Chicken Skewers
Grilled Chicken Skewers with sweet peppers are a quick and flavorful dinner to add to the menu this week. Seasoned with our brown sugar and garlic dry rub for a tasty meal that will have you coming back for more.
Grilled chicken makes for a healthy and filling dinner that you can feel good about feeding your family. Add garlic rosemary potatoes and grilled garlic bread to complete this easy meal.
Ingredients for Chicken Skewers:
- Chicken Tenders
- Sweet Peppers – we used banana peppers that we froze from our summer garden, bell peppers work too.
- Olive Oil
- Best Dry Rub
- Fresh Rosemary Stems – optional for skewers
How to Grill Chicken Skewers:
- Prepare a grill fire to a temperature of about 300° with hickory for smoke flavor.
- If you are using fresh rosemary stems, strip all of the rosemary leaves and reserve for another use. Bamboo skewers will also work and should be soaked in water for about 15 minutes.
- Cut chicken into bite size pieces.
- Slice peppers into small pieces.
- Thread chunks of chicken alternating with peppers onto skewers.
- Brush or spray both sides of skewers with olive oil. I recently picked up this little Oil Sprayer from Amazon and it’s so handy for grilling and my favorite air fryer recipes.
- Sprinkle with dry rub on both sides.
- Grill over indirect heat with the grill lid closed, keeping a temperature of about 300- 325.
- Cook for about 20 minutes, checking with a digital thermometer until internal temperature reaches 165°.
- Remove from grill and serve immediately.
How to Store and Reheat:
Store leftover skewers wrapped tightly in foil or plastic wrap in the refrigerator up to 3 days.
Remove from skewers to reheat. Place a skillet over medium heat and add a bit of olive oil with the chicken and peppers. Cook, stirring often until heated through, about 5 minutes.
We also love this Honey Garlic Chicken for a quick weeknight dinner and my kids can’t resist this Coca-Cola Chicken.
These Hot Honey Boneless Wings are an irresistible addition to game day get togethers. For something out of the ordinary, we love this Grilled Chicken Shawarma.
Our family loved this easy chicken dinner and it’s perfect for busy weeknights. The flavor combination of the chicken and peppers is really delicious and is sure to be a new family favorite.
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Chicken Skewers
Ingredients
- 2 ½ pounds chicken tenders cut into bite sized pieces
- 2 cups sliced banana peppers or bell peppers
- ¼ cup olive oil
- ¼ cup The Best Dry Rub - recipe below
- Fresh rosemary stems for skewers optional
Instructions
- Prepare a grill fire to 300° using hickory for smoke flavor.
- If you are using fresh rosemary stems, strip all of the rosemary leaves and reserve for another use. Bamboo skewers will also work and should be soaked in water for about 15 minutes.
- Thread chunks of chicken alternating with peppers onto skewers.
- Coat both sides of skewers with olive oil.
- Sprinkle dry rub all over skewers.
- Grill over indirect heat with the grill lid closed, keeping a temperature of about 300- 325°.
- Cook for about 20 minutes, checking with a digital thermometer until internal temperature reaches 165°.
- Remove from grill and serve immediately.
Notes
Nutrition
Best Dry Rub Recipe
Ingredients
- ½ cup brown sugar
- ¼ cup granulated garlic
- 2 tablespoons smoked paprika
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 2 teaspoons dry mustard
- ½ teaspoon red pepper flakes optional
Instructions
- Mix brown sugar with garlic, smoked paprika, salt, pepper, dry mustard and red pepper flakes.
- Store in an airtight container up to 1 month.
- Mix well to loosen brown sugar before use.
That Dry Rub is the Best,
Tried it on some chops
Turned out Great,
This really looks good. Never used a dry rub before, will use your recipe . Know we will like the banana pepper.
Thanks Doodle!