Truffle Hot Sauce Chicken Kabobs

Serves: 4
Prep Time: 20 minutes
Marinate Time: 1–4 hours
Cook Time: 15–20 minutes

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch cubes

• 1 red bell pepper, chopped into 1.5-inch pieces

• 1 yellow or orange bell pepper, chopped

• 1 small red onion, quartered and separated into chunks

• 1 heaping cup broccoli florets, bite-sized

• Skewers (metal or soaked wooden)

For the Marinade

• 3 tbsp Truffleist Truffle Hot Sauce

• 2 tbsp olive oil

• 1 tbsp soy sauce

• 1 tbsp honey or maple syrup

• 2 cloves garlic, minced

• Juice of 1/2 lemon

• 1/2 tsp smoked paprika

• Salt + pepper, to taste

Instructions

1. Make the marinade:
   In a large bowl, whisk together Truffleist Truffle Hot Sauce, olive oil, soy sauce, honey, garlic, lemon juice, smoked paprika, salt, and pepper.

2. Marinate the chicken:
   Add the chicken thigh pieces to the bowl and toss to coat. Cover and refrigerate for at least 1 hour (up to 4 hours for max flavor).

3. Prep the veggies:
   While the chicken marinates, chop your peppers, onions, and broccoli into similar-sized chunks. Lightly toss with a drizzle of olive oil and a pinch of salt.

4. Assemble the kabobs:
   Thread marinated chicken, peppers, onions, and broccoli onto skewers, alternating for color and texture. Don’t overcrowd the skewers—leave a little space between each piece so they cook evenly.

5. Grill or roast:

   • Grill method: Preheat the grill to medium-high. Grill kabobs for about 5–7 minutes per side, basting with extra marinade halfway through.

   • Oven method: Preheat the oven to 425°F. Place kabobs on a baking sheet lined with foil or parchment and roast for 18–20 minutes, turning halfway through.

6. Serve:
   Drizzle with a little more Truffleist Truffle Hot Sauce before serving for an extra kick. Pair with rice, quinoa, or warm flatbread.