Chicken Kabobs with Sweet Molasses Barbecue Sauce

chicken kabobs with sweet molasses barbecue sauce

Kabobs are my kind of barbecue dish — quick to cook and virtually fool proof, especially for chicken.

I have too many childhood memories of community chicken barbecues where I was served chicken legs that were black and crispy on the outside and still raw in the middle.  They looked so good on the outside but you just couldn’t eat them.

I don’t want to stress over my chicken and I don’t want to be poking it to pieces during grilling to see if it’s cooked.

No, chicken kabobs are the way to go, especially these chicken kabobs with sweet molasses barbecue sauce.

chicken kabobs with sweet molasses barbecue sauce

With this recipe you get that chicken barbecue feeling, complete with a slathering of old fashioned tasting barbecue sauce, and you get meat that’s cooked just right.

This simple barbecue sauce is no-cook – you just mix up the ingredients and set the meat to marinate. Feel free to adjust the ingredient quantities if you’d like more spice, or add a dash of hot sauce, or may be a bit more smoked paprika, or some minced onion….

chicken kabobs with sweet molasses barbecue sauce

Kabobs are a great dish for entertaining too because there is no slicing or carving involved. Single servings on a stick and grab two if you’re hungry.

This finger-food versatility of kabobs makes them ideal for summer.

Chicken Kabobs with Sweet Molasses Barbecue Sauce

Sweet Molasses Barbecue Sauce

  • ¾ cup brown sugar
  • ¾ cup ketchup (or up to 1 cup)
  • ¼ cup cider vinegar
  • 1/4 cup water
  • 1/3 cup Grandma Fancy Molasses
  • 1 Tbsp. Worcestershire Sauce
  • 2 tsp. dry mustard
  • 2 tsp. paprika
  • ½ tsp. smoked paprika
  • ½ to 1 tsp. black pepper
  • 1/2 tsp. coarse salt (optional)


  • 2 lbs. boneless, skinless chicken breast or thigh, cut into chunks or strips
  • ¼ cup chopped cilantro


  1. Whisk together all sauce ingredients in a large bowl. Remove half of sauce to a jar and add chicken to the bowl.
  2. Cover and place chicken in fridge to marinate for two hours to overnight.

When ready to cook:

  1. Preheat grill to medium or preheat oven broiler.
  2. Thread chicken pieces onto skewers, shaking off extra sauce (soak skewers in cold water for 30 minutes beforehand, if they’re wooden)
  3. Grill until done, turning once after 5 minutes. (Total time will depend on size of your chicken pieces)
  4. Drizzle with additional sauce and sprinkle with cilantro before serving.


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Marinated Pork Kabobs

Exotic Brochettes

Marinated Pork Kabobs


*Yields 2 servings

  • 450g (1lb) fillet of pork (pork tenderloin)
  • ¾ cup oil
  • ½ cup red wine or natural apple juice
  • ¼ cub soya sauce
  • 1/3 cup Grandma Fancy Molasses
  • 2 cloves garlic


  1. Mix marinade ingredients together. Cut pork tenderloin into 1-inch cubes and add to marinade. Marinate for 2-3 hours, stirring from time to time.
  2. Make the brochettes, alternating pieces of pork with different pieces of vegetables, such as mushrooms, peppers, onions, and a few pieces of pineapple.
  3. CONVENTIONAL COOKING METHOD: Bake 12 minutes in 350°F oven, or until cooked.
  4. BBQ: Grill over medium heat, basting brochettes occasionally with remaining marinade.
  5. Serve on a bed of rice.