BBQ chicken skewers with homemade marinade
- Preparation 15 min
- Cooking 15 min
- Servings 4
- Freezing Absolutely
Ads
🔥 The perfect fridge accident
The origin of these BBQ chicken skewers is a classic Sunday story: I had leftover frozen chicken, I had some of my homemade classic smoky bbq sauce left over, and I wanted to make a good skewer recipe without overthinking it. Three ingredients, one marinade, and boom. The best skewer recipe in the entire world was born. Usually, I always go for thighs, but chicken breasts that are well marinated and cooked properly are delicious on another level.
💪 A marinade that goes on anything
This homemade BBQ marinade is so versatile that you’ll put it on everything: on steak, on strip loin cubes, on pork, on lamb. Your imagination is the limit. The pro trick? You make your marinade the night before, skewer your meat, put everything in a ziploc bag and freeze it vacuum-sealed. On the day, you thaw, grill, serve. And if you’re going to a BYO party where everyone brings their meat to skewer, show up with this: magic, magic, you’ll be the hero.
🎯 The right balance between simple and impressive
Compared to my chicken skewers with maple bacon and whisky bbq sauce which require more patience, these BBQ chicken skewers with homemade marinade are the accessible classic version: 5 ingredients in the marinade, one night in the fridge, 15 minutes on the BBQ and you have a meal that impresses. It’s exactly the kind of recipe for entertaining friends on Saturday night, for a weekend family dinner, or to bring to a neighborhood party where everyone brings their meat.
Ads
Ads
🔁 This marinade goes on everything
This homemade BBQ marinade isn’t reserved for chicken: try it on beef strip loin cubes, on pork tenderloin, on lamb, even on shrimp. The oil-BBQ sauce-spices ratio works on all grilling meats.
🥶 The BYO party trick: skewer and freeze
Going to a party where everyone brings their meat to skewer? Make your marinade the night before, skewer your already marinated meat, put everything in a ziploc bag or vacuum seal and freeze. On the day, you thaw at room temperature and just have to grill. You’ll be the hero, I guarantee it.
🍗 Thighs as an option
I used chicken breasts here because I had some left over, but you can absolutely make the recipe with boneless, skinless thighs. The result is even juicier. Keep the same cooking time while monitoring the internal temperature at 165°F.
🌡️ The meat thermometer is your best friend
165°F (74°C) in the center of a cube and your chicken is perfect: juicy, safe, never dry. Going by feel alone, you risk overcooking or undercooking. Stick the thermometer in the heart of the largest cube on the skewer.
🧴 Basting sauce ALWAYS separate
NEVER reuse marinade that touched raw chicken for basting during cooking. Always keep a portion of your fresh homemade classic smoky bbq sauce in a separate bowl, and baste with that every time you turn the skewers.
📏 Large cubes = juicy skewers
Cut your chicken into large 3 to 4 cm cubes. Small cubes cook too fast and dry out, large ones stay juicy inside while developing a beautiful caramelized crust outside.
✅ What to serve with my BBQ chicken skewers with homemade marinade?
These skewers call for summer classics. For a winning combo, serve them with my grilled cabbage salad which extends the smoky BBQ side, my The best potato salad with bacon for the comforting side, or my Cheesy potatoes and leeks papillote directly on the BBQ. For more relaxed evenings, my Bruschetta pasta salad or my Bbq grilled veggies do the job big time.
Ads
Chicken skewers
- 1.2 kg (5 large) boneless, skinless chicken breasts, cut into large 3 to 4 cm cubes
Homemade BBQ marinade
- ¼ cup (60 ml) olive oil
- ¼ cup (60 ml) of my sauce BBQ classique fumée maison
- 1 tsp (5 ml) chili powder
- ½ tsp (2.5 ml) smoked paprika
- 2 garlic cloves, finely chopped
- ¼ tsp (1 ml) salt
- ¼ tsp (1 ml) freshly ground black pepper
For basting and serving
- ½ cup (125 ml) additional fresh homemade smoked BBQ sauce (in a separate bowl)
Ads
Preparation
- In a large bowl or ziploc bag, combine olive oil, BBQ sauce, chili powder, smoked paprika, garlic, salt and pepper.
- Add chicken cubes and mix well to coat each piece.
- Cover the bowl or close the bag and refrigerate for 3 hours minimum, ideally overnight.
- If using wooden skewers, soak them in cold water for 30 minutes before skewering. With metal skewers, no need.
- Thread chicken cubes onto skewers leaving a little space between each piece to allow even cooking. About 5 to 7 cubes per skewer depending on length. Discard marinade that touched raw chicken.
- Preheat BBQ to maximum temperature and oil the grates.
- Place skewers in direct heat on the hot grate. Cook 7 to 8 minutes per side, moving them regularly and basting each time you move them with fresh BBQ sauce from the separate bowl.
- Check doneness with a meat thermometer in the center of a cube: internal temperature must reach 165°F (74°C).
- Remove skewers from BBQ, wrap tightly in aluminum foil and let rest 2 to 3 minutes to redistribute juices.
- Serve with additional fresh BBQ sauce as needed.
Absolutely. Preheat oven to 425°F (220°C). Place skewers on a parchment-lined baking sheet or on a rack above a baking sheet. Cook 18 to 22 minutes, turning halfway through and basting twice with fresh BBQ sauce. Check doneness at 165°F with thermometer. For a more golden finish, finish 2 minutes under the broil.
Both work, but overnight gives a better result. At 3 hours, the marinade penetrates the surface and gives great flavor. Overnight (12 hours), the spices and garlic go deeper into the meat and the chicken becomes more tender. Maximum 24 hours to avoid the acidity starting to denature the meat.
Yes, and it’s often even better. Boneless, skinless thighs stay juicier than breasts because they have more fat. Cut them into large cubes like for breasts and keep the same cooking time, 7 to 8 minutes per side until 165°F on the thermometer.
This marinade works with pretty much anything that grills: beef cubes (strip loin, sirloin), pork tenderloin in medallions or cubes, lamb cubes, chicken wings, shrimp (only 15 min marinade for shrimp), even on whole steaks. It’s its versatility that makes it a freezer essential.
These skewers are perfect with all summer BBQ sides: my grilled cabbage salad, my the best potato salad with bacon, my cheesy potatoes and leeks papillote or my bruschetta pasta salad. For a complete meal with friends on Saturday night, also add my bbq grilled veggies.
Ads
Ads
Ads
Ads
Ads