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–+ servings
BBQ Chicken Kabobs

BBQ Chicken Kabobs

Grill up delicious BBQ Chicken Kabobs for a flavorful summer meal. Easy to make with juicy chicken, veggies, and sweet pineapple. Perfect for any occasion!
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Prep Time 20 minutes
Cook Time 10 minutes
Marinating Time 30 minutes
Total Time 1 hour
Servings: 4 people
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 pounds boneless skinless chicken thighs (or breasts)
  • 1 red bell pepper cut into chunks
  • 1 green bell pepper cut into chunks
  • 1 red onion cut into wedges
  • 1 cup fresh pineapple chunks
  • 1/4 cup olive oil
  • 1/4 cup barbecue sauce (plus extra for brushing)
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • to taste salt and pepper

Equipment

  • Grill or Oven
  • Bowl for Marinating
  • Basting Brush
  • Skewers (Wooden or Metal)
  • Tongs

Method
 

  1. In a large bowl, whisk together olive oil, barbecue sauce, soy sauce, honey, garlic powder, smoked paprika, salt, and pepper.
  2. Add the chicken pieces and toss until fully coated. Cover and let marinate in the fridge for at least 30 minutes (up to 4 hours).
  3. Thread the marinated chicken, bell peppers, onions, and pineapple onto skewers, leaving some space between each piece.
  4. Preheat your grill to medium-high heat (around 375°F to 400°F).
  5. Place the kabobs on the grill and cook for 8–10 minutes, turning occasionally until the chicken is cooked through and slightly charred.
  6. Brush extra barbecue sauce on the kabobs during the last few minutes of cooking.
  7. Serve immediately and enjoy!

Nutrition

Calories: 300kcalCarbohydrates: 20gProtein: 25gFat: 15gSaturated Fat: 3gCholesterol: 75mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 5gVitamin A: 10IUVitamin C: 25mgCalcium: 2mgIron: 8mg

Notes

Don’t overcrowd the skewers for even cooking and use two skewers per kabob for stability. You can use zucchini or mushrooms instead of bell peppers for a different flavor. Store leftovers in an airtight container in the fridge for up to 3 days or freeze raw assembled kabobs for future meals. Experiment with different sauces like teriyaki for variety, and always brush the grill grates with oil to prevent sticking.
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