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BOURBON CHICKEN KEBABS

WOOHOO!!! I’m thrilled to share my 100th recipe with you on this nifty lil food blog of mine. It’s been over two years now and I remember the day I launched it thinking it’s going to take forever for me to catch the attention of many from around the world. Because all I really want to do is share how simple cooking can be (and I’m not even a chef nor trained in any fashion). I’ve been a strong believer that utilizing moderation in everything not only with food but anything else is a great way to be healthy, feel healthy, live healthy with little to no failures, lesser cravings like many people struggle with, with actual diets. This of course is best practiced in combination with getting adequate exercise regularly. So what better way to celebrate all of that with grilling! If you’re not a big veggie person, this is a great recipe to help turn you into one.

Make sure if you’re using wooden skewers, to soak them for about 20-30 minutes in water first. You will likely need 6 wooden skewers for this recipe. Personally, I love using the long metal ones that you can get pretty much anywhere. If you can’t find any kind of bourbon ale beer (I use Kentucky Bourbon Barrel Ale) you can always use your favorite light beer and add 1-2 shots of bourbon to it. Lastly, you can serve this with anything you want a suggestion, I love serving mine over rice. My Lemon Turmeric Rice is perfect for this recipe because all you have to do is throw everything together and let it cook on its own while you’re tending to the kebabs. Happy Grilling!

Print Recipe
BOURBON CHICKEN KEBABS
Servings
servings
Ingredients
TO ASSEMBLE
GLAZE
Servings
servings
Ingredients
TO ASSEMBLE
GLAZE
Instructions
MARINADE
  1. Combine everything together in a large glass bowl, cover and let it sit in the fridge over night.
ASSEMBLE
  1. Remove the chicken from the marinade setting the marinade aside for later.
  2. Place the chicken, zucchini, mushrooms, bell pepper, and onion on skewers, alternating them. Place them on a large plate and set aside.
GLAZE
  1. With a fine strainer, strain the marinade into a small sauce pan (to remove the chicken bits) over medium-high heat.
  2. Add the dark brown sugar, honey, and sea salt, stir. Let it come to a steady boil, whisk on and off until it reduces about half.
  3. Turn off the heat, strain one more time into a glass. Reserve about half for basting when you grill the kebabs and the other half to drizzle when you serve.
  4. Heat the grill on high for about 10 minutes. Drizzle about a tablespoon of oil into the glaze, stir and baste the kabobs. Grill them for 10 to 12 minutes, rotating 90 degrees every 4 minutes, basting each time you turn them.

HONEY PORTER KEBABS

Mmmm who doesn’t like kabobs? They’re simple to make, fairly quick to put together and cook… and they can be very healthy. These aren’t the healthiest ones but they’re close enough, full of flavor and sure beats trying to be healthy eating out since that’s nearly impossible. And yes, even a salad from a fast food joint is a lost cause.

This recipe is really all about the marinade. So make sure you pick a good porter beer. I use all chicken breast but feel free to use chicken thighs or half and half. And of course you’re not limited to only using one color of bell peppers. You can always add additional veggies to the mix too. As always while all my recipes are great as is, they’re also there to inspire you to make them how you would enjoy them best!

Print Recipe
HONEY PORTER KEBABS
Servings
servings
Ingredients
MARINADE
ASSEMBLE
Servings
servings
Ingredients
MARINADE
ASSEMBLE
Instructions
MARINADE
  1. Combine everything together in a large glass bowl, cover with plastic wrap and let it marinate for at least a couple of hours, even better over night.
ASSEMBLE
  1. Pour the leftover marinade and dark brown sugar into a small sauce pan over medium-high heat. Let it come to a boil whisking it for about several minutes until it thickens just enough to glaze the back of a spoon. Mix in about 1/2 tablespoon of olive oil and set aside.
  2. Assemble the skewers with the chicken, onion, bell peppers, and tomatoes by alternating them.
  3. Put the skewers on the grill, brush the marinade generously on top and close the grill for about 3 minutes to get a char started. Turn the skewers about every 2-4 minutes and brush more marinade each time for a total grilling time of about 15 minutes give or take.
  4. Remove the skewers onto a clean plate and if there's any marinade leftover you can always place the remaining on top. Garnish the top with some chopped cilantro.