Servings: 6 serving(s)
Prep time: 15 minutes
Total time: 30 minutes
Cooking time: 15 minutes
Kabobs are my kind of barbecue dish — quick to cook and virtually fool proof, especially for chicken.
I have too many childhood memories of community chicken barbecues where I was served chicken legs that were black and crispy on the outside and still raw in the middle. They looked so good on the outside but you just couldn’t eat them.
I don’t want to stress over my chicken and I don’t want to be poking it to pieces during grilling to see if it’s cooked.
No, chicken kabobs are the way to go, especially these chicken kabobs with sweet molasses barbecue sauce.
With this recipe you get that chicken barbecue feeling, complete with a slathering of old fashioned tasting barbecue sauce, and you get meat that’s cooked just right.
This simple barbecue sauce is no-cook – you just mix up the ingredients and set the meat to marinate. Feel free to adjust the ingredient quantities if you’d like more spice, or add a dash of hot sauce, or may be a bit more smoked paprika, or some minced onion….
Kabobs are a great dish for entertaining too because there is no slicing or carving involved. Single servings on a stick and grab two if you’re hungry.
This finger-food versatility of kabobs makes them ideal for summer.
Chicken Kabobs with Sweet Molasses Barbecue Sauce Recipe
Sweet Molasses Barbecue Sauce
Ingredients:
- ¾ cup brown sugar
- ¾ cup ketchup (or up to 1 cup)
- ¼ cup cider vinegar
- 1/4 cup water
- 1/3 cup Crosby’s Fancy Molasses
- 1 Tbsp. Worcestershire Sauce
- 2 tsp. dry mustard
- 2 tsp. paprika
- ½ tsp. smoked paprika
- ½ to 1 tsp. black pepper
- 1/2 tsp. coarse salt (optional)
- 2 lbs. boneless, skinless chicken breast or thigh, cut into chunks or strips
- ¼ cup chopped cilantro
Instructions:
- Whisk together all sauce ingredients in a large bowl. Remove half of sauce to a jar and add chicken to the bowl.
- Cover and place chicken in fridge to marinate for two hours to overnight.
When ready to cook:
- Preheat grill to medium or preheat oven broiler.
- Thread chicken pieces onto skewers, shaking off extra sauce (soak skewers in cold water for 30 minutes beforehand, if they’re wooden)
- Grill until done, turning once after 5 minutes. (Total time will depend on size of your chicken pieces)
- Drizzle with additional sauce and sprinkle with cilantro before serving.
One more thing…
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Would love to have all of the recipes
Hi Kim, If you’d like us to send you a copy of our printed cookbook just forward your mailing address to me bridget.oland@crosbys.com
Sounds delicious! Can’t wait to try these kabobs! Thanks, H.
Hi Helen, Enjoy! The recipe works with pork too.
Thanks….
I love any recipe that includes molasses, I guess you could say it a comfort food for me….thanks for posting.
Hi Marguerite, I love that you consider molasses recipes comfort food. Me too.
Can you use white vinegar instead of cider? Looks amazing!
Hi Lorie, You can use any type of vinegar. I’m just partial to cider vinegar. Enjoy!
Could you convert this recipe to Gluten free?
Dear Maureen, Yes, the barbecue sauce should be easy to make gluten free, if you’re able to access the GF version of Worcestershire sauce. I believe that name brand ketchup is also gluten free. Enjoy!
Made these for dinner tonight. A new family favourite! Easy to make with ingredients I already have in my cupboard.
Hi Angela, Thanks for letting me know. It’s always great to get feedback.
Hi there, thank you for the recipe, I just made it. However I don’t have any smoked paprika. Is there something else I could use.
Thank you
Joanne
Joanne, a drop or two of liquid smoke would work, but so will cumin. Either will provide you with the smokey flavour that is missing from not using smoked paprika. You should try the smoked paprika though, it adds a lovely flavour. Hope this helped.