Name: Grilled Apple BBQ Chicken Skewers with Snap Pea, Lime & Radish Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1.36 kg chicken thighs, boneless skinless; 1 small bunch cilantro; 3 Gala apples; 3 limes; 3 bunches radish; 2 shallots; 3 (227 g) pkg sugar snap peas; apple cider vinegar; black pepper; brown sugar; chili powder; extra virgin olive oil; garlic powder; ketchup; mayonnaise; salt; soy sauce; Worcestershire sauce

Grilled Apple BBQ Chicken Skewers with Snap Pea, Lime & Radish SaladGrilled Apple BBQ Chicken Skewers with Snap Pea, Lime & Radish Salad — a 40-minute dinner recipe with 18 ingredients, serving 6.Ingredients

1.36 kg chicken thighs, boneless skinless

1 small bunch cilantro

3 Gala apples

3 limes

3 bunches radish

2 shallots

3 (227 g) pkg sugar snap peas

apple cider vinegar

black pepper

brown sugar

chili powder

extra virgin olive oil

garlic powder

ketchup

mayonnaise

salt

soy sauce

Worcestershire sauce

Instructions

If using wooden skewers, place 12-18 skewers in a shallow dish of water to soak until you are ready to use them.

Wash and dry the fresh produce.

Peel, quarter, and core apples; roughly chop and place in a blender.

Add ketchup, water, soy sauce, vinegar, sugar, Worcestershire, and spices to the blender with the apple. Blend on high until BBQ sauce is smooth, adding water a few tablespoons at a time, if needed, to reach a saucy consistency; set aside.

Pat chicken dry with paper towels and slice lengthwise into 1-inch thick strips; thread onto skewers and transfer to a plate. (If you don't have skewers, you can cook the chicken directly on the grill pan.)

Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.

While the grill pan heats up, coat skewers with half of the sauce. (Reserve remaining sauce for the next step.)

Once the grill pan is hot, coat with oil; working in batches if necessary, add the skewers and grill, turning occasionally, until the chicken is cooked through, 8-10 minutes. Remove to a clean plate and coat with remaining sauce.

Meanwhile, juice limes into a large bowl, then add oil, mayo, salt, and pepper; whisk to combine the dressing.

Using a clean cutting board, peel, halve, and slice shallots into thin half-moons; add to the bowl with the dressing.

Halve snap peas; trim and thinly slice radishes. Add both to the bowl.

Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl and stir to combine the salad.

To serve, divide BBQ chicken skewers and salad between plates. Enjoy!

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