Maple Barbecue Chicken Kebabs

Maple Barbecue Chicken Kebabs


This homemade barbecue sauce utilizes the sweet natural flavor that only real maple syrup can bring. Don’t cheat yourself with any fake syrup, some things have no true substitute.

Prep Time: 10 mins
Cook Time: 15 mins
Total Time:  25 mins



  • 2 lbs. chicken tenders (you could also cut boneless skinless thighs in strips)
  • 1 packed cup brown sugar
  • 1 cup ketchup
  • 1/4 cup red wine vinegar
  • 1/4 cup water
  • ¼ heaping cup pure maple syrup
  • 1 tablespoon worcestershire sauce
  • 2 teaspoons ground mustard
  • 2 teaspoons paprika
  • 1-1/2 teaspoons kosher salt
  • 1 teaspoon black pepper



  1. Mix brown sugar, ketchup, red wine vinegar, water, pure maple syrup Worcestershire sauce, ground mustard, paprika, kosher salt and pepper in a large bowl. Place chicken tenders in the marinade. Cover and let the chicken marinate for at least 2-4 hours or overnight. I like to throw all the ingredients in a Ziplock and let it marinate this way.
  2. If you are using metal skewers skip this part, if you are using wood skewers follow the directions below.
  3. Now I know there is a debate whether or not to soak your skewers and to each their own. But I soak mine, I have found that I get less wood pieces in the chicken and they don’t go up in flames. They still may char a tad, but not following apart or on fire.
  4. I completely soak my skewers for 30 minutes, sometimes accidently longer, like the whole day. Make sure the entire stick is completely dredge in water. Once they have soaked, remove and start to assemble the skewers.


  1. Remove the chicken from the fridge, one piece at a time grab a tender and lace through the skewer. I start at the chunkier end and do a weave motion. Or you can just slide the entire tender on the kebab and not make it all fancy like a wave. Either way, they will taste the same. Set kebab on a plate and repeat the process. Once completed drizzle extra marinade over the chicken, and let it sit while grill is heating up.
  2. Heat gas or charcoal grill, remove chicken from marinade. Place chicken on grill over medium heat. Cover grill and cook 3 minutes, then turn over the kebab and cook another 3 minutes. At this point check the chicken. To know if the chicken is done the juices should be clear and the center of thickest part is cut (170°F). If not done, continue to cook, at this point I leave the lid open and just turn the kebabs so they are cooked evenly on both sides.
  3. Remove from grill and serve immediately. Or cover with foil and serve later.