Maple Syrup Glazed Grilled Chicken Kabobs

Grilled chicken kabobs with pineapple salsa.

Maple Syrup Glazed Grilled Chicken Kabobs

This is a an awesome recipe for grilled chicken kabobs that are basted with a maple, soy sauce glaze. Four ingredients and a six minute cook time makes this an easy grilled chicken recipe for a feel special meal. These skewers cook fast, stay juicy, and work for both weeknights and backyard grilling.

Course Main Course Chicken

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings skewers

Calories 219kcal

Author Lea Ann Brown

Ingredients

2 pounds Boneless skinless chicken breasts Cut into uniform chunks
For the Maple Syrup Basting Sauce:
½ cup Maple Syrup
¼ cup Soy Sauce
¼ cup Pineapple Juice
One Recipe For Jalapeno Pineapple Salsa

Instructions

Combine maple syrup, soy sauce, and pineapple juice in a small saucepan. Bring it to a simmer. Cook until the sauce reduces by about one-fourth. This will take about 8 minutes. Set aside to cool.
In the meantime, cut the chicken breasts into 1" to 1 ½ inch cubes, (mine are never exact) then thread onto skewers. Threading about 10 chunks of chicken per skewer will yield about seven chicken kabobs.
Heat your grill to 400 degrees. Place the chicken kabobs on the grates and turn the heat down to 350 degrees. Using a silicone brush, generously baste the chicken with the Maple Soy Sauce Glaze. Cook two minutes, turn the kabobs and baste again with the sauce. Cook two more minutes. Repeat the turn and baste one more time, cooking for a total of six minutes. The internal temperature of the chicken should be 165 degrees. You can remove one of the pieces of chicken from the skewer and test the internal temperature by placing the probe of a digital read meat thermometer into the center of the chicken.
Serve with Jalapeno Pineapple Salsa. Use a spoon to sprinkle salsa over pieces of chicken.

Notes

I highly recommend serving this with a fruity salsa: Jalapeno Pineapple Salsa

I like to use metal skewers. They're simply easier and transfer heat better to the center of the kabobs. If using wooden skewers, soak them for about 30 minutes before use.

Tips For Success:

Chicken breasts are an easy idea for kabobs because you can cut them in large chunks which are perfect for skewering. When cutting the chicken, keep the pieces uniform in size. About 1 ½ - 2 inches will do.
Oil the grates to prevent the chicken from sticking.
Glaze or Marinate? This recipe calls for a glaze. You'll find a more maple syrup flavor and quicker prep time.
Skewering: I like to press the chunks of chicken pieces together, without crushing, on the skewer, creating a snug fit. This method helps retain moisture, preventing the meat from drying out during grill time. It also allows the chicken to cook more like one larger piee, trapping juices between the pieces rather than exposing all sides to high heat. I also like how it looks for presentation.
Lid Open Or Closed? In between turning and glazing, keep the lid closed as much as possible and use every drop of that maple glaze. Use a generous dose of that glaze each time you turn.

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