Grilled Chicken Kabobs with BFY BBQ Sauce

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Summer grilling just got better!

Grilled chicken kabobs are a backyard staple for good reason, and this version takes everything you love about them up a notch! We’re threading tender, marinated chicken between colorful veggies and finishing it all with a homemade BFY BBQ sauce that skips the refined sugar and ketchup without sacrificing any of that glossy, smoky-sweet flavor you expect. The result is a feel-good dinner that looks and tastes indulgent, but is built entirely from real, wholesome ingredients.

The sauce is the star here. Made with natural sweeteners and bold pantry staples, it clings to the chicken beautifully as it hits the heat and caramelizes on the grill. Whether you’re cooking for a crowd or just doing a weeknight dinner outside, these kabobs come together quickly and deliver big.

We paired these with Camila’s No Mayo Coleslaw and the flavors mixed perfectly!

Bonus tip: if you have a little extra time, marinating the chicken overnight in our 2026 Vinaigrette takes the flavor to another level.

Grilled Chicken Kabobs with BFY BBQ Sauce

Equipment

4-6 skewers for BBQ grill

Ingredients

1 whole red bell pepper, cored, seeded, 1.5” slices
1 whole sweet yellow pepper, cored, seeded, 1.5” slices
1 whole orange sweet pepper, cored, seeded, 1.5” slices
4 jalapeno peppers, seeded, and 1.5” slices
1 large whole red onion, peeled, quartered, and individual slices pulled
3 boneless, skinless chicken breasts, cut into 2” pieces
salt & pepper, to taste
1 cup BFY BBQ Sauce (recipe below)

Instructions

Assemble kabobs: Skewer chicken, onion slices, and peppers, in that order, repeating 4-5 times depending on the length of the skewers.
Preheat grill on HIGH 10 min.
Season kabobs with salt and pepper, or marinade in our 2026 Vinaigrette overnight.
Place kabobs on the grill; sear about 2 min, until they have changed color one-quarter of the way around.
Sear 2-3 min, turning kabobs until evenly seared. Reduce the heat to medium and close the cover.
Cook for 8-10 min, until the internal temperature reaches 165 degrees (check with a thermometer inserted halfway into the thickest part of the chicken).
During the last few minutes of cook time, baste kabobs evenly with BBQ sauce. Transfer to a clean platter.

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Now for the homemade BBQ sauce…

BFY BBQ Sauce

Ingredients

1 tbsp olive oil
1 large onion, diced
2 cloves garlic, minced
1 cup tomato sauce (8oz can)
1/3 cup maple syrup
2 tbsp apple cider vinegar
1 tbsp balsamic vinegar
1 tsp smoke paprika
1 tsp chili powder
2 tsp tamari (GF) or soy sauce
1 tsp fine sea salt
pinch of black pepper
1/4 tsp cayenne pepper, optional

Instructions

Preheat olive oil in a nonstick stockpot over medium heat.
Add the diced onions and minced garlic, cook over medium heat for 10 minutes, stirring occasionally until the onions are translucent and slightly golden.
Add the smoked paprika, chili powder, cayenne, black pepper, and salt. Stir to combine, then cook for 1 minute so the spices bloom.
Add the tomato sauce, stir to combine. Then add the remaining ingredients: apple cider vinegar, balsamic vinegar, tamari, and maple syrup.
Stir to combine. Bring to a simmer and cook for 10 minutes or until slightly reduced and thickened.
Remove from heat and let cool 15 minutes.
Using an immersion blender, blend the sauce until smooth. You can also use a blender if you do not have an immersion blender.
Pour into a jar and allow to cool. Cover and refrigerate until ready to use.