Sometimes, you just need a tasty dinner on a stick! My Chicken Kabobs With Boom Boom Sauce is a delectable dish everyone will drool over. In this recipe, juicy chicken is marinated with the best Worcestershire sauce out there, The W Sauce, and then charred to perfection on the Weber Kettle Grill. 

The cherry on top is my homemade Boom Boom Sauce, which comes together within minutes but tastes gourmet. There are many different flavors going on, from spicy to sweet. It all goes together, creating a meal you’ll never forget! 

Chicken Kabobs With Boom Boom Sauce: Heath Riles BBQ

These Chicken Kabobs With Boom Boom Sauce would be a great addition to any tailgating party, family dinner, date night, or grill out. They transport easily, and you can reheat them on the fly! Plus, the entire meal is created in less than an hour. It doesn’t get much better than that! 

The Ingredients

This dish comes together with less than 10 ingredients, including what you need to make the Boom Boom Sauce! Here’s what you need to add to your shopping cart. 

• Boneless skinless chicken thighs. Chicken thighs are a budget-friendly cut of meat that retains moisture when grilled. Pro Tip: Dice your meat uniformly for a beautiful kabob that cooks evenly. 
• White onion. Placing white onion slices between the chicken infuses it with extra flavor! Be sure to cut hearty onion chunks to hold up under heat. 
• Sriracha. Sriracha sauce contains a delicious blend of hot chili peppers and garlic. When mixed with mayonnaise, it takes on a mild flavor with a little kick of heat. Feel free to adjust the sriracha amount to fit your personal preference. 
• Ketchup. A little ketchup gives the Boom Boom Sauce a hint of sweetness and a pop of color. 
• Mayonnaise. Boom Boom Sauce is traditionally mayonnaise-based..why fix what isn’t broken? The dairy lightens up the heat, leaving you with a creamy condiment.
• Bear & Burton’s W Sauce- Fireshire. If you adore Worcestershire sauce, try this one from Bear & Burton. It contains all the best flavors of Worcestershire with a fiery twist. 

• Heath Riles BBQ Chicken Rub. Many chicken rubs on the market taste fake, leaving your meat with an artificial flavor. My Chicken Rub contains a blend of herbs that enhances the chicken’s natural flavors without overpowering it. You can also use it on veggies.

The Smoker Setup

Here’s the main equipment I used for this recipe. More of my grilling favorites can be found in the Equipment and Tools section. 

• Kettle Grill. I cooked these Chicken Kabobs With Boom Boom Sauce  on the Weber Kettle Grill.  Beginners love this pit because there are only a few bells or whistles to mess with. Weber produces high-quality pits that last for ages. This model is easy to store, making it perfect for small spaces. There are also a lot of fun accessories you can purchase, like the Vortex, a must for two-zone fires. 
• Charcoal. I stoked the pit with Royal Oak Charcoal. I used Royal’s new super-size charcoal and was so impressed. This charcoal doesn’t use any fillers and produces pure, clean smoke. I use them just about every time with fabulous results. I also added a few Royal Oak Tumbleweeds for good measure.

The Process for Making Chicken Kabobs With Boom Boom Sauce

You’ll find a detailed demonstration of this recipe within the video and recipe card. Here’s a quick rundown of how I pulled these Chicken Kabobs With Boom Boom Sauce together. 

• Fire up the pit. I stoked the Weber Kettle Grill with Royal’s Oak’s All Natural Charcoal Briquets and Royal Oak Tumbleweeds. Then, I created a two-zone fire using my custom-made charcoal chimney from Cotton Gin Smokers. 
• Dice and slice. I diced my chicken into uniform cubes, which allowed it to cook evenly. I sliced my onion in thick chunks, perfect for caramelizing over the Weber Kettle Grill. I placed the chicken in an aluminum pan for easy marinating. 
• Marinate the meat. I doused the chicken with Bear & Burton’s W Sauce- Fireshire and a good dash of Heath Riles BBQ Chicken Rub. This created a quick marinade that imparted a LOT of flavor. I mixed everything until it was homogenous, then got ready to make some chicken kabobs. 
• Assemble the kabobs. I added the marinated chicken and onions to 6-inch skewers, then added another dash of Bear & Burton’s W Sauce- Fireshire and Heath Riles BBQ Chicken Rub to both sides. 
• Start cooking. I laid the Chicken Kabobs on the cool side of the Weber Kettle Grill and let them go for 25 minutes, rotating every few minutes.
• Make Boom Boom Sauce. To make the Boom Boom Sauce, I combined sriracha, ketchup, mayonnaise, Bear & Burton’s W Sauce- Fireshire, Heath Riles BBQ Chicken Rub, Drosco’s Sweet Chili Sauce, and lemon in a small bowl until smooth. 
• Baste. After 25 minutes, it was time to paint some Boom Boom Sauce on the Chicken Kabobs. I moved the meat to the hot zone of the fire so it could get some gorgeous char. Then, I basted the kabobs with sauce, flipped them, and repeated the process on the other side. Once the char was to my liking, I put the meat back on the cool zone and basted it again. 
• Finish and serve. After a total cook time of 35 minutes, I took the Chicken Kabobs With Boom Boom Sauce off the pit. The only thing left to do was let them cool and dig in!

The Results

The Chicken Kabobs With Boom Boom Sauce came off the pit with the perf of char. The meat was juicy, flavorful, and just a little spicy. The herbs from Heath Riles BBQ Chicken Rub shone through, pulling the entire dish together. 

Storing Leftovers

You can store leftover Chicken Kabobs With Boom Boom Sauce in the fridge for 4 days or freeze them for up to 4 months. 

Equipment and Tools

Weber Kettle Grill, Royal Oak Super-Size Charcoal Briquets, Royal Oak Tumbleweeds, disposable cutting board, tongs, aluminum pan, Vortex chimney, ThermoWorks Hi-Temp Silicone Brush, mixing bowl.