Smoky Chicken Barbecue Kabobs
Recipe courtesy of Grill Nation by David Guas
Serves 8
Ingredients:
4 skinned and boned chicken breasts (about 2 lb.)
½ large red onion, cut into fourths and separated into pieces
1 pt. cherry tomatoes
8 (8-inch) metal skewers
Smoky-Sweet BBQ Rub
¼ cup kosher salt
¼ cup firmly packed dark brown sugar
2 Tbsp. plus 2 tsp. smoked paprika
2 Tbsp. granulated sugar
2 tsp. garlic powder
2 tsp. freshly ground black pepper
1 tsp. dry mustard
1 tsp. ground cumin
1 tsp. ground ginger
White BBQ Sauce
1 cup mayonnaise
1⁄3 cup apple cider vinegar
1 tsp. Worcestershire sauce
½ tsp. kosher salt
½ tsp. garlic powder
½ tsp. onion powder
Method:
- These kabobs feature a sprinkling of brown sugar mixed with smoked paprika and other spices, plus a
- tangy mayonnaise-based dipping sauce.
- To make the rub, stir rub ingredients togeter. Store in an airtight container in a cool, dry place up to 1 month.
- To make the sauce, stir together sauce ingredients and 3 teaspoons water in a small bowl. Serve immediately, or cover and chill. Refrigerate in an airtight container up to 3 days.
- To prepare the kabobs, light charcoal grill or preheat gas grill to 350° to 400° (medium-high). Cut chicken into 1-inch cubes. Thread chicken, onion pieces, and tomatoes alternately onto skewers, leaving ¼-inch space between pieces. Sprinkle kabobs with Smoky-Sweet Barbecue Rub.
- Grill kabobs, covered with grill lid, 4 to 5 minutes on each side or until a meat thermometer inserted into thickest portion registers 165°. Serve with White Barbecue Sauce.
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