Monday, March 11, 2013

Cajun Chicken Kabobs - Chicken on the Run

1 recipe Mom's Basic BBQ Sauce (recipe to follow)
2 teaspoons minced garlic
1 teaspoon dried oregano or 1/2 teaspoon minced fresh
1 teaspoon dried basil or 1 tablespoon minced fresh basil
2 teaspoons crushed dried rosemary leaves or 1 teaspoon minced fresh rosemary
2 bay leaves, halved
1 tablespoon paprika
1 tablespoon coarsely ground black pepper
1 tablespoon lemon juice
1/4 - 1 teaspoon cayenne
6 chicken breast halves, skinned and boned
8 9-inch bamboo skewers, soaked in water 30 minutes

Mom's Basic BBQ Sauce

1/4 cup packed brown sugar
3 tablespoons cider vinegar
1/4 cup Worcestershire sauce
1/2 cup espresso or double strength regular coffee
3/4 cup ketchup
1/4 cup corn oil

For BBQ Sauce: In a medium saucepan off the heat, mix brown sugar, cider vinegar, Worcestershire sauce and coffee. Whisk in ketchup and reserve oil.
For Cajun seasonings, stir in garlic, oregano, basil, rosemary, bay leaves, paprika, pepper, lemon juice and 1/4 teaspoon cayenne. Bring to a boil and simmer covered 5 minutes to blend flavors or microwave 3 minutes on HIGH. Remove from heat and whisk in oil. Taste and adjust the cayenne. Discard the bay leaves.

Cube chicken 1 1/2 inches square. Stir 1/2 cup of Cajun sauce into chicken to coat. Heat 1 cup sauce to baste chicken. Skewer chicken close together with about 7 pieces per skewer.

In a covered barbecue, on a rack brushed with oil to prevent sticking, grill chicken over moderately hot fire for a total of 6-8 minutes. Baste generously with warm Cajun sauce and turn every two minutes.

Serve with grilled mushrooms and zucchini, crisp grilled potatoes with sour cream and dill sauce, and jalapeno cornbread.

Makes 4 servings.

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