Maple Barbecue Chicken Kabobs – Made with a homemade maple barbecue sauce, a touch of caramelized sweetness, it’s easy to make and perfect for summer.
This post is sponsored by Family Dollar. All opinions are my own.
This is a simple and delicious recipe for summer chicken kabobs using ingredients easily found at your local Family Dollar.
When I was many years younger, I read a story about a girl who would help her family harvest syrup from the maple trees. I was fascinated by the process they went through. Using a spigot, they “tap” the trees, and then it “weeps” sap into the buckets they hang from the spigots. The book did a good job making maple sap harvesting and syrup-making sound almost magical.
Since then, I’ve tried using syrup in lots of sweet and savory recipes, including Thanksgiving Turkey, Maple Pecan Granola, Baked Chicken and Waffles, Apple Pin, and these chicken kabobs.
However, you don’t need to read a book about syrup to fall in love with its diversity. Just try these fantastic Maple Barbecue Chicken Kabobs and you’ll be hooked.
Making these Chicken Kabobs is simple, but here are some kabob tips to make sure they turn out perfect:
1. If using wooden skewers, soak them in water. This reduces the wood from splintering, and they don’t go up in flames although they still may char a little.
2. Marinate your chicken! Give meat time to absorb all the flavors.
3. Before marinating the chicken, set aside a small amount of the marinade. Use it later to brush the meat as it grills for extra flavor.
Maple Barbecue Chicken Kabobs also taste great with other summer foods with many ingredients you can find at Family Dollar, including:
- Grilled corn on the cob
- Cornbread – my favorite is SWEET JALAPENO CORNBREAD
While you’re getting your dinner ingredients, you can also grab plates and dinnerware at the same time. Family Dollar offers a great assortment of merchandise, ranging from household cleaners to name brand foods, health and beauty aids, toys, and even apparel – all at a low cost. It makes shopping easy without stretching the family budget.
So whether you are having just simple family dinner, headed to a summer potluck or grilling up some meat for a barbecue these Maple Barbecue Chicken Kabobs are just perfect for any occasion. Enjoy friends! XOXO San
For a quick tutorial on making these delicious Maple Barbecue Chicken Kabobs, see video below:
Don’t forget to pin this recipe for Maple Barbecue Chicken Kabobs recipe to your favorite Pinterest board for later.
With a touch of caramelized sweetness, this takes your traditional barbecue sauce and elevates it to a whole new level.
- 2 lbs frozen chicken breasts thawed
- 1 cup brown sugar packed
- 1 cup ketchup
- 1/4 cup red wine vinegar
- 1/4 cup water
- 1/4 cup maple syrup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon yellow mustard
- 2 teaspoons paprika
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
Thaw chicken breast and prepare the chicken into 1-2 inch cubes: cut the chicken breast into 1-inch slices, then each slice into 1-inch cubes
Mix brown sugar, ketchup, red wine vinegar, water, pure maple syrup, Worcestershire sauce, ground mustard, paprika, kosher salt and pepper in a large bowl. Place chicken breasts in the marinade. Cover and let the chicken marinate for at least 2-4 hours or overnight. I like to throw all the ingredients in a Ziplock and let it marinate this way.
If you are using metal skewers skip this part, if you are using wood skewers follow the directions below.
Now I know there is a debate whether or not to soak your skewers and to each their own. But I soak mine, I have found that I get fewer wood pieces in the chicken and they don’t go up in flames. They still may char a tad, but not falling apart or on fire.
I completely soak my skewers for 30 minutes, sometimes accidentally longer, like the whole day. Make sure the entire stick is completely covered in water. Once they have soaked, remove and start to assemble the skewers.
Remove the chicken from the fridge, stack the 1-2 inch cubed chicken breast on the skewer. Set kabob on a plate and repeat the process. Once completed, drizzle the extra marinade over the chicken, and let it sit while the grill is heating up.
Heat gas or charcoal grill, remove chicken from marinade. Place chicken on grill over medium heat. Cover grill and cook 3 minutes, then turn over the kabob and cook another 3 minutes. At this point, check the chicken.
To know if the chicken is done the juices should be clear and the center of thickest part is cut (170°F). If not done, continue to cook. At this point, I leave the lid open and just turn the kabobs so they are cooked evenly on both sides. My chicken takes about 8-10 minutes.
Remove from grill and serve immediately. Or cover with foil and serve later.
Great to serve with grilled corn on the cob, cornbread, and coleslaw.
Use the leftovers the next day for a grilled chicken salad.
Total time does not include the time thaw chicken breast or to marinade.