The Best BBQ Chicken Skewers Recipe (2024)

FAQs

How to make barbecue chicken sticks? ›

Thread chicken, green bell pepper, onion, and red bell pepper pieces onto skewers alternately. Cook skewers on the preheated grill, turning and brushing frequently with barbeque sauce, until chicken is no longer pink in the center and the juices run clear, about 15 minutes.

Try it with chicken thighs.

They are juicier than boneless skinless chicken breast and perfect for grilling. However, I prefer chicken breasts because of their thickness and overall presentation for this grilled kabob recipe.

Make sure whatever your are marinading your chicken covers it and that it is stored in an airtight container while it marinates. How do you keep kebabs moist? Give them a coat of seasoned oil(s) prior to grilling. If they are still getting to dry you are cooking them too long.

Whether you're working with breasts, thighs, drumsticks, or wings, pat the meat dry. This is especially important for skin-on chicken or marinated pieces, as this can help sauce to stay put. Applying a rub can also be useful, much like working with a thicker sauce.

While 30 minutes is the minimum, it's best to plan ahead and soak your bamboo skewers overnight in water. It takes a long time for the skewers to soak up the water, but well-soaked skewers, which are slow to give up their moisture, will last longer on the grill without burning up.

Temperature and time are the keys to grilling chicken. First, put a light coating of olive oil and seasoning directly on the chicken to help prevent sticking. Second, keep the grill temperature around 425-450F. If the temperature is too high the chicken will stick!

Those brittle bamboo skewers pulled from the kitchen drawer have to be soaked for at least 30 minutes before they hit the fire, otherwise they start to burn and fall apart. It's the sneaky little secret that's often forgotten when prepping a quick dinner for the grill.

It depends upon the size of the skewer. Aim for about 6 ounces of meat per person. You could split that up into 2 skewers or one. I recommend two, that way those who are super hungry can have two, those who are not can just eat one.

As soon as your kebabs have had a full rotation, read the temperature, avoiding the skewer if you can, and be sure to pull them off the grill five degrees before your desired doneness, as they will finish with carryover cooking.

In addition, chicken breast has less fat and can become dry (chewy or rubbery) if cooked for too long. Without moisture, the protein fibers in the chicken become elastic.

How do you cook chicken on the barbecue without drying it out? ›

All it takes is 30 minutes in a simple brine solution of 1/4 cup kosher salt dissolved in 4 cups water. This is all the time you need for the chicken breasts to absorb enough moisture so they can better hold up to the heat of the grill without drying out.

Seasoning skinless chicken is as straightforward as with any other cut of meat. Lightly drizzle olive oil over the chicken to act as a binder, sprinkle your seasoning on top, then gently press it in and let your chicken dry-marinate for about 45 minutes.

The best method for getting BBQ sauce to stick on meats. Is to apply the sauce after the meat has been mostly cooked. This ensures the surface is going to be done releasing moisture and has enough texture for the sauceto hold onto. Add the BBQ sauce before the last 10 – 20 minutes of cooking.

Temperature and time are the keys to grilling chicken. First, put a light coating of olive oil and seasoning directly on the chicken to help prevent sticking. Second, keep the grill temperature around 425-450F. If the temperature is too high the chicken will stick!