Is there anything better than chicken kabobs straight off the barbecue? The tender, juicy chicken with an element of smoky goodness will have you coming back for more, and they’re perfect for weeknight dinners, cookouts, or family gatherings when you want something everyone will actually eat.
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Easy Pit Boss Chicken Kabobs
If you haven’t attempted making chicken kabobs on your Pit Boss, you’re missing out on one of the easiest crowd-pleasers in barbecue. As a parent, I know it can be tough to make kids eat their veggies, but with this chicken kabob recipe, I find the kids wolf down the meat as well as all those colorful vegetables threaded right alongside it.
They’re always a hit at cookouts with adults too, and the best part is they’re super easy to prepare ahead of time – just marinate, skewer, and you’re ready to grill when guests arrive.
What You’ll Need to Cook
- Chicken Breast or Thigh: Choose boneless pieces for easy cutting. Thighs stay juicier but breasts work well when marinated. Cut into uniform 1-2 inch cubes for even cooking.
- BBQ Sauce: Select a balanced sauce that won’t burn during high-heat grilling. This forms the marinade base and provides signature flavor.
- Orange Juice: Fresh-squeezed offers natural enzymes that tenderize meat. The acidity balances BBQ sauce while adding bright citrus notes.
- Soy Sauce: Adds umami depth and helps break down protein fibers for tender chicken. Choose low-sodium to control salt levels.
- Olive Oil: Used in marinade and for grilling to prevent sticking while adding richness.
Ingredient Substitutes
Chicken Thighs for Breasts: Thighs stay more moist but may need slightly longer cooking time.
Teriyaki Sauce for BBQ Sauce: Creates Asian-inspired flavor with similar caramelization properties.
Pineapple Juice for Orange Juice: Provides tropical sweetness and excellent natural tenderizers.
How to Make Pit Boss Grilled BBQ Chicken Kabobs
Step 1: Marinate the Chicken
Cut chicken into uniform 1-2-inch cubes. Combine BBQ sauce, orange juice, soy sauce, and olive oil in a container or zip-lock bag. Add chicken and massage to coat thoroughly. Refrigerate for 2-24 hours for best flavor.
Step 2: Prepare for Grilling
Soak wooden skewers in cold water for 30 minutes to prevent burning. Thread chicken onto skewers. Leave small gaps between pieces for proper heat circulation.
Step 3: High-Heat Searing
Preheat Pit Boss to 375°F and oil the grates. Place kabobs on grill and cook 6-7 minutes before turning. This creates caramelization and appealing grill marks.
Step 4: Low-Temperature Smoking
Reduce temperature to 250°F and smoke for 30 minutes. This develops flavor while ensuring chicken reaches safe 165°F internal temperature without drying out.
How To Store Leftovers and Reheat
Cool kabobs completely before removing from skewers. Store in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months.
Reheat in a 350°F oven for 10-12 minutes or microwave on 50% power for 2-3 minutes. For best results, reheat on grill over medium heat for 3-4 minutes.
My Favorite Wood Chips for Chicken Kabobs
Apple wood is my top choice for chicken kabobs with its mild, sweet smoke that won’t overpower the meat. Cherry adds beautiful color and subtle fruit notes, while pecan offers gentle nutty flavors.
Maple provides mellow sweetness that complements the BBQ marinade perfectly. Avoid stronger woods like hickory or mesquite.
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What To Serve With Chicken Kabobs
🥔 Smoked Sweet Potatoes
🥒 Grilled Zucchini
🥖 Smoked Garlic Bread
🧀 Smoked Mac and Cheese
🌽 Smoked Corn Bread
Looking for More Chicken Recipes?
Grilled Chicken Kabobs on a Pit Boss Grill
Equipment
- 1 Pit Boss Smoker
Ingredients
- 2 lbs chicken breast or thigh
- 2 tbsp olive oil
Marinade
- 2/3 cup BBQ sauce
- 1/2 cup orange juice
- 3 tbsp soy sauce
- 2 tbsp olive oil
Instructions
Marinating the Chicken
- To keep it succulent and juicy, the trick is to a marinade before preparing the kabobs.
- Cut the chicken into bite-size pieces – 1 to 2-inch cubes.
- Place the marinade ingredients into a zip lock bag or airtight container with the meat cubes.
- Make sure to cover all the surfaces of the chicken.
- Place in the refrigerator for a couple of hours before cooking.
- Overnight is fine, but don’t go longer than 24 hours.
Assembling the Kabobs
- Soak for 30 minutes before assembling.
- Wash the vegetables clean. Cut them into 1 inch to 2-inch pieces, like the meat.
- Line up the ingredients so they are easy to work with.
- Alternate meat through the vegetables, with any pattern you desire.
- Leave a small gap between each to allow heat to circulate when cooking.
- If you wish to season or use a sauce, sprinkle or drizzle over them now. Or use the leftover marinade.
Grilling the Kabobs
- Give the grill grates a light spray of olive oil.
- Preheat the smoker to 375°F.
- Place on the grill grates. Cook for 6-7 minutes, then turn to cook the opposite side.
- Reduce the heat down to 250°F.
- Leave to smoke on the grill for 30 minutes.
- The internal temperature for chicken skewers should be 165°F.
Smoke On!
Charlie
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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