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I am just getting back from my weekend in Windsor, Vermont cooking and supporting the Dizzy Pig BBQ Competition Team at the 2015 Harpoon Championships of NE Barbeque. I wanted to cook something easy but savory to get my week started. I spent a good deal of my time this weekend helping to sell some of the Dizzy Pig seasonings at their vending table. During my time selling their rubs I talked about making Chicken Kabobs using the Pineapple Head rub. As a result, I was craving Chicken Kabobs all weekend long!!! So, that was the inspiration for this quick and easy summertime dish. Now sit back, grab a Harpoon IPA, and enjoy this recipe for Big Green Egg Honey Lime Chicken Kabobs.
Big Green Egg Honey Lime Chicken Kabobs
I grabbed pineapple, cherry tomatoes, lime, red onion, red bell pepper, chicken thighs, honey, and Dizzy Pig Pineapple Head.
Put everything except for the lime and honey on a skewer and covered with the Pineapple Head rub.
I mixed 3 parts honey to 1 part lime juice for the glaze.
I preheated the Big Green Egg to 400° and placed the kabobs on over direct heat. I glazed the kabobs with the honey lime glaze every couple of minutes as they cooked.
I continued to cook the kabobs direct for 4 minutes per side or until they measured 165°. Once done, I pulled them off and let them rest for 5 minutes before serving.
I served the kabobs with cauliflower rice “spanish” style. A terrific, healthy, summertime dish!
Big Green Egg Honey Lime Chicken Kabobs
Ingredients
- Chicken
- Red onion
- Cherry tomatoes
- Red pepper
- Pineapple
- Pineapple Head
- Glaze for Kabobs:
- Juice from 1 lime
- ½ c honey
- Pineapple Head
Instructions
- Cut the chicken thighs in to chunks.
- Skewer the chicken, pineapple, red bell pepper, red onion, and cherry tomatoes.
- Generously run Pineapple Head over the kabobs.
- Mix the honey, lime juice, and Pineapple Head together.
- Preheat the BGE to 400°.
- Cook the kabobs direct for 4 minutes per side or until the chicken measures 165°.
- Glaze the kabobs using the honey lime mixture every couple of minutes as you cook.
Nutrition information is automatically calculated, so should only be used as an approximation.
Spanish Style Cauliflower "Rice"
Ingredients
- 1 head of cauliflower, pulsed in a food processor until rice-like
- 2 large tomatoes, diced
- 1 onion, diced
- 4 garlic cloves, minced
- 1 jalapeno, deseeded and minced
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp salt
- Cayenne pepper
- 1/2 cup cilantro, chopped
- Juice from 1 orange
Instructions
- In a skillet over medium heat, sauté onions, garlic, and jalapeno with 1 TBSP olive oil for 2 minutes or until fragrant.
- Add cauliflower until slightly browned. Add tomatoes and spices and cook for 5-7 minutes. Stir in orange juice and cilantro. Season with salt.
Nutrition information is automatically calculated, so should only be used as an approximation.
