Sticky BBQ Chicken Skewers (Ready in 30 Minutes)
Sticky BBQ chicken skewers are the kind of weeknight dinner you can pull off even when you’re short on time.
The sauce comes together from pantry staples while you prep the chicken, and the grill does the rest.
Why These Skewers Work
Chicken thighs stay juicy even over high heat, so you get charred edges without dry meat.
The homemade sauce uses ingredients you likely have on hand, and it’s balanced enough to double as a dipping sauce.
Ingredients
- 1½ lbs boneless, skinless chicken thighs: thighs stay juicy over high heat; breasts work too (see variations)
- 1 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1½ tsp smoked paprika, divided: 1 tsp for the chicken, ½ tsp for the sauce
- ½ tsp garlic powder
- ½ cup ketchup: the base of the sauce—use a brand you like
- 2 tbsp brown sugar: light or dark both work
- 1 tbsp apple cider vinegar: adds tang; white vinegar works too
- 1 tsp Worcestershire sauce: brings savory depth
Variations / Substitutions
- Chicken breasts for thighs: cut into chunks and keep a close eye on the temperature—pull them at 160°F so they don’t dry out.
- Sweetener swap: honey or maple syrup can replace the brown sugar; the sauce will be a little thinner but still sticky.
- Add heat: stir ¼ teaspoon cayenne or a dash of hot sauce into the BBQ sauce.
- Gluten-free: check your Worcestershire bottle (some contain malt vinegar) or use a gluten-free tamari.
BBQ Chicken Rice Bowls are the main dish we love pairing with these skewers.
How to Make Sticky BBQ Chicken Skewers
Step 1: Whisk Together the Sauce
In a small bowl, whisk together ½ cup ketchup, 2 tablespoons brown sugar, 1 tablespoon apple cider vinegar, 1 teaspoon Worcestershire sauce, and ½ teaspoon smoked paprika until the sugar dissolves, about 30 seconds. Set aside half (roughly ¼ cup) in a separate dish for basting the skewers later.
The sauce will taste tangy and a little smoky with a gentle sweetness. Give it a quick taste and adjust: a splash more vinegar sharpens it, a pinch more sugar mellows it.
Step 2: Season and Thread the Chicken
Pat 1½ pounds boneless, skinless chicken thighs dry with paper towels, then cut them into 1½-inch chunks. Toss the chicken in a bowl with 1 tablespoon olive oil, ½ teaspoon kosher salt, ¼ teaspoon black pepper, 1 teaspoon smoked paprika, and ½ teaspoon garlic powder until every piece is evenly coated. Thread the chunks onto soaked wooden skewers, leaving a small space between each piece.
The oil will help the spices cling and encourage browning. Leaving a small gap between pieces lets heat circulate so each chunk gets those charred edges instead of steaming.
Step 3: Grill the Skewers
Preheat a grill or grill pan to medium-high heat (about 400°F). Place the skewers on the grates and cook for 5 minutes without moving them, then flip and continue cooking 5 to 6 minutes more, until the chicken is cooked through (an instant-read thermometer should read 165°F in the thickest piece).
You’ll see dark grill marks and edges that are just beginning to blacken in spots. That first sear without flipping builds a nice crust, so resist the urge to fidget.
Step 4: Glaze and Serve
During the last minute of cooking, brush the reserved sauce generously over the skewers, then flip and brush the other side. Let the sauce bubble and caramelize for 30 seconds, then transfer the skewers to a platter.
Serve them immediately while the glaze is sticky and shiny. The chicken inside stays juicy under the sweet, tangy coating, and every bite has a hint of smoke from the paprika.
Tips for the Best BBQ Skewers
- Soak wooden skewers in water for at least 30 minutes before grilling so they don’t burn. Metal skewers are even easier and need no soaking.
- For easier flipping, double-skewer the chicken: push two parallel skewers through each row of chunks. It keeps the meat from spinning when you turn it.
- Let the cooked skewers rest for 2 minutes off the grill before serving. This helps the juices settle so they don’t run when you bite in.
- If you like extra char, finish the skewers directly over an open flame for 15 seconds per side after glazing.
Storing and Reheating Leftovers
Refrigerate any leftover skewers in an airtight container for up to 3 days. Reheat them in a hot skillet over medium heat, turning occasionally, until warmed through and the edges crisp up again. A quick stint under the broiler works too. The microwave will make them soft, so skip it if you can.
What to Serve With BBQ Chicken Skewers
Creamy coleslaw cuts through the sticky sweetness, while grilled corn on the cob adds a smoky-caramel note that echoes the skewers. For something heartier, a pile of crispy oven fries soaks up any extra sauce.
Frequently Asked Questions
Can I make these in the oven?
Yes. Arrange the skewers on a foil-lined baking sheet and broil on high, 4 inches from the heat, for 5 to 6 minutes per side, basting with sauce during the last minute. Keep an eye on them so the sugar in the sauce doesn’t burn.
Can I use store-bought BBQ sauce?
Absolutely. Skip Step 1 and use about ½ cup of a sauce you already love, reserving some for basting. Everything else stays the same.
How far ahead can I assemble the skewers?
Thread the chicken up to 4 hours ahead, cover, and refrigerate. Let them sit at room temperature for 10 minutes before grilling so they cook more evenly.
Can I freeze cooked skewers?
You can, though the glaze softens when thawed. Freeze in a single layer, then reheat in a hot oven or skillet to bring back some of the char.
Sticky BBQ Chicken Skewers Recipe
Ingredients
Method
- Whisk together ketchup, brown sugar, vinegar, Worcestershire, and ½ tsp smoked paprika. Set aside half for basting.
- Cut chicken into 1½-inch chunks. Toss with oil, salt, pepper, remaining 1 tsp smoked paprika, and garlic powder. Thread onto skewers.
- Grill over medium-high heat (about 400°F) for 5 minutes, then flip and cook 5-6 minutes more, until 165°F.
- Brush reserved sauce on skewers during the last minute, letting it caramelize. Serve immediately.
Notes
