Is there anything better than chicken kabob straight off the barbecue?
The tender juicy chicken with an element of smokey goodness will have you coming back for more.
If you haven’t attempted making chicken kabobs on your Pit Boss, read on for my recipe as well as some tips and tricks.
Table of contents
Why We Love This Chicken Kabob Recipe!
If your a parent you know it can be tough to make your kids eat veggies!
However with this chicken kabob recipe, the I find the kids wolf down the meat as well as the veggies.
But not only do the kids love them, they are always a hit at cookouts!
Plus they are super easy to prepare ahead of time.
What Vegetables Go With Kabobs?
Choose vegetables that can hold their form while cooking.
Otherwise, you’ll find them going mushing and falling off while you eat the kabobs.
Some vegetables to use are fresh mushrooms, bell peppers, fresh zucchini, yellow squash, cherry tomatoes, corn on the cob, sweet onion, potato, and carrots.
If using a tougher vegetable like corn, carrot, or potato, it’s best to pre-cook beforehand.
Otherwise, they will be too raw and crunchy – not a pleasant experience.
Marinating the Chicken
Chicken is a lean cut and tends to dry out when cooking.
To keep it succulent and juicy, the trick tenderize the chicken with a marinade.
Marinating seals in moisture and adds some extra flavor to the chicken meat.
You can use either chicken breast or chicken thighs, however, you’ll find that chicken thighs so stay juicier after grilling.
Cut the chicken into bite-size pieces – 1 to 2-inch cubes.
It’s easier to cut to size and then soak in the marinade.
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
Another important aspect of making kabobs is to soak the wooden skewer in cold water.
Soak for 30 minutes before assembling.
The stick tends to burn otherwise, ruining your cook.
I did use my metal skewers for this recipe but either is fine to use.
Wash the vegetables clean. Cut them into 1 inch to 2-inch pieces, like the meat.
This makes the end result more presentable and easier to manage while cooking.
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.
What Wood Chips to Use?
Chicken tends to do better with the more subtle wood flavors like apple, pecan, cherry, or maple.
The stronger flavors of hickory or mesquite tend to be too intense a flavor for white meat.
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. You can spritz the chicken if you like (I use apple juice or beer for this)
Reduce the heat down to 250°F.
Leave to smoke on the grill for 30 minutes.
When Are Chicken Kabobs Cooked?
The internal temperature for chicken skewers should be 165°F.
With so many variables to cook time, it’s much safer to check the internal temperature.
Checking is easy with a meat thermometer. Probe into the centre of the chicken pieces. If you find it difficult cooking chicken like this I would suggest spatchcocking your chicken, when it lies flat it cooks more evenly/.
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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