Pepper Jelly Glaze Traeger Recipe: Smoked Chicken Kabobs

A pellet grill makes glazing almost foolproof, and this pepper jelly glaze Traeger recipe leans right into that. Steady, consistent heat means you can focus on building layers of glaze on skewered chicken kabobs instead of fighting temperature swings, and the result is a sticky, smoky bite that beats anything off a gas grill.

Why Kabobs and a Traeger Are a Perfect Match

Skewered chicken has a lot of surface area exposed to smoke and heat, which is exactly what you want when you're building a glaze in layers. A pellet grill's even, low-and-slow airflow means each piece cooks at roughly the same rate, so you're not stuck babysitting one hot spot while another skewer dries out. It's a genuinely forgiving way to cook chicken for a crowd.

The Glaze: Peach Habanero Meets Jalapeño Blackberry

For this pepper jelly glaze Traeger recipe, we like blending two flavors instead of using just one. Peach Habanero Spread brings fruity sweetness and real heat, while Jalapeño Blackberry Spread adds a deeper, jammy note that balances it out. Warm the two together in equal parts with a splash of lime juice for a glaze that's got more going on than a single-note bottled sauce.

Step-by-Step: Smoked Chicken Kabobs

1. Cut boneless chicken thighs into 1.5-inch cubes and thread onto skewers, alternating with bell pepper and red onion.
2. Season with salt, pepper, and smoked paprika, then let the skewers sit for 15 minutes.
3. Set your Traeger to 375°F and place the skewers directly on the grate.
4. Smoke for about 20 minutes, flipping once halfway through.
5. In the last 8 minutes, brush on your warmed pepper jelly glaze, turning and re-glazing every 2-3 minutes for full coverage.
6. Pull once the chicken hits 165°F internally and the glaze has set into a sticky, caramelized coating.

Getting Even Glaze Coverage on Skewers

Skewers rotate easily, which is their biggest glazing advantage over a flat cut of meat. Use tongs to give each skewer a quarter turn between glaze coats so every side gets equal exposure to both the heat and the jelly. If you're cooking for a crowd, lay out all your skewers on a sheet pan before grilling so the glazing pass goes quickly and nothing sits waiting too long on the grate.

Serving Ideas

These kabobs are built for casual, help-yourself serving — think a big platter with a stack of napkins nearby. They pair well with a simple rice pilaf or grilled flatbread, and any extra glaze makes a great dipping sauce on the side for anyone who wants a little more sweet heat.

Pick up Peach Habanero Spread and Jalapeño Blackberry Spread from Smoky Mountain Spread before your next pellet grill session.