BBQ Chicken on Skewers: Vibrant Flavours from the Grill
Colourful BBQ chicken skewers have become my go-to choice for summer gatherings and weeknight grilling. There’s something really inviting about bite-sized pieces of juicy chicken and crisp veggies, caramelized with smoky char from the grill. Whether I’m grilling on my trusted charcoal kettle or using the convenience of my gas grill, these skewers always turn out delicious and perfect for sharing.
Skewers are super practical too. Most of the prep can be done in advance, and clean-up is practically painless. If you’re looking for something easy to make that’s still really tasty, this is a meal that always gets people reaching for seconds. The added bonus is how much room you get for mixing up different marinades, veggies, and grilling methods.
Chicken skewers also give a boost to your weekly menu by making use of leftovers. Any extra grilled veggies can be tossed into salads or wraps the next day, and extra chicken works in sandwiches or rice bowls. The flexibility means less food waste and more flavour variety throughout your week.
Why BBQ Chicken Skewers Make a Solid Meal Choice
- No fancy gear needed. All you need are skewers, a grill—gas or charcoal both work—and simple kitchen staples.
- Big, bold flavours. Marinades soak into the chicken, while veggies get nice and smoky for a mix of tastes and textures. Brush extra sauce on for next-level cool flavour in every bite.
- Super versatile. Great for dinner parties, outdoor picnics, or prepping lunch for the week. Skewers are easy to pack up if you’re eating outside or on the go.
- Loads of room for creativity. Use pretty much any veggies you have on hand, and switch up the spices or sauces for a new spin each time. Want a Mediterranean twist? Try oregano and lemon. Looking for a little heat? Add chili powder or hot sauce.
Ingredients for BBQ Chicken Skewers
Here’s what goes into my classic BBQ chicken skewers with veggies:
- 1 1/2 pounds boneless skinless chicken thighs or breasts, cut into 1 1/2-inch cubes
- 1 red bell pepper, seeded and cut into chunky pieces
- 1 yellow bell pepper, seeded and cut into chunky pieces
- 1 red onion, peeled and cut into wedges
- 1 medium zucchini, sliced into rounds
- 1/3 cup BBQ sauce (pick your favourite, store-bought or homemade)
- 2 tablespoons olive oil
- 1 tablespoon soy sauce (for a little umami and better browning)
- 1 teaspoon smoked paprika (optional, for extra smokiness)
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
- Wooden or metal skewers (if using wood, soak in water 30 minutes first so they don’t burn)
Step-by-Step Guide: BBQ Chicken Skewers
1. Prep the Marinade
In a big bowl, whisk together the BBQ sauce, olive oil, soy sauce, smoked paprika, garlic powder, and a little salt and pepper. Toss in the chicken pieces, making sure every bit is coated. Refrigerate for at least 30 minutes to let the flavours soak in; go up to 4 hours if you have time for even more flavour.
2. Chop the Veggies
Bell peppers, onion, and zucchini are cut into pieces about the same size as the chicken chunks. This helps everything cook evenly and keeps the skewers colourful and satisfying.
3. Skewer Assembly
Alternate threading chicken and veggies onto the skewers: chicken, bell pepper, onion, zucchini, then repeat. It doesn’t have to be perfect—just keep a little space between each piece so the heat can get around them for even cooking.
4. Grilling: Gas vs. Charcoal
On Gas: Heat the grill to medium high and oil the grates to prevent sticking. Grill the skewers for about 10 to 13 minutes, turning every few minutes for even grill marks. Brush a little extra BBQ sauce over them during the last few minutes for more flavor.
On Charcoal: Let the coals get ashy, then put the skewers directly over the heat. Rotate them regularly for even cooking. Charcoal adds a smoky touch you’ll definitely taste. Cook about 10 to 14 minutes, depending on your grill’s heat and how chunky the pieces are.
5. Serve and Enjoy
Rest the skewers off the grill for a few minutes. This lets the juices stay in the chicken, keeping everything moist. Serve straight off the skewers, or slide the pieces onto a platter and sprinkle with fresh herbs or a squeeze of lemon for an added zing.
Troubleshooting and Easy Variations
- Chicken dries out? Thighs will keep it juicier, and not overcooking is key. Check for doneness but pull them off while slightly under if you carryover cook by letting them rest.
- Veggies burning? Cut everything big and chunky, or move the skewers to indirect heat if they’re charring before the chicken is ready. Certain veggies like mushrooms or tomatoes can be added later in cooking if they cook faster.
- No grill? Use a grill pan or cast iron skillet on the stove and turn up the heat for a nice sear.
- Trying something new? Add mushrooms, cherry tomatoes, or pineapple for pops of sweetness. Swap the BBQ sauce for teriyaki, sriracha, peanut sauce, or a honey mustard glaze for totally different flavours. Check out which combos your crowd likes most!
Popular Questions
Q: Can chicken be marinated overnight?
Yes, a longer marinade brings out stronger flavour, though a few hours is usually plenty. If the sauce is extra acidic, skipping marinating overnight will avoid making the chicken mushy.
Q: Do I need to soak wooden skewers?
Definitely soak them for about 30 minutes. This simple step keeps the sticks from burning up on the grill.
Q: Can these be made in advance?
Absolutely! You can assemble them early and keep them covered in the fridge up to a day. Wait to grill until you’re ready to eat for best results and freshest texture.
Your BBQ Skewer Stories
Give these BBQ chicken skewers with veggies a shot next time you’re looking to grill. They’re simple to prep, totally customizable, and always a crowd-pleaser. If you track down a fun veggie combo or switch up the marinade, share your results. Your creation might be the next big hit!