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Smokin Hot Chicken Kabobs
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Smokin' Hot Chicken Kabobs
Prep Time
20 mins
Cook Time
20 mins
 
This recipe is a low-fat adaptation of Melissa Cookston's Smokin' Hot Chicken Wing recipe.
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.