Oh, you guys! I have been SO excited to share this recipe with you. It’s one of those dishes that, whenever I make it, my whole house just lights up. Seriously, the smell of the BBQ chicken hits you first, and then when you combine it with all those fresh, vibrant veggies and that tangy dressing… it’s just pure magic. My kids actually ask for this by name, which, as any parent knows, is the highest compliment a recipe can get! It reminds me of those perfect summer evenings when we’d be grilling in the backyard, and everyone would be gathered around, just happy. This BBQ chicken skewer salad is kind of like that feeling, all in one bowl. It’s so much more than just chicken and lettuce; it’s a whole celebration of flavors and textures. I find myself reaching for this recipe more than I ever expected, especially when I want something that feels special but isn’t a ton of fuss. It’s definitely become a go-to, right up there with my famous chocolate chip cookies – and that’s saying something!
Thank you for reading this post, don't forget to subscribe!What is a good BBQ chicken skewer salad?
So, what exactly *is* this glorious creation? Think of it as your favorite summer BBQ, all dressed up and ready for a picnic or a weeknight dinner. It starts with tender, juicy chicken pieces marinated in a smoky, sweet BBQ sauce, threaded onto skewers, and grilled to perfection. But the real magic happens when those smoky, slightly charred chicken skewers get chopped up and tossed into a big, beautiful salad. It’s not your average chicken salad, and it’s definitely not just a pile of greens. It’s a symphony of textures and tastes: the tender, flavorful chicken, crisp fresh veggies, maybe some creamy avocado, and a dressing that ties it all together with a bright, zesty kick. The name itself, BBQ chicken skewer salad, just sounds so inviting, doesn’t it? It’s essentially the best parts of grilling season, made into a refreshing, satisfying meal that’s perfect any time of year, but especially when you’re craving those summery vibes.
Why you’ll love this recipe?
Honestly, where do I even begin with why this BBQ chicken skewer salad is a total game-changer? First off, the FLAVOR! That smoky, sweet BBQ chicken is just irresistible. Grilling those skewers gives the chicken an incredible depth of flavor that you just can’t replicate any other way. Then, when you chop it up and toss it with all the fresh, crunchy veggies – I’m talking crisp romaine, sweet corn, juicy tomatoes, maybe some red onion for a little bite – it’s like a party in your mouth. And the dressing? It’s bright, a little tangy, and perfectly complements the richness of the chicken. The SIMPLICITY is another huge win. Even though it sounds fancy with the skewers, it’s surprisingly easy to whip up. You marinate the chicken, thread it, grill it, chop it, and toss it. Done! It’s a lifesaver on busy weeknights when you still want something delicious and homemade. Plus, it’s surprisingly COST-EFFECTIVE. Chicken thighs are usually pretty budget-friendly, and the veggies are all common pantry staples. You get so much flavor and satisfaction for the cost. And let’s talk about VERSATILITY! This isn’t a recipe you can only eat one way. Serve it on a bed of lettuce for a light lunch, pile it into burger buns for an amazing sandwich, or even just eat it straight from the bowl with a fork (guilty as charged!). It’s also fantastic for meal prep – the flavors actually get even better as they meld together. What I love most about this is that it feels like such a treat, but it’s secretly packed with good-for-you ingredients. It’s proof that healthy food can be incredibly delicious and satisfying. It’s the kind of dish that makes everyone happy, from the pickiest eaters to the most discerning foodies.
How do I make a BBQ chicken skewer salad?
Quick Overview
This recipe is all about building layers of amazing flavor, starting with perfectly grilled BBQ chicken skewers. We’ll marinate the chicken, get it nice and smoky on the grill, then chop it up to toss with a vibrant mix of fresh vegetables and a zesty dressing. It’s designed to be straightforward, letting the natural flavors of the ingredients shine. You’ll be amazed at how quickly you can go from raw ingredients to a stunning, crowd-pleasing meal. It’s truly one of those recipes that tastes like you spent hours in the kitchen, but in reality, it’s quite manageable, even for a weeknight. The key is good quality chicken and a killer BBQ sauce!
Ingredients
For the BBQ Chicken Skewers: For the BBQ Chicken Skewers: For the BBQ Chicken Skewers: For the BBQ Chicken
2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
1 cup your favorite BBQ sauce (I love a smoky, slightly sweet Kansas City style for this!)
2 tablespoons olive oil
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt and freshly ground black pepper to taste
Wooden or metal skewers (if using wooden, soak them in water for at least 30 minutes to prevent burning)
For the Salad Base:
1 large head of romaine lettuce, chopped
1 cup cherry tomatoes, halved
1 cup corn kernels (fresh, frozen, or canned and drained)
1/2 cup finely chopped red onion
1/2 cup chopped fresh cilantro
Optional: 1 avocado, diced; 1/4 cup crumbled blue cheese or feta
For the Tangy Lime Dressing:
1/4 cup olive oil
2 tablespoons fresh lime juice
1 tablespoon Dijon mustard
1 teaspoon honey or maple syrup
1/2 teaspoon garlic powder
Salt and freshly ground black pepper to taste
“New family favorite! This BBQ chicken skewer salad was so flavorful and ridiculously easy. Crowd-pleaser for sure.”
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get your grill or grill pan nice and hot! You want a medium-high heat. While that’s heating up, grab your soaked wooden skewers or your metal ones. If you’re using wooden skewers, make sure they’ve had a good soak – nobody likes burnt skewer ends getting in their food! This prep step is crucial for getting that beautiful char on the chicken.
Step 2: Mix Dry Ingredients
In a medium bowl, combine the smoked paprika, garlic powder, salt, and pepper. This little mix of spices is going to give our chicken an extra layer of flavor before it even hits the BBQ sauce. Make sure everything is well combined. It doesn’t look like much now, but trust me, it makes a difference.
Step 3: Mix Wet Ingredients
In a large bowl, whisk together the BBQ sauce, olive oil, Worcestershire sauce, and the spice mixture you just made. Give it a good stir until it’s all beautifully blended. This is where all the deliciousness starts to come together. The Worcestershire sauce adds a little umami punch that really complements the sweetness of the BBQ sauce.
Step 4: Combine
Now, add your chicken pieces to the bowl with the marinade. Toss them gently until every single piece is coated in that glorious BBQ mixture. Let it sit for at least 15-20 minutes to soak up all those flavors. If you have time, an hour in the fridge is even better. This is the step that ensures your chicken is moist and packed with flavor right through to the center.
Step 5: Prepare Filling
While the chicken is marinating, it’s time to get our salad components ready. Chop your romaine lettuce into bite-sized pieces. Halve your cherry tomatoes, finely chop the red onion, and chop your cilantro. If you’re using corn, make sure it’s drained if canned, or fresh off the cob. If you’re feeling fancy and have an avocado on hand, dice that up too – it adds such a lovely creaminess. Having everything prepped makes the final assembly a breeze.
Step 6: Layer & Swirl
Okay, time to thread those skewers! Don’t overcrowd them; leave a little space between the chicken pieces so they cook evenly. Once your skewers are ready, place them on the hot grill. Cook for about 6-8 minutes per side, or until the chicken is cooked through and nicely charred. You want to see those beautiful grill marks! Once cooked, let them rest for a few minutes, then chop the chicken into bite-sized pieces right off the skewer. Then, gently toss the chopped chicken with your prepared salad vegetables. If you’re adding avocado or cheese, add them now too.
Step 7: Bake
This step is for the skewers themselves! Grill them over medium-high heat for about 6-8 minutes per side, or until the chicken is cooked through and has lovely char marks. Don’t overcook it, or it can get a little tough. The goal is juicy, tender chicken with that irresistible smoky flavor. Keep an eye on them – grilling times can vary!
Step 8: Cool & Glaze
Let your grilled chicken skewers rest for about 5 minutes after they come off the grill. This is super important for keeping the juices locked in. While they’re resting, whisk together the ingredients for your Tangy Lime Dressing in a small bowl. Once the chicken has rested, chop it into bite-sized pieces. Now, add the chopped chicken to your salad bowl with all the veggies. Drizzle the dressing over the top and toss everything gently to combine. You want to make sure every bite gets a little bit of everything!
“I don’t know if I’ve ever eaten a better BBQ chicken skewer salad. The rub alone is wonderful, but the sauce??? Over the top!”
Step 9: Slice & Serve
Give everything one last gentle toss. You can serve this BBQ chicken skewer salad immediately, or let it sit for about 10-15 minutes for the flavors to really meld together. It’s fantastic served cold or at room temperature. Garnish with extra cilantro if you like! This salad is perfect on its own for a light meal, or you can serve it alongside some corn on the cob or crusty bread. Enjoy!
What to Serve It With
This BBQ chicken skewer salad is so versatile, it’s practically a chameleon! For a quick and satisfying BREAKFAST (yes, breakfast!), I love serving it with a dollop of plain Greek yogurt and a sprinkle of chili flakes for a little kick to start the day. It’s surprisingly good cold! If you’re planning a weekend BRUNCH, this salad really shines. Pile it high on a bed of mixed greens, add some crusty baguette slices on the side, and maybe a pitcher of sparkling lemonade or a light white wine. It feels elegant but is still so approachable. As a light DESSERT option, believe it or not, a smaller portion can be a refreshing end to a meal, especially if you’ve had something heavier earlier. It’s light, flavorful, and not overly sweet. And for those COZY SNACKS or a casual lunch, it’s my go-to. I often just eat it straight from the bowl with a fork while I’m catching up on emails! My family also loves it stuffed into soft slider buns for an impromptu BBQ sandwich night. It’s honestly one of those dishes that just makes everyone happy, no matter how you serve it.
Top Tips for Perfecting Your BBQ Chicken Skewer Salad
I’ve made this salad more times than I can count, and over the years, I’ve picked up a few tricks that make it even better. For the Zucchini Prep, if you decide to add zucchini to your salad mix (which I sometimes do in the summer!), make sure to salt it and let it sit for a bit to draw out moisture, then pat it dry. This prevents a watery salad. When it comes to MIXING ADVICE, the key is to be gentle. You don’t want to mush up the chicken or the veggies. A light toss is all it needs to combine everything beautifully. For SWIRL CUSTOMIZATION (if you decide to add a drizzle of extra BBQ sauce on top), make sure it’s a thinner consistency so it drizzles nicely. A fork is your best friend here for creating those pretty patterns. When it comes to INGREDIENT SWAPS, don’t be afraid to experiment! Bell peppers, jicama, or even some shredded carrots would be great additions. Feel free to swap out the corn for black beans for a little Southwestern flair. For BAKING TIPS (or grilling, in this case!), a good char on the chicken is what you’re aiming for. It adds that essential smoky flavor. Don’t be afraid of a little bit of char, just not burnt! And for GLAZE VARIATIONS, if you don’t love the Tangy Lime Dressing, a simple vinaigrette or even a creamy ranch dressing works wonders. You can also add a pinch of cayenne to the dressing for a little heat. I learned the hard way that soaking wooden skewers is a MUST; otherwise, you end up with tiny charcoal bits in your salad, and nobody wants that! Also, cutting the chicken *after* it’s grilled makes it so much easier to get perfect bite-sized pieces.
Storing and Reheating Tips
This salad is fantastic for meal prep, and I often make a big batch to have on hand. For STORAGE at ROOM TEMPERATURE, I’d say it’s best to let it sit out for no more than an hour or so, especially if it’s warm out, just to be safe. It’s really meant to be enjoyed within a few hours of making it if it’s not refrigerated. If you’re storing it in the REFRIGERATOR, an airtight container is your best friend. It will keep beautifully for about 3-4 days. The flavors actually tend to meld and deepen overnight, which I love! I usually keep the dressing separate if I’m prepping it for a few days, and toss everything together just before serving to keep the greens crisp. For FREEZER INSTRUCTIONS, I don’t typically freeze this salad with the fresh veggies and dressing, as the texture can get a bit mushy. However, you *could* freeze the cooked and chopped BBQ chicken on its own for about 2-3 months in an airtight container or freezer bag. Then, you can thaw it and toss it with fresh ingredients when you’re ready to eat. For GLAZE TIMING ADVICE, if you’re storing leftovers, I recommend adding any extra dressing right before you serve it again. This keeps everything from getting soggy. Generally, the longer it sits with the dressing, the softer the greens will become, so it’s always best to dress it just before you plan to eat it.
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite BBQ chicken skewer salad! I really hope you give this one a try. It’s more than just a recipe for me; it’s a taste of summer, a symbol of happy gatherings, and a dish that reliably brings smiles to faces. It’s proof that you don’t need complicated techniques or exotic ingredients to make something truly memorable. The combination of that smoky, grilled chicken with fresh, crisp veggies and that bright dressing is just unbeatable. If you love this recipe, you might also enjoy my recipe for Grilled Shrimp and Avocado Salad or my Easy Sheet Pan Chicken Fajitas – they have that same vibe of fresh, flavorful, and relatively simple cooking. I can’t wait to hear what you think of this BBQ chicken skewer salad! Please leave a comment below with your thoughts, your favorite variations, or any funny stories that happen when you make it. And if you share a pic on social media, be sure to tag me – I’d love to see your creations! Happy cooking, everyone!
BBQ chicken skewer salad
Ingredients
Main Ingredients
- 0.56 kg boneless, skinless chicken thighs
- 0.25 cup BBQ sauce
- 1 tbsp olive oil
- 0.5 tsp paprika
- 0.25 tsp garlic powder
- 0.1 tsp salt
- 0.1 tsp black pepper
- 0.15 kg mixed salad greens
- 1 medium red onion thinly sliced
- 1 medium bell pepper any color, sliced
- 0.1 kg cherry tomatoes halved
- 0.5 cup cucumber sliced
Instructions
Preparation Steps
- Cut chicken thighs into bite-sized pieces. In a bowl, toss chicken with BBQ sauce, olive oil, paprika, garlic powder, salt, and pepper.
- Thread chicken pieces onto skewers.
- Preheat grill to medium-high heat. Grill skewers for 6-8 minutes per side, or until cooked through.
- While chicken is grilling, prepare the salad. In a large bowl, combine mixed salad greens, sliced red onion, bell pepper, cherry tomatoes, and cucumber.
- Once chicken is cooked, remove skewers and add the chicken pieces to the salad.
- Toss gently to combine. Serve immediately.
