Grilled Chicken Skewers
Zucchini
Squash
Corn
Onions
Green Peppers
Mushrooms
Chicken Breast
Rib City Culinary Rub
1 T. Olive oil
2 T. Rib City Sweet BBQ sauce
Bamboo skewers (soaked overnight)
Cut vegetables into 1-inch pieces
Wash and dry chicken, then cut into 2-inch strips.
You should get 4 strips out of a chicken breast.
Rub the chicken with Rib City Culinary Rub.
In a bowl, mix olive oil and BBQ sauce, add chicken strips to coat.
(For best results, let the chicken rest with the spices for at least ½ hour, or even overnight.)
Spray the grill with cooking spray.
Skewer the chicken on the sticks.
Place the strips on the grill or smoker.
Cook about 5 minutes on one side, then flip and cook 3 minutes more.
Place sliced vegetables on grill until they are slightly softened or have grill marks. Be sure not to overcook them.
Citrus Ranch Dipping Sauce
1 packet Ranch dressing mix
Cilantro
Juice of 1 lime
Mix dressing according to directions on packet. Stir in chopped cilantro and lime juice. Whisk together.
Rib City Culinary Rub
Salt
Chili powder
Chili pepper
Seasoning salt
Garlic powder
Onion powder
Mix all ingredients together.
Rib City is located in American Fork and you can find more information at www.ribcityutah.com (801) 492-1744. Although BBQ Chicken isn’t on the menu, we are happy to have it available through our catering services.
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