Sweet Maple Barbecue Chicken Kabobs – a touch of caramelized sweetness, this takes your traditional barbecue sauce and elevates it to a whole new level.
Chicken kabobs are a staple at our house during the summer and we just love these maple chicken kabobs. They are glazed with a homemade maple BBQ sauce that’s a little sweet, a little tangy, and a little sticky for the best summer dinner.
We go a little skewer crazy during the summer. Anything we can thread on sticks and grill is pretty much a winner at our house and I have the best chicken skewer recipe to share with you today.
The sauce might just be my all-time favorite BBQ sauce, but I need to let you in on a little secret… it was made by accident! Don’t you love it when those things happen, and it turns out to be better than your original recipes?
You see, I went to reach for the honey and grabbed the maple syrup instead, distracted by some shrill screams coming from the backyard. I started to pour in the syrup then realized what I had done.
Instead of starting over, I decided to go with it, and I’m so glad I did. I love the touch of caramelized sweetness the syrup adds to my traditional sauce. However, it isn’t overly sweet like some honey barbecue sauces can be.
- Chicken tenders
- Brown sugar
- Red wine vinegar
- Pure maple syrup
- Worcestershire sauce
- Ground mustard
- Kosher salt and black pepper
How do you make Sweet Maple Barbecue Chicken Kabobs?
Combine the brown sugar, ketchup, red wine vinegar, water, pure maple syrup Worcestershire sauce, ground mustard, paprika, kosher salt and pepper in a large bowl.
Place the chicken in the marinade. Cover and marinate it for at least two to four hours or overnight. You can also combine the ingredients in a large Ziplock bag and marinate the chicken that way.
Thread the chicken tenders onto skewers and place them on a plate. Once you’ve threaded all of the chicken, you can drizzle a little extra marinade over the top.
Grill the chicken kabobs over medium heat. Turn them every three minutes or until they are cooked through. They should be at least 170°F in the thickest part with the juices running clear.
What can you serve with Chicken Kabobs?
These skewers pair with so many side dishes! Here are a few of our favorites.
If you are using wooden skewers be sure to soak them in water for 30 minutes. This will keep them from burning up when they are on the grill.
I love this recipe because the leftovers are great. Use them to make sandwiches or salads for the next day. The maple chicken is delicious cold from the refrigerator or you can warm it up in the microwave.
I already have this on the menu again for next week. From my accidental recipe kitchen to yours. Enjoy! XOXO San
Want More Summer Recipes?
- Grilled Citrus Chicken Kabobs
- Grilled Paprika Yogurt Chicken Kabobs
- Hawaiian Chicken Kabobs
- Healthy Sweet & Sour Chicken
- Korean Barbecue Chicken
- Baked Barbecue Chicken & Quinoa Bowls
- Slow Cooker Chipotle Barbecue Chicken
- Southwestern Barbecue Chicken Kabobs
Sweet Maple Barbecue Chicken Kabobs
- 2 pounds chicken tenders
- 1 cup brown sugar packed
- 1 cup ketchup
- 1/4 cup red wine vinegar
- 1/4 cup water
- 1/4 cup pure maple syrup plus a little more if desired
- 1 tablespoon Worcestershire sauce
- 2 teaspoons ground mustard
- 2 teaspoons Paprika
- 1-1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 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 tenders 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. 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 less wood pieces in the chicken and they don’t go up in flames.
- I completely soak my skewers for at least 30 minutes. Make sure the entire stick is completely dredged in water. Once they have soaked, remove and start to assemble the skewers.
- Remove the chicken from the fridge, one piece at a time grab a tender and lace through the skewer. I start at the chunkier end and do a weave motion. Or you can just slide the entire tender on the kabob and not make it all fancy like a wave. Either way, they will taste the same. Set kabob on a plate and repeat the process. Once completed drizzle extra marinade over the chicken, and let it sit while 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 – my favorite Sweet Jalapeno Cornbread and coleslaw.
- Use the leftovers the next day for a grilled chicken salad.