BBQ chicken skewers
Smoky spice-rubbed chicken thigh chunks grilled on skewers and brushed with sticky BBQ sauce in the last few minutes so it caramelizes without burning.
- Prep
- 10 min
- Cook
- 10 min
- Serves
- 4
- Per serve
- 370 kcal
Ingredients
Method
Heat a gas grill to medium-high (about 400°F) with the lid closed, or light a chimney of charcoal and spread the coals for direct heat. Allow about 10 minutes, and prep the chicken while it heats.
Trim the chicken and cut it into 1 1/4-inch chunks. Toss in a bowl with the oil, smoked paprika, garlic powder, brown sugar, salt and pepper. Thread onto 8 skewers, pieces touching but not crammed tight. Pour half the BBQ sauce into a small bowl for brushing and keep the rest for serving.
Brush the grates with an oiled paper towel held in tongs. Grill the skewers over direct heat with the lid closed, turning every 2 minutes, until browned with grill marks on all sides.
Brush the chicken all over with the brushing sauce and keep grilling, turning and brushing once more, until the sauce is sticky and lightly charred and the thickest piece reads 165°F on an instant-read thermometer.
Serve the skewers with the reserved clean BBQ sauce for dipping.
Tips
- BBQ sauce is sugary and burns fast, so only brush it on in the last 3 minutes.
- Wooden skewers can char at the ends; fold a strip of foil under the exposed ends on the grill.
- Breast meat works but dries out faster: pull it off the moment it reaches 165°F. Keep raw chicken on its own plate and use a clean platter for the cooked skewers.
