BBQ Chicken Skewers

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. BBQ Chicken Skewers are the shortcut to smoky, sticky, sweet-savory chicken with about 20 minutes of actual effort. Chop chicken, toss in sauce, skewer with veggies, grill (or oven broil) and brush with extra glaze till shiny. These are party food, weeknight dinner, and meal prep protein all at once. Grab some skewers and let us get saucy.

Why This Recipe is Awesome

Skewers cook fast, pick up char flavor, and portion themselves. Translation: fewer dishes and no guessing who got the big piece. The marinade and basting sauce do 90 percent of the flavor work. It is idiot-proof, even I did not mess it up. Use store BBQ sauce if life is busy or stir in a couple pantry upgrades and pretend you slow-smoked all day. Serve over rice, stuff in wraps, or eat straight off the stick like summer-on-a-plate. FYI: leftovers slice great for salads.

Ingredients You Will Need

Serves 4 to 6 (makes about 10 to 12 standard 10-inch skewers depending on load).

Chicken:

2 lb boneless skinless chicken breasts or thighs (thighs stay juicier), cut into 1.25-inch cubes

Marinade / sauce base (divide for safety – see instructions):

1 cup BBQ sauce (store or homemade)
2 tbsp olive oil
2 tbsp apple cider vinegar or white vinegar
1 tbsp honey or brown sugar (boosts gloss and caramelization)
1 tbsp Worcestershire sauce
2 tsp smoked paprika (regular ok)
1 tsp garlic powder
0.5 tsp onion powder
0.5 tsp salt (reduce if BBQ sauce salty)
0.25 tsp black pepper
Pinch cayenne or chili flakes (optional heat)

Veggie add-ons for skewering:

2 bell peppers (mix colors), 1.25-inch pieces
1 large red onion, 1-inch petals
1 small zucchini, thick half-moons (optional)
Pineapple chunks drained (optional sweet-char bites)

To finish:

Extra BBQ sauce for final glaze (use reserved clean portion)
Chopped parsley or cilantro
Lime or lemon wedges

KEY TIP: Soak wooden skewers in water 20 to 30 minutes so they do not burn. Metal skewers do not need soaking.

Step-by-Step Instructions

Soak skewers. Submerge wooden skewers in water. Weight them with a plate so they stay under. Do this first; it matters.
Make marinade. In a bowl whisk BBQ sauce, oil, vinegar, honey, Worcestershire, paprika, garlic powder, onion powder, salt, pepper, and cayenne if using.
Split sauce for safety. Pour about 1/3 of the marinade (roughly 1/3 cup) into a separate bowl; cover and refrigerate. This will be your clean basting glaze later. Do not contaminate it with raw chicken.
Marinate chicken. Add chicken cubes to remaining marinade. Toss to coat. Cover and refrigerate at least 30 minutes (good) and up to 8 hours (better flavor). Short on time? Even a 15-minute toss helps.
Prep veggies. Cut peppers, onion, and any extras into similar-size chunks so they cook evenly with chicken. Pat pineapple dry so excess juice does not flare up.
Preheat grill. Heat to medium-high (about 400F to 425F). Clean and oil grates: use tongs and an oiled paper towel. For oven: preheat broiler on high, position rack 6 inches below element, line sheet pan with foil and rack.
Skewer assembly. Thread chicken and veggies in alternating pattern. Do not pack them tight; slight space helps heat circulate and ensures even cooking. End with veggie to secure.
Grill first side. Place skewers on hot grill. Close lid. Cook 4 to 5 minutes until light char marks form.
Turn and baste. Flip skewers. Brush with some of the reserved clean BBQ glaze. Cook 4 to 5 more minutes. Internal chicken temp should approach 160F.
Final glaze. Flip again, brush lightly, cook 1 to 2 minutes more until chicken hits 165F internal and sauce sets glossy. Watch closely; sugary sauces burn fast.
Oven broil option. Broil 5 to 6 minutes, flip, baste, broil 4 to 5 minutes more. Finish with 1-minute high broil if you want extra char (monitor).
Rest and serve. Transfer to platter. Let rest 3 minutes. Sprinkle herbs, squeeze citrus, dig in.

IMPORTANT: Use an instant-read thermometer. Chicken is safe at 165F. Pull at 160F if you like and rest; carryover heat usually finishes.

Common Mistakes to Avoid

Mixing raw chicken marinade back into glaze. Food safety. Always reserve a clean portion before the chicken touches sauce.
Giant chicken chunks. Oversized pieces burn outside yet stay raw inside. Aim 1 to 1.25-inch cubes.
Packing skewers tight. No airflow = steamed meat. Leave little gaps.
Too much sugar over high heat. Sauces with lots of sugar burn fast. Start basting after the first flip, not at the beginning.
Skipping preheat. Cool grill grates = sticking. Hot grates release easier and give char marks.
Uneven veggie size. Thin onions and thick peppers do not cook together. Match sizes.

Alternatives and Substitutions

Sauce swap: Use spicy BBQ, honey chipotle, teriyaki, jerk marinade (reduce sugar burn), or piri piri. Base method stays same.
Sweetener swap: Maple syrup, agave, or date syrup instead of honey/brown sugar. Flavor shifts but glaze still shiny.
No vinegar? Use lemon or lime juice; add a pinch sugar to balance.
Chicken thighs vs breasts: Thighs stay juicier and forgive overcooking. Breasts cook faster; temp them.
Veggie flexibility: Mushrooms, cherry tomatoes (skewer near center so they do not roll), small parboiled potato chunks (precook 5 min), or corn rounds (precook).
Indoor grill pan: Use cast-iron grill pan over medium-high; oil lightly; cook 8 to 10 minutes turning often.
Air fryer: 400F about 10 to 12 minutes, turning halfway and glazing twice. Works best with shorter skewers or no sticks (cook chunks on basket and glaze).

IMO pineapple + red onion + smoky BBQ sauce is the top tier combo. Try it.

KEY TIP: If you want deeper smoke flavor on a gas grill, add a foil packet of soaked wood chips (hickory, apple) over a burner.

FAQ (Frequently Asked Questions)

Can I use frozen chicken?
Yes. Thaw fully first for even marinating and cooking. Partially frozen chicken will cook unevenly on skewers.
Can I bake these instead of grilling?
Yes. Bake at 425F about 18 to 22 minutes, turning and glazing halfway. Broil last 1 to 2 minutes for char.
How long do leftovers last?
Refrigerate up to 4 days. Remove meat and veg from skewers for easier storage. Reheat gently or eat cold over salads.
Can I freeze marinated chicken?
Absolutely. Add chicken and marinade to freezer bag, remove air, freeze up to 2 months. Thaw in fridge, skewer, cook.
Do I have to soak metal skewers?
No. But metal skewers cook chicken slightly faster from the inside; reduce cook time by 1 minute and temp-check early.
My sauce burned. What happened?
Grill was too hot or sugar-heavy sauce went on too soon. Next time baste only during last half of cooking and lower heat slightly.
Can I make these without skewers?
Sure. Grill or bake marinated chicken chunks in a grill basket or sheet pan; toss with veggies and glaze at the end. Same flavor, fewer sticks.

Final Thoughts

BBQ Chicken Skewers are the low-effort grill hero that always disappears first. Sweet, smoky, and slightly charred, they scale for parties, meal prep, or quick family dinners. Marinate in the morning, grill at night, and serve with simple sides like rice, salad, or grilled corn. Now go impress someone – or eat them all right off the grill while pretending to “taste test.” You earned it.