Monday, June 13, 2016

Grilled Chicken Kabobs with Mustard, Brown Sugar and Allspice-George Foreman or Outdoor Grill

This Mustard, Brown Sugar and Allspice Chicken is a great idea for when you don't have a lot of time to let the meat marinate for hours. I also liked that some of the sauce gets set aside to be used as a dipping sauce. The original recipe called for chicken thighs, I opted for boneless breast added to shish-ka-bobs. It was way too windy to do any outdoor grilling so I fired up the George Foreman Grill and it did a nice job. This was a tasty little dinner folks and the sauce would be great with pork or ham too.

Since I used cubed chicken breast I gave it a quick 15 minute soak in a brine while I cut up my veggies, pat it dry before adding to sauce.
Brine: 2 C water, 2 Tblsp kosher salt, 1 Tblsp sugar.
This is another simple kabob idea that would be great with pineapple and more onion... Lot's more onion:@)

Brown Sugar and Allspice Chicken-from Taste and Tell
1/2 C prepared yellow mustard
1/3 C packed brown sugar-I had dark brown, light would be a little prettier
1/2 tsp ground allspice
pinch of crushed red pepper flakes
8 boneless, skinless chicken thighs-approx 2lbs
  1. Mix sauce in bowl, reserve 1/4 C of the sauce. 
  2. Add chicken, mix well to coat with sauce.
  3. Grill, covered, over medium heat for 6-8 minutes per side or until the chicken is cooked through.
  4. Serve with the dipping sauce.
  5. For kabobs: Simply alternate chicken and veggies/fruit of your choice on skewers. My veggies were given a light coating of olive oil, S&P. Even though the chicken was coated with sauce I gave it one final brushing while on the grill.
Fire up the grill of your choice and have a happy day:@)

9 comments:

  1. We've been brining our chicken lately too Lynn, it makes a big difference! Your kebabs have me salivating!
    Jenna

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  2. Great idea to do a quick brine---I usually just brine my pork chops, but this sure would keep your chicken pieces moist. Love this easy marinade, too.

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  3. Mmmmm....I have never brined anything...I think it is time I got with the program. Sounds delicious...and I love knowing that "George" can be used! When the mister is out of town, I use George and this recipe would be perfect!

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  4. I've just had dinner and could sit down to this delicious-ness! Can't wait to try it!

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  5. I like this idea of a quick brine and marinade. The flavors sound really good and the ingredients are ones that we would already have, which is always a good thing. I haven't made kabobs in awhile, but now you have me craving them. Thanks for the inspiration, Lynn.

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  6. Magoo loves to brine...and the addition of pineapple makes this perfect for me!

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  7. I can practically taste your colorful kabob Lynn! I love the idea of quick brine to add some moisture to your chicken too :)

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  8. Your kabobs look done to perfection, Lynn! The brine sounds wonderful and I'd love to try the chicken thigh version :)

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Thanks for stopping by!

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