Smokin’ Hot Chicken Kabobs

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The past few weeks have been filled with vacation cheers and much merriment.  Along with that, an over indulgence of red meat and cheese.  To get back on track with healthy eating, I decided to adapt a recipe that I have been wanting to make for some time, Melissa Cookston’s Smokin’ Hot Chicken Wings.

The original recipe calls for skin-on chicken wings and a smoker. The adapted version of this recipe uses boneless, skinless chicken breasts that are cooked on the green mountain grill. If you don’t have one yet then make sure to check online for different types of gas grills. I substituted the Ultimate Rub for Sweet Memphis BBQ Rub and  I reduced the amount of sugar and honey in the BBQ  sauce. The smokin’ hot chicken kabobs flavor is 100% amazing; ounce for ounce, there is about 1/2 the fat and calories of the original recipe.

While the there is no crispy skin to savor, the smokin’ hot chicken kabobs are tender and juicy with a lovely char from the grill.  The sauce and marinade give the chicken a spicy kick.  To cool the effects of the heat, I served these smokin’ hot chicken kabobs with my low-fat buttermilk ranch dressing mixed with some crumbled blue cheese.

If you want to amp up the smokiness factor, I suggest adding a few hickory chips to your grills smoker box or coals.  The cook time is short, so a powerful wood like hickory will add a light smokey flavor and not over power the marinated chicken or sauce.

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Smokin' Hot Chicken Kabobs

This recipe is a low-fat adaptation of Melissa Cookston's Smokin' Hot Chicken Wing recipe.

Prep Time 20 minutes

Cook Time 20 minutes

Author delane

Ingredients

Chipotle BBQ Sauce

• 1½ cup ketchup
• 2 Tbsp. finely diced onions
• 1 Tsp. canola or peanut oil
• ½ cup apple cider vinegar
• ¼ cup molasses
• 2 Tbsp. TABASCO Chipotle Sauce
• 1/8   cup brown sugar
• 2 tbsp. yellow mustard
• 1/8 cup honey
• 1 Tbsp. granulated garlic
• ¼ tbsp. chili powder
• 1 Tsp. salt or to taste
• ½ Tsp. coarse ground black pepper

Chicken Kabobs

• 2 pounds boneless skinless chicken breast cut into 1" pieces
• ½ cup hot sauce if you like less spicy substitute tomato puree with 1 teaspoon of white vinegar
• 2 Tbsp. Sweet Memphis Rub or it can be purchased at Williams Sonoma
• 2 Tsp. ground cayenne
• Ranch or blue cheese dressing for serving

Instructions

Chipotle BBQ Sauce

1. In a sauce pan, add the oil and onions and cook until the onions are softened and beginning to get translucent about 4-5 minutes.
2. Add the remaining ingredients and whisk to combine.
3. Simmer over low heat 20-30 minutes or until sauce is slightly thickened, stirring frequently to avoid burning.
4. Allow to cool.  Sauce may be kept refrigerated for up to a month.

Chicken Kabobs

1. In a bowl, mix hot sauce, rub, and cayenne.  Add chicken and mix until coated.  Put in refrigerator and let marinate for 1-2 hours.  The longer the marinating time.
2. Add chicken and mix until coated.  Cover with a lid and let marinate in the refrigerator for up to 8 hours. The longer the marinating time the spicier the chicken will become.
3. Prepare a grill to cook at 425 degrees or until coals are hot with white ash.
4. Remove chicken from refrigerator and place 6-7 pieced of chicken on metal or wood skewers.
5. Over hot coals or a low flame, place the chicken on the grill.  Cook for 5-7 minutes (or until chicken reaches an internal temperature of 165 degrees), flipping half way through and basting sauce 2-3 times while cooking.
6. Serve with extra bbq sauce,  ranch or blue cheese dressing.