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4.82 from 11 votes

Sweet Maple Barbecue Chicken Kabobs

With a touch of caramelized sweetness, this takes your traditional barbecue sauce and elevates it to a whole new level.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: American
Keyword: BBQ chicken kabobs, chicken skewers, maple chicken
Servings: 6
Calories: 403kcal
Author: Sandra


  • 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.


Total time does not include the time to marinade.


Calories: 403kcal | Carbohydrates: 57g | Protein: 33g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 773mg | Potassium: 816mg | Fiber: 1g | Sugar: 53g | Vitamin A: 583IU | Vitamin C: 4mg | Calcium: 68mg | Iron: 1mg