Come on, you know everything tastes better when it’s cooked on a stick: chicken, hot dogs, marshmallows…you get the picture. Also, you know everything tastes better when it’s cooked over an open fire, or in this case on a grill over an open fire. This chicken kabob recipe can only be described in one word: magical. The chicken is so deliciously full of sweetness and spiciness. The BBQ sauce pairs perfectly with the avocado cream, and yeah, it’s just perfect. In fact, they were so delicious, that Zach and I literally went through about 3 pounds of chicken. For some odd reason, we have yet to be chickened out. So this recipe is pretty easy. The BBQ sauce is easy. The avocado cream is easy. The skewering is easy. It’s a great recipe for a large group of people. It’s great over pasta. It’s great by itself. Have I got you sold yet?
A few things (you can decide if they are of any importance):
1. Metal skewers certainly don’t have to be used. You can use wooden skewers if you wish. Be very careful though, if they are dry, they WILL go up in flames. Soak the wooden skewers in water for about 30 minutes to prevent this.
2. The chicken can certainly be cooked as whole filets. Do I suggest this? No. What fun would that be? If you do happen to lack in the skewer department, this is most definitely ok. Try to slice the chicken so that they are all the same size. This is just to make sure they cook evenly. Follow the same steps for tossing in the BBQ sauce and brushing while you rotate them.
3. Yes, a blender can be used instead of a food processor for the avocado cream. You could also use your hand and a potato masher.
4. The BBQ is spicy. I even toned down the amount of chipotles in adobo in the recipe to 5. Zach and I used the whole can. I would hope by now you understand the level of spiciness your body can take. Tweak the way you feel most comfortable.
5. Yes the beer pairing is important. Isn’t it always?
Speaking of beer, I used a porter in the BBQ sauce. I 100% understand if you would like to substitute that out for another liquid: a broth of some kind, coffee, or even just good old water will work just fine. Tröegs is great. We absolutely love them around here. Unfortunately, they don’t distribute out here in Colorado, so we have to rely on some help from our family and friends to pick up a bottle every once in a while. They are always solid and make a great porter. It goes by the name of Dead Reckoning, and it certainly lives up to it’s name. It’s great with all types of BBQ, so give it a try. You won’t be disappointed.
Well I hope everyone had a great weekend! Please, please enjoy what’s left of it!
Chipotle BBQ Chicken Kabobs with Avocado Cream
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 head garlic, minced
- 1 1/2 cups ketchup
- 2 tablespoons chili sauce, Sriracha
- 5 chipotle chilis, in adobo sauce
- 1/4 cup worcestershire sauce
- 1/2 cup dark beer, porter
- 1/4 cup honey
- 2/3 cup brown sugar
- 1/4 cup apple cider vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon chipotle chili powder
- 2 pounds boneless skinless chicken breast, cut into cubes
- 2 tablespoons olive oil
- 2 tablespoons cilantro, chopped
- 1 large avocado, peeled and pit removed
- 2 tablespoons mayo
- 2 teaspoons lime juice
- 1/4 cup whole milk
- 1/2 teaspoon cayenne pepper
- For the BBQ sauce, in a large sauce pan, heat the olive oil over medium heat. Add the onion and saute for 5 minutes until tender. Add the garlic and saute again for 1 minute. Whisk in the rest of the ingredients for the BBQ sauce. Bring the mixture to a boil, then lower to simmer. Simmer for 40-45 minutes until thickened. Adjust seasoning to taste. Keep warm on the stove until ready to use.
- Place the chicken cubes in a large bowl and season with salt and pepper. Ladle in 2 cups of the BBQ sauce and toss to coat evenly. Now take 4 metal skewers (or 4 wooden skewers soaked in water for 30 minutes) and skewer the chicken pieces until the skewers are full from top to bottom. Set aside. Take the rest of your BBQ sauce (not the sauce the chicken was tossed in -- throw that out at this point) and place in a small bowl. Set aside.
- Preheat your grill to medium high, and brush olive oil onto the grates to prevent sticking. Place your skewers on the grill and rotate every 2-3 minutes, brushing with the reserved BBQ after each rotation. Cook for a total of 10-12 minutes or until the chicken has cooked through and there is a little char on each side. Remove from grill and set aside to rest for 2-3 minutes before serving.
- For the avocado cream, combine the avocado, mayo, lime juice, milk, cayenne pepper and a dash of salt and pepper to a food processor. Pulse until completely smooth. Transfer to an airtight container and refrigerate until ready to use.
- Sprinkle the skewers with cilantro and serve with avocado cream. Enjoy!
Hardware: * Large Sauce Pan * Wooden Spoons * Measuring Cups * Measuring Spoons * Cutting Board * Sharp Knife * Large Bowl * Ladle * Grill of Grill Pan * Brush * Metal Skewers (or wooden skewers soaked in water for 30 minutes) * Food Processor *