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Pork & Chicken BBQ Sticks

Source of Recipe


Better Homes and Gardens






List of Ingredients



• 12 oz. pork tenderloin
  
• 12 oz. skinless, boneless chicken thighs
  
• 16 (6-inch) wooden skewers
  
• Salt and pepper
  
• .
  
• -- Chipotle Barbecue Sauce --
  
• 1/2 cup bottled barbecue sauce
  
• 1 Tbsp chopped canned chipotle peppers in adobo sauce
  
• 2 cloves garlic, minced
  
• 1 Tbsp honey
  






Instructions



1. Trim fat from pork. Cut pork into 1-inch cubes. Cut chicken into 1-inch pieces. Thread three pork pieces on eight of the skewers, leaving 1/4-inch between pieces. Thread three chicken pieces on each of the remaining eight skewers, leaving 1/4-inch between pieces. Place skewers on a tray.
   
   
2. Sprinkle salt and pepper evenly over pork and chicken. Cover with plastic wrap and refrigerate 15 minutes to 2 hours.
   
   
3. Meanwhile, prepare Chipotle Barbecue Sauce: In a small saucepan, combine bottled barbecue sauce, chipotle peppers, garlic and honey. Bring to boiling. Reduce heat. Boil gently, uncovered, for 5 minutes or until slightly thickened. Set aside to cool slightly.
   
   
4. Lightly grease the rack of an indoor electric grill (or lightly coat with cooking spray). Preheat grill. Place the pork kabobs on the grill rack. (Keep chicken kabobs covered and refrigerated.) If using a covered grill, close lid. Grill until meat is slightly pink in the center and juices run clear, brushing generously with the Chipotle Barbecue Sauce halfway through cooking. (For a covered grill, allow 5 to 7 minutes, giving kabobs a quarter-turn once halfway through grilling. For an uncovered grill, allow 12 to 15 minutes, turning occasionally to cook evenly.) Remove from grill and keep warm.
   
   
5. Place chicken kabobs on the grill rack. If using a covered grill, close lid. Grill until chicken is tender and no longer pink, brushing generously with the remaining sauce halfway through cooking. (For a covered grill, allow 3 to 5 minutes, giving kabobs a quarter-turn once halfway through grilling. For an uncovered grill, allow 10 to 12 minutes, turning occasionally to cook evenly.)
   
   Makes 16 sticks,
   plus 1/2 cup barbecue sauce.
   
   






Final Comments


BROILER METHOD: Arrange all of the kabobs on the rack of an unheated broiler pan. Broil 4 to 5 inches from the heat, turning occasionally, until pork and chicken are done (8 to 10 minutes), brushing generously with the barbecue sauce the last 5 minutes of broiling.