Save Pin This hearty main combines smoky, grilled chicken breast with a refreshing mix of summer vegetables. The chicken cubes are marinated in olive oil, spices, and a rich BBQ sauce before being threaded onto skewers and grilled to perfection.
Served alongside a bed of arugula, spinach, romaine, and crunchy vegetables like bell peppers and cucumbers, the dish is balanced by a homemade emulsion of apple cider vinegar, honey, and Dijon mustard. It is a gluten-free option perfect for a quick, flavorful lunch or dinner.
There is something uniquely satisfying about charring meat on a skewer during the peak of summer. I remember standing over my grill pan, the smell of smoked paprika hitting the air, realizing this was way better than a boring sandwich.
Last summer, I made this for a small rooftop gathering and the conversation completely stopped when everyone took their first bite. The balance of the honey vinegar dressing against the savory BBQ chicken was a total game changer.
Ingredients
- Chicken Breast: Cutting the meat into cubes helps it absorb the marinade quickly and cook evenly on the high heat.
- BBQ Sauce & Paprika: This combo creates a smoky, caramelized glaze that sticks to the chicken beautifully.
- Mixed Greens: A sturdy mix of arugula and romaine holds up well against the warm skewers without wilting instantly.
- Apple Cider Vinegar: Adds the necessary acidity to cut through the sweetness of the honey and BBQ sauce.
Instructions
- Marinate the Chicken:
- Toss the cubed chicken in a bowl with olive oil, BBQ sauce, garlic, and spices, ensuring every piece is coated.
- Thread and Grill:
- Slide the chicken onto skewers and grill them for about fifteen minutes, turning them until they are nicely charred.
- Assemble the Salad:
- Mix the greens, diced vegetables, and sweetcorn in a large bowl.
- Make the Dressing:
- Whisk the olive oil, vinegar, honey, and mustard together, then toss it with the salad.
- Plate and Serve:
- Arrange the dressed greens on plates and top them with the hot skewers immediately.
Save Pin This recipe officially became a weeknight staple after my kids started asking for the BBQ chicken on sticks instead of plain grilled meat. It turns a simple dinner into something that feels like a treat.
Mastering the Grill
Do not overcrowd your grill pan, or the chicken will steam in its own juices instead of getting that desirable sear.
Building the Perfect Bowl
Layering the warm ingredients slightly over the greens helps them wilt just enough to become tender without losing their crunch.
Serving Variations
Sometimes I swap the sweetcorn for avocado for extra creaminess.
- Add grilled pineapple chunks for a Hawaiian twist.
- Use tofu cubes instead of chicken for a vegetarian option.
- Serve with crusty bread to soak up extra dressing.
Save Pin Enjoy these colorful skewers while the days are long and the evenings are warm.
Recipe Questions & Answers
- → How do I prevent the chicken from drying out?
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Marinate the cubes for at least 15 minutes to lock in moisture, and avoid overcooking on the grill.
- → Can I cook the chicken indoors?
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Yes, a grill pan or skillet over medium-high heat works well if an outdoor grill is not available.
- → What can I substitute for the honey?
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Maple syrup or agave nectar provides a similar sweetness and viscosity for the dressing.
- → Is this dish suitable for meal prep?
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Store the salad and dressing separately, then grill the chicken fresh or reheat it gently to maintain texture.
- → How do I make the skewers vegetarian?
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Swap the chicken for firm tofu or tempeh, adjusting the grilling time to ensure the cubes hold their shape.
