Portuguese-Inspired Piri Piri Hot Honey BBQ Chicken Kabobs
Prep Time
Cooking Mode
boneless skinless chicken thighs
⅓ cup piri piri sauce
⅔ cup hot honey bbq sauce
¼ tsp salt
¼ tsp pepper
¼ cup hot honey potato chips, crushed
2 tbsp chives, finely sliced
boneless skinless chicken thighs
⅓ cup piri piri sauce
⅔ cup hot honey bbq sauce
¼ tsp salt
¼ tsp pepper
¼ cup hot honey potato chips, crushed
2 tbsp chives, finely sliced
Directions
1In a mixing bowl, combine the Piri Piri sauce, hot honey BBQ sauce, salt and pepper, mix well. Reserve and refrigerate ¼ cup of the marinade for later use. Cut the chicken thighs evenly into 6 pieces and add them to the remaining ¾ cup marinade. Cover and refrigerate for up to 24 hours.
2When ready, remove chicken thighs from the marinade. Thread the chicken pieces onto 6 metal BBQ skewers, dividing them evenly. Cover and let sit at room temperature. Meanwhile, preheat BBQ at medium high heat, about 400°F (204°C).
3Grill the skewers over direct heat, turning occasionally until lightly charred and cooked through, about 20 mins.
4Transfer cooked skewers to a clean platter and let rest 3-5 mins. Brush cooked skewers lightly with reserved BBQ sauce to glaze, then garnish with crushed potato chips and finely sliced chives. Serve.
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Personal Note
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