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Barbecue Chicken Skewers (The Best)
(14)
Rate this recipe
Preparation
20 min
Cooking
15 min
Marinating
24 h
Servings
4
Nut-free
Gluten-free
Egg-free
Categories
Ingredients
Skewers
½ cup (125 ml) buttermilk
1 tsp onion powder
1 tsp garlic powder
½ tsp ground allspice
½ tsp cayenne pepper
1 ½ lb (675 g) boneless, skinless chicken breast, cubed
6 green onions, cut into 1 ½-inch (4 cm) pieces (optional)
Vegetable oil, for brushing
Barbecue Sauce
¼ cup (60 ml) ketchup
2 tbsp (30 ml) water
1 tbsp (15 ml) tomato paste
1 tbsp (15 ml) maple syrup
1 tsp sweet paprika
½ tsp ground coriander
¼ tsp ground allspice
Preparation
Skewers
In a glass dish, combine the buttermilk and spices. Add the chicken. Season with salt and pepper. Cover and refrigerate for 24 hours.
Barbecue Sauce
In a large glass bowl, whisk together all of the ingredients. Cook in the microwave oven for 1 minute or until the sauce starts boiling. Set aside.
Preheat the grill, setting the burners to medium. Oil the grate.
Drain the chicken and pat dry slightly. Discard the marinade. Thread the chicken cubes onto flat metal skewers alternating with the green onions, if desired. Lightly oil the skewers.
Grill the skewers for 5 minutes on each side. Brush the chicken with half of the barbecue sauce and grill for a minute longer on each side or until the chicken is cooked through. Set aside on a plate and tent with foil. Let sit for 5 minutes.
Serve the chicken skewers with the remaining barbecue sauce. Serve with rice and green salad, if desired.
Personal Note