chicken kabobs with sweet molasses barbecue sauce

Chicken Kabobs with Sweet Molasses Barbecue Sauce

chicken kabobs with sweet molasses barbecue sauce

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.

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….

chicken kabobs with sweet molasses barbecue sauce

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:

  1. Whisk together all sauce ingredients in a large bowl. Remove half of sauce to a jar and add chicken to the bowl.
  2. Cover and place chicken in fridge to marinate for two hours to overnight.

When ready to cook:

  1. Preheat grill to medium or preheat oven broiler.
  2. Thread chicken pieces onto skewers, shaking off extra sauce (soak skewers in cold water for 30 minutes beforehand, if they’re wooden)
  3. Grill until done, turning once after 5 minutes. (Total time will depend on size of your chicken pieces)
  4. Drizzle with additional sauce and sprinkle with cilantro before serving.

Comments

  • July 9, 2021
    reply

    Lynd

    How long can you keep the bbq sauce for? I would like to make up a batch to have on hand.
    thanks in advance.

    • July 12, 2021
      reply

      Marie-Pierre Lessard

      Hello Lynd,

      You can keep the BBQ sauce in the fridge for about 3 weeks.
      Cheers!

  • September 10, 2017
    reply

    Joanne Dumoulin

    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

    • September 11, 2017
      reply

      Lynn Purdy

      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.

  • May 6, 2015
    reply

    Angela Halpin

    Made these for dinner tonight. A new family favourite! Easy to make with ingredients I already have in my cupboard.

    • May 14, 2015
      reply

      Hi Angela, Thanks for letting me know. It’s always great to get feedback.

  • February 21, 2015
    reply

    maureen Forgeron

    Could you convert this recipe to Gluten free?

    • February 23, 2015
      reply

      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!

  • June 29, 2014
    reply

    lorie

    Can you use white vinegar instead of cider? Looks amazing!

    • July 3, 2014
      reply

      Hi Lorie, You can use any type of vinegar. I’m just partial to cider vinegar. Enjoy!

  • June 27, 2014
    reply

    Marguerite Howlett

    I love any recipe that includes molasses, I guess you could say it a comfort food for me….thanks for posting.

    • June 27, 2014
      reply

      Hi Marguerite, I love that you consider molasses recipes comfort food. Me too.

  • June 18, 2014
    reply

    Brian Dinsdale

    Thanks….

  • June 18, 2014
    reply

    Kim WATTON

    Would love to have all of the recipes

    • June 23, 2014
      reply

      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

    • June 26, 2014
      reply

      Helen Norton

      Sounds delicious! Can’t wait to try these kabobs! Thanks, H.

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