Chili-rubbed chicken thigh kebabs with poblano, red onion and bacon, finished with a molasses-lime glaze.
Serves: 4, 8 kebabs | Total Time: ~40 minutes plus marinating
Ingredients
Kebabs
- 2 lb boneless, skinless chicken thighs, 1 1/2-inch pieces
- 2 poblano peppers, 1 1/2-inch squares
- 1 red onion, 8 wedges, separated
- 4 slices bacon, 1 1/2-inch pieces, optional
- 2 Tbsp vegetable oil
- 16 skewers, soaked 30 minutes if wooden
Rub
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp kosher salt
- 1 tsp brown sugar
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne
Glaze
- 3 Tbsp molasses
- 2 Tbsp lime juice
- 1 tsp hot sauce
To serve
- Chopped fresh mint
- Lime wedges
Instructions
- Toss chicken with oil and rub. Marinate 30 minutes or overnight.
- Stir the glaze together.
- Thread onto pairs of parallel skewers. Make 8.
- Heat the grill to medium-high, about 450°F. Oil the grates.
- Grill, turning every 3 minutes, to 175°F, 10 to 12 minutes.
- Glaze during the last 3 minutes.
- Rest 3 minutes. Mint and lime.
Tips
Thighs at 175°F: they stay juicy.
Glaze late: the sugar burns.
Two skewers: keeps the pieces from spinning when you turn them.
Inspired by Hero's Feast