With a touch of caramelized sweetness, this takes your traditional barbecue sauce and elevates it to a whole new level.
Course: Main Course
Keyword: BBQ chicken kabobs, chicken skewers, maple chicken
1/4cupred wine vinegar
1/4cuppure maple syrupplus a little more if desired
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 the marinade. Cover and let the chicken marinate for at least 2-4 hours or overnight. I like to throw all the ingredients in a Ziplock and let it marinate this way.
If you are using metal skewers skip this part, if you are using wood skewers follow the directions below. 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.
I completely soak my skewers for at least 30 minutes. Make sure the entire stick is completely dredged in water. Once they have soaked, remove and start to assemble the skewers.
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.