Grilled BBQ Chicken with Veggie Skewers

Jillian Tedesco

Jillian Tedesco

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Grilled BBQ Chicken with Veggie Skewers

This is a great way to enjoy the BBQ and keep it lean.  I like to choose veggies that are an array of colors because people eat with their eyes first.  By choosing a skewer presentation, it takes veggies to another level and makes for easy serving sizes. As far as BBQ sauce goes, there are many to choose from and most contain high fructose corn syrup. Search for one made with real sugar like molasses, brown sugar or honey that has less than 8 grams of sugar per serving. The one I chose was Stubb’s Original BBQ Sauce.  You can prep your skewers and marinate your chicken the day before to add make for swift cook time when entertaining friends. 

Prep time 45 minutes

Cook time 30 minutes

Serves 8

8 Chicken breast

¼ cup BBQ sauce

⅛ tsp salt

8 Veggie Skewers (17 inch)

4 Corn on the cobs - quartered

2 Zucchini - cut into 1 inch disks

16 Baby Bellas - keep whole

2 Bell peppers - large dice

2 Purple onions - large dice 

Salt & pepper

½ tsp garlic powder

Avocado spray


  1. Clean excess fat and sinew (tough fibrous tissue) off chicken breast.
  2. Marinate chicken in a zip lock bag with salt and BBQ sauce. Let marinade overnight or for at least 30 minutes.
  3. Prep your veggies and start skewering them. I was able to fit on each skewer: 2 mushrooms, 2 zucchini disks, 2 pieces of corn, 3-4 bell pepper slices and 4 slices of onion.
  4. Spray your skewers with avocado spray and sprinkle with salt, pepper and garlic powder.
  5. Heat grill to 350-375.  Make sure the grill is clean of debris.
  6. Spray each piece of chicken with avocado spray and lay skin side down for best grill marks.  
  7. Cook each side 5-7 minutes until the internal temperature reads 160*. Keep an eye on your temperature making sure it doesn't rise above 400 or fall below 325. The chicken will carry over to 165* when you pull it off. You don’t want to over cook your chicken. Be sure to let it rest a few minutes before cutting.
  8. When the chicken is almost done or resting, start the skewers. Keep heat 350-400. Rotate constantly and grill for about 10-12 minutes. If they start to get too much color, turn the heat down.

Chef Tips:

  • For the most tender chicken breast, search for breasts that are 6-8oz raw vs the 14-16oz. Free range or organic tend to be smaller and more tender. Gamechanger for leftovers!
  • When grilling with sugar, it can burn easily so keep an eye on your hot spots and cycle around your chicken when flipping them over. 
  • If you would like to add a starch to this dish, rice pairs perfectly.

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