Stubb’s BBQ Chicken Kabob
2 lbs. boneless, skinless chicken breasts cut into 1” pieces
2 1/2 tablespoons Stubb’s Bar-B-Q Rub
2 red bell peppers, cut into large chunks
1 cup Stubb’s Hickory Bourbon Bar-B-Q Sauce
8 each wooden skewers (soak in water for 1-2 hours)
In a large bowl, toss the chicken and Bar-B-Q Rub together. Cover with plastic wrap and let it rest in the fridge for 30 min to 1 hour.
Alternate pieces of chicken and red bell pepper on the skewers.
Grill over direct heat for 7-8 minutes or until chicken is cooked through. Turn every 2 to 2 ½ minutes to prevent burning.
Baste with the Stubb’s Bar-B-Q and use a covered grill to ensure a smoky flavor.
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