Chipotle Peach BBQ Chicken Skewers with Jalapeno Grilled Cornbread

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Juicy pieces of grilled chicken are basted in an easy-to-make Chipotle Peach BBQ Sauce, and skewered with spicy Grilled Jalapeno Cornbread. Chipotle and jalapeno peppers add a spicy twist to traditional BBQ!

Woooweee. We just had a whirlwind week filled with lots of family, friends and love! Just as soon as I gather my thoughts (and photos!), I’ll tell ya all about it. I’m sad vacation is over, but I’m also really glad to be home with the cat, the mutt, and most importantly– my bed. Oh, and homemade food. Though we had a few home cooked meals on vacation, we definitely did way too much eating out, too. So I’m excited to get back in the kitchen.

Today I have a really fun recipe for you! I’ll say it again, we have awesome peaches here right now. And I have an awesome (easy!) way to take bottled BBQ sauce and kick it up about 10 levels. With amazing fresh peaches, and a little spice too. Sweet and spicy is a great combo, especially when it comes to BBQ. Summer is winding down, so now is the time to use your grill and enjoy some BBQ!

Since we live in California, we eat tons of Latino foods. They’re everywhere! I love that the supermarkets are stocked with authentic products, too. I recently discovered a new brand of Mexican products at Walmart– La Morena. Our Walmart has a huge Hispanic Foods aisle and is stocked with La Morena peppers and lots of other products. We might sometimes overlook foreign-to-us foods in favor of the more familiar, but branching out and trying something new is always worth it– it makes life more fun!!

I picked up a can of La Morena Chipotle Peppers in Adobo Sauce, as well as some Pickled Jalapenos. If you don’t want to step TOO far out of your comfort zone, adding some Latino flair to classic American BBQ is a great way to start using some new flavors. That’s exactly what I did in this recipe and it turned out great! I added the chipotle peppers and some fresh peaches to a classic BBQ sauce, which I slathered over some chicken. The chipotle gave it a nice, smoky kick.

You can’t have BBQ without cornbread, and I wanted to spice that up too. I added some jalapenos, which gave it great flavor. This is a spin off a cornbread recipe I’ve been making forever. It’s a more savory cornbread, which I think goes perfectly with the sweet peach BBQ sauce.

Have you ever had buttered, grilled corn muffins? Like griddled, diner-style? If not, you’re missing out big time. They are amazingly crispy and grilling them brings out the nutty, toasty flavor of the cornmeal. So good. So we’re taking our cornbread to the grill. We’ve got the grill on for the chicken anyways, so why not add a little magic to the cornbread, too?

Eating stuff on sticks makes everything a little more fun, so I skewered the chicken and cornbread together and grilled it all at once. Delicious!

Chipotle Peach BBQ Chicken Skewers with Jalapeno Grilled Cornbread

 

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Author: Flying on Jess Fuel

Recipe type: Entree

Cuisine: BBQ

Serves: 6

Ingredients

• FOR THE CORNBREAD:
• 1¼ cups cornmeal
• ¾ cup all-purpose flour
• 2½ tsp baking powder
• ½ tsp salt
• 1 cup + 2 tbsp buttermilk (or 1 cup + 1 tbsp milk and 1 tbsp vinegar)
• 1 large egg
• 2 tbsp honey
• ¼ cup sliced green onions
• 1 cup frozen corn, thawed
• ¼ cup minced pickled jalapeno peppers
• 1 cup shredded sharp cheddar cheese
• FOR THE SKEWERS:
• 1 large ripe peach, pit removed
• 2 chipotle peppers in adobo, plus 1 tsp adobo sauce from can
• 1 cup good quality BBQ sauce
• 2 lbs boneless, skinless chicken, cut into bite-sized chunks
• ½ batch jalapeno cornbread mini muffins

Instructions

1. Place peach and chipotles in a food processor or blender, and pulse a few times. Add BBQ sauce and process until smooth.
2. Preheat grill to medium-high heat.
3. FOR THE CORNBREAD: Preheat oven to 400 degrees. Spray 24 mini muffin cups with nonstick spray and set aside.
4. In a large bowl, whisk together cornmeal, flour, baking powder and salt. In another bowl, whisk together buttermilk, egg and honey. Pour the wet ingredients into the dry and stir until combined. Fold in the green onions, corn, jalapenos and cheese.
5. Divide evenly between muffin cups. Bake 14-16 minutes, until tops are golden brown. Cool a few minutes in the muffin pan, then transfer to a wire rack to finish cooling.
6. FOR THE SKEWERS: Coat chicken in ¾ the BBQ sauce, reserving about ¼ of the sauce (don't let it touch the raw chicken).
7. Cut mini muffins in half, and place chicken and muffins onto skewers, alternating between chicken and cornbread.
8. Place skewers on grill and cook 4-6 minutes on each side, until chicken is cooked through and cornbread is toasted.
9. Remove from grill and brush chicken with reserved BBQ sauce.
10. Serve immediately.

Notes

You won't need the whole batch of mini muffins for the skewers. They freeze well and you can use them later when you make a batch of chili!

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What’s your favorite way to spice up traditional American foods? Check out La Morena’s website for ideas!