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BBQ Cola Chicken Skewers

SERVINGS
12
RATE THIS RECIPE
(84)
Jennifer Hill Booker's pimento cheese deviled eggs and BBQ cola chicken skewers. February 3, 2017.
Jennifer Hill Booker's pimento cheese deviled eggs and BBQ cola chicken skewers. February 3, 2017.Nathan Congleton / TODAY
SERVINGS
12
RATE THIS RECIPE
(84)

Ingredients

  • 2 pounds boneless and skinless chicken thighs or breasts
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 large cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 1 tablespoon sweet paprika
  • 1 tablespoon smoked paprika
  • 1 tablespoon olive or vegetable oil
  • 1/2 cup cola, preferably Coca-Cola
  • 2 cups barbecue sauce
  • 6 scallions, white and green parts, chopped for garnish
  • Chef notes

    The secret weapon in this BBQ cola chicken skewers recipe is the soda. It helps tenderize the chicken and adds a subtle hint of sweetness.

    Special equipment: 24 wooden skewers

    Preparation

    1.

    Soak wooden skewers in water for at least 30 minutes.

    2.

    Preheat grill to 400°F. (These can also be cooked in a grill pan over medium-high heat).

    3.

    Trim chicken of excess fat and cut into 1-inch cubes. Set aside.

    4.

    In a large bowl, combine the salt, pepper, garlic, jalapeño, both paprikas, oil and cola. Mix with a rubber spatula until the ingredients are blended.

    5.

    Add the cubed chicken and mix until well coated with the spice mixture.

    6.

    Cover with plastic wrap. Refrigerate for 30 minutes to 1 hour.

    7.

    Thread the chicken onto the soaked skewers.

    8.

    Place the chicken on the hot grill and cook until browned and slightly charred, about 5 minutes on each side.

    9.

    Brush the top of chicken with barbecue sauce, turn and cook until sauce has browned, about 1-2 minutes. Turn and brush the second side with sauce, cooking an additional 1-2 minutes or until chicken has browned.

    10.

    Remove the chicken skewers from grill and let rest for 5 minutes before serving.

    11.

    Garnish with chopped scallions and serve with remaining barbecue sauce on the side.