Grilled Chicken Kabobs on a Pit Boss Grill
Looking for chicken kabob reicpe for your Pit Boss grill? This reicpe is a delicious combination of chicken, fresh vegetables, and smoky flavors. This will have any barbecue beginner wowing their guests with their skill!
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.