Buttermilk-and-Honey Chicken Kabobs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A buttermilk marinade ensures tender meat and juicy flavor. The kabobs are delicious on their own, but even better with Toasted Pecan Pesto or Romesco Sauce. Ingredients:
1/4 cup hot sauce |
1/4 cup tomato paste |
3 tablespoons honey |
1 cup buttermilk |
1/2 small sweet onion, grated |
6 garlic cloves, minced |
1 tablespoon cracked black pepper |
2 1/4 teaspoons salt, divided |
3 pounds skinned and boned chicken thighs, trimmed and cut into 2-inch chunks |
10 (6-inch) wooden or metal skewers |
vegetable cooking spray |
grilled lemon halves |
toasted pecan pesto or |
romesco sauce |
Directions:
1. Whisk together first 3 ingredients in a large bowl until smooth; whisk in buttermilk, next 3 ingredients, and 2 tsp. salt until blended.
2. Place buttermilk mixture and chicken in a large zip-top plastic freezer bag; seal and chill 3 hours.
3. Meanwhile, soak wooden skewers in water 30 minutes. (Omit if using metal skewers.)
4. Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high) heat. Remove chicken from marinade, discarding marinade. Thread chicken onto skewers, leaving a 1/8-inch space between pieces; sprinkle with remaining 1/4 tsp. salt.
5. Grill kabobs, covered with grill lid, 6 to 8 minutes on each side or until chicken is done. Serve with lemon halves and Toasted Pecan Pesto or Romesco Sauce.
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