Grilled Jalapeño Ketchup BBQ Chicken and Veggie Skewers

20 minutes Prep Time
1 hour
5 minutes Cook Time
10 Servings

These grilled chicken and veggie skewers bring bold summer flavor to the backyard. Made with Mama Selitas Jalapeno Ketchup, the marinade and finishing glaze deliver a perfect balance of heat and sweetness. Sticky, smoky, and built for sharing, this is an easy cookout recipe that always delivers. @thefeedfeed @Tobojosh

Ingredients

  • 2 pounds boneless, skinless chicken thighs, cut into chunks
  • 1 cup Mama Selita’s Jalapeño Ketchup, divided
  • 1 tablespoon minced garlic
  • 1 tablespoon fresh lime juice
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon Freshly ground black pepper
  • 1 red bell pepper, seeded and chopped into chunks
  • 1 yellow bell pepper, seeded and chopped into chunks
  • 1 red onion, chopped into chunksIngredient

Instructions

Step One

In a bowl, combine the chunks of chicken, 1/2 cup Mama Selita’s Jalapeño Ketchup, garlic, fresh lime juice, paprika, salt, and black pepper. Toss to coat and marinate for 1 hour.

Step Two

Thread the chicken, red and yellow bell peppers and red onion chunks onto skewers, alternating pieces.

Step Three

Preheat a grill to medium-high heat, about 350°F.

Step Four

Grill the skewers for 10 to 12 minutes, turning every 2 to 3 minutes, until the chicken reaches an internal temperature of 165°F.

Step Five

During the last 2 to 3 minutes, brush the skewers with the remaining 1/2 cup Mama Selita’s Jalapeño Ketchup to create a caramelized glaze.

Step Six

Let rest for 3 minutes, then serve.

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