Ingredients:

  • 2 lbs (900g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 cup (240ml) BBQ sauce (smoky/sweet style)
  • 1/4 cup (60ml) apple cider vinegar
  • 2 tablespoons (30ml) olive oil
  • 2 tablespoons (30ml) Worcestershire sauce
  • 1 tablespoon (15ml) smoked paprika
  • 1 teaspoon (5ml) garlic powder
  • 1/2 teaspoon (2.5ml) onion powder
  • 1/4 teaspoon (1.25ml) cayenne pepper (optional)
  • Salt and freshly ground black pepper to taste
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 yellow bell pepper, cut into 1-inch pieces
  • 1 large red onion, cut into 1-inch wedges
  • 1 pint cherry tomatoes
  • 1 zucchini, cut into 1/2-inch thick rounds
  • Wooden or metal skewers

Instructions:

  1. Cut the chicken breasts into even-sized cubes.
  2. In a large bowl, whisk together the BBQ sauce, apple cider vinegar, olive oil, Worcestershire sauce, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper.
  3. Add the chicken cubes to the marinade, making sure they are well coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
  4. While the chicken is marinating, wash and chop the vegetables into bite-sized pieces.
  5. Thread the marinated chicken and vegetables onto the skewers, alternating ingredients.
  6. Preheat your grill to medium heat (around 350-400°F or 175-200°C).
  7. Place the kabobs on the preheated grill grates. Cook for 15-20 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender. Ensure the internal temperature of the chicken reaches 165°F (74°C).
  8. Remove the kabobs from the grill and let them rest for a few minutes before serving.
  9. Serve the BBQ chicken kabobs on the hot off the grill.