These BBQ Chicken Skewers are perfect for your next backyard barbecue! Made with tender chicken marinated in a creamy yet flavorful BBQ sauce that will have your tastebuds cheering!
Jump to:
- What makes this recipe irresistible
- What you'll need: ingredients
- Step-by-step guide: instructions
- Watch and learn: recipe video
- Essential equipment for this recipe
- Frequently asked questions (FAQ's)
- Deb's tips for the perfect dish
- How to store leftovers
- Repurpose your leftovers
- More recipes you'll love
- Perfect pairings: what to serve with
- BBQ Chicken Skewers
What makes this recipe irresistible
I have to admit that I fell in love with these BBQ chicken kabobs after the first bite. The creamy sauce seals the moisture into the chicken, guaranteeing that you get tender, juicy, and flavorful chicken every time. It's that easy!
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What you'll need: ingredients
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- boneless skinless chicken thighs or chicken breasts
- olive oil
- plain greek yogurt
- tomato paste
- fresh garlic
- fresh lemon
- Italian seasoning
- cinnamon
- cumin
- salt
- red pepper flakes
- 6 inch wooden skewers
Step-by-step guide: instructions
This is an overview of the instructions. For complete directions, scroll down to the bottom.
- Combine the olive oil, greek yogurt, tomato paste, garlic, lemon, Italian seasoning, cinnamon, cumin, salt, and red pepper flakes in a large bowl. Stir and combine the marinade ingredients.
- Dice the chicken into 1-inch pieces, and add the meat to the marinade. Mix well. Cover with plastic wrap and refrigerate overnight.
- Submerge the bamboo skewers in water at least 30 minutes prior to adding the meat to the skewers.
- Make the kabobs, threading the chicken onto the skewers. Grill until completely cooked. Chicken is done when the internal temperature reads 165 degrees.
Watch and learn: recipe video
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Essential equipment for this recipe
- wooden bamboo skewers
- large mixing bowl
- grill or grill pan
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Frequently asked questions (FAQ's)
Yogurt is a great marinade because it slowly tenderizes the chicken. That's why you want to leave the marinade on overnight. Your kabobs will be tender and juicy!
Wooden skewers need to be soaked for at least 30 minutes before you thread the chicken pieces onto them. If you don't soak the skewers before you grill them, they will burn. So, don't skip this step, it's important.
Deb's tips for the perfect dish
Do your best to cut the chicken into even-sized pieces, this will prevent some pieces from being overly done, or underdone.
- I used an outdoor grill to make these flavorful chicken kabobs, if you don't have an outdoor grill, you can use an indoor grill or even a grill pan.
- I prefer to use chicken thighs for this recipe, however you can also use chicken breasts if you prefer.
I've made this as an appetizer (using the smaller skewers) and as a main dish. It's great for cookouts or pool parties! My Dad told me this is the best chicken he's ever tried!
How to store leftovers
Refrigerate - Store leftover chicken in an airtight container in the fridge for 2-3 days. I've used a storage bag, however I like to remove the skewers first.
Freezer - You can also freeze the cooked chicken in a freezer-safe bag for up to three months. Thaw in the fridge overnight before reheating.
Reheat - I like to reheat these skewers in the oven at 350 degrees for about 8 - 10 minutes until they are heated through and crispy again. However, you can also reheat them in the microwave for 2-3 minutes on 50% power.
Repurpose your leftovers
Got leftovers? Lucky you! You can slice the meat or leave it in chunks and make little BBQ chicken sandwiches using slider rolls. Hoagie rolls are perfect for full-sized sandwiches!
More recipes you'll love
Grill nights are a weekly tradition in our household. And, some of our favorite grilling recipes are these Grilled Teriyaki Chicken Skewers, Juicy Tender Shrimp, and Grilled Chicken Legs.
Perfect pairings: what to serve with
Since I already have the grill on, I like to pair this meal with these Grilled Potatoes and Vegetables in Foil, and Grilled Bacon Wrapped Asparagus for an easy meal. Plus, I usually like to end this meal with a simple dessert like this Philadelphia No Bake Cheesecake.
Do you love grill nights as much as Dan and I? I would love for you to leave me a comment down below, and tell me what your favorite grilling meal is.
BBQ Chicken Skewers
Equipment
- 12 6" bamboo skewers
Ingredients
- 1 ½ - 2 pounds chicken thighs trim and remove any fat and cut into 1 inch pieces
- 2 tablespoons extra virgin olive oil
- ¼ cup plain greek yogurt
- 3 tablespoons tomato paste
- 4 cloves garlic minced
- 1 lemon juiced and zested
- 1 tablespoon Italian seasoning
- 3 teaspoons cinnamon
- 1 teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes
- 10-12 6 inch wooden skewers
Instructions
- Combine the marinade ingredients - add the olive oil, greek yogurt, tomato paste, garlic, lemon, Italian seasoning, cinnamon, cumin, salt and red pepper flakes in a large bowl. Whisk to combine.
- Remove any excess fat from the chicken. Dice the chicken into 1-inch pieces. Add the chicken to the marinade. Mix together well, and massage the marinade into the meat.
- Cover with plastic wrap and refrigerate at least 6 hours, preferably overnight.
- When you're ready to grill, soak the bamboo skewers in water at least 30 minutes.
- Thread the chicken onto the soaked skewers. This will make 10-12 six-inch skewers. Grill for about 3 minutes on each side until the kabobs have a nice sear and are cooked completely.
Lois says
We had this for dinner last evening and was a great dinner. We had a salad and fruit to go with it and was a wonderful meal. Loved it.
Debra Clark says
Thanks Lois, I'm so glad you enjoyed the recipe!