These chicken and andouille smoked sausage kabobs are tasty enough on their own – but when basted with our sweet and spicy sauce, they’re over the top good!
Servings
Makes 6 skewers
Ingredients
1 pound large diced chicken breast
1 tablespoon Poultry Magic®
¾ lb Andouille Smoked Sausage (Hot or Regular), cut into ½-inch rounds
½ medium red onion, cut into 6 equal-sized sections
1 cup Magic Louisiana Red Pepper Marinade
¼ cup light brown sugar
2 tablespoons canola oil (optional, based on preferred cooking method)
1 tablespoon Poultry Magic®
¾ lb Andouille Smoked Sausage (Hot or Regular), cut into ½-inch rounds
½ medium red onion, cut into 6 equal-sized sections
1 cup Magic Louisiana Red Pepper Marinade
¼ cup light brown sugar
2 tablespoons canola oil (optional, based on preferred cooking method)
How To Prepare
Season the chicken breast with the Poultry Magic® and mix well to coat. Using wood or metal skewers, skewer the chicken, andouille, and 2 pieces of red onion, then repeat twice. Set skewers aside until ready to cook.
For the basting sauce, combine the Louisiana Red Pepper Marinade and brown sugar in a small saucepan and heat over medium-high heat until boiling. Lower to a simmer and let reduce and thicken slightly. Remove from heat and set aside until ready to use.
Grilling Instructions: light grill according to manufacturer’s specifications. Use direct heat to brown the kabobs then move to indirect heat and cover. Baste with the sauce every 2-3 minutes for 10 minutes. Cover and continue to cook until chicken is cooked through. Baste one more time with sauce and remove from grill and serve hot.
Oven Cooking Instructions: preheat oven to 400°F. Heat the oil in a large sauté pan over high heat until hot. Working in batches if necessary, brown the kabobs on all sides and place on a sheet pan. Place in the oven and cook for 10 minutes, basting every 2-3 minutes. Cook for 12 more minutes, or until chicken is cooked through. Remove from oven, baste once more, and serve hot.
For the basting sauce, combine the Louisiana Red Pepper Marinade and brown sugar in a small saucepan and heat over medium-high heat until boiling. Lower to a simmer and let reduce and thicken slightly. Remove from heat and set aside until ready to use.
Grilling Instructions: light grill according to manufacturer’s specifications. Use direct heat to brown the kabobs then move to indirect heat and cover. Baste with the sauce every 2-3 minutes for 10 minutes. Cover and continue to cook until chicken is cooked through. Baste one more time with sauce and remove from grill and serve hot.
Oven Cooking Instructions: preheat oven to 400°F. Heat the oil in a large sauté pan over high heat until hot. Working in batches if necessary, brown the kabobs on all sides and place on a sheet pan. Place in the oven and cook for 10 minutes, basting every 2-3 minutes. Cook for 12 more minutes, or until chicken is cooked through. Remove from oven, baste once more, and serve hot.
