The Pioneer Woman Tasty Kitchen
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Chipotle Chicken Kabobs with Avocado Cream

4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

Prep:

Cook:

Level: Easy

System:

4

Description

This simple, yet delicious recipe is perfect for a large group! Serve it at your next picnic!

Ingredients

  • FOR THE CHIPOTLE BBQ:
  • 1 Tablespoon Olive Oil
  • 1 whole Yellow Onion, Diced
  • 1 head Garlic, Minced
  • 1-½ cup Ketchup
  • 5 whole Chipotles In Adobo Sauce, Loosely Chopped
  • 2 Tablespoons Chili Sauce (Sriracha)
  • ¼ cups Worcestershire Sauce
  • ½ cups Dark Beer, Porter Preferred
  • ¼ cups Honey
  • ⅔ cups Brown Sugar
  • ¼ cups Apple Cider Vinegar
  • 1 Tablespoon Dijon Mustard
  • ½ teaspoons Salt
  • ½ teaspoons Black Pepper
  • FOR THE CHICKEN:
  • 2 pounds Boneless Skinless Chicken Breast, Cut Into Cubes
  • ½ teaspoons Salt
  • ½ teaspoons Black Pepper
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Fresh Cilantro, Chopped
  • FOR THE AVOCADO CREAM:
  • 1 whole Large Avocado, Peeled And Pitted
  • 2 Tablespoons Mayonnaise
  • 2 teaspoons Lime Juice
  • ¼ cups Whole Milk
  • ½ teaspoons Cayenne Pepper
  • 1 dash Salt
  • 1 dash Pepper

Preparation

For the BBQ sauce: In a large sauce pan, heat the olive oil over medium heat. Add the onion and saute for 5 minutes until tender. Add the garlic and saute again for 1 minute. Whisk in the rest of the ingredients for the BBQ sauce. Bring the mixture to a boil, then lower to simmer. Simmer for 40-45 minutes until thickened. Adjust seasoning to taste. Keep warm on the stove until ready to use.

Place the chicken cubes in a large bowl and season with salt and pepper. Ladle in 2 cups of the BBQ sauce and toss to coat evenly. Now take 4 metal skewers (or 4 wooden skewers soaked in water for 30 minutes) and skewer the chicken pieces until the skewers are full from top to bottom. Set aside. Take the rest of your BBQ sauce (not the sauce the chicken was tossed in—throw that out at this point) and place in a small bowl. Set aside.

Preheat your grill to medium high, and brush olive oil onto the grates to prevent sticking. Place your skewers on the grill and rotate every 2-3 minutes, brushing with the reserved BBQ sauce after each rotation. Cook for a total of 10-12 minutes or until the chicken has cooked through and there is a little char on each side. Remove from grill and set aside to rest for 2-3 minutes before serving.

For the avocado cream, combine the avocado, mayo, lime juice, milk, cayenne pepper and a dash of salt and pepper in a food processor. Pulse until completely smooth. Transfer to an airtight container and refrigerate until ready to use.

Sprinkle the chicken skewers with cilantro and serve with avocado cream. Enjoy!

One Comment

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Avatar of Dax Phillips

Dax Phillips on 8.19.2013

Looks like a lot of work, but good work at that! Sounds and looks awesome.

2 Reviews

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Avatar of LavandulaLady

LavandulaLady on 10.27.2013

A bit too spicy for my taste, but hubby like it. The avocado crème was a nice touch.

Avatar of Jamie

Jamie on 8.25.2013

These were absolutely wonderful. I used sirloin instead of chicken and served over rice. The Avocado Cream is a nice “cooling” factor for the spiciness of the kabobs. I had to cut the spice in the BBQ sauce with 1/2C of applesauce and a little more beer, but it turned out perfect once they were grilled.

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