Is there anything better than chicken kabobs straight off the barbecue? The tender, juicy chicken with a 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
As a parent, I know it can be tough to get kids to eat their vegetables, but with these kabobs they wolf down the meat and the colorful vegetables threaded alongside it. They’re always a hit at cookouts with adults too — marinate ahead, skewer when guests arrive, and they’re done in under an hour.
What You’ll Need to Cook
- Chicken Breast or Thigh — I use thighs for kabobs. They stay juicier than breast at high heat and the marinade penetrates better into the fattier meat. Cut into even 1.5-inch cubes — too small and they dry out before the vegetables are done.
- BBQ Sauce — the base of the marinade. Whatever BBQ sauce you’d normally put on the table works here. I use a Kansas City-style sweet and smoky sauce — it caramelizes nicely at 375°F without burning.
- Orange Juice — the acidity tenderizes the chicken overnight. Fresh-squeezed is better than carton if you have it. The citrus cuts through the sweetness of the BBQ sauce and keeps the marinade from being cloying.
- Soy sauce, olive oil, skewers, vegetables of choice
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 the chicken into even 1.5-inch cubes — consistency matters more than size. Combine the BBQ sauce, orange juice, soy sauce, and olive oil in a zip-lock bag or airtight container. Add the chicken and massage to coat every surface. Refrigerate for at least 2 hours — overnight gives noticeably better flavor and more tender meat.
Don’t go past 24 hours or the acid in the orange juice starts to break down the texture. When you pull the chicken out the next day it will smell of citrus and BBQ — that raw marinade smell transforms completely on the hot grill.
Step 2: Prepare for Grilling
Soak wooden skewers in cold water for at least 30 minutes — dry skewers catch fire at 375°F. Metal skewers are worth the investment if you make these regularly — no soaking needed and they conduct heat evenly through the center of each cube. Thread the chicken alternating with vegetables, leaving a small gap between each piece so the heat can circulate. Alternate colors as you go — it looks better on the plate and means the vegetables cook evenly alongside the chicken.
Step 3: High-Heat Searing
Preheat the Pit Boss to 375°F and oil the grates lightly with a paper towel soaked in vegetable oil. Place the kabobs directly on the grates and close the lid. Cook for 6–7 minutes — don’t move them before then or they’ll stick. When they’re ready to turn, they’ll release cleanly from the grates. At the flip point you should see char marks and the BBQ sauce on the outside will have caramelized and gone sticky. Turn each skewer and sear for another 5–6 minutes.
Step 4: Low-Temperature Smoking
Reduce the Pit Boss to 250°F. The hard sear is done — this lower stage lets the smoke penetrate and finishes the chicken through to 165°F without drying out the outside. Close the lid and smoke for 20–30 minutes. At the 20-minute mark check the internal temperature of the thickest cube. When it reads 165°F the kabobs are done. The outside will be dark amber from the caramelized BBQ sauce and the vegetables will be tender with slightly charred edges.
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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