Ingredients:

  • 1/2 cup apple cider vinegar
  • 1/4 cup olive oil
  • 2 tbsp Worcestershire sauce
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1.5 lbs boneless skinless chicken thighs, cut into 1-inch cubes
  • 1 large red onion, cut into 1-inch chunks
  • 2 medium red bell peppers, cut into 1-inch chunks
  • 1/2 cup BBQ sauce

Instructions:

  1. Pat the chicken thighs dry with paper towels. Cut the chicken, red onion, and red bell peppers into uniform 1-inch pieces.
  2. Whisk together apple cider vinegar, olive oil, Worcestershire sauce, smoked paprika, garlic powder, onion powder, kosher salt, and black pepper in a bowl. Toss the chicken cubes in the marinade and refrigerate for at least 30 minutes.
  3. Thread the skewers by alternating chicken, red onion, and bell pepper, leaving a 1/8 inch gap between each piece to ensure proper searing.
  4. Preheat grill to medium-high. Grill skewers for 4–5 minutes per side. During the final 3 minutes of cooking, brush a generous layer of BBQ sauce over the meat.
  5. Remove from heat once the internal temperature reaches 165°F (74°C) and the sauce is bubbling and tacky.