Turn boneless skinless chicken thighs into the most amazing BBQ Marinated and Grilled Skewers! They make an incredible dinner that is packed with flavor. The BBQ marinade is easy to make and starts with tomato paste, which clings to the chicken and caramelizes perfectly on the grill. Serve the BBQ Chicken Skewers with some lemon & herb rice and corn on the cob.
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▶️EQUIPMENT IN VIDEO
Skewers – https://amzn.to/45aiDbi
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Silicone Pastry Brush – https://amzn.to/4mnfBaF
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▶️ADDITIONAL RECIPES
Lemon Herb Rice – https://youtu.be/DkE4qASg7JY
▶️CHAPTERS
0:00 Intro to BBQ Chicken Skewers
0:48 How to make BBQ Marinade
2:58 How to cut the chicken thighs
3:47 How to marinate the chicken thighs
4:39 Skewering BBQ marinated chicken thighs
5:22 Favorite chicken skewers
6:56 How to use a charcoal chimney
7:40 Grilling chicken thigh skewers
8:20 Cooking temp for chicken thighs
9:05 Basting with BBQ sauce
10:16 Menu for serving
10:40 Taste test
11:23 Outro
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What’s up, friends? Welcome to Mom’s Dinner. My name is Susie Weinrich. Here
we’re helping you feel successful at dinner time. All right. Today,
I ran into the grocery store and I got such a good deal on
chicken thighs and I was like, you know what? Tomorrow night we’re going to have barbecue grilled chicken thighs
for dinner. This recipe, oh, I’m so excited to have this.
If you remember back in my lemon herb rice recipe, which
I’ll link up here somewhere, we were having it with barbecue chicken skewers, and that is what I’m making.
You are going to love this. So, stick around. Today, I’m
going to share with you how to make marinated barbecue chicken
skewers with chicken thighs because it’s the best. We’re going
to start by making the marinade. And the base to this marinade
is tomato paste. I promise you, I learned this tip from, I
think it was Cooks Illustrated. They did a chicken marinade with
tomato paste and it is perfection. It starts your marinade with the
most incredible flavor. It helps the marinade stick to the chicken
and then it also helps caramelize the marinade on the chicken when it grills. It’s just absolute perfection.
So, we’re going to start with 1/4 of a cup, which is not
going to be a whole can, but this is one of my favorite
tips. Tomato paste freezes really, really well. So, I’ll scoop
that out into a Ziploc container and kind of press it into
tablespoon portions. Perfect. In the freezer for like 6 months.
Now, we’re going to go in with 3 tablespoons of like an olive
oil, vegetable oil, avocado oil, something that has a high smoke
point. That’s going to thin out this marinade just a little bit. This
is one of my favorite ingredients, Worcestershire sauce. And I
think this is all I have left. So, hopefully I have at least a tablespoon. Yep. Tablespoon of Worcestershire
sauce. A teaspoon of sugar. 1 teaspoon of chili powder and
one of my favorite seasonings, smoked paprika. No wonder I love
this recipe. It’s got a lot of my favorites in it. So, half
a teaspoon of smoked paprika. And then we’re going to do
1/4 teaspoon of onion powder and 1/4 teaspoon of garlic
powder. Then we’re going to do a teaspoon of kosher salt and about
1/4 teaspoon of black pepper. More if you if you really like black pepper. It’s not my favorite seasoning.
All right, we’re going to give this a little stir here so that everything
mixes up and then we’ll get the chicken added. See how this is
kind of like a paste consistency? That is what helps it stick to the
chicken perfectly for the grill. You want boneless, skinless chicken thighs. And if I can find my knife.
Anytime you can get meat on these 50% off, I always buy it. I either
use it that day or the next day or I pop it in my freezer. All
right, we’re going to cut these chicken thighs into I don’t know
like you want kind of larger chunks. You want to be able to skewer it,
but also when you cut your chicken up into pieces, it has more
surface area to marinate. And I’m not trimming away any of
the chicken fat that’s on here because that’s going to char and
caramelize on the grill and be really delicious on your chicken skewers.
All right, let’s bring this marinade back in and just I’m going to use my clean hands. In my upstairs kitchen,
this is the filming kitchen. I have gloves that I might
wear, but my hands are clean. I’m just going to pop that
chicken right up in there. And I’m about to get my hands dirty. It’s just I mean it’s the best way to do it. you can really ensure that all of
the chicken is coated. And I like to just do this in the container
that the chicken’s going to marinate in. You can marinate
the chicken from 1 hour up to 24 hours. I’m going to do 24 hours. we’re going to have this tomorrow
night. So once this is done marinating, I’ll come back on here
and we’ll grill the chicken together. All right, our chicken has been
marinating for probably I don’t know, it was 18 to 20 24 hours. I don’t
know exactly, but they’re ready for dinner tonight. So, we’ve
got the grill heating up outside and we’re going to get
these chicken skewers ready. Oh my gosh, it already smells so
good. All right, this time I do have my little handy gloves. It’s
going to keep my hands clean and make this process go a lot
quicker. I don’t always use gloves. Sometimes I feel like it is wasteful
to use gloves, but in this case, it just is going to make this a
little bit easier. All right, so let’s get started. These are my favorite
skewers that I’ve ever had for a few reasons. They’re
stainless steel, so they wash up really well. They don’t rust. You
can put them in the dishwasher. They have a handle. So, when
you have this on the grill and you’re trying to flip-flop these
around, this handle becomes very, very useful. I usually will grab
it with tongs or I’ll have my glove on my hand and then rotate
them because it will be hot. The last thing is the tip of this
is like a knife so it will skewer that meat really easily. So you’re
going to take these large chunks and you can kind of fold them up
if you need to and just get them skewered right on there. If you have some chunks falling off
like that, you can bring it back to the top. Skewer that
again so it cooks together. I’m going to pull that little piece off. These do not need to necessarily
look pretty because they will grill up perfectly no matter
how they look on the skewer. All right. So, you can see how
those gloves made that a little bit better. I’m just going to toss
these and we’re going to go out and see if the grill is ready for
grilling. I have never videoed outside, so we’re going to see how this
goes. All right. I hope you can hear me and not all of the people mowing
their lawns around. So, I work on a charcoal grill and I always
like to set it up with a charcoal chimney. That’s what this thing
is. That way, you don’t have to use lighter fluid or anything. You can
just put the charcoal right in there. Put a little paper in bottom. Light
it. Once the top charcoals are like a light gray, you dump it out and then
your grill is going to be ready to go. Heat. Heat. gets a little more charred than the second side, which is totally fine. It balances
out. It’s absolutely delicious. So, I think these look really
good. I have my trusty Therma pen. If you don’t have one of these,
I’m going to link it down in the description box. It’s an instant
read meat thermometer and it works like a charm. So, you want your
chicken thighs to register about 175. It’s not like chicken
breast. You want your dark meat to cook a little bit longer, which is
totally fine because the dark meat stays juicier way longer. You could
cook this forever and it would still be juicy. That’s why
chicken thighs are the best. So, that’s looking pretty
good. I’m going to move them to indirect heat just for a few minutes
and then I’m going to pull them off and we are going to take
them in the kitchen and get them zhuged up for dinner. Y’all, it
was hot out there. So hot outside. But this chicken looks and smells
incredible. So, the final step, the last thing we need to do is baste
it with a little barbecue sauce. I like to do this after the fact
when we’re inside so that the barbecue sauce doesn’t gum up
on the grill. Doing it this way is perfect. Then you still have
really saucy chicken thighs, barbecue chicken thighs. They’re nice and saucy. The barbecue sauce stays kind of
juicy and maintains its original flavor. So, I like to just use one
of these. they’re like a little silicone pastry brush.
Works perfect for this task. And again, I will link that tool
down in the description box for you. So, we’re going to baste the other
side. You can also serve some barbecue sauce on the side on
the table. And these are ready for dinner. I’m going to do that
same menu that I did with the lemon herb rice. Lemon herb rice, corn on the cob. I actually grilled the corn on the cob this time. And some fresh summer
watermelon. That menu, y’all. It has my heart. So, we’re just
going to keep on serving it until I get sick of it. All right, those
are done. I have to take a bite now. I’m gonna pull off this little if I can.
Oh, you think it’s little, but it’s not. There we go. That char on the outside.
Oh, it just has the best flavor. It’s like condensed grill flavor.
Like I said, the barbecue sauce is saucy, sweet, and sticky, and
the chicken is marinated and salty. Perfection. Okay, you know what I’m going to say? I hope that you make this in your
kitchen and it helps you feel like a success at dinner time. Join me
next week for another recipe video on Tuesday that you can make in your kitchen. And until then, y’all have a
wonderful week ahead. See you.
1 Comment
Oh what an awesome marinade!! I’m in!!