Grilled BBQ Chicken Kabobs

Name: Grilled BBQ Chicken Kabobs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1.5-2 lbs boneless, skinless chicken breasts, cut into bite-sized chunks; 2.5 tablespoons canola oil, divided; 1 teaspoon smoked paprika; 1 teaspoon paprika; 1 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 1/8-1/4 teaspoon ground cayenne pepper, optional; 1 whole pineapple, peeled, cored, and cut into chunks; 1 large red onion, cut into squares

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Grilled BBQ Chicken Kabobs are loaded with flavor, colorful, and easy to make! Toss chicken in some simple spices to add lots of flavor and then thread on skewers with pineapple and onion. Grill them up and brush with bbq sauce for a fun summer dinner.

For other grilled chicken recipes, try these Mediterranean Chicken Kabobs, grilled sesame chicken thighs, grilled buffalo chicken, or Caesar Grilled Chicken Sandwiches.

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Ingredients
Variations
Step by step instructions
Frequently Asked Questions
Leftovers and Storage
Recipe Notes and Tips
Related Recipes
Recipe
Reviews

Ingredients

Boneless, Skinless Chicken Breasts - you could also use chicken thighs.
Canola Oil
Spices - smoked paprika, paprika, garlic powder, onion powder, salt, pepper, cayenne pepper (optional)
Fresh Pineapple - I also love pineapple in these Pineapple Teriyaki Turkey Meatballs.
Red Onion
Barbecue Sauce
Green Onions - for garnish

Variations

Chicken Kebabs are super customizable! Here are some of my favorite ways to mix it up:

Chicken Thighs - You can swap in boneless, skinless thighs for the breasts. Cut them into large chunks and continue with the recipe. Thighs can take a little bit longer to cook, but grill them until they are at least 165 degrees F (I prefer 170 degrees for thighs).
Other Veggies - You can add other veggies to the kabobs in addition or instead of the onion and pineapple.

raw chicken, pineapple, and red onion on skewers

Step by step instructions

Even if you're not a grilling expert, you can totally make grilled bbq chicken kabobs! See the instructions below:

Season Chicken - In a medium/large bowl, toss together the chicken with the oil and spices.
Assemble Kabobs - Using either metal skewers or wooden skewers that have been soaked in water, start threading on the chicken, pineapple, and onion. I like to alternate for a pretty presentation.
Preheat Grill - Preheat the grill to medium heat (450 degrees F) for direct grilling (ie. the kabobs will go directly over the flame).
Grill - Grease your grill grates, if desired, and add kabobs to the grill. Grill, turning every few minutes, until they are almost fully cooked (fully cooked is 165 degrees F).
Brush with BBQ Sauce - Brush with barbecue sauce and cook for a few more minutes, turning and brushing with more barbecue sauce so all sides get covered and the sauce gets a little caramelized.
Serve - Remove from the grill and allow to rest for a few minutes before serving. Sprinkle with sliced green onions to serve.

Frequently Asked Questions

How long and what temperature do you grill chicken kabobs?

I like to grill chicken kabobs on a medium heat (400-450 degrees F) preheated grill. The cook time will vary on the size of the chicken pieces and grill temp, but chicken kabobs will take between 10-15 minutes to cook.

What kind of onion is best for kabobs?

My favorite onions to use for kabobs are either red onions or sweet yellow onions as they are both slightly sweeter and not as strong. You can also use white onions but they do have a stronger onion flavor.

How do you keep chicken from sticking to the grill?

I like to grease my grill grates right before adding the chicken. I add some canola oil or vegetable oil to a paper towel and use the grilling tongs to carefully grease the grates. But the biggest key to not having food stick when grilling is to not turn the kabobs too soon. Once the chicken is cooked on the outside with nice grill marks it will easily release from the grill so the kabobs can be rotated.

How do you know if grilled chicken is cooked?

The best way to tell if grilled chicken is cooked is to check the internal temperature with a thermometer. Chicken should be cooked to 165 degrees F (I prefer 170 degrees F for thighs). If you don't have a thermometer, you can also cut the chicken to make sure there is no pink and the juices run clear but checking the temperature is the safest option.

Leftovers and Storage

Grilled barbecue chicken kabobs are a great option for meal prep! Leftovers can be stored in an airtight container in the fridge for up to 4 days.

Recipe Notes and Tips

Ready to Turn - Chicken is ready to flip when it easily releases from the grill. If they're still really stuck on, then give them a little more time before turning the kabobs.
Kabobs getting too charred? If the chicken or veggies are getting too charred before the chicken is cooked through you can do two things 1. Lower the grill heat 2. Move the kabobs away from the direct heat on the grill and close the lid again so they cook over indirect heat.
Soak Wooden Skewers - I like to use metal skewers that I can reuse, but if you use wooden skewers it's important to soak in water for at least 30 minutes first.

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★★★★★
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Grilled Sesame Chicken Thighs
★★★★★
Grilled Asparagus in Foil
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Recipe

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★★★★★

5 from 1 reviews

Author: Kathleen
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 6 servings
Category: Main, Grill
Method: Grill
Cuisine: American

Ingredients

1.5-2 lbs boneless, skinless chicken breasts, cut into bite-sized chunks
2.5 tablespoons canola oil, divided
1 teaspoon smoked paprika
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon kosher salt
¼ teaspoon ground black pepper
⅛-¼ teaspoon ground cayenne pepper, optional
1 whole pineapple, peeled, cored, and cut into chunks
1 large red onion, cut into squares

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Instructions

Preheat Grill - Start by preheating the grill to medium heat (450 degrees F) for direct grilling (ie. the kabobs will go directly over the flame).
Season Chicken - In a medium/large bowl, toss together the chicken with the 1.5 tablespoons of the oil and the spices. Toss the onion squares with the remaining 1 tablespoon of oil.
Assemble Kabobs - Using either metal skewers or wooden skewers that have been soaked in water, start threading on the chicken, pineapple, and onion. I like to alternate for a pretty presentation.
Grill - Grease your grill grates using oil on a paper towel and tongs and add kabobs to the grill. Grill for 10-12 minutes, turning every few minutes, until they are almost fully cooked (fully cooked is 165 degrees F).
Brush with BBQ Sauce - Brush with barbecue sauce and cook for a few more minutes, turning and brushing with more barbecue sauce so all sides get covered and the sauce gets a little caramelized. The chicken's internal temperature should be 165 degrees F
Serve - Remove from the grill and allow to rest for a few minutes before serving. Sprinkle with sliced green onions to serve.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 4 days.

Chicken is ready to flip when it easily releases from the grill. If they're still really stuck on, then give them a little more time before turning the kabobs.

Kabobs getting too charred? If the chicken or veggies are getting too charred before the chicken is cooked through you can do two things 1. Lower the grill heat 2. Move the kabobs away from the direct heat on the grill and close the lid again so they cook over indirect heat.