Fire-spiced Abyssal Chicken Kebobs

 

Food of the Tieflings 

3 table. Molasses (not Blackstrap)

1 table. Lime Juice

1 table. Hot Pepper Sauce

1 1/2 table. Chili Powder

2 tea. Brown Sugar (dark or light)

1 tea. Smoked Paprika

1 tea. Onion Powder

Salt/Pepper, to taste

2 lbs. Abyssal or Regular Chicken Thighs or Breasts, deboned and skinned

3 large Poblano Peppers or Bell Peppers

2 Red Onions

1 1/2 table. Olive Oil

8 slices Bacon, cooked until soft but not crispy

Mint, chopped for garnish

*Makes 8 Kebobs 

 

If using wooden skewers then let them soak in water for 30 minutes before using.

Cut chicken into large diced pieces. Cut bacon in thirds. Cut large pieces of poblano/bell peppers and onions. Set all aside.

Sauce: In a bowl, mix together molasses, lime juice and hot sauce. Set aside.

In another bowl, whisk together chili powder, brown sugar, paprika, onion powder, 2 teaspoons salt and 2 teaspoons black pepper. Add in the chicken and toss - coating chicken well.

Mix the olive oil with a pinch of salt and black pepper. Toss in onion and poblano/bell pepper chunks and coat vegetables well. 

Thread onto skewers the bacon, chicken, poblano/bell peppers and onions - alternating them. Do not pack the skewers tightly with the food - keep the food fairly loose but kinda close to one another on the skewer. You should be able to make 8 kebabs. 

IF using the grill: Prepare the fire to medium-hot charcoal grill or preheat a gas grill for 15 minutes on high. Grill the kebobs turning them every 3 minutes. Do this for about 15 minutes. Brush the kebobs with Sauce. Grill 1 minute on each side coated with the sauce but try not to burn them but you do want grill marks on the kebobs. Remove from the grill and let sit 3 minutes before serving. Garnish with mint and serve with warmed extra sauce for dipping. 

IF using the oven: Preheat oven to 375 F. Place the kebobs on a baking sheet and bake for 30 minutes or until the chicken, veggies and bacon are done. Remove from oven and coat the kebobs with the sauce and place back into the oven. Cook for another 1 minute, turn kebobs and cook another minute. Remove from oven and let sit for 3 minutes before serving. Garnish with mint and serve with the extra sauce warmed up for dipping. 

*Tip: For more "fire", add some red pepper flakes, cayenne pepper and extra hot sauce to the dipping sauce. 

*Abyssal chickens were small fiends native to the Abyss and were hunted and used as a food item. Their flesh had a taste identical to that of a fatty chicken. - Forgotten Realms D&D

Source: D&D Heroes Feast Cookbook