Yep. I handed the “cooking” reins over to the husband again last night and boy did he ever nail it with these chicken kabobs. I don’t even have to tell you how much I love using the fresh veggies from our garden in recipes lately. The crop has been very fruitful this year and we are enjoying each and every item that is picked fresh off the vines and plants.
I’m planning on baking something with them shortly but in the meantime, here’s what we threw onto these sticks:
Chicken coated in a special honey and molasses bbq sauce – the stickier the better
Red Onion – which I pick off because I hate onions
Orange Bell Peppers
and of course…ZUCCHINI!
Look at this rainbow of colors! Eeeeeeeeeee!
A very summerish meal and guess what? We dined al fresco (outside) and halfway through dinner the stupid bees started attacking us. I’m sorry….I didn’t mean to call the bees STUPID. I know they are a very important part of our eco system and they do wonders for us – especially the honey and the pollination thing. Do I need them buzzing around me when I’m trying to enjoy the millisecond of summer we have around here? NO. Am I a plant? NO. I believe the issue is….they wanted the chicken as much as I did. Who can blame them?
I then sat through dinner with my husband holding a green fly swatter in one hand and a fork in the other. Lemme guess? They were attracted to the HONEY on the chicken. This may have to be classified as an indoor meal now.
- 3 - 4 chicken breasts, cubed and seasoned with salt, pepper, garlic powder and sweet smoked paprika
- 1 red onion, chunked
- 1 - 2 zucchini's, sliced into ¼ inch chunks
- 1 orange bell pepper, cut in chunks
- for the sauce
- ¼ cup molasses
- ¼ cup honey
- ¼ cup brown sugar
- 1 cup ketchup
- 1 tsp cayenne pepper or more if you want it really spicy
- 1tbls sweet thai chili sauce
- 2 tbls soy sauce
- 4 tablespoons distilled vinegar
- 1 tablespoon Worcestershire sauce
- Dash salt
- Skewer chicken and veggies on either bamboo or stainless steel sticks. If using wooden sticks, make sure you soak them in water first to avoid them charring too much on the barbecue.
- Mix all sauce ingredients in a small saucepan and bring to a slow boil stirring to incorporate all the sugar. Simmer for 20 minutes, stirring every few minutes to avoid scorching.
- Fire up your grill and place skewers on medium high heat. Cook until chicken is no longer pink. basting with sauce every 3 minutes.
- About 15 -17 minutes should do the trick.
- Baste with additional sauce before serving.