BBQ Chicken Kabobs

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Tender BBQ chicken kabobs grilled until caramelized and smoky, served with a fresh homemade ranch salad loaded with corn, avocado, herbs, and black beans. This easy summer grilling recipe is fresh, flavorful, and perfect for busy weeknights or backyard cookouts.

Prep Time20

Cook Time10

Marinating Time20

Total Time50

Course: Mom's Best 100 Easy Chicken Recipes

Keyword: bbq, best summer recipes, grilled, healthy, kabobs

Servings:

Author: Carrian Cheney

Equipment

Ingredients

For the Kabobs

2 Pounds Chicken Breasts boneless, skinless
3 Tablespoons Avocado or Olive Oil
2 teaspoon Kosher Salt
2 Cups BBQ Sauce divided
8 Wooden Skewers 6 inch, pre-soaked

For the Ranch

1 Cup Mayonnaise
2 Tablespoons Buttermilk
1 teaspoon Onion Powder
2 Cloves Garlic minced
¼ Cup Fresh Dill finely chopped
¼ Cup Fresh Parsley or Basil finely chopped
1 teaspoon Freshly Ground Black Pepper
Salt to taste

For the Salad

4 Ears Corn
Butter
2 Tablespoon Avocado Oil
8 Cups Romaine Lettuce chopped
1 Cup Green Cabbage finely shredded (optional)
4 Green Onions greens thinly sliced
2 Cups Grape Tomatoes quartered
1 Can Black Beans 15 oz, drained and rinsed
2 Tablespoons Cilantro chopped
2 Tablespoons Parsley chopped
¼ Cup Basil freshly chopped
1 Avocado peeled and diced

US Customary - Metric

Instructions

Prep the Chicken

Cut chicken into 2-inch pieces and place in a large bowl with the oil, salt, and 1 cup of BBQ sauce. Stir until well combined.
2 Pounds Chicken Breasts, 3 Tablespoons Avocado or Olive Oil, 2 teaspoon Kosher Salt, 2 Cups BBQ Sauce
Set aside to let marinate for at least 20 minutes at room temperature, or cover and refrigerate for 4 to 8 hours.

Make the Homemade Ranch

In a wide-mouth jar, add mayo, buttermilk, onion powder, and garlic and blend until combined.
1 Cup Mayonnaise, 1 teaspoon Onion Powder, 2 Cloves Garlic, 2 Tablespoons Buttermilk
Stir in the dill, parsley, black pepper, and salt. Refrigerate until ready to use.
¼ Cup Fresh Dill, ¼ Cup Fresh Parsley or Basil, 1 teaspoon Freshly Ground Black Pepper, Salt

Grill the Chicken and Corn

Thread the chicken onto the prepared wooden skewers, 4 to 5 pieces each, and set aside.
8 Wooden Skewers
Drizzle the corn with the avocado oil and rub to evenly coat.
4 Ears Corn, 2 Tablespoon Avocado Oil
Heat the grill over medium-high heat and oil the grill grates using a paper towel with oil.
When hot, add the corn and grill until tender, 10 to 12 minutes total, turning often.
Place the chicken skewers on the grill and cook for 3 to 4 minutes, or until nice grill marks have formed. Flip the skewers and begin to baste the grilled side with the reserved BBQ sauce.
Continue to grill until chicken is cooked through and nice grill marks have formed on both sides, 3 to 4 minutes more.
Transfer the corn and the chicken to a platter.
Butter the corn and salt it if desired and let cool slightly.
Butter, Salt

Assemble

In a large bowl, combine the lettuce, cabbage (optional), green onions, tomatoes, black beans, cilantro, parsley and basil.
8 Cups Romaine Lettuce, 4 Green Onions, 2 Cups Grape Tomatoes, 1 Can Black Beans, 2 Tablespoons Cilantro, 2 Tablespoons Parsley, ¼ Cup Basil, 1 Cup Green Cabbage
Sprinkle with a little salt. Add the dressing to taste and toss until the lettuce is well coated.
Salt
Cut the corn from the cob and add to the salad along with the diced avocado, gently tossing once more to combine.
1 Avocado
Add grilled chicken skewers, serve, and enjoy!

Video

Notes

Adapted from The Defined Dish

Nutrition