Juicy BBQ Chicken Skewers (30-Min Marinade!)
Juicy, smoky, and caramelized BBQ chicken skewers – the perfect summer dinner. Ready in 30 min with a simple marinade.
Equipment
- Grill (charcoal or gas)
- Mixing bowl
- Skewers (metal or wooden)
- Basting brush
- Meat Thermometer
Ingredients
- 1.5 lbs 700g boneless, skinless chicken thighs
- 1 red onion cut into 2-inch chunks
- 1 bell pepper any color, cut into 2-inch chunks
- ½ cup 120ml BBQ sauce (hickory or molasses-based)
- 2 tbsp olive oil
- 1 tbsp honey or brown sugar
- 2 cloves garlic minced
- 1 tsp smoked paprika
- 1 tsp onion powder
- ½ tsp black pepper
- ½ tsp salt
- 1 tbsp apple cider vinegar
- Chopped fresh parsley or cilantro garnish
- Sesame seeds garnish
- Lime wedges garnish
Instructions
- In a medium bowl, whisk together BBQ sauce, olive oil, honey, minced garlic, smoked paprika, onion powder, salt, pepper, and apple cider vinegar. Set aside ¼ cup of the marinade in a small bowl – this will be your basting sauce for grilling (to avoid cross-contamination).
- Cut chicken into 1½-inch cubes. Place in a large bowl or zip-top bag. Pour the remaining marinade over the chicken. Mix well, cover, and refrigerate for at least 30 minutes – no more than 4 hours.
- Thread the chicken, onion, and bell pepper onto skewers alternately. Don't overcrowd – leave a tiny gap between pieces so heat can circulate.
- Preheat your grill to medium-high heat (about 400°F / 200°C). Clean and oil the grates. Place skewers on the grill. Cook for 3-4 minutes per side, turning every 2-3 minutes to get even char marks. After the first turn, start basting with the reserved sauce. Baste every time you turn – about 3-4 times total.
- Chicken is ready when the internal temperature reaches 165°F (74°C) and juices run clear. This usually takes 10-12 minutes total grilling time.
- Transfer skewers to a platter. Let rest for 2 minutes. Garnish with parsley and sesame seeds. Serve with lime wedges for squeezing over.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in oven or skillet – avoid microwave for best texture.