Sweet Maple Barbecue Chicken Kabobs | summer of the kabobs

Need some ideas for the grill this summer, check out my Grilled Kabob Collection on Foodie.com.
I will be adding to it all summer, so be sure to subscribe to get the latest kabob recipe.

Check out Grilled Kabob Recipes | #BBQPlanet

by A Dash of Sanity at Foodie.com

Continuing with the theme for this week of chicken kabobs; today I am sharing my favorite barbecue sauce used for grilling. And I’ll let you in on a little secret… it was made my accident!
Don’t you love it when those things happen and it turns out to be better than your original recipes?
You see, I went to reach for the honey and grabbed the maple syrup instead, distracted by some shrilling screams coming from the backyard I started to pour in the syrup, then realized what I had done.
Instead of starting over I decided to go with it and so glad I did. I love the touch of caramelized sweetness that this adds to my traditional sauce. It isn’t overly sweet, like sometimes honey barbecues sauces can be.
I already have this on the menu again for next week. From my accidental recipe kitchen to yours.
Enjoy!
XOXO San

Sweet Maple Barbecue Chicken Kabobs | summer of the kabobs

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Sweet Maple Barbecue Chicken Kabobs | summer of the kabobs

With a touch of caramelized sweetness, this takes your traditional barbecue sauce and elevates it to a whole new level.

Ingredients

  • 2lbs. chicken tenders
  • 1 (packed) cup brown Sugar
  • 1 cup ketchup
  • 1/4 cup red wine vinegar
  • 1/4 cup water
  • ¼ heaping cup pure maple syrup, meaning a little over ¼ cup
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons ground mustard
  • 2 teaspoons Paprika
  • 1-1/2 teaspoons kosher salt
  • 1 teaspoon black pepper

Directions

Marinade:

Mix brown sugar, ketchup, red wine vinegar, water, pure maple syrup Worcestershire sauce, ground mustard, paprika, kosher salt and pepper in a large bowl. Place chicken tenders in marinade. Cover and let chicken marinade for at least 2-4 hours or overnight. I like to throw all the ingredients into a Ziplock and let it marinade this way.

If you are using metal skewers skip this part, if you are using wood skewers follow the directions below.

Now I know there is a debate whether or not to soak your skewers and to each their own. But I soak mine, I have found that I get less wood pieces in the chicken and they don’t go up in flames. They still may char a tad, but not following apart or on fire.

I completely soak my skewers for 30 minutes, sometimes accidently longer, like the whole day. Make sure the entire stick is completely dredge in water. Once they have soaked, remove and start to assemble the skewers.

Kabobs:

Remove the chicken from the fridge, one piece at a time grab a tender and lace through the skewer. I start at the chunkier end and do a weave motion. Or you can just slide the entire tender on the kabob and not make it all fancy like a wave. Either way, they will taste the same. Set kabob on a plate and repeat the process. Once completed drizzle extra marinade over the chicken, and let it sit while grill is heating up.

Heat gas or charcoal grill, remove chicken from marinade. Place chicken on grill over medium heat. Cover grill and cook 3 minutes, then turn over the kabob and cook another 3 minutes. At this point check the chicken. To know if the chicken is done the juices should be clear and the center of thickest part is cut (170°F). If not done, continue to cook, at this point I leave the lid open and just turn the kabobs so they are cooked evenly on both sides. My chicken takes about 8-10 minutes.

Remove from grill and serve immediately. Or cover with foil and serve later.

Great to serve with grilled corn on the cob, cornbread – my favorite Sweet Jalapeno Cornbread and coleslaw.

Use the leftovers the next day for a grilled chicken salad.

Notes

Total time does not include the time to marinade.

http://www.adashofsanity.com/2014/05/sweet-maple-barbecue-chicken-kabobs-summer-kabobs/

Comments

  1. Daisy says

    I love this recipe. It’s perfect for us here in Dallas since we want to bbq everything now that summer is here.

    • Sandra says

      Kebabs make summer grilling easy, and there is nothing better than great food that is easy to make! Have a great time making them! xo San

  2. Shauna says

    Oh my goodness, my mouth is watering… This sounds delicious, as do all the rest of the recipes in the Foodie roundup. Thanks so much for sharing

  3. Ann Bacciaglia says

    I love sweet maple sauces and glazes. They are delicious and add such a wonderful taste to meat.

    • Sandra says

      Thanks girl! I can’t wait for you to make this dish for yourself! It’s perfect for summer! xo San

  4. says

    Yummy! I would love it if you joined and contribute your awesome posts at my link party at City of Creative Dreams, starts on Fridays 😀 Hope to see you there at City of Creative Dreams Link Party.

  5. says

    Mmm. Love kabobs and this recipe and the others look and sound delicious. Hope to see you tomorrow at the Gingerly Made party.

  6. says

    These look fabulous. I’m never great at pre-meditation when it comes to cooking, but I came up with a great trick. I make several batches of marinade, put it in a Ziploc with the chicken and then freeze it. That way all I have to do is thaw it and I’m ready to grill!

  7. Cheryl Newton says

    I’m thinking this marinade would also be delish on chicken breasts. I shall add it to my I-will-never-make-all-these-recipes, even-if-I-live-to-be-100 recipe collection. Thanks for the yumminess.

  8. Lisa says

    Made these last night – prepped them in the morning before I left for work. Used your Ziploc bag suggestion. They were delish. Thanks for the great recipe. This one is most definitely a keeper!!!

  9. Brittany m. says

    Made these the other night, they were an absolute hit in my house! Unfortunately, I forgot skewers at the store. I improvised and made chicken tenders with roasted veggies and corn on the cob for the sides. Also, I put some chicken breast in the used marinade for a second dinner… couldn’t let it go to waste! Grilled those bad boys up tonight for dinner. My only question is I’m unsure of the calorie and nutrition info. I tried to figure it out based off of what is in the marinade, but I think I’m off. Do you happen to have the nutrition information for this chicken/marinade? Thank you!

Trackbacks

  1. […] 1-Sweet Maple Barbecue Chicken Kabobs at A Dash of Sanity 2-DIY Galvanized Curtain Rods at Southern State of Mind 3-Diy Concrete Planters at Learning, Creating, Living 4-Honey Blueberry Basil Ice Cream Recipe at Confectionalism 5-How to Make a Wooden American Flag at Meatloaf and Melodrama 6-Rustic outdoor wedding table numbers at Alchemy […]

  2. […] 1-Sweet Maple Barbecue Chicken Kabobs at A Dash of Sanity 2-DIY Galvanized Curtain Rods at Southern State of Mind 3-Diy Concrete Planters at Learning, Creating, Living 4-Honey Blueberry Basil Ice Cream Recipe at Confectionalism 5-How to Make a Wooden American Flag at Meatloaf and Melodrama 6-Rustic outdoor wedding table numbers at Alchemy […]

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