Charred grilled chicken marinated in a tangy, savory sauce giving the chicken a moist texture with tons of delicious flavor. The sauce also adds a creamy texture that is divine. This recipe is perfect when served over rice with some grilled veggies on the side. Chicken kabobs are the ultimate weeknight meal. You can prep them the night before, early in the morning, or right when you get home from work and then they are ready to cook by dinner time! This makes it not only a super easy process, but also a delicious weeknight meal!
I love summer time. One of the biggest reasons is because BBQ food on the grill is one of my absolute favorite meals. I love how the grill gives such a decadent charred, smokey flavoring that cannot be replicated elsewhere. Summer in general is just a happy, carefree time filled with vacations, the beach, backyard BBQ's and sitting by the pool.
We all remember that feeling. Leaving school on the last day for the Summer and knowing you have months of no homework, sleeping in, and relaxation. I remember feeling happiness and a sense of warmth knowing that Iw as about to experience days of no stress and sun. That is the type of feeling I get every time I make this recipe because it just screams summer.
- chicken thighs
- yellow mustard
- garlic powder
- salt and pepper
At least one hour before grilling, cut the chicken into bite sized pieces. Mix together the ketchup, mayonnaise, yellow mustard, garlic powder, salt and pepper in a bowl. Before adding the chicken to the marinade, put some in a separate bowl so you can baste it on the chicken while its cooking. Add the chicken to the marinade and fold the chicken in. Cover and set in the fridge until you are ready to cook. For best results, marinade the chicken the night before.
When you are ready to cook, remove the chicken form the fridge. Thread the chicken onto the skewers. Place the skewers on the grill. Turn them on a constant basis in order to cook the chicken evenly. After each flip, baste more of the marinade that you kept on the side onto the chicken. Check the chicken's temperature with an instant read meat thermometer. When it reaches 160 degrees you can remove the chicken. Don't worry, the chicken will continue cooking to 165 after it is removed from the grill but by removing it at 160, it will not overcook and become dry.
Can I use wooden skewers?
Absolutely! I prefer metal because they are reusable and easier to prep. If you are using wooden skewers, remember to soak them in water fully submerged for at least 30 minutes before cooking so that the skewers do not catch on fire or splinter.
What temperature should you cook the chicken to?
The chicken should be cooked fully to 165 degrees. I always pull my chicken at 160. The internal temperature is high enough that even once removed, the internal heat will continue to cook the chicken until it reaches 165. If you remove the chicken at 165, it will continue cooking to about 170 and will begin to dry out.
If you love this recipe, you might also love:
- BBQ Grilled Chicken
- Healthier Copycat Popeye's Chicken Sandwich
- Mexican Street Corn
- Seared Tuna with an Asian Marinade
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Tangy Grilled Chicken Kabobs
- Mixing Bowl
- Metal Skewers
- Basting Brush
- 2 lbs boneless skinless chicken thighs
- 1 cup mayonnaise I use whole 30 compliant
- ½ cup ketchup I use whole 30 compliant
- ¼ cup yellow mustard I use whole 30 compliant
- 1 teaspoon garlic powder
- salt and pepper to taste
- At least one hour before grilling, combine the mayonnaise, ketchup, mustard, garlic powder and salt and pepper.
- Set some marinade aside in a separate bowl to use later.
- Cube the chicken and fold into the marinade. Cover and set in the fridge. (For best results, marinade the chicken overnight or the morning of and let it sit in the fridge).
- Remove the chicken from the fridge and thread the chicken onto the skewers.
- Place skewers on the grill. Turn the skewers constantly in order to get an even char on all of the chicken. After every turn, baste some of the extra marinade you set aside in the beginning. Continue these steps until you are out of marinade.
- Once chicken reaches 160 degrees, remove the chicken from the grill. (The chicken will continue to cook once off the grill and will hit 165 degrees internally. By removing the chicken at 160, it helps the chicken not over cook and dry out).
- Serve on top of rice or with grilled vegetables on the side.
These look amazing! I will definitely have to try the recipe!
I hope you like it!