Mason-Jar BBQ Chicken Skewers

How to Make Mason-Jar BBQ Chicken Skewers

1. 1

   Step 1: Soak skewers, cut chicken, and make jar marinades

   Active 20 min · Passive 30 min

   Start by filling a shallow dish with cold water and submerging the 8 bamboo skewers to soak while you work (this prevents burning) — soak at least 30 minutes. Meanwhile, cut 1.5 lb chicken thighs into 1-inch pieces. In a bowl combine 1 cup mild honey-style BBQ sauce, 2 tbsp honey, 2 tbsp low-sodium soy sauce, 2 tbsp vegetable oil and 1 tsp kosher salt; whisk until smooth. Divide the mixture into individual mason jars or small containers (one jar per 2-3 skewers), leaving about 2 tbsp of marinade total set aside in a separate bowl for basting. Place equal portions of the chicken into each jar, seal, and refrigerate for at least 30 minutes or up to overnight (longer gives deeper flavor).

   For this step

   • 1 1/2 lbBoneless skin-on chicken thighs, trimmed and cut into 1-inch pieces
   • 1 cupMild honey-style BBQ sauce
   • 2 tbspHoney
   • 2 tbspLow-sodium soy sauce
   • 2 tbspVegetable oil (neutral oil)
   • 8 piecesBamboo skewers
   • 1 tspKosher salt (and freshly ground black pepper)
   
2. 2

   Step 2: Prep vegetables and thread skewers

   Active 15 min

   While the chicken marinates (or once you’re ready to cook), cut 2 mixed bell peppers and 1 red onion into 1-inch pieces. Remove marinated chicken from jars, keeping the jars (or bowls) with leftover marinade for basting and discard any marinade that touched raw meat if you prefer food-safety-first. Thread chicken pieces and colorful vegetables onto the soaked skewers, alternating so each skewer has roughly equal chicken and veg; aim for 4 skewers per person (about 2-3 chicken pieces per skewer). Season the threaded skewers lightly with a pinch of pepper if desired.

   For this step

   • 2 mediumMixed bell peppers (red, yellow, green), cut into 1-inch pieces
   • 1 mediumRed onion, cut into 1-inch pieces
   
3. 3

   Step 3: Grill and baste until juicy and glazed

   Active 12 min

   Preheat the grill to medium-high (about 400°F / 200°C) and oil the grates. Grill the skewers 3–4 minutes per side, turning to get even char, and brush lightly with the reserved 2 tbsp of marinade during the last 4–6 minutes of cooking so it caramelizes without burning. Cook until chicken reaches 165°F (74°C) and juices run clear — total grilling time will be about 10–12 minutes depending on skewer thickness.
   
4. 4

   Step 4: Rest, garnish and serve

   Active 5 min · Passive 5 min

   Transfer cooked skewers to a clean platter and let rest 5 minutes so juices redistribute. Garnish as you like (a sprinkle of sesame seeds or extra chopped scallion works well) and serve warm. Portion suggestion: serve 4 skewers per person for a main, or 2 skewers per person as a snack/appetizer.
5. 5

   Step 5: Make-ahead and portable-grilling tips

   Active 5 min

   Make ahead by assembling mason-jar marinades and adding raw chicken into jars the night before; keep jars chilled and thread onto skewers shortly before grilling to avoid sticky mess. For portable weeknight grilling, thread skewers at home, store them stacked in a shallow sealed container on ice for transport, then grill straight from the container when you reach the park or backyard. Bring the reserved basting bowl in a small sealed container and a small brush for final glazing.
   

1. Start by filling a shallow dish with cold water and submerging the 8 bamboo skewers to soak while you work (this prevents burning) — soak at least 30 minutes. Meanwhile, cut 1.5 lb chicken thighs into 1-inch pieces. In a bowl combine 1 cup mild honey-style BBQ sauce, 2 tbsp honey, 2 tbsp low-sodium soy sauce, 2 tbsp vegetable oil and 1 tsp kosher salt; whisk until smooth. Divide the mixture into individual mason jars or small containers (one jar per 2-3 skewers), leaving about 2 tbsp of marinade total set aside in a separate bowl for basting. Place equal portions of the chicken into each jar, seal, and refrigerate for at least 30 minutes or up to overnight (longer gives deeper flavor).
2. While the chicken marinates (or once you’re ready to cook), cut 2 mixed bell peppers and 1 red onion into 1-inch pieces. Remove marinated chicken from jars, keeping the jars (or bowls) with leftover marinade for basting and discard any marinade that touched raw meat if you prefer food-safety-first. Thread chicken pieces and colorful vegetables onto the soaked skewers, alternating so each skewer has roughly equal chicken and veg; aim for 4 skewers per person (about 2-3 chicken pieces per skewer). Season the threaded skewers lightly with a pinch of pepper if desired.
3. Preheat the grill to medium-high (about 400°F / 200°C) and oil the grates. Grill the skewers 3–4 minutes per side, turning to get even char, and brush lightly with the reserved 2 tbsp of marinade during the last 4–6 minutes of cooking so it caramelizes without burning. Cook until chicken reaches 165°F (74°C) and juices run clear — total grilling time will be about 10–12 minutes depending on skewer thickness.
4. Transfer cooked skewers to a clean platter and let rest 5 minutes so juices redistribute. Garnish as you like (a sprinkle of sesame seeds or extra chopped scallion works well) and serve warm. Portion suggestion: serve 4 skewers per person for a main, or 2 skewers per person as a snack/appetizer.
5. Make ahead by assembling mason-jar marinades and adding raw chicken into jars the night before; keep jars chilled and thread onto skewers shortly before grilling to avoid sticky mess. For portable weeknight grilling, thread skewers at home, store them stacked in a shallow sealed container on ice for transport, then grill straight from the container when you reach the park or backyard. Bring the reserved basting bowl in a small sealed container and a small brush for final glazing.