Smoky Chicken Barbecue Kabobs

Main Course

Recipe courtesy of Grill Nation by David Guas; photo Johnny Autry

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

Smoky Chicken Barbecue Kabobs

Click image to enlarge

 

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. 

Louisiana Recipes Weekly



 

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