Apple BBQ Chicken Skewers with Snap Pea Slaw
- Serves
- 4 servings
- Prep
- 25 min
- Cook
- 20 min
- Cost
- $22.00
- Nutrition
- 520 cal · 48g protein
- grill
- high-protein
🍳 1 pan · Picky-eater safe bet: plain chicken, sauce on the side
Apple BBQ Chicken Skewers with Snap Pea Slaw is a weeknight dinner that serves 4 and is on the table in about 45 minutes, for around $22 in groceries. You'll need 1 pan, and the 14 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain chicken, sauce on the side works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Chips and salsa (2 min)
Contains: Fish— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- Grill pan / griddleDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- LadleDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1 package skewers (wooden or metal)
- 2 lb boneless skinless chicken thighs
- 2 count Gala apples
- ½ cup ketchup
- 2 tsp brown sugar
- 1 tsp Worcestershire sauce
- 1 tsp chili powder
- 16 oz sugar snap peas
- 1 bunch radishes
- 2 count limes
- 1 bunch cilantro
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Steps
- Heat a grill or grill pan to medium-high. If using wooden skewers, soak them in water while you prep.
- Cut the chicken into 1.5-inch pieces and the apples into wedges about the same size. Toss with 1 tbsp olive oil, chili powder, salt and pepper, and thread onto skewers, alternating chicken and apple.
- Stir together the ketchup, brown sugar and Worcestershire to make a quick barbecue glaze.
- Grill the skewers 10-12 minutes, turning every few minutes and brushing with the glaze for the last 4 minutes, until the chicken reaches 165°F inside.
- While they cook, thinly slice the snap peas and radishes and chop a handful of cilantro. Toss with the juice of the limes, the remaining 2 tbsp olive oil and a pinch of salt.
- Serve the skewers with the crunchy snap pea slaw.
- Make ahead: cut the chicken and apples and stir the glaze up to a day ahead and keep them covered in the fridge. Thread the skewers and slice the slaw just before cooking.
- Picky eaters can have the chicken and apple slid off the skewer, with the slaw on the side.
On the side: Chips and salsa (2 min)
1 bag tortilla chips, 1 jar salsa
- Put out the chips with a bowl of salsa.
Nutrition per serving
- Protein
- 48 g
- Carbohydrates
- 28 g
- Fiber
- 5 g
- Sugar
- 16 g
- Fat
- 20 g
- Saturated fat
- 3 g
- Sodium
- 680 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop