BBQ Chicken Kabobs
It may seem odd that we’re telling you to use our New England Fish Blend of spices in a chicken marinade, but you have to trust us on this one. Brent’s a North Carolina boy. He won’t steer you wrong when it comes to BBQ.
This blend has notes of dill and lime and is the perfect addition to an already citrusy marinade. When cooking, top off the kabobs with our Beekman 1802 Bourbon BBQ Sauce for a dish that’s rich and smoky, but with plenty of freshness to keep your taste buds awake on a sleepy summer afternoon.
BBQ Chicken Kabobs
Prep Time: 40 minutes
Cook Time: 10 minutes
- 2 pounds chicken breast, cut into 2-inch cubes
- 1 orange, zested and juiced
- 2 limes, zested and juiced
- 1 lemon, zested and juiced
- 2 garlic cloves, peeled and minced
- 2 tablespoons Beekman Spice Blend No. 7, New England Fish Blend (substitute: chopped parsley)
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ cup sugar or honey
- 2 cups Beekman 1802 Bourbon BBQ Sauce (Or your favorite smoky BBQ sauce)
- 6-8 8-inch skewers, wood or metal
Place citrus zest and juice, spices, salt, pepper, and sugar or honey in a large bowl. Add chicken to marinade, and mix to coat evenly. Wrap and place in the refrigerator for 30-40 minutes (or place in plastic zipper bags).
If using wood skewers, soak in water while marinating chicken.
Light grill to high heat for 10 minutes.
Remove chicken from marinade and thread 5-6 pieces on each skewer. Drizzle olive oil over skewers and place on grill. Cook for 2-3 minutes and flip. Slather Beekman 1802 Bourbon BBQ Sauce over skewers, cook for 2-3 minutes and flip again. Slather the other side of the skewer with sauce and cook for 2-3 minutes, then flip over for another 2 minutes.
When chicken is completely cooked through—juices should be clear, not pink, and internal temperature should read 165˚F in the thickest piece—remove from the grill and rest for 5 minutes before serving.
This recipe was created by our Neighbor Chef Adam Foti.