Description
Juicy chicken breast marinated in garlic, rosemary, and olive oil, grilled to perfection with smoky BBQ sauce. A lean, crowd-pleasing summer dish with a caramelized crust and crosshatch grill marks.
Ingredients
Chicken breast
8 oz
Cut into 1.5-inch cubes
BBQ sauce
3/4 cup
Use buffalo-style or molasses-based
Garlic
3 cloves
Minced; substitute with garlic powder
Skewers
4 wooden
Soak in water 30 mins to prevent burning
Olive oil
2 tbsp
For marinade; swap with avocado oil
Rosemary
1 tsp
Fresh or dried; enhances smokiness
Salt
1/4 tsp
For marinade
Instructions
Combine garlic, olive oil, rosemary, and 1/4 tsp salt in a bowl
Add chicken cubes; toss to coat completely
Refrigerate 8–24 hours (1 hour minimum)
Skewer chicken cubes, alternating with cherry tomatoes if desired
Brush BBQ sauce on both sides immediately before grilling
Preheat grill to medium-high (375°F); oil grate to prevent sticking
Place skewers on grill; cook 8–10 minutes per side
Rotate 90° halfway through to create crosshatch marks
Brush additional sauce on the last 2 minutes
Notes
Soak wooden skewers for 30 minutes before threading
Use a digital meat thermometer: internal temperature must reach 165°F
Stir sauce frequently to avoid burning near high heat
For smokier flavor, glaze skewers with apple cider vinegar at end
Substitute pork tenderloin with halal-certified chicken or vegetables for a meat-free option
Nutrition
- Serving Size: 1 skewer
- Calories: 210
- Sugar: 8g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 30g
- Cholesterol: 65mg