I am sneaking a Labor Day recommendation in on you. If you’re grilling out, I must say, you won’t be disappointed with these Barbecue Chicken Kabobs. When I saw the recipe floating around among some of my favorite blogs, I knew it had to be good.
The original recipe called for refrigerating the chicken pieces in 2 teaspoons of salt. I omitted this step, which not only cut out a lot of sodium, but it also made this dinner a simple, 20-minute, healthy meal.
Dine with napkins, and plenty of them…these are finger-licking, sticky good.
5 skewers 1 1/2 lbs boneless, skinless chicken breasts or thighs, cut into 1/2-inch pieces 2 Tbsp sweet paprika 4 tsp sugar 2 tsp smoked paprika 1/8 tsp cayenne pepper 2 slices turkey bacon, cut into 1/2-inch pieces
1/2 cup ketchup 1/4 cup molasses 2 Tbsp onion, finely diced 2 Tbsp Worcestershire sauce 2 Tbsp whole grain Dijon mustard 2 Tbsp cider vinegar 1 Tbsp brown sugar
If you are using wooden skewers, soak them in water for 30 minutes.
Mix the paprikas, sugar, and cayenne in a small bowl. Process the bacon in a small food processor, until a smooth paste forms, about 30-45 seconds, scraping down the bowl 1-2 times during processing. Toss the chicken with the bacon and spice mixture. Thread the meat onto skewers.
Meanwhile, make the sauce. Combine all the ingredients in a small saucepan over medium heat. Cook, stirring occasionally, until the sauce has reached a ketchup-like consistency and has reduced to 1 cup, about 5-7 minutes. Remove from heat. Set aside 2/3 cup of the sauce to serve with the cooked chicken.
Scrape the cooking grate clean with a grill brush. Leave the primary burner on high and turn off the other burners. Place the kababs over the hot burner and grill, covered, turning one-quarter of a turn every 2 minutes or so, until well browned and slightly charred, 8 to 10 minutes.
Brush the top surface of the kebabs with about 1/4 cup sauce. Flip and cook until the sauce is browned in spots, about 1-2 minutes. Flip again and brush with remaining 1/4 cup sauce. Continue cooking until browned in spots and cooked through, about 1-2 minutes.
Remove from grill and allow to rest 5 minutes. Serve with the barbecue sauce. Yield: 5 servings, 1 skewer each.
Nutrition Information (per serving): 267 calories; 3.4 g. fat; 70 mg. cholesterol; 554 mg. sodium; 26.6 g. carbohydrate; 1.6 g. fiber; 33 g. protein
Result: A quick meal packed with flavor. The homemade barbecue sauce was phenomenal, and very simple to make. These kabobs would be the perfect addition to any barbecue or get-together. Enjoy!
Question: What are you doing for Labor Day?