Name: Smoky BBQ Chicken Skewers with Charred Peppers
Prep time: 40 min
Total time: 40 min
Yield: 6 servings
Ingredients: 2 lbs boneless, skinless chicken thighs, cut into 1.5-inch cubes; 2 red bell peppers, cut into 1.5-inch pieces; 2 yellow bell peppers, cut into 1.5-inch pieces; 1 medium red onion, cut into wedges; 2 tbsp olive oil; 1 tbsp smoked paprika; 2 tsp garlic powder; 1 tsp onion powder; 1.5 tsp kosher salt; 1 tsp black pepper; 2 tbsp apple cider vinegar; 1 tbsp Dijon mustard; 1 tbsp tomato paste (no sugar added); 1 tbsp honey (optional, for light sweetness); 1/2 tsp crushed red pepper flakes (optional); Fresh parsley, chopped, for garnish; Lemon wedges, for serving

Smoky BBQ Chicken Skewers with Charred Peppers

Peter

These smoky BBQ chicken skewers are the perfect partner for pizza night—savory, vibrant, and built for sharing. Juicy chicken thighs are marinated in a bold blend of spices, cider vinegar, and just a touch of honey, then grilled alongside sweet bell peppers and red onion for irresistible caramelization. The finished skewers bring together a gorgeous mix of textures and flavors—smoky, tangy, and just a little bit sweet—making them ideal for a summer gathering or family-style meal. They’re low on the glycemic index and free of mushrooms, truffles, walnuts, and pecans, so everyone can dig in with confidence!

Ingredients

Instructions

In a large mixing bowl, combine olive oil, smoked paprika, garlic powder, onion powder, salt, black pepper, apple cider vinegar, Dijon mustard, tomato paste, and honey (if using). Mix until a thick marinade forms.
Add the chicken thigh cubes to the bowl and toss to coat thoroughly. Marinate for at least 30 minutes (or up to 4 hours in the fridge for deeper flavor).
Thread the chicken, peppers, and onion pieces alternately onto metal or soaked wooden skewers, packing them snugly but not too tight.
Preheat your grill (or grill pan) over medium-high heat. Brush the grill grates with oil to prevent sticking.
Grill the skewers for 5-6 minutes per side, turning occasionally, until the chicken is cooked through and has a deep char in spots (internal temp 165°F).
Transfer skewers to a platter. Sprinkle with chopped parsley and serve with lemon wedges for squeezing over the top.