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Firecracker Chicken Kabobs

Firecracker Chicken Kabobs - featured image
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These easy grilled spicy chicken skewers feature juicy chicken and colorful veggies glazed with a sticky-sweet, fiery sauce. Perfect for summer cookouts, potlucks, or weeknight dinners, they deliver bold flavor and a little kitchen excitement in under 40 minutes.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts or thighs, cut into 1.5-inch pieces
  • 1/4 cup olive oil
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 2 tablespoons honey or brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder or 2 cloves fresh garlic, minced
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon kosher salt
  • 1/3 cup hot sauce (Frank’s RedHot, Sriracha, or your favorite)
  • 2 tablespoons honey
  • 2 tablespoons unsalted butter, melted (or vegan butter for dairy-free)
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1 large red bell pepper, cut into 1.5-inch pieces
  • 1 large yellow onion, cut into wedges (optional)
  • 1–2 zucchinis, sliced thick (optional)
  • Chopped fresh cilantro or parsley (optional garnish)
  • Sesame seeds (optional garnish)
  • Lime wedges (optional garnish)

Instructions

  1. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
  2. Cut chicken into 1.5-inch chunks. Chop bell pepper, onion, and zucchini into similar-sized pieces.
  3. In a large bowl, whisk together olive oil, soy sauce, honey or brown sugar, apple cider vinegar, garlic powder, smoked paprika, black pepper, and salt. Toss chicken in marinade, cover, and refrigerate for at least 20 minutes (up to 4 hours).
  4. Preheat grill to medium-high heat (about 400°F). Clean and oil grates.
  5. Thread marinated chicken, bell pepper, onion, and zucchini onto skewers, leaving a little space between pieces.
  6. In a small bowl, whisk together hot sauce, honey, melted butter, soy sauce, brown sugar, and red pepper flakes. Set aside half the glaze for serving.
  7. Place skewers on grill, cover, and cook for 5–6 minutes. Flip and brush with glaze. Grill another 5–6 minutes, turning and basting with more glaze. Chicken should reach 165°F and veggies should be tender with a slight char.
  8. In the last minute or two, brush kabobs with reserved glaze for a sticky, glossy finish.
  9. Remove kabobs from grill and let rest for 2–3 minutes. Garnish with cilantro or parsley, sesame seeds, and a squeeze of lime before serving.

Notes

For gluten-free, use tamari instead of soy sauce. For dairy-free, use vegan butter. Adjust hot sauce and red pepper flakes for desired spice level. Marinate chicken at least 20 minutes for best flavor. If baking, roast at 425°F for 18–20 minutes, turning and glazing halfway. Kabobs can be prepped ahead and grilled just before serving. Leftovers keep well for meal prep.

Nutrition

Keywords: firecracker chicken, grilled kabobs, spicy chicken skewers, summer grilling, easy chicken recipe, BBQ, party food, gluten-free option, meal prep, spicy glaze

Find it online: https://lucydishes.com/firecracker-chicken-kabobs-recipe-easy-grilled-spicy-skewers/