These Chicken Thigh Glazed Kabobs with Veggies are loaded with juicy, seasoned chicken, colorful vegetables, and a sweet and smoky Apple Chipotle glaze. The chicken thighs are seasoned with Kosmos Q Dirty Bird Rub, threaded onto skewers with bell peppers, red onion, and zucchini, then grilled hot and fast until perfectly cooked.
Once the chicken and veggies are almost done, everything gets brushed with Kosmos Q Apple Chipotle BBQ Sauce. A few minutes back on the grill is all it takes for the sauce to get sticky, glossy, and beautifully caramelized.
They're easy to prep, packed with flavor, and perfect for a weeknight dinner or a backyard cookout. Let's get to it.
2 lbs boneless, skinless chicken thighs, cut into 1½-inch pieces
2 Tbsp Kosmos Q Dirty Bird Rub
1 Tbsp olive oil
1 red bell pepper, cut into chunks
1 yellow bell pepper, cut into chunks
1 red onion, cut into chunks
1 zucchini, sliced into thick rounds
Wooden or metal skewers
Place the 2 pounds of boneless, skinless chicken thighs on a cutting board and cut them into 1½-inch pieces.
Transfer the chicken to a large bowl and toss it with 1 tablespoon of olive oil.
Season the chicken generously with 2 tablespoons of Kosmos Q Dirty Bird Rub, making sure each piece is evenly coated.
Cut the red and yellow bell peppers and red onion into bite-sized chunks.
Slice the zucchini into thick rounds so the vegetables can hold up well on the grill.
Now you've got seasoned chicken and colorful veggies ready to build some kabobs.
Grab your wooden or metal skewers and start threading on the chicken and vegetables.
Alternate the chicken, red bell pepper, yellow bell pepper, red onion, and zucchini as you build each kabob.
Keep the ingredients spaced closely together without packing them too tightly so everything cooks evenly.
Once all the kabobs are assembled, they're ready for the grill.
Preheat your grill to 400°F for direct cooking.
Once the grill is hot, clean and lightly oil the cooking grates if needed to help prevent the chicken and vegetables from sticking.
With the grill ready to go, it's time to get those kabobs cooking.
Place the kabobs directly on the 400°F grill.
Cook for 12–15 minutes, turning the kabobs every 3–4 minutes so the chicken and vegetables cook evenly and develop some nice grill marks.
Continue grilling until the chicken reaches an internal temperature of 165°F.
Once the chicken is cooked through and the vegetables are tender with a little char around the edges, it's time to bring in the glaze.
During the final 2–3 minutes of cooking, brush the kabobs generously with Kosmos Q Apple Chipotle BBQ Sauce.
Turn the kabobs and brush the other side with more sauce.
Continue flipping and glazing until the sauce becomes sticky, glossy, and caramelized around the chicken and vegetables.
That sweet and smoky Apple Chipotle finish takes these grilled kabobs to the next level.
Remove the kabobs from the grill and let them rest for 5 minutes before serving.
Arrange the glazed kabobs on a serving platter and serve them while they're still warm.
Make sure to grab plenty of those caramelized vegetables along with the juicy glazed chicken.
Juicy chicken thighs, colorful grilled veggies, and a sticky Apple Chipotle glaze — all packed onto one delicious skewer.
The Dirty Bird Rub gives the chicken plenty of savory flavor, while the Apple Chipotle BBQ Sauce adds a sweet, smoky finish with a little kick.
They're easy to make, look great on the grill, and are perfect for a backyard BBQ, weeknight dinner, or whenever you're looking for a simple meal with big BBQ flavor.
Fire up the grill, grab some skewers, and dig into these Chicken Thigh Glazed Kabobs with Veggies.
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