Chick-Kabobs

Written By Kirk Fry

Having a bunch of kids over tonight? Chick-kabobs are a fast, easy and inexpensive way to feed the hungry horde.

  • Boneless chicken thigh fillets

  • JK’s Cowboy Blend Seasoning

  • Wooden skewers

Soak wooden skewers in water for 30 minutes. Light grill and bring to 350 degrees. Rinse and pat dry, boneless chicken thigh fillets. Place the thighs on a cutting board and slice thigh into four equal strips. Fold strips in half and place onto skewers. Liberally sprinkle chick-kabobs with JK’s Cowboy Blend Seasoning. Let thighs marinate for 10 minutes before placing on the grill.

Grill directly over coals for 4-5 minutes per each of four sides. To reduce flame-ups, close grill lid between turns. Remove from grill wheninternal temperature of chick-kabobs registers a minimum of 165 degrees.

Remove thigh pieces from skewers to serve or just go for it.

Kirk Fry
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