Chicken-Vegetable Kabobs with White BBQ Sauce

Chicken-Vegetable Kabobs with White BBQ Sauce

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • White BBQ Sauce:

  • ¾

    cup mayonnaise

  • 2

    tablespoons white wine vinegar

  • 1

    garlic clove, pressed

  • teaspoons coarsely ground black pepper

  • teaspoons spicy brown mustard

  • 1

    teaspoon prepared horseradish

  • ½

    teaspoon sugar

  • ½

    teaspoon table salt

  • Kabobs:

  • 4

    (12-inch) wooden skewers

  • 1

    tablespoon coarsely chopped fresh rosemary

  • 2

    tablespoons olive oil

  • 2

    garlic cloves, minced

  • ½

    teaspoon kosher salt

  • ½

    teaspoon loosely packed orange zest

  • ½

    teaspoon ancho chile powder

  • ½

    teaspoon freshly ground black pepper

  • 6

    skinned and boned chicken thighs (about 1 lb.), cut into 1½-inch pieces

  • 1

    small zucchini, cut into 1½-inch pieces

  • 1

    small summer squash, cut into 1½-inch pieces

  • 1

    red bell pepper, cut into 1½-inch pieces

Directions

White BBQ Sauce: Stir together mayonnaise, vinegar, garlic, black pepper, spicy brown mustard, horseradish, sugar, and salt. Refrigerate up to 1 week. Kabobs: 1. Soak wooden skewers in water 30 minutes. Preheat grill to 350° to 400° (medium-high) heat. Whisk together rosemary and next 6 ingredients in a bowl. Add chicken and next 3 ingredients; toss to coat. Thread chicken and vegetables alternately onto skewers; discard marinade. 2. Grill kabobs, covered with grill lid, 12 to 14 minutes or until chicken is done, turning occasionally. Let stand 5 minutes; serve with sauce.


Nutrition

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