Cherry BBQ Chicken Skewers
Ingredients
- 2 Lbs Boneless, Skinless Chicken Breasts, cut into 1½-inch pieces
- 2 T Olive Oil
- 1 tsp Kosher Salt
- 1 tsp Black Pepper
- 1 tsp Smoked Paprika
- ½ tsp Garlic Powder
- 2 Red Bell Peppers, cut into chunks
- 1 Large Red Onion, cut into chunks
- 2 Zucchini, sliced into thick rounds
- Wooden or Metal Skewers
Cherry BBQ Glaze
- 1 C Cherry Preserves
- ¾ C Favorite BBQ Sauce
- 2 T Apple Cider Vinegar
- 1 T Dijon Mustard
- 1 T Worcestershire Sauce
- 1 tsp Smoked Paprika
- ½ tsp Chili Powder
- Pinch of Cayenne (optional)

Instructions
1. Soak wooden skewers in water for at least 30 minutes if using wooden skewers.
2. Preheat the grill to medium-high heat (about 400°F) and lightly oil the grates.
3. Whisk together the cherry preserves, BBQ sauce, apple cider vinegar, Dijon mustard, Worcestershire sauce, smoked paprika, chili powder, and cayenne (if using) in a small saucepan.
4. Simmer the glaze over medium-low heat for 8–10 minutes, stirring occasionally, until smooth and slightly thickened. Remove from the heat and set aside.
5. Toss the chicken with olive oil, kosher salt, black pepper, smoked paprika, and garlic powder until evenly coated.
6. Thread the chicken, red bell peppers, red onion, and zucchini onto the skewers, alternating the ingredients for even color and cooking.
7. Grill the skewers for 10–12 minutes, turning every 2–3 minutes until the chicken is nearly cooked through.
8. Brush the skewers generously with the Cherry BBQ Glaze during the final 4–5 minutes of grilling, turning and glazing several times until lightly caramelized.
9. Check the chicken with a meat thermometer to ensure it has reached an internal temperature of 165°F.
10. Remove the skewers from the grill and let them rest for 2–3 minutes.
11. Garnish with chopped fresh parsley, if desired.
12. Serve immediately with the remaining Cherry BBQ Glaze on the side.
Go Rogue by swapping the zucchini for pineapple chunks for an extra layer of sweet, smoky flavor that pairs perfectly with the cherry BBQ glaze.
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