I thought BBQ chicken skewers couldn’t get any better, then bacon stepped in and proved me deliciously wrong. These are smoky, juicy, sticky, and loaded with the kind of flavor that makes plain BBQ sauce look lazy.

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I’m obsessed with these BBQ chicken skewers because they taste like backyard smoke, sticky sauce, and all the best bits of summer smashed onto a stick. The secret is bacon, and I’m not even pretending to be subtle about it.

It brings that salty, smoky edge that makes every bite richer than plain BBQ chicken has any right to be. I love how the chicken thighs stay juicy, with charred edges and glossy sauce clinging in all the right places.

And yeah, I always eat one straight off the grill before they hit the platter. No regrets.

Ever at all.

Ingredients

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Chicken thighs stay juicy, even when the grill gets a little bossy.
Bacon wraps in smoky, salty goodness.
Basically, it’s the fun part.
BBQ sauce brings that sticky, sweet, backyard cookout flavor everyone wants.
Soy sauce adds savory depth without making things taste too heavy.
Apple cider vinegar keeps the sauce bright and not overly sweet.
Brown sugar and honey help everything caramelize into glossy, tasty edges.
Garlic, paprika, cumin, and chili powder make it bold but still friendly.
Red pepper flakes add heat, if you’re into a little kick.
Red onion and bell pepper give crunch, color, and fresh grilled sweetness.
Plus, parsley and lemon juice make the whole skewer taste fresher.

Ingredient Quantities

1 1/2 pounds boneless skinless chicken thighs, cut into 1 inch pieces

8 to 10 slices bacon, halved

1 cup your favorite BBQ sauce

1/4 cup low sodium soy sauce

2 tablespoons apple cider vinegar

2 tablespoons brown sugar, packed

1 tablespoon honey

2 tablespoons olive oil

3 garlic cloves, minced

1 teaspoon smoked paprika

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 to 1/2 teaspoon red pepper flakes, optional for heat

1 tablespoon lemon juice

1 small red onion, cut into 1 inch pieces

1 red bell pepper, cut into 1 inch pieces

10 to 12 wooden skewers, soaked in water for 30 minutes or use metal skewers

2 tablespoons chopped fresh parsley for garnish, optional

How to Make this

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1. In a large bowl whisk together BBQ sauce, soy sauce, apple cider vinegar, brown sugar, honey, olive oil, minced garlic, smoked paprika, cumin, chili powder, kosher salt, black pepper, red pepper flakes if using, and lemon juice to create the marinade and basting sauce.

2. Add the chicken thigh pieces to the bowl, toss to coat, cover, and refrigerate for at least 30 minutes and up to 4 hours to marinate.

3. If using wooden skewers soak them in water for 30 minutes; preheat grill to medium high (about 375 to 425 F) or preheat oven to 425 F if broiling or baking.

4. Cut bacon slices in half and lay each chicken piece on a bacon half, wrap bacon around the chicken and secure with a skewer so the bacon encloses the chicken; alternate with red onion and red bell pepper pieces on each skewer.

5. Place assembled skewers on a tray and brush lightly with some of the reserved marinade; let rest 5 minutes while the grill reaches temperature.

6. Grill skewers over direct heat for 10 to 12 minutes, turning every 2 to 3 minutes for even cooking and to crisp the bacon; during the last 3 to 4 minutes baste frequently with more sauce to build a sticky glaze.

7. If baking or broiling, arrange skewers on a foil lined sheet pan and cook 12 to 15 minutes, turning once and brushing with sauce, then broil 1 to 2 minutes to caramelize if needed.

8. Cook until chicken reaches an internal temperature of 165 F and bacon is crisped to your liking.

9. Remove skewers from heat and let rest 3 to 5 minutes to allow juices to redistribute.

10. Garnish with chopped fresh parsley if desired and serve hot with extra BBQ sauce on the side.

Equipment Needed

1. Large mixing bowl
2. Whisk
3. Measuring cups and spoons
4. Cutting board and chef knife
5. Wooden or metal skewers
6. Grill or oven with a foil lined baking sheet
7. Tongs
8. Pastry brush for basting
9. Instant read meat thermometer

FAQ

How long should I marinate the chicken? Marinate at least 30 minutes for basic flavor, 2 to 4 hours for better depth, or up to overnight for maximum tenderness.

Do I need to wrap the chicken in bacon and why? Wrapping with bacon adds smoke and fat for juiciness and flavor. If you prefer less fat, weave bacon between pieces instead of fully wrapping.

What is the best cooking method and approximate time? Grill over medium heat for 10 to 14 minutes, turning and basting with sauce until chicken reaches 165 F. For oven broil, broil 6 to 8 minutes per side until done, watching closely to avoid burning.

How do I prevent the skewers from sticking and the bacon from flaring up? Soak wooden skewers 30 minutes before using. Trim excess bacon fat and cook over moderate heat to reduce flare ups. Keep a spray bottle of water handy for small flames.

Can I make these ahead or freeze them? Assemble and refrigerate up to 24 hours before grilling. Fully cooked skewers freeze well for up to 2 months; thaw overnight in the refrigerator and reheat gently.

Any good substitutions for soy sauce or BBQ sauce? For soy sauce swap coconut aminos or tamari for gluten free. Use a smoky or sweet BBQ sauce to suit taste; add extra honey or brown sugar for sweetness or more vinegar for tang.

The Best BBQ Chicken Skewers Recipe (Secret Ingredients Inside!) Substitutions and Variations

Chicken thighs: substitute boneless skinless chicken breasts, cut into 1 inch pieces, for a leaner option; or use boneless turkey thigh or breast for similar texture and flavor.
Bacon: substitute pancetta or prosciutto for a savory cured alternative; or use thinly sliced smoked turkey bacon for lower fat.
Low sodium soy sauce: substitute tamari for a gluten free option, or coconut aminos for a milder, slightly sweeter soy free alternative.
Brown sugar: substitute coconut sugar for a less refined option, or maple syrup or honey (use 3/4 the amount) for liquid sweetness and added depth.

Pro Tips

1) Partially cook the bacon first. Cook slices in a skillet just until they begin to render but are still pliable. That helps the bacon crisp without overcooking the chicken and keeps the wrap snug when you skewer.

2) Keep sauces for basting separate. Reserve some marinade before adding raw chicken, or simmer the used marinade for at least 3 minutes to use as a glaze. This prevents cross contamination and gives you a safe, sticky finish.

3) Use a thermometer and give the skewers room. Aim for an internal chicken temp of 165 F, and leave a little space between pieces so heat and smoke can circulate. Turning every 2 to 3 minutes helps the bacon brown evenly without burning the exterior.

4) Control flare ups and finish for color. Move skewers to a cooler part of the grill if flames get high, and in the final minutes baste frequently to build a glossy glaze. If you need more color, finish briefly under a broiler or closer to high heat for 1 to 2 minutes while watching closely.

The Best BBQ Chicken Skewers Recipe (Secret Ingredients Inside!)

Recipe by James Level

0.0 from 0 votes

Servings

servings

Calories

467

kcal

Equipment: 1. Large mixing bowl
2. Whisk
3. Measuring cups and spoons
4. Cutting board and chef knife
5. Wooden or metal skewers
6. Grill or oven with a foil lined baking sheet
7. Tongs
8. Pastry brush for basting
9. Instant read meat thermometer

Ingredients

1 1/2 pounds boneless skinless chicken thighs, cut into 1 inch pieces
8 to 10 slices bacon, halved
1 cup your favorite BBQ sauce
1/4 cup low sodium soy sauce
2 tablespoons apple cider vinegar
2 tablespoons brown sugar, packed
1 tablespoon honey
2 tablespoons olive oil
3 garlic cloves, minced
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 to 1/2 teaspoon red pepper flakes, optional for heat
1 tablespoon lemon juice
1 small red onion, cut into 1 inch pieces
1 red bell pepper, cut into 1 inch pieces
10 to 12 wooden skewers, soaked in water for 30 minutes or use metal skewers
2 tablespoons chopped fresh parsley for garnish, optional

Directions

In a large bowl whisk together BBQ sauce, soy sauce, apple cider vinegar, brown sugar, honey, olive oil, minced garlic, smoked paprika, cumin, chili powder, kosher salt, black pepper, red pepper flakes if using, and lemon juice to create the marinade and basting sauce.
Add the chicken thigh pieces to the bowl, toss to coat, cover, and refrigerate for at least 30 minutes and up to 4 hours to marinate.
If using wooden skewers soak them in water for 30 minutes; preheat grill to medium high (about 375 to 425 F) or preheat oven to 425 F if broiling or baking.
Cut bacon slices in half and lay each chicken piece on a bacon half, wrap bacon around the chicken and secure with a skewer so the bacon encloses the chicken; alternate with red onion and red bell pepper pieces on each skewer.
Place assembled skewers on a tray and brush lightly with some of the reserved marinade; let rest 5 minutes while the grill reaches temperature.
Grill skewers over direct heat for 10 to 12 minutes, turning every 2 to 3 minutes for even cooking and to crisp the bacon; during the last 3 to 4 minutes baste frequently with more sauce to build a sticky glaze.
If baking or broiling, arrange skewers on a foil lined sheet pan and cook 12 to 15 minutes, turning once and brushing with sauce, then broil 1 to 2 minutes to caramelize if needed.
Cook until chicken reaches an internal temperature of 165 F and bacon is crisped to your liking.
Remove skewers from heat and let rest 3 to 5 minutes to allow juices to redistribute.
Garnish with chopped fresh parsley if desired and serve hot with extra BBQ sauce on the side.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 233g
Total number of serves: 6
Calories: 467kcal
Fat: 24.5g
Saturated Fat: 6.3g
Trans Fat: 0.2g
Polyunsaturated: 2.5g
Monounsaturated: 10g
Cholesterol: 120mg
Sodium: 1127mg
Potassium: 486mg
Carbohydrates: 19.7g
Fiber: 0.7g
Sugar: 17.7g
Protein: 32.7g
Vitamin A: 800IU
Vitamin C: 33mg
Calcium: 25mg
Iron: 1.5mg

The Best BBQ Chicken Skewers Recipe (Secret Ingredients Inside!)

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

The Best BBQ Chicken Skewers Recipe (Secret Ingredients Inside!) Substitutions and Variations

Pro Tips