The weather is warming up and that means a perfect chance for grilling outside. Food always seems to taste better when cooked outside. We have a charcoal grill and a open flame barbecue pit that both take a little extra planning for a meal. But they make grilling a fun family affair. If I’m in a hurry, but still want to enjoy this recipe I sometimes make them under the broiler. I’ve included the broiling instructions below, It’s wonderfully delicious. I’ve made this recipe several times since it’s initial discovery and it’s been delightful every time. We’ve cooked these over an open fire, on the grill and under a broiler. Each time with wonderful success and I’m completely in love with the flavors. Chipotle is a great flavor, not to mention how fun it is to say. Last time I made these I served them with this Sweet and Savory Coconut Rice made using Basmati rice. Oh my. I thought I had died and gone to heaven. Comfort, soul food. So good. Enjoy.
Grilled or Broiled Honey Chipotle Chicken Kebabs
Honey and Chipotle Vinaigrette (see recipe below)
2 large boneless, skinless chicken breasts, cut into 1-1/2″ cubes
1 medium onion, cut into 1-1/2″ pieces
2 colored bell peppers (I like red, orange or yellow), cut into 1-1/2″ pieces
Mushroom Slices, optional
2 Tbsp. olive oil
Kosher salt and freshly ground black pepper, to taste
Prepare the Honey and Chipotle Vinaigrette (see recipe below). Reserve 1/4 cup of the vinaigrette and place in refrigerator. Add the chicken cubes to a large, shallow container or seal-able gallon freezer bag. Pour the remain vinaigrette over the chicken cubes and cover or seal container. Allow chicken to marinate for at least 2 hours, or overnight (the longer the better) in the refrigerator.
If using wooden skewers, soak them in water for an hour before grilling. I used about 8 metal skewers (12″ long). Heat grill pan or outdoor grill to medium-high heat and spray with non-stick cooking spray. Or if cooking under a broiler, preheat the broiler and spray broiler pan with cooking spray.
Place onions and peppers in a medium bowl and drizzle with olive oil. Thread chicken and vegetables alternately onto skewers. Discard remaining marinade. Sprinkle kebabs with salt and pepper, if desired. Place kebabs on hot grill pan or under a broiler (on the top oven rack) with the oven door open. Watch the kebabs closely and turn them as each side gets charred, about 4-6 minutes per side. I rotated three times for a total of about 12-18 minutes. When the kebabs are almost done cooking (after the third side has been cooking for a few minutes) brush them with the remaining 1/4 Cup of marinade and then finish cooking them until done. Serve immediately warm. These are amazing with this Sweet and Savory Coconut Rice.
*Recipe Source: Adapted from A Farm Girl’s Dabbles
Honey Chipotle Vinaigrette
*Makes about 1-1/4 Cup
1/3 Cup honey
1/4 Cup red wine vinegar
1 Tbsp. ketchup
1 Tbsp. Dijon Mustard
1 tsp. freshly squeezed lime juice
1 tsp. cumin
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried oregano
1/2 tsp. ground chipotle
1/2 tsp. smoked paprika
1/2 tsp. kosher salt
1/4 tsp. black pepper
1/2 Cup extra virgin olive oil
In a blender, combine all ingredients except the oil. Blend on low for 20 seconds. Add olive oil, a little at a time and blend until mixed well. Use immediately or chill for an hour or two to blend the flavors. Use as a salad dressing or grilling marinade.
Recipe Source: Slightly adapted from A Farm Girl’s Dabbles