BBQ Chicken Kebabs

Grill up these easy BBQ Chicken Kebabs for tender, juicy, spice-rubbed skewers brushed in a sweet and tangy barbecue sauce the whole family (and your guests) will love.

Love Kebabs with Chicken? Try Chicken Fajita Kebabs and Chicken and Bacon Shish Kebabs next.

Searching for the best BBQ chicken kebabs that actually stay moist on the grill? These quick skewers use a bold dry rub, then get finished with a sweet‑tangy BBQ sauce so every edge is charred, juicy, and packed with flavor without a single minute of marinating.

Want oven-grilled kebabs instead? No problem - these Oven-Baked Chicken Skewers are simply amazing!

Sticky-Sweet BBQ Chicken Kebabs Off the Grill

BBQ Chicken Kebabs maximize flavor and texture. The small pieces of chicken allow for even cooking and more surface area to soak up the spice rub and barbecue sauce. This makes each bite extra juicy and packed with sweet and smoky notes. Kebabs are also versatile-perfect for grilling, broiling, or even air frying.

Ingredients Explained

• Chicken Breasts: Use boneless, skinless chicken breasts for the best texture and even cooking. Cut them into bite-sized pieces for easy skewering and quick grilling.
• Olive Oil: Coats the chicken, helping the spices adhere and preventing sticking on the grill.
• Chicken Rub: A blend of smoked paprika, brown sugar, chili powder, onion powder, garlic powder, thyme, and pepper. These spices add depth, sweetness, and a hint of heat to the chicken.
• Spices: Made with garlic powder, onion powder, oregano, chili powder, brown sugar, smoked paprika.
• BBQ Sauce: This sauce is sweet, tangy, and silky, perfect for brushing onto the kebabs during grilling. But if you want a creamy sauce as well, try Indian Mint Yogurt Sauce that I use extensively on kebabs.
• 1 Lime

How to Make BBQ Chicken Skewers

This is an overview with step-by-step photos. Full ingredients, measurements & instructions are in the recipe card below.

1. Mix the Rub

Combine all chicken rub ingredients in a small bowl.

2. Coat the Chicken

Place chicken pieces in a large bowl. Drizzle with olive oil (just a bit) and toss to coat. Add the chicken rub and toss again until evenly coated.

3. Prep the Skewers

While the grill heats, assemble your skewers with chicken pieces, making sure to not pack the chicken on super tightly.

4. Grill the Kebabs

Heat your grill to medium-high (400 F). Set the skewers on the grates and cook for 4 minutes.

5. Brush with BBQ Sauce

Brush the kebabs with barbecue sauce, flip, and cook for 1 minute. Repeat on the other side. Serve with extra sauce on the side.

Recipe Tips for BBQ Chicken Kebabs

• Make sure to let the chicken sit at room temperature for 15-20 minutes before grilling if you have it in the fridge. Putting fridge-cold chicken on the grill will result in uneven cooking and tougher chicken.
• Even Cooking: Cut chicken pieces to the same size for consistent grilling.
• Don't overcook or the chicken will be dry. I suggest using a meat thermometer to check the temperature to remove the chicken as soon as it reaches 165 F.
• Prevent Sticking: Lightly grease the grill or broiler pan before adding the kebabs.
• Caramelization: Brush with sauce during the last few minutes of grilling for a sticky, caramelized finish.
• Flavor and Marinade: Marinate the chicken for 30 minutes in the rub for extra flavor (optional).

Troubleshooting

• Dry Chicken: Avoid overcooking. Grill until the chicken is just cooked through and no longer pink in the center.
• Burnt Skewers: Soak wooden skewers and keep the grill at medium-high heat to prevent burning.
• Sauce Too Thick: Thin the barbecue sauce with a little water or vinegar if needed.

FAQ

• Can I use metal skewers? Yes, metal skewers don't need soaking and are reusable.
• Can I make these in the oven? Yes, broil on a baking sheet for 10-15 minutes, turning halfway through.
• How do I know when the chicken is done? The chicken should be opaque and no longer pink in the center.

Variations to the Recipe

• If you use wooden skewers, make sure to soak them in water for at least 30 minutes before assembly. 
• If you want it to be less spicy you can decrease the paprika and chili powder and use a sweet BBQ sauce. If you want it spicier you can add a pinch of cayenne pepper.
• You can use chicken thighs in place of chicken breasts, if desired

Serving Suggestions

• Sides: Serve with grilled carrots, rice, corn on the cob, grilled veggies or a fresh salad.
• Dipping Sauce: Offer extra barbecue sauce or a creamy ranch for dipping.
• Garnishes: Sprinkle with fresh herbs like cilantro or parsley for a pop of color.

Storage and Leftovers

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
• Marinade up to 24 hours: You can let the chicken sit in the seasonings in the fridge for up to 24 hours if desired. The salt in the seasoning though will draw some moisture out of the chicken, making not as much stick to the chicken.
• Reheating: For best results, reheat leftovers in an air fryer at 360 F for about 5 minutes.

Delicious Kebab Recipes

• Beef Kofta
• Pineapple Shrimp Skewers with Sweet Chili Sauce
• Oven-Baked Chicken Skewers
• Marinated Beef Kebabs