Carolina Umami Chicken Skewers

Wes Fryer

Savory, smoky, and slightly sweet grilled chicken skewers marinated in bold umami flavors, paired with balsamic-glazed summer vegetables.

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Prep Time 4 hours hrs

Cook Time 30 minutes mins

Course Main Course

Cuisine American

Servings 2

Equipment

• 1 wood pellet smoker (preheated to 350°F)
• 4 long metal skewers
• 2 ziplock bags (one for chicken, one for vegetables)
• 1 mixing bowl (for tossing vegetables before skewering)
• 1 pair of pliers (for removing hot skewers from grill)
• 1 meat thermometer (to verify internal temperature of chicken)

Ingredients

  

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Chicken Marinade

• 1 large boneless skinless chicken breast cubed
• 1 tablespoon olive oil
• 1 tablespoon Kinder’s Woodfired Garlic rub
• 1 tablespoon Worcestershire sauce
• 2 teaspoons balsamic vinegar
• 1 pinch red pepper flakes optional

Veggie Glaze

• 2 tablespoon olive oil
• 2 teaspoon balsamic vinegar
• 1 tablespoon Holy Voodoo rub or Cajun rub
• 2 teaspoon honey
• 1 teaspoon kosher salt
• 1 pinch black pepper optional

Vegetables for Skewers

• 1 zucchini sliced into rounds
• 1 yellow squash sliced into rounds
• 2 small Vidalia onions quartered
• 15 cherry tomatoes
• 8 sweet mini bell peppers halved and deseeded

Instructions

 

• Cube the chicken breast into bite-sized pieces and place them in a ziplock bag.
• In a small bowl, mix olive oil, Kinder’s Woodfired Garlic rub, Worcestershire sauce, balsamic vinegar, and red pepper flakes (if using).
• Pour the marinade over the chicken, seal the bag, and massage to coat evenly. Refrigerate for 2–4 hours.
• In a separate ziplock bag, combine the sliced zucchini, squash, quartered onions, cherry tomatoes, and halved sweet peppers.
• In a small bowl, whisk together olive oil, balsamic vinegar, Holy Voodoo rub (or Cajun rub), honey, salt, and pepper.
• Pour the veggie glaze over the vegetables, seal the bag, and gently toss to coat. Let sit for 15–30 minutes.
• Preheat the wood pellet smoker to 350°F.
• Thread the marinated chicken and glazed vegetables onto long metal skewers, alternating items for variety and even cooking.
• Place skewers on the grill grate and smoke at 350°F for 30 minutes, turning every 5–6 minutes for even charring.
• Use pliers to remove skewers from the grill when done.
• Check internal temperature of chicken with a meat thermometer; it should read 165°F before removing from heat.
• Serve hot, directly from the skewers or over rice, couscous, or salad.

Tried this recipe?Let us know how it was!

This flavorful recipe for Carolina Umami Chicken Skewers was inspired in part by an AI collaboration with ChatGPT, which helped me fine-tune the marinade and veggie glaze using ingredients I had on hand. I was also encouraged by a recent episode of the Hard Fork podcast, which discussed how professional chefs are increasingly turning to AI for creative inspiration—a trend even highlighted in the New York Times article, “This Year’s Hot New Tool for Chefs? ChatGPT.” The key to this recipe’s success is bold umami flavor paired with grilled seasonal veggies, and careful attention to doneness: you don’t want to overcook the chicken, so aim for about 30 minutes at 350°F on a wood pellet smoker. If your chicken cubes are on the thicker side, it may take closer to 40–45 minutes—this is why a meat thermometer is essential. These quantities work perfectly for two people, each with a generous skewer. I’ve included some photos from the cook below to show how it turned out!