| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons extra virgin olive oil
- 4 tablespoons honey
- 3 tablespoons and 1 3/4 teaspoons soy sauce
- 2 tablespoons brown sugar
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- 1 teaspoon freshly ground black pepper
- 1 finely minced jalapeno pepper (optional)
- 6 skinless, boneless chicken breast halves, cut into 1-inch cubes
- 1 gallon re-sealable bag
- 2 medium onions cut into 2-inch pieces
- 2 large red bell peppers cut into 2-inch pieces
- Olive oil
- 4 – 5 metal or wooden skewers
- 1 can (22 ounces) BUSH’S® Smokehouse Tradition Grillin’ Beans
Instructions
- One of Craig Morgan’s favorite recipes. Developed by PBS’ Barbecue America host Rick Browne.
- In a large bowl, whisk together the oil, honey and soy sauce. Add the brown sugar, chili powder, garlic powder, cayenne pepper, black pepper and jalapeno and whisk to mix.
- Place the chicken in a 1 gallon re-sealable plastic bag and pour in the marinade, refrigerate at least 2 hours (or overnight if time allows). Discard the marinade.
- Preheat the barbecue grill (or oven) for high heat at 450 degrees Fahrenheit.
- Thread the chicken, onions and roasted red peppers alternately on the skewers.
- Lightly oil the grill grate and place the skewers on the grill. Cook for 12-15 minutes, until chicken juices run clear, turning several times.
- Serve with one can (22 ounces) BUSH’S® Smokehouse Tradition Grillin’ Beans.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 961 |
| Total Fat | 29 g |
| Saturated Fat | 5 g |
| Carbohydrates | 67 g |
| Dietary Fiber | 11 g |
| Sugar | 28 g |
| Protein | 106 g |
| Cholesterol | 298 mg |
| Sodium | 1006 mg |
Reviews
I wanted a new bbq skewer recipe; this was great. I prepared the onions and peppers separately with olive oil and s&p. They went on their own skewers; chicken on their own as well. The chicken grilled faster than 12-15 mins. I slowly boiled the marinade on the stove; I think you can do that and use it as a dip; we did. It needed about 4+tbsps. of water to thin it. It was spicier than the marinade on the chicken; may cool it down next time for those complainers! I will definitely make this again and soon!