Sweet and spicy chicken kebabs with sausage, veggies and peppers and a honey hatch chile glaze are a perfectly easy entree idea for your summer backyard barbecues.
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.
Tangerine Hatch Chile Honey Chicken Kebabs
By Sue Lau | Palatable Pastime
Today I am pleased to be participating in #BBQWeek! I will be posting barbecue recipes all week long along with blogger friends, as well as show you a wonderful giveaway from the sponsors of this event, which you can sign up for through rafflecopter below.
The first of my recipes is Tangerine Hatch Chile Honey Chicken Kebabs, which I’ve made using some product provided to me by Not Ketchup.
Have you followed @palatablepastime on Instagram? I post lots of fun photos and foods not just from the blog.
I found this was perfect as a base flavor not only in the marinade I created for the meat, but also in the grilling glaze, which has added honey to give it that lovely sticky sweetness which of course is essential for a glaze.
But beyond that it makes a great no-sugar added option for slathering on your burgers and dipping fries. Can you imagine this with a Hatch Green Chile Burger and fries? O.M.G.!
I am crazy for barbecue of any kind so I love having this kind of thing all week long. On almost any given summer day you will find me out playing with one of my smokers or grills. Just today we had some grilled vegetable sandwiches. That makes twice in one week!
I think it is amazing to be able to try these new products (new to me) and also offer you a chance to win some as well. Read on to get a glimpse of the prize package for #BBQWeek, then don’t forget to check out the recipe linkup below the recipe printout, as well as other ideas for using the glaze in this recipe!
I’ll be back tomorrow (I am posting all week long) with my recipe for Grilled Vegetable Sandwich with Tomato-Bacon Jam using Michigan Asparagus. Check back with me each and every day for lots more #BBQWeek recipes and fun!
~s
Welcome to #BBQWEEK! This week you’ll enjoy more than 70 recipes from more than 20 bloggers.
Tangerine Hatch Chile Honey Chicken Kebabs
Kebab Ingredients:
- 1 pound boneless chicken breast, cut into chunks
- 16 ounces smoked sausage, such as Andouille or Kielbasa, cut into chunks
- 1/2 medium onion, cut into wedges
- 8 fresh jalapeno peppers
- 8 pickled peppadew peppers
- 2 small zucchini squash, cut into chunks
- 8 wooden skewers, soaked
Marinade Ingredients:
- 1/4 cup Not Ketchup Tangerine Hatch Chile All-Purpose Sauce
- 2 tablespoons orange juice
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon taco seasoning
- 1 teaspoon sugar
Tangerine Hatch Chile Honey Glaze Ingredients:
- 1 cup Not Ketchup Tangerine Hatch Chile All-Purpose Sauce
- 1/2 cup honey
- 1 tablespoon green hot pepper sauce
Method:
- Cut chicken into chunks.
- Stir together the marinade and add chicken; marinate 1-2 hours.
- Soak skewers in water for at least an hour.
- Place ingredients for glaze in a saucepan and simmer, stirring frequently, until reduced to 3/4 cup.
- Thread skewers with assorted ingredients putting the jalapeno (chiles toreados) at the top.
- Grill skewers over moderate coals until chicken is cooked to 165°F. and juices run clear.
- Serve with side dishes of your choice.
From the kitchen of palatablepastime.com
Honey Hatch Chile Glaze is good on more things than just chicken kebabs!
So if you should happen to have a little extra glaze left over from your grilling, don’t throw it away!
It is excellent on other foods as well, such as grilled fish, grilled turkey, grilled pork, and grilled vegetables. I especially liked it on the grilled boneless pork chop in the photo, although that idea is not listed on the sauce bottle. It is perfectly yummy.
I can’t wait to use this recipe with other foods as well. What ideas do you have to slather the delicious glaze on? Let me know in the comments below!
And now on to the recipes!
Read on, mine liege to…
See what the bloggers served up Monday for #BBQWeek
Asiago Garlic and Bacon Grilled Asparagus by Daily Dish Recipes
Asian Grilled Asparagus by Books n’ Cooks
Blackened Chicken, Asparagus & Avocado Salad by Tip Garden
Chicken and Asparagus Grilled Pizza by Jolene’s Recipe Journal
Chicken Souvlaki Kabobs by A Kitchen Hoor’s Adventures
Double Blueberry Bison Burgers by Culinary Adventures with Camilla
Grilled Asparagus Summer Caprese Salad by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Grilled Blueberry and White Pepper Pork Chops by Corn, Beans, Pigs & Kids
Easy Lighter Grilled Buffalo Chicken by Jonesin’ For Taste
Grilled Asparagus with Mustard Dill Sauce by Strawberry Blondie Kitchen
Grilled Caesar Asparagus by 4 Sons ‘R’ Us
Grilled Chicken with Pineapple Salsa and Asparagus by Simple and Savory
Grilled Eggplant Caprese Salad by Everyday Eileen
Grilled Fruit & Cake Kabobs by Red Cottage Chronicles
Grilled London Broil by Hezzi-D’s Books and Cooks
Grilled London Broil with Chimichurri Sauce by Cookaholic Wife
Grilled Pork Burgers with Hawaiian-Style Buns by Karen’s Kitchen Stories
Grilled Sweet and Spicy Mustard Pork Chops by Soulfully Made
Meat Lover’s Kebabs by Cindy’s Recipes and Writings
Southwestern 7 Layered Dips by The Freshman Cook
Tangerine Hatch Chile Grilled Chicken Fajitas by Family Around the Table
Tangerine Hatch Chile Honey Chicken Kebabs by Palatable Pastime
You might also like these #BBQWeek recipes from last year:
Tandoori Chicken Tikka with Masala Grilled Corn
Grilled Hoisin Chicken and Asparagus Summer Rolls
Disclaimer: These sponsors also provided bloggers, this blog included, with product to use for #BBQWeek recipe development. All opinions are my own.
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Such a great flavor combination! We love kebabs and these look and sound incredible!
My mouth is watering over here. I really need to make kebabs.
What a great way to use that sauce. I can’t wait to try a version. Thanks for sharing, Sue.
Glazed to tasty perfection!
I love serving kebabs for backyard gatherings. The sauce seems so versatile.
In the summer months we grill out 4+ days a week!
These look so super yummy Sue…I want to eat them all!!!
I love citrus and chicken together, this is going to be a big hit here!
I grill out every 2 weeks.
We grill here is SoCal almost every week, almost all year round! BTW I marinate asparagus in olive oil, soy sauce and garlic with some salt & pepper and dijon mustard.
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{in the contest I am Margot C__ on the Rafflecopter}
These things look so delicious!
You had me at Kebob.I love the tangerine hatch chili marinade. Awesome recipe and perfect for a fun family meal!
Love Kabobs! I cannot wait to try this hatch chili marinade! This one is happening on my grill soon! Thanks for the recipe Sue!
That’s one of my fave flavors of Not Ketchup. Live that tang flavor.
That BBQ sauce does make a fantastic glaze. Sweet and tangy and soooo good. I had it on chicken this past week, but I think my favorite is on grilled shrimp 🙂
This looks so full of summer flavors!
Mmmm! These look amazing!
Loving these tasty looking kabobs!
I love kebabs but never think to make them. I’m going to have to get some of that tangerine hatch chile sauce and try them out! Thanks for linking up your recipe on the Celebrate 365 Blog Party!