BBQ Chicken Thigh Kebabs: Smoky Glazed Grilled Skewers
These bbq chicken thigh kebabs are a staple of American grill cooking. You combine boneless skinless chicken thighs with red bell pepper, green bell pepper, and red onion. The result is a balance of savoury meat and sweet, charred vegetables. A glaze made from ketchup, brown sugar, soy sauce, and honey provides a thick, sticky coating that caramelises over the heat.
You must soak the wooden skewers in warm water for 30 minutes to prevent them from burning on the grill. Ensure you preheat the grill to 200 °C (400 °F) and oil the grates to stop the meat from sticking. Use a meat thermometer to check that the chicken reaches an internal temperature of 74 °C (165 °F). Without this precise temperature, the meat may remain undercooked or become dry. Let the kebabs rest for 3 minutes after grilling to lock in the juices.
BBQ Chicken Thigh Kebabs: Smoky Glazed Grilled Skewers
Recipe cardIngredients
Instructions
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Prepare the skewers
Soak the wooden skewers in warm water for 30 minutes. This prevents the wood from burning or splitting on the grill.
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Mix the marinade
Whisk together the ketchup, brown sugar, soy sauce, honey, minced garlic, olive oil, lemon juice, smoked paprika, cumin, salt, and pepper. Ensure the mixture is smooth so the flavour is evenly distributed.
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Marinate the ingredients
Place the chicken and vegetables in a bowl and pour the glaze over them. Toss until every piece is coated and refrigerate for at least 30 minutes to allow the flavours to penetrate the meat.
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Heat the grill
Preheat your charcoal or gas grill to medium-high heat, about 200 °C (400 °F). Oil the grates lightly to stop the chicken from sticking to the metal.
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Thread the kebabs
Slide the marinated chicken and vegetables onto the soaked skewers. Alternate the pieces to ensure the heat distributes evenly across the meat and vegetables.
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Grill and glaze
Place the kebabs on the grill and cook for 12–15 minutes. Brush with glaze every 5 minutes to build a shiny, caramelised coating that tastes rich and savoury.
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Check and rest
Use a thermometer to ensure the chicken reaches an internal temperature of 74 °C (165 °F). Remove from heat and let the kebabs rest for 3 minutes to lock in the juices.
Prevent the meat from over-drying by keeping the grill lid slightly ajar. If you notice the edges charring too quickly before the centre is cooked, the heat is too high. This small gap allows the heat to steam the ingredients rather than roasting them dry.
What to serve with it
Serve these kebabs over fluffy couscous or with a side of citrus-yogurt tzatziki to provide a refreshing contrast to the rich glaze. You may also pair them with a simple green salad dressed in lemon-olive-oil vinaigrette, grilled corn on the cob, or a bowl of hummus for a full buffet-style spread.
Storing and reheating
Keep leftovers in an airtight container at room temperature for up to 2 days. For longer storage, freeze individual kebabs in freezer bags for up to 3 months. You must thaw them in the refrigerator before reheating to ensure the chicken warms through evenly without drying out the exterior glaze.
Nutrition per serving
- Calories
- 345
- Protein
- 28.4 g
- Carbs
- 18.2 g
- Fat
- 16.8 g
- Fiber
- 1.5 g
- Sugar
- 12.1 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
How long to barbecue chicken thigh kebabs?
Cook them for 12-15 minutes over medium-high heat. Use a meat thermometer to ensure the internal temperature reaches 74°C (165°F). This temperature ensures the chicken is safe to eat while the vegetables remain tender and the glaze becomes sticky.
Should I marinate chicken thighs before barbecue?
Yes, marinate the meat for at least 30 minutes or up to overnight. The acid in the lemon juice and the salt in the soy sauce break down the muscle fibres, making the thighs more tender and infusing the savoury flavour deeper into the meat.
What is a good marinade for BBQ chicken thighs?
A balance of sweet and savoury works best. Combine ketchup, brown sugar, soy sauce, and honey with aromatics like garlic and smoked paprika. The sugar helps the chicken caramelise on the grill, while the soy sauce provides a deep, salty base.
