BBQ chicken skewers with homemade marinade

  • Preparation 15 min
  • Cooking 15 min
  • Servings 4
  • Freezing Absolutely

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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)

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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.