Macleans Outdoor Maple Bourbon Honey Glazed Chicken Kebab Recipe
Share
Recipe Instructions
An exciting alternative to the usual kebab recipe, adding seasonal vegetables for an interesting winter barbecue. Minimal prep time and easy.
INGREDIENTS
MacLean’s Outdoor Maple/Bourbon Blended Smoking Chips
1 lb sweet potato, cut into 1-inch cubes
2 lbs. boneless, skinless, chicken thighs, cut into 2-inch cubes
1 large sweet onion, cut into 1½-inch layers
Olive oil
12 (12-inch) bamboo skewers
HONEY GLAZE
1/2 cup. honey
1/2 cup. apple cider vinegar
3 tsp. garlic salt
3 tsp. chili powder
1 tsp. salt
2 tsp. pepper
2 tsp. cumin
2 tsp. paprika
DIRECTIONS:
1. Soak the bamboo skewers in water for 30 minutes
2. Prepare MacLean’s Maple/Bourbon Smoking Chips by soaking if necessary
3. Add potato pieces to boiling water in a pan and cook for 5 minutes until potatoes are still a bit firm. Allow to cool.
4. Mix the honey and cider vinegar into a glaze.
5. Mix the garlic salt, chili powder, salt, pepper, cumin, and paprika into a rub.
6. Brush the chicken, sliced onion and cooled sweet potato chunks lightly w/ olive oil and toss with the rub ensuring even coating.
7. Place the chicken, sweet potato, and onion onto the soaked skewers.
8. Dress with the honey glaze
9. Preheat the grill, add MacLean’s Maple/Bourbon Smoking Chips and wait until smoking
10. Cook the chicken skewers for 8 - 10 minutes, brushing every few minutes with the prepared honey glaze.
11. Remove from the grill and serve
An exciting alternative to the usual kebab recipe, adding seasonal vegetables for an interesting winter barbecue. Minimal prep time and easy.
INGREDIENTS
MacLean’s Outdoor Maple/Bourbon Blended Smoking Chips
1 lb sweet potato, cut into 1-inch cubes
2 lbs. boneless, skinless, chicken thighs, cut into 2-inch cubes
1 large sweet onion, cut into 1½-inch layers
Olive oil
12 (12-inch) bamboo skewers
HONEY GLAZE
1/2 cup. honey
1/2 cup. apple cider vinegar
3 tsp. garlic salt
3 tsp. chili powder
1 tsp. salt
2 tsp. pepper
2 tsp. cumin
2 tsp. paprika
DIRECTIONS:
1. Soak the bamboo skewers in water for 30 minutes
2. Prepare MacLean’s Maple/Bourbon Smoking Chips by soaking if necessary
3. Add potato pieces to boiling water in a pan and cook for 5 minutes until potatoes are still a bit firm. Allow to cool.
4. Mix the honey and cider vinegar into a glaze.
5. Mix the garlic salt, chili powder, salt, pepper, cumin, and paprika into a rub.
6. Brush the chicken, sliced onion and cooled sweet potato chunks lightly w/ olive oil and toss with the rub ensuring even coating.
7. Place the chicken, sweet potato, and onion onto the soaked skewers.
8. Dress with the honey glaze
9. Preheat the grill, add MacLean’s Maple/Bourbon Smoking Chips and wait until smoking
10. Cook the chicken skewers for 8 - 10 minutes, brushing every few minutes with the prepared honey glaze.
11. Remove from the grill and serve