| Ingredients -1.5 lb. boneless chicken breast -1 squash or zucchini -1 eggplant -1 large onion -2 bell peppers (use anaheim, garden salsa or hot hungarian peppers for hotter kabobs) -cut all prior ingredients into 1"x1" pieces -1 cup of your favorite summer wheat beer -1/3 cup olive oil -1/4 cup unsalted butter -3 tbsp. honey -2 tbsp. apple cider vinegar -2 tbsp. Homemade Blackened Spices | Homemade Blackened Spices -2 tbsp. olive oil -1tbsp. garlic powder -1 tbsp. onion powder -1/2 tsp. salt -2tsp. black pepper -2tsp. cayenne pepper -2tsp. thyme -2tsp. oregano -2tsp. paprika |
Directions
1. Arrange chicken and veggies on kabob sticks in an alternating fashion. (If you are using wood sticks it is good to soak them in water for a while before; this help the sticks from catching fire when on grill)
2. Preheat grill to medium-high heat, 375-400°F
3. In a saucepan over medium-low heat, combine all ingredients except kabobs to create blackened spices barbecue sauce. Whisk sauce until all ingredients are thoroughly blended.
4. Liberally baste kabobs with barbecue sauce before placing on grill. Throughout grilling, continue to baste kabobs as needed, about every 5-7 minutes, turning kabobs with each basting. Grill for about 20 minutes or until chicken is done.
1. Arrange chicken and veggies on kabob sticks in an alternating fashion. (If you are using wood sticks it is good to soak them in water for a while before; this help the sticks from catching fire when on grill)
2. Preheat grill to medium-high heat, 375-400°F
3. In a saucepan over medium-low heat, combine all ingredients except kabobs to create blackened spices barbecue sauce. Whisk sauce until all ingredients are thoroughly blended.
4. Liberally baste kabobs with barbecue sauce before placing on grill. Throughout grilling, continue to baste kabobs as needed, about every 5-7 minutes, turning kabobs with each basting. Grill for about 20 minutes or until chicken is done.
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