CHIPOTLE PORK AND CHICKEN SATAY
Serves 16, appetizer size
12 ounces pork tenderloin
12 ounces skinless, boneless chicken thighs
16 6-inch wooden skewers
1 recipe Chipotle Barbecue Sauce
1. Trim fat from pork. Cut pork into 1-inch cubes. Cut chicken into 1-inch pieces. Thread 3 pork pieces on 8 of the skewers, leaving a 1/4-inch space between pieces. Thread 3 chicken pieces on each remaining skewer. Place skewers on tray.
2. Sprinkle salt and black pepper over pork and chicken. Cover with plastic wrap; chill for 15 minutes to 2 hours. Prepare Chipotle Barbecue Sauce.
3. Lightly grease the rack of an indoor electric grill or lightly coat with cooking spray. Preheat grill. Place the pork kabobs on the grill rack. If using a covered grill, close lid. Grill until meat is slightly pink in center and juices run clear, brushing generously with the Chipotle Barbecue Sauce halfway through cooking. (For a covered grill, allow 5 to 7 minutes, giving kabobs a quarter turn once halfway through grilling. For an uncovered grill, allow 12 to 15 minutes, turning occasionally.) Remove pork kabobs from grill and keep warm.
4. Place chicken kabobs on the grill rack. If using a covered grill, close lid. Grill until chicken is tender and no longer pink, brushing generously with the remaining sauce halfway through cooking. (For a covered grill, allow 3 to 5 minutes, giving kabobs a quarter turn once halfway through grilling. For an uncovered grill, allow 10 to 12 minutes, turning occasionally to cook evenly.)
Chipotle Barbecue Sauce:
In a saucepan combine 1/2 cup bottled barbecue sauce; 1 tablespoon chopped canned chipotle peppers in adobo sauce; 2 cloves garlic, minced; and 1 tablespoon honey.
Bring to boiling; reduce heat.
Boil gently, uncovered, for 5 minutes or until slightly thickened.
Set aside to cool slightly. Makes about 1/2 cup.
Chipotle peppers lend a smoky, spicy flavor to the honey-sweetened barbecue sauce. They get their heat from capsaicin, a phytochemical with antibacterial and cancer risk-reducing properties.
Calories 63 calories; Protein 9 grams; Fat 2 grams; Sodium 116 milligrams; Cholesterol 31 milligrams; Saturated Fat 0 grams; Carbohydrates 2 grams; Fiber 0 grams
Recipe courtesy of National Pork Board.
The recipe is courtesy of the “Eating for Life” special section in the “Pink Plaid” edition of the Better Homes and Gardens® New Cook Book
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