Grilled BBQ Chicken Kabobs | These chicken kabobs are loaded with flavor, from the homemade spice rub, to the perfect bbq sauce they're basted with.  Plus, tips for how to skewer bacon, and how to cook these kabobs when grilling isn't an option. | http://thechunkychef.com | chicken | kabob| kebab | skewer | bbq | easy | grilled | summer
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5 from 9 votes

Grilled BBQ Chicken Kabobs

Spiced chicken, peppers, onions and bacon are skewered, basted with the tastiest bbq sauce, and grilled to perfection! Best chicken kabobs ever!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Entree, Main Course
Cuisine: American
Servings: 6 servings
Calories: 502kcal
Author: The Chunky Chef

Ingredients

SPICE RUB (OR USE HEAD COUNTRY SPICE RUB LISTED IN THE NOTES SECTION BELOW):

  • 2 tsp brown sugar
  • 1 1/2 tsp smoked paprika
  • 1 1/2 tsp kosher salt
  • 1 tsp chili powder
  • 1 tsp dried minced onion flakes (or onion powder)
  • 1 tsp garlic powder
  • 1/2 tsp dried thyme
  • heaping 1/4 tsp black pepper

CHICKEN KABOBS:

  • 2 lbs chicken breast, cut into 1/2 - 1 inch pieces
  • drizzle of olive oil
  • green bell pepper, cut into 1/2 -1 inch pieces
  • red onion, peeled and cut into 1/2 - 1 inch pieces
  • fresh pineapple, cut into 1/2 - 1 inch pieces
  • 8-12 slices center cut bacon, cut into 3 shorter pieces
  • 1/2 cup Head Country Bar-B-Q Sauce, Original
  • minced fresh parsley, for garnish
  • pinch of black pepper, for garnish

Instructions

  • Combine spice rub ingredients in a small bowl and toss to combine.  Add chicken (and a drizzle of olive oil), green pepper, red onion, pineapple and bacon to individual bowls or plates.  Sprinkle a bit of the rub into each bowl and use your hands to massage the rub into chicken, peppers, onion, pineapple and bacon.
  • If using metal kabobs, no prep is needed, just skewer away.  If using wooden kabobs, soak them in water for at least 30 minutes so they don't burn too much.
  • Wrap short bacon pieces around the chicken, in a "C" shape, with the chicken inside.  Thread bacon wrapped chicken, peppers, onion, and pineapple onto kabob skewers, alternating as desired.

TO GRILL:

  • Lightly oil grill grates and heat over MED-HIGH heat.  Grill kabobs 8-11 minutes, turning every few minutes, until cooked through and lightly charred on all sides.  Baste with bbq sauce on both sides and cook 1 additional minute on each side to caramelize.  
  • Once cooked (using either method), sprinkle kabobs with a bit of fresh parsley and extra black pepper (if desired). Serve with extra bbq sauce and enjoy!

TO BROIL (OVEN):

  • Heat broiler to HIGH, line a baking sheet (with a rim) with foil.  Line up kabobs and broil 10-15 minutes, turning every 5 minutes, until cooked through.  Baste with bbq sauce on both sides and broil 1-2 minutes on each side to caramelize.
  • Once cooked (using either method), sprinkle kabobs with a bit of fresh parsley and extra black pepper (if desired).  Serve with extra bbq sauce and enjoy!

Notes

For an easier option, try a Head Country rub instead. They have several varieties, but the Sweet & Spicy is my favorite!  Check out the selection here!

Nutrition

Calories: 502kcal