even as little as 15 minutes can help.

What is the trick to grilling kabobs? ›

1: Don't forget to soak those skewers!
2: Cut ingredients into similar sizes — but position them smartly, too.
3: Don't shy away from cooking veggies and meat on the same skewer.
4: Don't overstuff your skewer.
5: Get some help from aluminum foil.
6: Grill over direct heat for a nice sear.

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How to stop kebabs sticking to the barbecue? ›

Be sure the kebabs are also slicked in some nonstick spray or oil, and threaded through grill skewers, and you should be good to go. Remember, on a properly prepared grill, food should naturally release when seared. If it is sticking, give it another minute and don't force it.

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What cut of meat is best for skewers? ›

Choose the Best Beef Cut for Kabobs

Relatively tender, without a need for extensive marinating, Sirloin (from top to tip) is lean and fits into a balanced diet — plus, it's budget-friendly . Other good beef choices for kabobs are Flat Iron or Strip Steak and even Tenderloin.

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Is chicken breast or thigh better for kebabs? ›

Also make sure they are 12” skewers,” says Correale. “In order to get a good flavor, soak the meat and veggies for 24 hours before skewering." She also suggests using chicken thigh meat instead of breast meat for the most tender kabobs, and recommends always cooking them at about 350 degrees or medium heat.

What is the best cut of chicken to grill? ›

Chefs agree that bone-in chicken thighs and legs are some of the best cuts to grill, because the bone helps the meat retain moisture. "There's fat in the bone that's going to melt and keep the meat moist, and it'll also provide a lot more flavor," Wilschke notes.

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