Start by preheating your gas grill to medium high for most grills. You want your surface temperature about 450°.
Trim 2 skinless boneless chicken breast. Cut into 1-inch cubes or a little bigger.
Mix with two teaspoons olive oil 1/2 teaspoon coarse salt and 1/4 teaspoon pepper.
Thread on to skews. I like metal, but wood will do but you should soak them first.
Place over direct heat and grill each side for 5-6 minutes before turning. Continue until internal temp of 155° or so. 13-15 minutes total here.
Brush all sides with your favorite BBQ sauce. Cook another 2 minutes per side (4 minutes total) until a nice color and an internal temperature of 165°.
You can use chicken thigh meat for these kabobs but you should cook to an internal temperature of about 180°.
The main trouble most people will have relates to too high of grill temperature causing the surface to burn before the inside is done.
You can put a very light coat of sauce on the chicken at the start of cooking but not really needed and may burn if you are not careful.
You can add green pepper and red onion chunks between the chicken and cook with the chicken. If you make separate vegetable kabobs, they will cook about 5 minutes faster.
You can do this on a charcoal grill but not over hot coals. Make a cooler area for the chicken and check frequently.
I usually cook these with a closed grill hood but you can do this open.
You can also do this in an oven at 450° for about 20 minutes.
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