Sweet Tea Chicken Kabobs


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Sweet Tea Chicken Kabobs

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    4th of July never tasted so good! Chef Elizabeth took one of our favorite drinks, Lipton sweet tea, and used it to brine chicken. To make it even better, she paired it with homemade red, white, and blue sauces.

    Watch Chef Elizabeth make her Sweet Tea Chicken Kabobs on HSTV.com.

    Recipe Tags

    Servings and Ingredients

    Serves 6
    Chicken Kabobs
    1 bottle(s) (18.5-oz.) Liipton Pure Leaf sweet tea
    2 c. small blue potatoes
    2 c. baby red bell peppers, halved and seeded
    1 package(s) (1-lbs.) Hy-Vee True boneless skinless chicken breasts, cut into 1-inch cubes
    ¼ c. Gustare Vita extra virgin olive oil
    Hy-Vee salt
    Hy-Vee ground black pepper
    Fresh arugula , for serving
    Red Sauce
    4 clove(s) garlic
    1 ½ c. Hy-Vee cherry preserves
    ½ c. peppadew peppers, drained
    ½ c. Lipton Pure Leaf raspberry tea
    ½ tsp. kosher salt
    ¼ tsp. chipotle pepper seasoning
    Hy-Vee cayenne pepper , to taste
    White Sauce
    1 c. Hy-Vee sour cream
    1 ½ c. Soiree traditional feta cheese crumbles
    ¾ c. Hy-Vee mayonnaise
    2 cloves garlic
    1 tsp. fresh thyme
    1 tbsp. fresh basil, chopped
    1 tbsp. fresh parsley, chopped
    Blue Sauce
    2 pt. fresh blueberries
    1 c. water
    ½ c. Hy-Vee granulated sugar
    ½ c. Gustare Vita extra virgin olive oil
    8 clove(s) garlic
    Hy-Vee salt
    Hy-Vee ground black pepper

    Things To Grab

    • Charcoal or gas grill
    • Large saucepan
    • Colander
    • 12 wooden skewers
    • Meat thermometer
    • Blender


    1. Preheat a charcoal or gas grill, with greased grill racks, to medium-high heat. While grill is preheating, soak wooden skewers in Lipton Tea for 30 minutes.

    2. Place whole small blue potatoes in a large saucepan filled with lightly salted cold water. Heat stove over high heat and bring to a simmer. Simmer potatoes for 5 minutes, or until just tender; drain and cool. Once cool enough to handle, half each potato; set aside.

    3. Build kabobs by alternately threading halved blue potatoes and baby red bell peppers and chicken cubes. Repeat process until 12 kabobs are made. Drizzle kabobs with olive oil and season with salt and pepper.

    4. Place kabobs on preheated grill and grill about 10 minutes, flipping once halfway through, or until potatoes and peppers are tender and chicken reaches an internal temperature of 165 degrees. Remove from the grill and keep warm.

    5. Make Red Sauce: Add garlic, cherry preserves, peppadew peppers, tea, salt, and chipotle pepper to a blender. Process until smooth. If desired, season with cayenne pepper. Cover and refrigerate until ready to serve. Makes about 2 cups.

    6. Make White Sauce: Add sour cream, feta, mayonnaise, garlic, and thyme to a blender. Process until smooth. Fold in fresh basil and parsley. Cover and refrigerate until ready to serve. Makes about 2 cups.

    7. Make Blue Sauce: Add blueberries, water, and sugar to a large saucepan over medium heat. Bring mixture to a simmer; continue simmering until blueberries burst and sauce begins to thicken, about 5 to 7 minutes. Remove mixture from heat and cool slightly. Pour blueberry mixture into a blender. Add olive oil and garlic. Process until smooth and season with salt and black pepper to taste. Cover and refrigerate until ready to serve. Makes about 2 cups.

    8. Serve Sweet Tea Chicken Kabobs on plates lined with fresh arugula, if desired. Drizzle with desired sauces and serve immediately.

    Nutrition facts


    450 Calories per serving

    Amounts Per Serving

    • Total Fat: 11g
    • Cholesterol: 55mg
    • Sodium: 240mg
    • Total Carbohydrates: 72g
    • Protein: 19g

    Daily Values

    Iron 6%
    Calcium 10%
    Vitamin D 0%
    Potassium 8%