BBQ Bacon Chicken Kabobs Recipe
This recipe is a quick way to enjoy a delicious barbecued chicken and veggies meal.
ingredients
- 1½ pound boneless skinless chicken breasts, cuit into 1-inch cubes
-
1-1½ tablespoons Rustic Herb Seasoning
- 1 large green bell pepper, cut into 1 inch pieces
- 12-16 ounces fresh pineapple chuncks
- 1 (2.52 ounce) package fully cooked bacon, halved
- 1 large red onion, cut into wedges
- 10-12 (12-inch) wooden skewers, soaked in water 30 minutes
cooking methods
- Grill
directions
- Combine chicken, โ cup Smoky Bacon BBQ Sauce and Rustic Herb Seasoning in a gallon freezer bag. Seal well; toss to coat. Refrigerate several hours or up to overnight.
- Prepare grill to medium heat. Remove chicken from marinade; discard bag with marinade. Thread chicken, green pepper, pineapple, bacon and onion on skewers in desired pattern.
- Place skewers on grill. Grill, turning once, until internal temperature of chicken reaches 165°F; on an instant-read food thermometer, 8-9 minutes, brushing with remaining โ cup Smoky Bacon BBQ Sauce the last few minutes. Salt and pepper as desired.
Makes 6 servings.
Serve with assorted melon slices.
Make Ahead & Freeze: Prepare step1. Place โ cup Smoky Bacon BBQ Sauce in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2.
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Rated 5 out of
5
by
TswithJess from
Backyard BBQ at it's Best!
This is one of my favorite backyard bbQ recipes! I love the amazing flavor and the simplicity of these kabobs! I highly recommend this recipe for your next grilling meal!!!!
Date published: 2020-04-05
Rated 4 out of
5
by
MeredithsTSjourney from
Delish
I added zucchini and yellow squash to the kabobs. Really good. Flavorful. Will make again. Made with home made fries.
Date published: 2019-05-04
Rated 4 out of
5
by
MrsC12 from
Quick & delish!
This came together quickly & easy. I opted to roasted this all on a sheet pan in the oven with zucchini & serve it over rice. This will go into dinner rotation for sure.
Date published: 2017-03-03