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BBQ Chicken Kebabs
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Ingredients
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Step by step
Method
4 steps
- 1
Cut 1½ pounds boneless chicken thighs into 1½-inch pieces. Toss with 2 tablespoons oil, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, 1 teaspoon kosher salt, and black pepper. Cover and chill 20–30 minutes.
- 2
Soak wooden skewers in water for 30 minutes. Thread the chicken with chunks of bell pepper and red onion, leaving a little space between pieces. Keep a clean brush and a separate bowl of ½ cup barbecue sauce ready.
- 3
Heat a grill to medium-high, about 400–425°F. Grill the kebabs 10–14 minutes, turning every 3–4 minutes, until browned in spots and the chicken reaches 165°F.
- 4
Brush with barbecue sauce during the last 2 minutes, turning once so it sticks without burning. Rest the kebabs 5 minutes, then serve with rice, slaw, or warm flatbread.