Truffle Hot Sauce Chicken Kabobs
Serves: 4
Prep Time: 20 minutes
Marinate Time: 1–4 hours
Cook Time: 15–20 minutes
Ingredients
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1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch cubes
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1 red bell pepper, chopped into 1.5-inch pieces
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1 yellow or orange bell pepper, chopped
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1 small red onion, quartered and separated into chunks
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1 heaping cup broccoli florets, bite-sized
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Skewers (metal or soaked wooden)
For the Marinade
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3 tbsp Truffleist Truffle Hot Sauce
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2 tbsp olive oil
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1 tbsp soy sauce
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1 tbsp honey or maple syrup
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2 cloves garlic, minced
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Juice of 1/2 lemon
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1/2 tsp smoked paprika
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Salt + pepper, to taste
Instructions
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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. -
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). -
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. -
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. -
Grill or roast:
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Grill method: Preheat the grill to medium-high. Grill kabobs for about 5–7 minutes per side, basting with extra marinade halfway through.
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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.
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Serve:
Drizzle with a little more Truffleist Truffle Hot Sauce before serving for an extra kick. Pair with rice, quinoa, or warm flatbread.
