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–+ servings

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
Cook Time 30 minutes
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
  

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.
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