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BBQ Chicken Kebabs

Make BBQ Chicken Kebabs with a sticky molasses glaze for juicy, crowd-pleasing skewers. Try them this weekend.

Ingredients

• 2 pounds chicken breasts (4-6 breasts) (chopped into bite size pieces )
• 1 tablespoon olive oil
• 2 teaspoons brown sugar
• 1 1/2 teaspoons smoked paprika
• 1 1/2 teaspoons salt
• 1 teaspoon chili powder
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1/4 teaspoon pepper
• 1/2 cup ketchup
• 1/4 cup packed brown sugar
• 3 tablespoons molasses
• 2 tablespoons cider vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon butter
• 1 teaspoon reserved Spices (in directions)

Instructions

Step 1: Soak the wooden skewers and prep the holding vessels

Place your wooden skewers in a shallow ceramic dish and cover them with water to soak for at least 30 minutes; this prevents scorching on the grill. Arrange the raw ingredients in clean vessels: the chopped chicken sits in a large matte white mixing bowl, the ketchup and molasses are in small clear glass jars, brown sugar in a tiny white ramekin, olive oil in a slender glass cruet, and the dry spice blend ingredients are waiting in a small matte grey ceramic bowl. Keep a tiny ramekin or spoon aside for the reserved teaspoon of spices for the sauce.

Step 2: Combine the chicken rub and reserve spices

In the same small matte grey ceramic bowl, stir together brown sugar, smoked paprika, salt, chili powder, onion powder, garlic powder, dried thyme, and pepper until evenly blended — the texture should be sandy with tiny red flecks of smoked paprika and fine granules of brown sugar. Remove exactly one teaspoon of this mix into the little ramekin and set it aside for the barbecue sauce; the remaining rub stays in the matte grey bowl, ready to dress the chicken.

Step 3: Oil, season, and thread the chicken onto skewers

Transfer the bite-size chicken pieces into the matte grey bowl, drizzle with the tablespoon of olive oil and toss until each chunk has a thin, glossy film. Sprinkle the chicken liberally with the prepared rub and massage it so the spices cling; you should see a textured, slightly tacky coating with orange-red and brown sugar highlights. Thread the seasoned pieces onto the soaked skewers, spacing them evenly so they cook uniformly, then arrange the raw, seasoned skewers in a single row on the painted white pine surface, with the matte grey bowl and a spoon nearby.

Step 4: Build the glossy barbecue sauce

In a small saucepan (result shown, no stove visible) combine the reserved teaspoon of spices with ketchup, packed brown sugar, molasses, cider vinegar, Dijon mustard and butter. Heat gently until the butter melts and the sauce becomes glossy and slightly thickened — the texture should be syrupy, with a deep reddish-brown color and small flecks from the reserved spices. Spoon some into a small glass jar for basting and keep the rest in a serving ramekin.

Step 5: Cook until caramelized and slightly charred

Grill or broil the skewers until the exterior is nicely browned with small charred edges and the interior is cooked through — the surface should show uneven caramelization where sugars and paprika have darkened, with visible juicy fibers in the chicken pieces. Rotate frequently for even color; when done, rest the skewers briefly on the white surface so the juices redistribute and the glaze sets slightly.

Step 6: Glaze, garnish, and serve

Brush each kebab generously with the warm glossy barbecue sauce, flipping and glazing to build a shiny, slightly sticky coating that catches highlights. Arrange the finished kebabs on a long rectangular cream ceramic platter so the geometry reads clean and linear; place a small ramekin of remaining sauce beside them and scatter finely chopped fresh parsley over the skewers for a bright green contrast against the reddish-brown glaze.

Notes

• Soak wooden skewers for at least 30 minutes to prevent burning.
• Reserve one teaspoon of rub for the sauce to build layered flavor.
• Use boneless thighs for juicier results if desired.
• Store sauce separately to keep the glaze glossy when reheating.
• Reheat gently in a 350 F oven for 5 to 7 minutes to avoid drying.