2 lbs chicken breasts - chopped into bite size pieces
1 tablespoon olive oil

Chicken Rub:
2 teaspoons brown sugar
1 1/2 teaspoon smoked paprika
1 1/2 teaspoon salt
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon dried thyme
1/4 teaspoon pepper

BBQ Sauce:
1/2 cup ketchup
1/4 cup packed brown sugar
3 tablespoon molasses
2 tablespoons cider vinegar
1 teaspoon Dijon mustard
1 tablespoon butter
1 teaspoon reserved spices (in directions)

1. If using wooden skewers, soak for at least 30 minutes in water before grilling or broiling.
2. Mix all of the Chicken Rub ingredients together in a small bowl. Remove 1 teaspoon spices to a small saucepan for the barbecue sauce.
3. Add chicken to large bowl and drizzle with 1 tablespoon olive oil; toss evenly to coat. Add chicken rub and toss evenly to coat. Thread chicken onto skewers. Set aside.
4. To the small saucepan with the 1 teaspoon spices, add all of the BBQ Sauce ingredients and heat over medium heat until butter is melted and sauce is heated through.
5. To Grill: Generously grease grill and heat to medium-high heat. Grill chicken for approximately 8-10 minutes, rotating every couple minutes until nicely browned and slightly charred on each side and chicken is cooked through.
6. Brush tops of chicken with barbecue sauce, flip and cook for one minute. Serve with remaining barbecue sauce.
7. To Oven Broil: Line a baking sheet with aluminum foil and lightly spray with nonstick cooking spray. Add the skewers in a single layer and boil, turning every 5 minutes until cooked through, about 10-15 minutes depending on thickness of chicken. Brush cooked chicken with BBQ sauce and broil 1-2 minutes to caramelize. Serve with remaining barbecue sauce.
**You may use vegetables/fruit on your chicken kebabs. Alternate between the chicken and the vegetables**

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