Buttermilk and Honey Chicken Kabobs

Enjoy grilling this summer with this delicious Buttermilk and Honey Chicken Kabob recipe!

Ingredients

1/4 cup hot sauce
1/4 cup tomato paste
3 tablespoons honey (Try with our Multiflora Honey and our Manuka Bio Active 5+)
1 cup buttermilk
1/2 small sweet onion, grated
6 garlic cloves, minced
1 tablespoon cracked black pepper
2 1/4 teaspoons salt (Try with our New Zealand Sea Salt), divided
3 pounds skinned and boned chicken thighs, trimmed and cut into 2-inch chunks
10 (6-inch) wooden or metal skewers
Vegetable cooking spray
Grilled lemon halves

 

1. Whisk together first 3 ingredients in a large bowl until smooth; whisk in buttermilk, next 3 ingredients, and 2 tsp. salt until blended.

2. Place buttermilk mixture and chicken in a large zip-top plastic freezer bag; seal and chill 3 hours.

3. Meanwhile, soak wooden skewers in water 30 minutes. (Omit if using metal skewers.)

4. Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high) heat. Remove chicken from marinade, discarding marinade. Thread chicken onto skewers, leaving a 1/8-inch space between pieces; sprinkle with remaining 1/4 tsp. salt.

5. Grill kabobs, covered with grill lid, 6 to 8 minutes on each side or until chicken is done. Serve with lemon halves.

 

Based on a recipe from Southern Living 

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