Sweet and Sour Smoky Chicken Kabobs
Disclaimer: I received complimentary products from Smokin’ O’s in conjunction with the 2017 #RecipeMakeover event and giveaway. As always, all opinions are my own. Full PR & Disclosure here. What’s #RecipeMakeover week? Click here to find out and enter to win the big giveaway!
We are kicking off #RecipeMakeover week with a twist on a popular Chinese dish; Sweet & Sour Chicken.
The typical sweet and sour chicken dish is coated in a heavy batter and fried which makes it a bad choice for your heart and your waistline. Deep frying also robs you of the food’s nutrients which defeats the purpose of eating them in the first place!
To put a healthy twist on this dish, I partnered up with Smokin’ O’s and decided to move it to the grill keeping the same flavors plus the addition of a little smoke.
For all of you gas grill lovers out there, you are going to LOVE Smokin’ O’s and here’s why:
- Get wood-fired taste with the convenience of a gas grill.
- No more soaking wood chips. No mess to clean up.
- 100% Natural and no binders or chemicals. Made from recovered orchard and hard wood.
- Works with charcoal grills and smokers too.
- Made in the good ol’ US of A in the heart of the Rocky Mountains, Montana.
There are 3 flavors of Smokin’ O’s:
- Original (rich and mellow flavor)
- Mesquite (great for beef)
- Applewood (perfect for ham, bacon and veggies)
I chose the Original flavor for this dish so it wouldn’t overpower our sweet and sour marinade.
OK, so back to our #RecipeMakeover. First things first, we have to create the flavors of the sweet and sour sauce.
We’ll combine the sugar, Tamari, apple cider vinegar, ketchup, garlic powder and minced onion together and then pour 1/2 the mixture over the chicken pieces. You’ll want this to marinate at least 4 hours (overnight is best). The remaining marinade will be used as we grill.
Time to get our Smokin’ O’s on! Preheat the grill and let the Smokin O’s original ring heat up according to the directions below. While it’s getting hot, assemble the kabobs. When everything is ready to go, just move the Smokin’ O’s ring to the coldest part of the grill, throw on the kabobs for about 12-15 minutes (turning and marinating every 3-4 minutes) and keep the lid closed as much as possible to let the smoke do it’s job. Serve kabobs straight off the skewer or on top of our pineapple cauliflower rice.
Sweet & Sour Smokey Chicken Kabobs
- 4 organic boneless, skinless chicken breasts, cut into 1″ cubes
- 1 fresh pineapple, cut into 1″ pieces
- red bell pepper, cut into 1″ pieces
- green bell pepper, cut into 1″ pieces
- 1/2 onion, cut into 1″ pieces
Ingredients for Marinade and Sauce:
- 3/4 cup sugar
- 1 Tablespoon organic Tamari
- 1/4 cup apple cider vinegar
- 1/4 cup organic ketchup
- 1/2 teaspoon garlic powder
- 1/2 teaspoon minced onion, optional
Mix all marinade ingredients together in small bowl. Pour 1/2 cup of marinade into storage container to use later while grilling. Use the remaining marinade to cover cubed chicken and let marinate in refrigerator for 4 hours (overnight is best).
Pre-heat grill to 400°. Clean grill and then place dry Smokin’ O’s on top of grates and directly over flame. Close lid and wait about 10 minutes until lit.
Use these 10 minutes to thread chicken, peppers, onions and pineapple chunks, alternately, onto skewers.
Once the Smokin’ O’s ring is really smoking, use tongs and move to a cool spot on grill. Reduce heat to 350° or lower and spray grill with non-stick spray, or lightly oil. Place kabobs on grill and brush with remaining marinade. Close lid and cook 12-15 minutes or until chicken juices run clear, turning every 3-4 minutes and re-marinating each time.
Serve over pineapple cauliflower rice or straight off the skewer!
I hope you all love this recipe as much as I do. I am in love with the Smokin’ O’s rings. They’re so easy to use and there’s nothing like it on the market. It’s such a great idea, I just wish I had thought of it first!