Smoky Brown Sugar Bourbon Kabobs
By: Chef David Burnett
Made With:
Layer up the flavor with these bold chicken and vegetable kabobs. Start with a smoky Mesquite base and top ‘em off with sweet and savory Brown Sugar Bourbon Seasoning.
Layer up the flavor with these bold chicken and vegetable kabobs. Start with a smoky Mesquite base and top ‘em off with sweet and savory Brown Sugar Bourbon Seasoning.
Key products
Instructions
Instructions
- Whisk Marinade Mix, water, oil and vinegar in small bowl. Place chicken and vegetables in separate large resealable plastic bags or glass dishes. Divide marinade mixture evenly between the chicken and vegetables, turning to coat well.
- Refrigerate 30 minutes or longer for extra flavor. Remove chicken and vegetables from marinade. Discard any remaining marinade. Alternately thread chicken and vegetables onto skewers. Sprinkle Brown Sugar Bourbon Seasoning evenly over kabobs.
- Grill kabobs over medium heat 10 to 15 minutes or until chicken is cooked through (internal temp reaches 165°F/75°C) and vegetables are tender, turning occasionally.
Test Kitchen Tips:
- If using wooden skewers, soak thoroughly in water for at least 30 minutes before threading with chicken and vegetables. This prevents them from burning when on the grill.
- For more even cooking, you can skewer chicken and vegetables separately.
