BB-Kick Skewers

Unfortunately, I don’t have any pictures of the process… Now that Xanga has videos, though, I may begin taking video of some of the more difficult to explain portions to help you along in actually making these dishes! 

• 1 lb. boneless/skinless chicken thighs (the extra fat content in the thighs grills up nicely, in my opinion, and just tastes better), cut into 1 inch chunks
• 1 red bell pepper, cut into 1 inch pieces
• 6″ skewers
• 1 cup good bbq sauce (you can make your own; I used KC Masterpiece BBQ)
• 1 tablespoon or so soy sauce
• **secret ingredient!!! pizza red pepper flakes

I used smaller skewers because I now live in an apartment and am grill-less; now I have to rely on a grill pan.  Which sucked.  Because it is still, two days later, sitting in my sink, soaking, with big hunks of crap stuck to it.  I’m not used to how hot my flames go still- I have them on the lowest setting and the entire pot still gets really, really hot.  I don’t know what to do.  Anyway…

Soak skewers in water overnight to prevent burning or drying out and splintering when people try to eat off them.

Whisk BBQ sauce with soy sauce and pepper flakes to taste.  Drop chicken in and use hands to mix and coat with mixture.  Let marinate in fridge overnight. 

Thread skewers with bell pepper, chicken, bell pepper, etc.  (Optional: other veggies or onions.)  Throw on hot grill (if using a grill pan, use a brush or towel to coat with oil); use basting brush to brush remaining marinade generously over chicken while it cooks.  Mine took about 7 minutes on each side, but cooking time will vary depending on your grill/stove. 

Optional: serve with extra BBQ sauce on the side to dip, or perhaps a sour cream sauce to cool the spicy off for those who can’t take the heat. 

Not optional: ENJOY!!!