The deliciously thick, barbeque-based sauce on these chicken and zucchini skewers is flavored with bourbon and soy. Ready in just 35 minutes, this southern-inspired recipe is perfect served with brown rice and a side salad.
Nutrition per serving may change if servings are adjusted.
⅓ cup barbeque sauce
2 tablespoons packed brown sugar (see Tip)
2 tablespoons bourbon or apple juice
1 tablespoon reduced-sodium soy sauce
1 teaspoon cider vinegar
⅛ teaspoon salt
8 8- to 10-inch skewers (see Tip)
1 pound skinless, boneless chicken thighs, cut into 1-inch chunks
1 medium zucchini, cut into 1-inch-thick pieces
4 green onions, cut into 2-inch-long pieces
For bourbon sauce, in a small saucepan combine barbecue sauce, brown sugar, bourbon, soy sauce, cider vinegar and salt. Bring to a boiling; reduce heat. Simmer, uncovered, 3 to 5 minutes or until thickened.
On skewers, alternately thread chicken, zucchini and green onions, leaving ¼ inch between pieces. Brush with bourbon sauce. For a charcoal or gas grill, grill skewers on the rack of a covered grill directly over medium heat 5 minutes. Turn and brush again with bourbon sauce; discard any remaining sauce. Grill 5 to 7 minutes more or until chicken is no longer pink, turning occasionally.
Tips: If using a sugar substitute, we recommend Splenda® Brown Sugar Blend or Sugar Twin® Granulated Brown. Follow package directions to use product amount equivalent to 2 tablespoons brown sugar. Nutrition Facts Per Serving with Substitute: Same as below, except 213 cal., 14 g carb. (11 g sugars).
If using wooden skewers, soak in enough water to cover 30 minutes; drain before using.