Wendy's Chicken Kabobs

Wendy's Chicken Kabobs

Wendy's Chicken Kabobs

1 cup Spirits & Spice Whipped Mango Balsamic

3 Chicken thighs cut into cubes

Bell pepper cut into one-inch chunks

Pineapple cut into one-inch cubes

Red onion cut into one-inch chunks

Mushrooms left whole or cut in half

Spirits & Spice Hawaiian Hibiscus BBQ rub


Reduction Glaze:

Put 1 cup of Whipped Mango Balsamic into a small pot and bring to a boil.  Simmer for about 10 minutes while frequently stirring to prevent burning.  You're looking for a thicker consistency, and keep in mind that it will thicken more as it cools.

This glaze can be stored in the fridge for several weeks.


Marinade cut up chicken thighs with enough reduction to cover all of the chicken in a baggie for one hour. 

Cut up your favorite kabob fixins' like bell peppers, pineapple, red onion, mushrooms, and any other of your favorites. 

Build kabobs by alternating ingredients on wooden or medal kabob sticks.  Brush the glaze over the kabobs and sprinkle generously with Hawaiian Hibiscus BBQ rub.  Grill or bake at 375 for about 35 minutes.  If baking, ensure skewers lay width-wise on the cookie sheet keeping them elevated so as not to stick to the pan.

Delicious served with a side of rice.


From the kitchen of Wendy, general manager of Sedona Spirits & Spice