Buttermilk-and-Honey Chicken Kabobs

Photo: Jim Franco; Styling: Joe Maer
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.

Yield:

Makes 6 to 8 servings

Recipe from

Recipe Time

Hands-on: 30 Minutes
Total: 3 Hours, 30 Minutes

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

Preparation

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.

Note:

June 2013