This post is sponsored in conjunction with #BBQWeek. I received product samples from sponsors to use in creating #BBQWeek recipes. However, all opinions are mine alone.
Day 2 of #BBQWeek is full of flavor and some heat! How do Chipotle Chicken Kabobs sound? The best part is ~ they are made with “Not Ketchup” Cherry Chipotle Sauce, and they are incredible! This sauce has no sugar added, and it is made with ripe sweet cherries instead of tomatoes! I know you will love the difference! How about a bit of heat? “Not Ketchup”, Cherry Chipotle Sauce has that bite of heat that I know you are looking for! You are going to love it!
Don’t forget about our giveaway during #BBQWeek! Scroll to the bottom of the page to find where to enter!
Chipotle Chicken Kabobs
(printable recipe at end of page)
Skewers
Chicken Breast
Red Onion
Orange and Red Peppers
Mushrooms
Not Ketchup Cherry Chipotle Sauce
Pepper
Start with one chicken breast. I usually like to butterfly chicken breasts when I cook them, but because I was cutting these into small pieces, I wanted to make sure they would stay moist and plump, and they did. Cut a slice of chicken from the breast, and then chop that piece into pieces you can place on a skewer.
Take the stems off of the mushrooms. If you like the stems, leave them on. Slice mushrooms in half. I tried to use medium to large sizes. They simply look better on the skewers!
Cut the red onion into quarters. Peel the extra skin from the onions and discard. Separate the onion pieces from one another.
Chop a red and yellow red pepper into small chunks. They add great flavor and lots of color to the kabobs.
Start adding the chicken chunks, peppers, onions and mushrooms to the skewers. Slide them on however you think looks best. I like mine to all look the same, but they are yours to build as you please! Sprinkle pepper on the skewers of chicken and veggies. Use a small brush to spread the “Not Ketchup” Cherry Chipotle Sauce onto the chicken. So easy! I also spread some on the vegetables. YUM!
Grill your kabobs until chicken is cooked. I cooked mine on high, turned them a few times, and they were done in about 5 minutes! I also added more sauce to the chicken when they were cooking. It was great!
These Chipotle Chicken Kabobs tasted fabulous! Doesn’t the sauce look amazing?! It was fantastic, and I am excited to try it again very soon!
One of the things I love about this recipe, is that it is easy to put together and it can be made early in the day and refrigerated until you are ready to grill! That sure comes in handy when you are the hostess or host of the party!
To check out the nice people at Not Ketchup and their other tasty sauces, you can find them here:
Facebook: https://www.facebook.com/NotKetchup/
Instagram: https://www.instagram.com/notketchup/
Twitter: https://twitter.com/notketchup
Website: https://www.notketchup.com
Looking for more #BBQWeek recipes? Here they are:
See what the bloggers served up Tuesday for #BBQWeek
Chipotle Chicken Kabobs by The Freshman Cook
Crunchy Cool Coleslaw by Jolene’s Recipe Journal
Grilled Chicken Asparagus Salad by Everyday Eileen
Grilled Lemon Pepper Butter Parmesan Asparagus by Daily Dish Recipes
Grilled Vegetable Sandwich with Tomato-Bacon Jam by Palatable Pastime
Hamburger and Hotdog Spiedini Hoagies by A Kitchen Hoor’s Adventures
Smoky Date Pork Chops by Cindy’s Recipes and Writings
Tangerine Hatch Chile Grilled Corn and Asparagus Salad by Culinary Adventures with Camilla Watermelon, Cucumber and Jalapeno Salad by Cookaholic Wife
Disclaimer: Thank you to #BBQWeek Sponsors Adam’s Extracts, Michigan Asparagus, and
Not Ketchup for providing the prizes free of charge. These sponsors also provided bloggers with
samples and product to use for creating #BBQWeek recipes. All opinions are my own.
The #BBQWeek giveaway is open to U.S. residents, age 18 & up.
https://web.archive.org/web/20230205050159/https://widget-prime.rafflecopter.com/classic/19dbbbb/main.html
There will be three winning entries that will be verified.
The prize packages will be sent directly from the giveaway sponsors.
The #BBQWeek Bloggers are not responsible for the fulfillment or delivery of the prize package.
Participating bloggers and their immediate family members cannot enter or win the giveaway.
No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored,
endorsed or administered by, or associated with social channels mentioned in the
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Author: The Freshman CookPrint Recipe
CHIPOTLE CHICKEN KABOBS
INGREDIENTS:
Skewers
Chicken Breast
Red Onion
Orange and Red Peppers
Mushrooms
Not Ketchup Cherry Chipotle Sauce
Pepper
INSTRUCTIONS:
- Start with one chicken breast. I usually like to butterfly chicken breasts when I cook them, but because I was cutting these into small pieces, I wanted to make sure they would stay moist and plump, and they did. Cut a slice of chicken from the breast, and then chop that piece into pieces you can place on a skewer.
- Take the stems off of the mushrooms. If you like the stems, leave them on. Slice mushrooms in half. I tried to use medium to large sizes. They simply look better on the skewers!
- Cut the red onion into quarters. Peel the extra skin from the onions and discard. Separate the onion pieces from one another.
- Chop a red and yellow red pepper into small chunks. They add great flavor and lots of color to the kabobs.
- Start adding the chicken chunks, peppers, onions and mushrooms to the skewers. Slide them on however you think looks best. I like mine to all look the same, but they are yours to build as you please! Sprinkle pepper on the skewers of chicken and veggies. Use a small brush to spread the “Not Ketchup” Cherry Chipotle Sauce onto the chicken. So easy! I also spread some on the vegetables. YUM!
- Grill your kabobs until chicken is cooked. I cooked mine on high, turned them a few times, and they were done in about 5 minutes! I also added more sauce to the chicken when they were cooking. It was great!
- These Chipotle Chicken Kabobs tasted fabulous! Doesn’t the sauce look amazing?! It was fantastic, and I am excited to try it again very soon!
- One of the things I love about this recipe, is that it is easy to put together and it can be made early in the day and refrigerated until you are ready to grill! That sure comes in handy when you are the hostess or host of the party!
