Chicken Skewers
Grilled Chicken Skewers with sweet peppers are a quick and flavorful dinner to add to the menu this week. Seasoned with our brown sugar and garlic dry rub for a tasty meal that will have you coming back for more.
Servings: 6 servings
Calories: 667kcal
Ingredients
- 2 ½ pounds chicken tenders cut into bite sized pieces
- 2 cups sliced banana peppers or bell peppers
- ¼ cup olive oil
- ¼ cup The Best Dry Rub - recipe below
- Fresh rosemary stems for skewers optional
Instructions
- Prepare a grill fire to 300° using hickory for smoke flavor.
- If you are using fresh rosemary stems, strip all of the rosemary leaves and reserve for another use. Bamboo skewers will also work and should be soaked in water for about 15 minutes.
- Thread chunks of chicken alternating with peppers onto skewers.
- Coat both sides of skewers with olive oil.
- Sprinkle dry rub all over skewers.
- Grill over indirect heat with the grill lid closed, keeping a temperature of about 300- 325°.
- Cook for about 20 minutes, checking with a digital thermometer until internal temperature reaches 165°.
- Remove from grill and serve immediately.
Notes
Store leftover chicken skewers wrapped in foil or plastic wrap in refrigerator up to 3 days.
To reheat, remove chicken and peppers from skewers. Cook in a skillet with olive oil over medium heat, stirring often, about 5 minutes until heated through.
Nutrition
Serving: 1g | Calories: 667kcal | Carbohydrates: 40g | Protein: 37g | Fat: 41g | Saturated Fat: 7g | Polyunsaturated Fat: 30g | Cholesterol: 87mg | Sodium: 1518mg | Fiber: 3g | Sugar: 2g