Adobo-Honey Chicken Kebabswith cucumber salad and quinoa
These kebabs (chicken or portobello and tofu) are topped with an adobo-honey sauce that's sweet, tangy, and ends with a light kick. Enjoy with a cool salad and some quinoa for a simple, complete meal.
Smarts: Adobo sauce is a smoky sauce common in Latin cooking. Chipotle peppers are typically sold in adobo sauce. Divide and freeze in small portions so you don't waste it.
- Quinoa - 2/3 cup, uncooked
- Chicken thighs, boneless & skinless - 1 lb
- Homemade adobo-honey sauce - 3 Tbsp + 3 Tbsp ((Ingredients listed separately))
- Skewers - 8 to 16 ((If using flat skewers, you'll just need 1 / kebab))
- Green onions, white parts - 2 stalks
- Garlic - 1 clove, peeled
- Red wine vinegar - 3 Tbsp
- Honey - 2 Tbsp
- Adobo sauce (usually found with canned chipotle peppers) - 1 tsp
- Salt - 1 tsp
- Plain Greek yogurt - 1/2 cup
- Cucumbers - 1/2 lb, chopped
- Iceberg lettuce - 1/3 head, sliced
- Maple syrup - 1 tsp
- Dijon mustard - 1 tsp
- Apple cider vinegar - 1 1/2 Tbsp
- Cooking oil - 2 Tbsp
- Make adobo-honey sauce - This makes enough for tomorrow night. In a blender, combine white parts of green onions, garlic clove, red wine vinegar, honey, adobo sauce, salt, and Greek yogurt. Puree until well-blended. Season to taste with any of the ingredients. Reserve half for tomorrow night. (Can be done up to 5 days ahead)
- Prepare kebabs - Slice chicken up into strips, long ways. You'll want them to be 3/4" (1.9 cm) wide. Marinate and tenderize with first part of adobo-honey sauce (this is the amount for 4 servings - adjust accordingly) and thread skewers through chicken strips. You should make 2 kebabs / person. (Can be done up to 1 day ahead)
- Quinoa - Double if making Tuesday’s dinner. Combine quinoa with 2x the amount of water (or stock if you prefer) in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. If you doubled, reserve half for tomorrow night. (Can be done up to 5 days ahead)
- Cucumbers / Iceberg lettuce - Prep as directed.
- Whisk together maple syrup, Dijon, apple cider vinegar and oil (double if making tomorrow night's dinner). Set aside.
- If using an outdoor grill: Heat your outdoor grill up to 500F (260C) degrees. Brush grill grates with cooking oil and then lay kebabs over direct heat. Sear on opposite sides for 3 minutes each with cover closed. Then move to indirect heat, close cover, and cook for another 3 to 4 minutes, until chicken is cooked to 165F (74C) degrees.
- If using a grill pan: Heat a grill pan over medium-high heat. Brush pan with cooking oil and then lay skewers down on the pan. Sear on opposite sides for 3 minutes each. Then lower heat and cover loosely with aluminum foil. Cook for another 3 to 4 minutes, or until chicken is cooked to 165F (74C) degrees.
- Take kebabs off pan or grill and brush immediately with some more adobo-honey sauce, and lightly sprinkle with salt and pepper.
- Toss vinaigrette with cucumber and lettuce. Enjoy kebabs with salad and quinoa. Feel free to use remainder of the adobo-honey sauce with the kebabs.
This meal has 26 reviews
Love the sauce on both the chicken and the cucumber salad. I have made the cucumber salad again and again it is so tasty :)
No need to do the kebabs, next time I will just grill up the chicken thighs whole.
Chicken in adobo sauce was yummy! Made it with rice and a salad. Very satisfying!
I ended up plating the chicken over the top of the quinoa and drizzling the extra adobo-honey sauce over the top of both in order to give a little more flavor to the quinoa.
Somehow, the chicken tasted even better as leftovers for lunch the next day. I love it when that happens!
WE loved loved loved the adobo sauce. LOVED.