The secret to this delicious recipe is in the sauce.
Photo by Gina Moore
Serves 4–6
Sauce and Chicken
1 cup ketchup
½ cup brown sugar, packed
½ cup apple cider vinegar
1 tablespoon Worcestershire sauce
2 tablespoons honey
½ teaspoon red pepper flakes
1½ tablespoons olive oil
½ cup chopped sweet onions
2 large garlic cloves, minced
2 pounds boneless/skinless chicken breasts, cut into large cubes
Vegetables
2 tablespoons garlic olive oil
2 tablespoons white balsamic vinegar
1 tablespoon assorted chopped fresh herbs (basil, parsley, thyme)
Kosher salt
Fresh ground black pepper
3 zucchini, sliced lengthwise into ½-inch slices
3 yellow squash, sliced lengthwise into ½-inch slices
3 red bell peppers, seeded and quartered
2 red onions, peeled and cut crosswise into ½-inch slices
3 eggplants, sliced lengthwise into ½-inch slices
In a medium saucepan, combine ketchup, sugar, vinegar, Worcestershire sauce, honey and red pepper flakes. In a skillet or saute pan, over medium heat, heat oil. Saute onions until translucent; add garlic and cook an additional minute. Stir into sauce mixture, and over medium heat, cook for 8–10 minutes. Set saucepan into a larger pan filled with ice. Cool completely. Soak wooden 6-inch or 12-inch skewers for 30 minutes. Preheat grill to 400 F and oil grill grates.
Reserve ½ cup of cooled sauce in a bowl to serve along with chicken. Place chicken in a large bowl and pour ½ cup sauce over it. Toss to coat completely, using more sauce if necessary. Thread the chicken pieces onto the skewers. When grill is hot, place skewers on grill—crosswise, so they don’t fall through the grates. Grill 4–5 minutes, brushing midway with the leftover sauce. Turn and grill an additional 3–4 minutes. Turn again, brush with more sauce and remove from grill. Keep warm.
In a small measuring cup with a spout, whisk olive oil, vinegar, herbs, salt and pepper. Set aside. Spread vegetables on a few large sheet pans or foil, and brush with oil; sprinkle with salt and pepper. Using same grill pan, working in batches, grill vegetables 4–5 minutes per side, until tender and charred with grill marks. Arrange on a serving platter. Drizzle with additional vinaigrette and serve warm or room temperature with chicken skewers and reserved sauce.