27 MAY 2026 — AROUND THE TABLE

Balsamic Barbeque Chicken Skewers
A little char, a lot of flavor. Backyard grilling at its best.

Balsamic Barbeque Chicken Skewers

Shea and Syd are firing up the grill for Balsamic BBQ Chicken Skewers in this edition of Around the Table—a backyard favorite with just the right balance of smoky, sweet, and tangy. The homemade balsamic barbecue sauce pulls double duty as both a marinade and finishing sauce, giving the chicken plenty of flavor and that glossy, caramelized finish straight off the grill.

The chicken marinates while the sauce cools, then gets skewered and grilled until lightly charred and perfectly cooked through. A little extra basting along the way keeps everything flavorful and juicy, with those crispy edges that make grilled skewers so good. It’s relaxed, simple grilling at its best. See the recipe below and watch the full webisode here.
Yields: 4 skewers|Prep Time: 30 minutes|Cook Time: 35 minutes|Rest Time: 1 hour|Total Time: 2 hours, 5 minutes

Ingredients

  • Balsamic Barbecue Sauce
  • 1 cup balsamic vinegar
  • 2 tablespoons Dijon mustard
  • ¼ cup double concentrate tomato paste
  • ¼ cup light brown sugar
  • ½ teaspoon smoked paprika
  • 2 teaspoons kosher salt
  • Skewers & Assembly
  • 1 ½ pounds boneless, skinless chicken thighs
  • 1 ½ teaspoons kosher salt
  • ¼ cup plus 2 tablespoons extra-virgin olive oil, divided
  • 2 red bell peppers
  • 4 metal or bamboo skewers
  • 8 ounces burrata
  • Fresh oregano,for serving (optional)

Method

Step 01

Make the barbecue sauce by combining all ingredients in a saucepan. Place over medium heat.

Step 02

Bring the sauce to a simmer and cook for 10 to 15 minutes, stirring occasionally, until the sauce has thickened slightly and the sugar is completely dissolved. Pour the sauce into a bowl, then place in the fridge to cool for about 30 minutes.

Step 03

Meanwhile, slice each chicken thigh into 1- to 2-inch pieces. For typical chicken thighs, this will be in fourths, but smaller chicken thighs may only yield 2-3 pieces. Place the chicken into a bowl or a Ziploc bag, then add the salt, ¼ cup olive oil, and 1/3 cup of the barbecue sauce (reserve the rest for later). Mix to coat each piece of chicken. If using a bowl, cover with plastic wrap. Refrigerate for at least 1 hour (or up to 12 hours).

Step 04

When ready to cook, preheat the grill on medium heat (or 350 to 400 degrees). Slice each bell pepper into quarters, remove the seeds, and then cut each quarter in half crosswise. Set aside.

Step 05

To assemble the skewers, add a piece of marinated chicken, followed by a bell pepper, another piece of chicken, and so on. Drizzle the skewers with the remaining 2 tablespoons of olive oil.

Step 06

Add about half of the remaining barbecue sauce to a small bowl and grab a pastry brush (for basting). Grill the skewers for 4 to 5 minutes on each of their four sides, brushing them with more barbecue sauce every time you rotate them.

Step 07

Transfer the skewers to a serving plate. Tear burrata over the top of the skewers and sprinkle with fresh oregano (if using). Serve with the remaining barbecue sauce.