BBQ Chicken Skewers

These BBQ Chicken Skewers are sweet, smoky, and just the right amount of tangy—thanks to a homemade date-sweetened barbecue sauce that’s blended until silky smooth. Juicy chicken thighs get grilled alongside red onion, bell pepper, and pineapple for a crowd-pleasing combo that’s just as great for meal prep as it is for a summer cookout. Bonus: the sauce is naturally sweetened and comes together in minutes.

BBQ Chicken Skewers ingredients:

Dates: Dates are the natural sweetener in this barbecue sauce. Their sticky texture helps thicken the sauce while keeping it smooth and creamy when blended. They’re also rich in fiber, potassium, and antioxidants, which makes them a nutrient-dense swap for processed sugar. In this recipe, soaking them in hot water ensures they break down easily and blend seamlessly with the other sauce ingredients.

Coconut Aminos: Coconut aminos are a soy-free, gluten-free alternative to soy sauce, made from the fermented sap of coconut blossoms. They have a slightly sweet, savory, and umami-rich flavor that enhances marinades, sauces, and dressings.

Tomato Paste: Tomato paste serves as the concentrated, tangy base for the barbecue sauce, offering body and a deep, savory tomato flavor. It complements the sweetness of the dates while providing the acidity needed to balance the sauce.

Smoked Paprika: Smoked paprika brings a bold, smoky flavor that mimics the essence of grilled food, which is key to giving this dish that “barbecue” taste. Unlike regular paprika, this version is made from peppers that are smoked and dried over oak wood, lending a deeper complexity. It’s used in both the sauce and the roasted chickpeas for a layered smokiness throughout the dish. A small amount delivers warmth and subtle spice without overpowering.

Chicken Thighs: Boneless skinless chicken thighs are my favorite cut to use for grilling. Thanks to a higher fat content, they stay juicy and tender and are hard to overcook, even on a flaming grill!

Pineapple: A fun fruity addition to the skewers! I love to add a less traditional element to meals, and grilled pineapple on its own is delicious, but together with the barbecue chicken and savory veggies, it’s the perfect combination of sweet and savory.

BBQ Chicken Skewers

Recipe by Jenn Lueke

4.6 from 10 votes

Servings

Adjust servings

+

–

6

servings

Prep time

20

minutes

Cooking time

25

minutes

These BBQ Chicken Skewers are sweet, smoky, and just the right amount of tangy—thanks to a homemade date-sweetened barbecue sauce that’s blended until silky smooth. Juicy chicken thighs get grilled alongside red onion, bell pepper, and pineapple for a crowd-pleasing combo that’s just as great for meal prep as it is for a summer cookout. Bonus: the sauce is naturally sweetened and comes together in minutes.

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Ingredients

• For the Date Barbecue Sauce (yields 3/4 cup):

• 3 -5 pitted dates (depending on size, 3 large or 5 small)

• 1/4 cup coconut aminos (can sub reduced-sodium soy sauce or reduced-sodium tamari)

• 3 tablespoons tomato paste

• 2 tablespoons apple cider vinegar

• 2 tablespoons olive oil

• 1/2 teaspoon chili powder

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon kosher salt

• For the Chicken Skewers

• 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces

• kosher salt

• ground black pepper

• 1 small red onion, cut into 1-inch pieces

• 1 red bell pepper, cut into 1-inch pieces

• 2 cups diced pineapple (1-inch cubes)

Directions

• Add the dates to a glass bowl or jar and cover with boiling water. Set aside to soak and soften for 15 minutes.
• While the dates soak, prepare the skewers. Add the chicken thigh pieces to a mixing bowl along with a few pinches of kosher salt and black pepper. Toss to combine. To eight 8-inch metal skewers, assemble the chicken, red onion pieces, bell pepper pieces, and pineapple pieces evenly throughout until there are none left. Set aside on a tray.
• Make the date barbecue sauce: add the soaked (and drained) dates, coconut aminos, tomato paste, apple cider vinegar, olive oil, chili powder, garlic powder, onion power, smoked paprika, salt, and 1/4 cup of warm water to a food processor or blender. Blend on high speed until completely smooth, 45 to 60 seconds, and add additional water one tablespoon at a time as needed to thin until smooth. Separate the barbecue sauce evenly into two small bowls.
• Using one of the bowls of barbecue sauce, brush the skewers all over to coat in the sauce until there is none left (tip: allow them to marinate once coated for about 20 minutes for extra flavorful skewers).
• Heat a grill, grill pan, or cast iron pan over medium heat. Once heated, gently place the skewers (work in batches if you’re using a pan) and cook until browned and crisp on each side and at an internal temperature of 165F, about 6-8 minutes per side.
• Remove from heat and brush with the reserved barbecue sauce, then serve.

Notes

• Storage: Refrigerate the chicken skewers in a sealed container for up to 4 days.
• Skewers: If you don’t have skewers, cook the skewers components on a sheet pan instead, or use a grill pan.
• Dates: I used 6 Deglet Noor dates. If you are using Medjool dates, which are bigger, you can use 3.

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