Chicken Kabobs with Spiced Bacon Rub
The sweet warmth of these skewers is guaranteed to get your party going. The flavor of the premium COOL Chicken only gets better when surrounded by sweet, savory and smoky accompaniments, such as bacon.
Servings and Ingredients
|12 (10-inch long) wooden skewers|
|2 slice(s) Hy-Vee thick-sliced smoked bacon, uncooked and cut into 1-inch pieces|
|4 tsp. Hy-Vee chili powder|
|1 tbsp. packed Hy-Vee brown sugar|
|¾ tsp. Hy-Vee salt|
|¼ tsp. Hy-Vee garlic powder|
|¼ tsp. Hy-Vee black pepper|
|1 ½ lbs. Hy-Vee 100% natural COOL Chicken boneless, skinless breasts, cut into 1-inch pieces|
|1 medium zucchini, quartered lengthwise and cut into 1-inch pieces|
|1 large red bell pepper, seeded and cut into 1-inch pieces|
|1 medium pineapple, cut into 3/4-inch pieces|
|1 c. Hy-Vee barbecue sauce|
- Soak skewers in water at least 30 minutes.
- In a food processor, process bacon, chili powder, brown sugar, salt, garlic powder and pepper until a smooth paste forms. In a large bowl, toss bacon mixture with chicken pieces; stir to coat. Thread coated chicken, zucchini, peppers and pineapple on skewers.
- Oil grill grate. Preheat grill for direct cooking to medium-high heat. Reserve half the barbecue sauce for serving. Place kabobs on grill, turning one-quarter turn every 2 minutes until browned and lightly charred. Lightly brush top side of kabobs with the unreserved barbecue sauce; turn and cook 1 minute. Brush and turn again; cook about 1 minute or until internal temperature reaches 165 degrees. Serve with reserved barbecue sauce.
330 Calories per serving
Amounts Per Serving
- Total Fat: 3g
- Cholesterol: 75mg
- Sodium: 910mg
- Total Carbohydrates: 44g
- Protein: 27g
Vitamin A 30%
Vitamin C 170%
American Pale Ale (APA)
Characterized by floral, fruity, citrus, piney, resinous, or sulfur hop character that produces medium hop bitterness, flavor, and aroma. They have a medium body, medium maltiness, and moderate to low alcohol levels. Pair with roasted or grilled meats, mild or medium cheddar, and apple pie. Best served at 45-55 degrees in a goblet or tulip glass.
Hy-Vee Seasons Spring 2014