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Buttermilk-and-Honey Chicken Kabobs

Photo: Jim Franco; Styling: Joe Maer
Hands-on time 30 mins
Total time 3 hrs, 30 mins
Yield Makes 6 to 8 servings
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

How to Make It

  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.