Maple Chipotle BBQ Chicken Skewers – Sweet, Smoky, and Perfect for Grilling

This is the kind of backyard recipe that turns heads and gets people asking for seconds. Maple chipotle BBQ chicken skewers bring sweet, smoky, and slightly spicy flavors together in a way that feels effortless. The marinade is simple, the grill does the heavy lifting, and the result is juicy chicken with caramelized edges.

Serve these with corn on the cob, a crisp salad, or warm tortillas, and you’ve got an easy crowd-pleaser any night of the week.

Print Recipe

Maple Chipotle BBQ Chicken Skewers - Sweet, Smoky, and Perfect for Grilling

Prep Time20 minutes mins

Cook Time12 minutes mins

Total Time32 minutes mins

Servings: 4 servings

Ingredients

• Chicken thighs (boneless, skinless; chicken breast works too)
• Maple syrup (pure, not pancake syrup)
• BBQ sauce (your favorite brand or homemade)
• Chipotle peppers in adobo (plus a spoonful of the adobo sauce)
• Lime (zest and juice)
• Garlic (fresh cloves)
• Smoked paprika
• Ground cumin
• Olive oil
• Kosher salt and black pepper
• Red onion and/or bell peppers (optional, for threading)
• Fresh cilantro or green onion (optional garnish)
• Wooden or metal skewers (soak wooden skewers)

Instructions

• Soak the skewers: If using wooden skewers, soak in water for 20–30 minutes to prevent burning.
• Make the marinade: In a bowl, whisk 1/3 cup maple syrup, 1/2 cup BBQ sauce, 1–2 minced chipotle peppers plus 1 teaspoon adobo sauce, zest and juice of 1 lime, 2 minced garlic cloves, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
• Prep the chicken: Cut chicken thighs into 1.25–1.5-inch chunks. Pat dry for better browning.
• Marinate: Toss chicken in the marinade.Reserve 1/4 cup marinade separately for basting. Cover and chill 30 minutes (up to 8 hours for deeper flavor).
• Preheat the grill: Heat a grill or grill pan to medium-high. Oil the grates to reduce sticking.
• Assemble skewers: Thread chicken onto skewers, alternating with chunks of red onion or bell pepper if using.Don’t pack too tightly.
• Grill: Cook 8–12 minutes total, turning every 2–3 minutes. Brush with reserved marinade during the last few minutes to glaze.
• Check doneness: Look for light char and an internal temp of 165°F (74°C). Remove and rest 3–5 minutes.
• Finish and serve: Garnish with chopped cilantro or green onion.Squeeze extra lime over the top. Serve with rice, grilled corn, slaw, or warm tortillas.

What Makes This Recipe So Good

• Balanced flavor: Maple syrup adds natural sweetness that pairs perfectly with smoky chipotle and tangy BBQ sauce.
• Quick prep: The marinade mixes in minutes, and the skewers cook fast on a hot grill or grill pan.
• Juicy chicken: Thighs stay tender and flavorful, even if you cook them a touch longer.
• Versatile: Great for weeknights, meal prep, or cookouts. Easy to scale up for a crowd.
• Family-friendly heat: You control the spice by adjusting the chipotle.

Shopping List

• Chicken thighs (boneless, skinless; chicken breast works too)
• Maple syrup (pure, not pancake syrup)
• BBQ sauce (your favorite brand or homemade)
• Chipotle peppers in adobo (plus a spoonful of the adobo sauce)
• Lime (zest and juice)
• Garlic (fresh cloves)
• Smoked paprika
• Ground cumin
• Olive oil
• Kosher salt and black pepper
• Red onion and/or bell peppers (optional, for threading)
• Fresh cilantro or green onion (optional garnish)
• Wooden or metal skewers (soak wooden skewers)

How to Make It

1. Soak the skewers: If using wooden skewers, soak in water for 20–30 minutes to prevent burning.
2. Make the marinade: In a bowl, whisk 1/3 cup maple syrup, 1/2 cup BBQ sauce, 1–2 minced chipotle peppers plus 1 teaspoon adobo sauce, zest and juice of 1 lime, 2 minced garlic cloves, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
3. Prep the chicken: Cut chicken thighs into 1.25–1.5-inch chunks. Pat dry for better browning.
4. Marinate: Toss chicken in the marinade.

   Reserve 1/4 cup marinade separately for basting. Cover and chill 30 minutes (up to 8 hours for deeper flavor).

5. Preheat the grill: Heat a grill or grill pan to medium-high. Oil the grates to reduce sticking.
6. Assemble skewers: Thread chicken onto skewers, alternating with chunks of red onion or bell pepper if using.

   Don’t pack too tightly.

7. Grill: Cook 8–12 minutes total, turning every 2–3 minutes. Brush with reserved marinade during the last few minutes to glaze.
8. Check doneness: Look for light char and an internal temp of 165°F (74°C). Remove and rest 3–5 minutes.
9. Finish and serve: Garnish with chopped cilantro or green onion.

   Squeeze extra lime over the top. Serve with rice, grilled corn, slaw, or warm tortillas.

How to Store

• Refrigerate: Keep leftovers in an airtight container for up to 4 days.
• Freeze: Freeze cooked skewers (bones removed) or marinated raw chicken for up to 2 months. Thaw in the fridge overnight.
• Reheat: Warm gently in a 300°F oven or in a skillet over medium heat, adding a splash of water to keep it juicy.

Health Benefits

• Lean protein: Chicken supports muscle maintenance and keeps you satisfied.
• Smarter sweetness: Maple syrup offers flavor intensity, so you can use less than refined sugar-heavy marinades.
• Spices with benefits: Garlic, cumin, and paprika bring antioxidants and bold taste without extra calories.
• Portion control: Skewers naturally help with portions and make pairing with veggies easy.

Common Mistakes to Avoid

• Skipping the soak: Dry wooden skewers burn fast.

  Soak them thoroughly.

• Overcrowding the grill: Leave space between skewers so they sear instead of steam.
• Marinating too briefly: Aim for at least 30 minutes. For big flavor, go 2–4 hours.
• High heat only: Start hot for sear, then manage heat to cook through without scorching the sugars.
• Using all the marinade for basting: Always reserve a clean portion before touching raw chicken.

Recipe Variations

• Extra smoky: Add 1/4 teaspoon liquid smoke to the marinade or use applewood chips on the grill.
• Sweeter-glaze finish: Brush with a 1:1 mix of warm maple syrup and BBQ sauce in the last minute.
• Citrus twist: Swap lime for orange zest and juice for a rounder, less tart flavor.
• Low-sugar option: Use a no-sugar-added BBQ sauce and reduce maple to 2 tablespoons.
• Veg-forward: Add zucchini, mushrooms, and pineapple to the skewers for contrast.
• Breast meat: Use chicken breast and grill 6–9 minutes total to avoid drying out.

FAQ

Can I bake these instead of grilling?

Yes. Arrange on a lined sheet pan and bake at 425°F for 15–20 minutes, turning once and brushing with reserved marinade during the last 5 minutes.

Broil 1–2 minutes to caramelize.

How spicy are these skewers?

Medium heat. Use one chipotle for mild, two for medium, and three for hot. You can also use just the adobo sauce for a gentle smoky kick.

What’s the best BBQ sauce to use?

A classic, slightly tangy sauce works best.

Too smoky can overwhelm the maple. If your sauce is very sweet, cut the maple by a tablespoon.

Do I have to use thighs?

No. Thighs are forgiving and juicy, but breasts or turkey tenders work.

Adjust cook time and don’t overcook lean cuts.

Can I prep these ahead?

Absolutely. Marinate up to 8 hours, thread onto skewers, and keep covered in the fridge. Grill just before serving.

In Conclusion

Maple chipotle BBQ chicken skewers are simple, bold, and perfect for any casual meal.

The sweet heat glaze caramelizes beautifully, while the lime keeps everything bright. With quick prep and flexible heat levels, this recipe is a reliable go-to for weeknights and weekend cookouts alike. Fire up the grill, set out a few easy sides, and enjoy.