Tangerine Hatch Chile Honey Chicken Kebabs

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.
Tangerine Hatch Chile Honey Chicken Kebabs

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.

No Ketchup Tangerine Hatch Chile

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.!

Hatch Green Chili Burgers
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!


#BBQWeek Recipes

Welcome to #BBQWEEK! This week you’ll enjoy more than 70 recipes from more than 20 bloggers. There is also the opportunity to win one of three great prizes from our sponsors. Thank you to Michigan Asparagus for providing bloggers with freshly harvested asparagus, to Adams Extract & Spice for wonderful rubs and spices for grilling and Not Ketchup for bloggers choice of sauce.

Michigan Asparagus

Prize Number 1: $100 Gift Card Courtesy of Michigan Asparagus (Value $100)

Michigan Asparagus is known for its hand snapped fresh asparagus. It is available May – June and grown mostly in Oceana County along the shores of Lake Michigan. Michigan Asparagus has excellent flavor and a long shelf life. It is a nutrient-dense, low-calorie vegetable with no fat, no cholesterol, and very little sodium. Approximately 120 local Michigan farmers produce approximately 20 million pounds of Michigan Asparagus during the state’s 6-7 week harvest. Remember to buy U.S. for the freshest of the fresh.

Not Ketchup

Prize Number 2: Not Ketchup Sampler 5-Pack (Value $40)

Not Ketchup is a line of fruit gourmet grilling and dipping sauces with no added sugar, no corn syrup and no artificial sweeteners. They are gluten-free, dairy-free, soy-free, paleo, vegan, low-carb and Whole30 friendly.

Flavors in the sampler pack:

Tangerine Hatch Chile Not Ketchup blends sweet-tart California tangerines with a touch of heat from authentic Hatch chiles from New Mexico. Favorite pairings: fish, chicken, turkey

Cherry Chipotle Not Ketchup combines ripe cherries with the subtle, smoky heat of chipotle pepper. Favorite pairings: burgers, steak, salmon, ribs, meatballs

Blueberry White Pepper Not Ketchup takes blueberries to the savory side with a touch of mustard and a little kick of white pepper. Favorite pairings: lamb chops, shrimp, scallops, pork tenderloin, goat cheese

Smoky Date Not Ketchup mixes the natural sweetness of sun-ripened California dates with aromatic smoked paprika. Favorite pairings: pork chops, roast turkey, rotisserie chicken, ham, sausages

Spiced Fig Not Ketchup blends rich California Mission figs with warm spices like cinnamon, anise and black pepper. Favorite pairings: Leg of lamb, steak, roast chicken, cheddar cheese
Adams Extracts and Flavors


Prize Number 3: A bottle of vanilla and a selection of rubs from Adams Extract & Flavors (Value $30)

Adams Extract

From humble beginnings in Battle Creek, Michigan, to a rooted history in Texas, one thing has stayed the same: a commitment and passion to provide only the highest quality and innovative products and services. For over 125 years it’s really been that simple…make great food taste even better! Today, Adams proudly manufactures and markets under several Adams Brand banners, including Adams Best®, Adams Extract®, Adams® Seasoning & Spice, Adams Reserve®, Flavor King™, Pantry Basics™, Sear-n-Crust®, ClearVan™, Carniceria®, Cocina del Rey®, Naturals™, and Urban Canner™ along with the Adams Frozen Skillet Desserts and Adams Premium Ice Cream lines.

And on to the giveaway signup!

CLICK HERE—–>>>A Rafflecopter Giveaway<<<—–

Tangerine Hatch Chile Honey Chicken Kebabs

Tangerine Hatch Chile Honey Chicken Kebabs

  • Servings: 4
  • Difficulty: easy
  • Print

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


  1. Cut chicken into chunks.
  2. Stir together the marinade and add chicken; marinate  1-2 hours.
  3. Soak skewers in water for at least an hour.
  4. Place ingredients for glaze in a saucepan and simmer, stirring frequently, until reduced to 3/4 cup.
  5. Thread skewers with assorted ingredients putting the jalapeno (chiles toreados) at the top.
  6. Grill skewers over moderate coals until chicken is cooked to 165°F. and juices run clear.
  7. 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!

Tangerine Hatch Chile Honey Glazed Foods

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!
Tangerine Hatch Chile Honey Chicken Kebabs

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:

Jerk Chicken

Jerk Chicken

Tandoori Chicken Tikka with Masala Grilled Corn

Tandoori  Chicken Tikka with Masala Grilled Corn

Grilled Hoisin Chicken and Asparagus Summer Rolls

Grilled Hoisin Chicken and Asparagus Summer Rolls
Tangerine Hatch Chile Honey Chicken Kebabs
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, this blog included, with product to use for #BBQWeek recipe development. All opinions are my own.

The #BBQWeek giveaway is open to U.S. residents, age 18 & up. 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 #BBQWeek posts or entry.

Thanks for stopping  by today!

Follow me on FacebookTwitter  and Instagram if you haven’t already!

19 responses

  1. 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.
    {in the contest I am Margot C__ on the Rafflecopter}

  2. You had me at Kebob.I love the tangerine hatch chili marinade. Awesome recipe and perfect for a fun family meal!

  3. Love Kabobs! I cannot wait to try this hatch chili marinade! This one is happening on my grill soon! Thanks for the recipe Sue!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: