With grilling season in full swing, change things up by making these Chicken Kabobs with Chili-Garlic Barbecue Sauce.
Author: Laura Marzen, RD
¼cupfinely chopped onion
1tablespoontoasted sesame oil
1tablespoonfinely chopped fresh ginger
¼ to ½teaspooncrushed red pepper
2poundsboneless skinless chicken breast halves, cut lengthwise into about ½-inch-thick strips
12(10-inch) bamboo or metal skewers
White sesame seeds toasted, and/or black sesame seeds (optional)
In a small saucepan cook onion in hot oil over medium heat for 5 minutes or until onion is tender, stirring occasionally; turn heat down if onion browns too quickly. Remove from the heat. Stir in garlic and ginger. Add water, coconut aminos, tomato paste, vinegar, and crushed red pepper. Whisk until well combined.
Place chicken strips in a medium bowl. Add 1/3 cup of the sauce to the chicken (leave remaining sauce in the saucepan); gently stir chicken to coat completely with the sauce. Cover chicken; marinate in the refrigerator for 30 to 60 minutes (do not marinate longer than 60 minutes).
Meanwhile, if using bamboo skewers, place skewers in a pan and add enough water to cover. Let stand for 30 minutes; drain before using.
Bring remaining sauce in saucepan just to boiling over medium-low heat. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Remove from the heat. Set aside.
Thread chicken, accordion-style, onto skewers. (Discard any marinade left in the bowl.) For a charcoal or gas grill, grill chicken kabobs directly over medium coals or heat for 8 to 10 minutes or until chicken is no longer pink, flipping once halfway through grilling. (Avoid trying to flip chicken too early or it will stick.)
Transfer chicken kabobs to a serving platter. Brush chicken with some of the cooked down sauce. If desired, sprinkle kabobs with sesame seeds. Serve with remaining sauce.