Indoor BBQ Chicken Skewers
By America's Test KitchenPublished on November 7, 2011
Time
30 minutes
Yield
Serves 4
Ingredients
3 tablespoons brown sugar 1 tablespoon paprika ½ teaspoon ground cumin ½ teaspoon cayenne pepper ¼ teaspoon salt 4 boneless, skinless chicken breasts (about 1 ½ pounds), cut into 1-inch chunks1 cup barbecue sauce ¼ cup cider vinegar ½ cup sour cream 2 tablespoons minced fresh cilantro
Before You Begin
Texas Best and Bull's-Eye barbecue sauces are the test kitchen's favorite brands. You will need four 12-inch metal skewers for this recipe.
Instructions
- Adjust oven rack to highest position (about 5 inches from broiler element) and heat broiler. Set wire rack over rimmed baking sheet. Combine sugar, paprika, cumin, cayenne, and salt in large bowl. Add chicken and toss to coat. Thread seasoned chicken onto four 12-inch metal skewers.
- Whisk 3/4 cup barbecue sauce and 2 tablespoons vinegar in small bowl. In second bowl, combine sour cream, cilantro, remaining barbecue sauce, and remaining vinegar; set aside for serving.
- Brush each kebab with barbecue sauce-vinegar mixture. Broil until lightly browned, 5 to 7 minutes. Flip kebabs, brush with remaining sauce, and continue to broil until chicken is lightly charred and cooked through, 5 to 7 minutes. Serve with sour cream sauce.
Time
30 minutesYield
Serves 4Ingredients
3 tablespoons brown sugar
1 tablespoon paprika
½ teaspoon ground cumin
½ teaspoon cayenne pepper
¼ teaspoon salt
4 boneless, skinless chicken breasts (about 1 ½ pounds), cut into 1-inch chunks
1 cup barbecue sauce
¼ cup cider vinegar
½ cup sour cream
2 tablespoons minced fresh cilantro
Ingredients
3 tablespoons brown sugar
1 tablespoon paprika
½ teaspoon ground cumin
½ teaspoon cayenne pepper
¼ teaspoon salt
4 boneless, skinless chicken breasts (about 1 ½ pounds), cut into 1-inch chunks
1 cup barbecue sauce
¼ cup cider vinegar
½ cup sour cream
2 tablespoons minced fresh cilantro
Ingredients
3 tablespoons brown sugar
1 tablespoon paprika
½ teaspoon ground cumin
½ teaspoon cayenne pepper
¼ teaspoon salt
4 boneless, skinless chicken breasts (about 1 ½ pounds), cut into 1-inch chunks
1 cup barbecue sauce
¼ cup cider vinegar
½ cup sour cream
2 tablespoons minced fresh cilantro
Why This Recipe Works
We wanted to get spicy barbeque flavor all year round, and we wanted it in 30 minutes or less. For our Indoor BBQ Chicken Skewers recipe, we tossed the chicken in spices and brushed on a barbeque sauce mixture to get full flavor, and then broiled the skewered chicken until lightly charred. A sour-cream cilantro sauce offset its smoky heat.
Before You Begin
Texas Best and Bull's-Eye barbecue sauces are the test kitchen's favorite brands. You will need four 12-inch metal skewers for this recipe.
Instructions
- Adjust oven rack to highest position (about 5 inches from broiler element) and heat broiler. Set wire rack over rimmed baking sheet. Combine sugar, paprika, cumin, cayenne, and salt in large bowl. Add chicken and toss to coat. Thread seasoned chicken onto four 12-inch metal skewers.
- Whisk 3/4 cup barbecue sauce and 2 tablespoons vinegar in small bowl. In second bowl, combine sour cream, cilantro, remaining barbecue sauce, and remaining vinegar; set aside for serving.
- Brush each kebab with barbecue sauce-vinegar mixture. Broil until lightly browned, 5 to 7 minutes. Flip kebabs, brush with remaining sauce, and continue to broil until chicken is lightly charred and cooked through, 5 to 7 minutes. Serve with sour cream sauce.
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