Mini BBQ Chicken Skewers

(Recipe from Emily Brady)

• 1/4 cup water
• 3 Tablespoons Worcestershire sauce
• 3 teaspoons vinegar
• 1 teaspoon beef bullion
• 1/2 teaspoon dry mustard
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground red pepper flakes
• 2 cloves garlic, minced

• 3/4 cup ketchup
• 2 Tablespoons brown sugar
• 2 Tablespoons butter
• 3 large boneless skinless chicken breasts
• salt and pepper

Brine chicken in heavily salted water for 2-3 hours (or until chicken is thawed if using frozen.) Remove from water and pat dry with paper towel. Slice chicken lengthwise into half-inch strips.

Place skewers in water to soak. Heat grill to medium-high. Thread chicken onto skewers. Salt and pepper chicken and set aside.

Combine first 8 ingredients in a small bowl and set aside. In a small sauce pan, melt butter and brown sugar over medium heat. Turn to medium low; add ketchup and stir. Pour in the 8 combined ingredients and combine until smooth. Remove from heat. (You can pour a little bit of the sauce in a bowl and set it aside for dipping once the skewers are done.)

Lightly oil the grill. Cook the chicken, turning occasionally, until cooked through, 6-8 minutes, basting with the BBQ mixture during the last 2 minutes of cooking. Makes 24 skewers. Serve with set aside BBQ sauce and ranch for dipping.


*Ranch Dipping Sauce

• 1 packet hidden valley ranch mix
• 1/2 cup mayo
• 1/2 cup sour cream
• 1 cup milk
• 1 Tablespoon vinegar (Optional- to give it a buttermilk ranch twist)

Combine all ingredients and refrigerate for at least an hour before serving.