Barbecued Chicken Kabobs

I am sneaking a Labor Day recommendation in on you. If you’re grilling out, I must say, you won’t be disappointed with these Barbecue Chicken Kabobs. When I saw the recipe floating around among some of my favorite blogs, I knew it had to be good.

And these days, are the best of days – enjoying the joys of fall while still grasping on to the best of summer, like the grill.

The original recipe called for refrigerating the chicken pieces in 2 teaspoons of salt. I omitted this step, which not only cut out a lot of sodium, but it also made this dinner a simple, 20-minute, healthy meal.

Dine with napkins, and plenty of them…these are finger-licking, sticky good.


Barbecued Chicken Kabobs adapted from Cook’s Illustrated, via Pink Parsley and Elly Says Opa

5 skewers
1 1/2 lbs boneless, skinless chicken breasts or thighs, cut into 1/2-inch pieces
2 Tbsp sweet paprika
4 tsp sugar
2 tsp smoked paprika
1/8 tsp cayenne pepper
2 slices turkey bacon, cut into 1/2-inch pieces

1/2 cup ketchup
1/4 cup molasses
2 Tbsp onion, finely diced
2 Tbsp Worcestershire sauce
2 Tbsp whole grain Dijon mustard
2 Tbsp cider vinegar
1 Tbsp brown sugar


If you are using wooden skewers, soak them in water for 30 minutes.

Mix the paprikas, sugar, and cayenne in a small bowl. Process the bacon in a small food processor, until a smooth paste forms, about 30-45 seconds, scraping down the bowl 1-2 times during processing. Toss the chicken with the bacon and spice mixture. Thread the meat onto skewers.

Meanwhile, make the sauce. Combine all the ingredients in a small saucepan over medium heat. Cook, stirring occasionally, until the sauce has reached a ketchup-like consistency and has reduced to 1 cup, about 5-7 minutes. Remove from heat. Set aside 2/3 cup of the sauce to serve with the cooked chicken.

Scrape the cooking grate clean with a grill brush. Leave the primary burner on high and turn off the other burners. Place the kababs over the hot burner and grill, covered, turning one-quarter of a turn every 2 minutes or so, until well browned and slightly charred, 8 to 10 minutes.

Brush the top surface of the kebabs with about 1/4 cup sauce. Flip and cook until the sauce is browned in spots, about 1-2 minutes. Flip again and brush with remaining 1/4 cup sauce. Continue cooking until browned in spots and cooked through, about 1-2 minutes.

Remove from grill and allow to rest 5 minutes. Serve with the barbecue sauce. Yield: 5 servings, 1 skewer each.

Nutrition Information (per serving): 267 calories; 3.4 g. fat; 70 mg. cholesterol; 554 mg. sodium; 26.6 g. carbohydrate; 1.6 g. fiber; 33 g. protein

Result: A quick meal packed with flavor. The homemade barbecue sauce was phenomenal, and very simple to make. These kabobs would be the perfect addition to any barbecue or get-together. Enjoy!


Question: What are you doing for Labor Day?

Be well,


  1. says

    I bet this would work well with shrimp too, maybe even scallops! Sure my hubby would love it with chicken. We had an air show here at the base yesterday which was great. Somehow wound up eating shrimp pad thai at 8 am for breakfast. Awesome Japanese food for dinner. Today will be more low key because of the rain. Probably just heading to the mall after doing some work at home. We are also still unpacking.

  2. says

    Hi Nicole, these look WICKED!!! Can’t believe its labour day already!!! We’re relaxing a bit today because we’ve been going gangbusters for the last few days. Hope you have a good relaxing day too!!


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