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Grilled Chicken Skewers with Tangy BBQ Sauce

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Juice chicken thighs on skewers kicked up with a homemade barbecue sauce made using our Chili Ready Tomato Sauce and Sriracha ketchup for a little kick. Swap out the chicken with shrimp or cubed pork; add some veggies - make it yours! Make the BBQ sauce ahead of your next cook out with family for easy prep. Everyone will gobble these up in no time.



Tangy Barbcue Sauce

1 yellow onion, minced6 garlic cloves, minced3 tablespoons vegetable oil1 (15 ounce) can Red Gold® Chili Ready Tomato Sauce for Chili 15 oz4 tablespoons Sriracha Ketchup by Red Gold, only Red Gold uses authentic Huy Fong Sriracha Sauce1/4 cup brown sugar2 tablespoons Dijon mustard3 tablespoons light or mild molasses1 tablespoon smoked paprikasalt and pepper to taste

Chicken Skewers

8 bonless, skinless chicken thighs1 garlic clove, minced1 tablespoon olive oil1 tablespoon fresh ime juice, about 1/2 of a small lime12 medium skewers


  • Heat oil in a saucepan over medium heat. Add the onion, garlic, and cook for 5 minutes. Add the chili ready tomato sauce, sriracha ketchup, and remaining sauce ingredients, bring to a boil then reduce heat to a low simmer. Simmer for 30 minutes.
  • Pour mixture into a blender and blend until smooth, you may need to do this in batches and be careful of hot content. Pour sauce into a container such as a canning jar and store in the refrigerator for up to 5 days.
  • When ready to cook, preheat your grill to hot. If using wooden skewers, soak for 10-20 minutes before cooking.
  • Cut chicken thighs into 1 inch pieces and place in a large mixing bowl. Add the garlic, olive oil, lime juice, and toss. Let chicken set for 10 minutes. Then place 4 chicken pieces onto a skewer. Repeat with remaining chicken.
  • Pour about a cup of the BBQ sauce into a bowl. Place skewers onto the grill and cook for 5 minutes on each side. Baste chicken with BBQ sauce and cook for another 3 minutes.
  • Serve chicken with your favorite side or barbecue side and remaining BBQ sauce for dipping.
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