Moist and exploding with flavor. All in 30 minutes from refrigerator to table. Tasty BBQ chicken kabobs are now a weeknight meal the whole family will enjoy.
If you’re experienced griller, you might what to move on. You can do this. BUT if you grilling skills need a buff up then read on.
We will start by turning on your gas grill to preheat. It will be ready in the 10 minutes it will take to fix the kabobs. Next, we will trim and cut your standard skinless boneless chicken breasts into some 1-inch chunks. Coat with oil and a little salt and pepper and place on skews. Now careful grilling and a generous coat of your favorite BBQ sauce near the end… Done in 30 minutes including taking blog pictures.
A nice 4.
Notes: Do NOT slam the heat to your chicken. It will dry out, burn on the outside and you won’t get the center cooked to a safe temperature. You really must use a meat thermometer to get this or any grilling done right.
Blog note: I’m in recovery mode. My trusty laptop was killed Sunday by puppies and coffee. I’m learning new software and Windows 8 … insert nasty words here. My coffee destroyed computer is back to life, but I have decided to push ahead with the newer technology if I don’t smash it.
Start by preheating your gas grill to medium high for most grills. You want your surface temperature 450-500 degrees. My super duper Weber this is medium. Of course clean and oil the grill.
Trim 2 skinless boneless chicken breast. Cut into 1-inch cubes or a little bigger.
Mix with two teaspoons olive oil 1/2 teaspoon coarse salt and 1/4 teaspoon pepper.
Thread on to skews. I like metal, but wood will do but you should soak them first and your 30 minutes meal will not happen.
Place over direct heat and grill each side for 5-6 minutes before turning. Continue until internal temp of 155 or so. 13-15 minutes total here. Now brush all sides with your favorite BBQ sauce. Cook another 2 minutes per side (4 minutes total) until nice color and an internal temperature of 165.
June 11, 2016