Summer in the desert means every dinner gets put on the grill to keep the heat outside and we love keeping our meals light and fresh. I wanted to share with you one of the easiest dinners I throw together for our family quite often between May and August and it’s out Summertime BBQ Chicken Shish Kabobs. The sweet taste of BBQ mixed with the tangy taste of pineapple – goodness gracious, my mouth is watering already! And when I said it was easy, I wasn’t lying!
I decided that photographing said boneless chicken breasts and the process of preparing them would be less than satisfying. Raw chicken never look good on any camera so here we go with the first step.
The first step is to trim your boneless chicken breasts and cut into the appropriate shish kabob size. You’ll then want to toss them all into a gallon size Ziploc bag and simply add your BBQ sauce of choice. We love Sweet Baby Ray’s and you want to pour enough into the bag to coat your chicken, not drown it. Once you have done that, simply seal your bag and toss it around a bit to make sure all of the chicken has been evenly coated. You will want to pop it in your refrigerator for several hours or even over night to marinate. I usually prepare this first thing in the morning and let it sit all day.
About a half hour before dinner, you’ll want to chop all of your ingredients, pull your marinated chicken from the fridge (discard your Ziploc bag and remaining sauce) and assemble your kabobs.
You’ll then want to place them on the grill over medium heat and watch closely to ensure you don’t overcook or burn the kabobs. The chicken is usually ready after about 10 to 12 minutes, but you can also use a meat thermometer to be sure. If you prefer more sauce, simply baste on additional BBQ sauce while your kabobs are on the grill.
Once they are done, simply pull them from the grill and serve! We like to add white rice to ours and sprinkle it with green onion. Easy, simply, light and fresh!
To browse other recipes from our kitchen, visit here.