Let’s talk how to beat the heat for a minute. It’s hot out there but people still need to eat. The coolest and easiest thing to do is sandwiches and chips. Let’s face it, we can’t get away with serving that every day. Even grilling hamburgers and hot dogs can get old after a while. Let’s use our grills to beat the heat and make some great eats, too.
This Chicken Skewers recipe can be made as is or spiced up with some hot honey and teriyaki sauce. Either way, it makes the juiciest of chicken. You can double this recipe and make extra for different dishes. One night, use the skewers over rice and the next night use the meat for chicken tacos. If you still have any left, it’s great in a salad, too. The possibilities are endless and you don’t have to heat your house to have a fine meal. Now that’s what I call a savvy cool way to eat while beatin’ the heat!
Till next time, I will be Doin’ My Best at Cookin’ Savvy!
Chicken Skewers
Ingredients
- 1 cup brown sugar
- 1 can 6 ounces tomato paste
- 1/2 cup apple cider vinegar
- 1 tablespoon mustard
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 2 teaspoons smoked paprika
- 2 teaspoons barbecue seasoning
- 1/2 cup honey
- 1/4 cup teriyaki sauce optional
- 2 pounds boneless chicken
- rice, for serving optional
Instructions
- In saucepan over medium heat, cook brown sugar, tomato paste, apple cider vinegar, mustard, onion powder, garlic powder, paprika, barbecue seasoning, honey and teriyaki sauce until well combined.
- Cube chicken and place in large bowl. Pour sauce over chicken, saving some for basting. Marinate at least 1 hour.
- Heat grill to medium heat.
- Place marinated chicken cubes on skewers and arrange on baking sheet. Grill until chicken reaches 165 F internal temperature, 20-30 minutes. Baste with remaining sauce as needed. Serve over rice or use for chicken tacos.