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Chipotle BBQ Chicken Kabobs with Avocado Cream

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Come on, you know everything tastes better when it’s cooked on a stick: chicken, hot dogs, marshmallows…you get the picture. Also, you know everything tastes better when it’s cooked over an open fire, or in this case on a grill over an open fire. This chicken kabob recipe can only be described in one word: magical. The chicken is so deliciously full of sweetness and spiciness. The BBQ sauce pairs perfectly with the avocado cream, and yeah, it’s just perfect. In fact, they were so delicious, that Zach and I literally went through about 3 pounds of chicken. For some odd reason, we have yet to be chickened out. So this recipe is pretty easy. The BBQ sauce is easy. The avocado cream is easy. The skewering is easy. It’s a great recipe for a large group of people. It’s great over pasta. It’s great by itself. Have I got you sold yet?






A few things (you can decide if they are of any importance):

1. Metal skewers certainly don’t have to be used. You can use wooden skewers if you wish. Be very careful though, if they are dry, they WILL go up in flames. Soak the wooden skewers in water for about 30 minutes to prevent this.

2. The chicken can certainly be cooked as whole filets. Do I suggest this? No. What fun would that be? If you do happen to lack in the skewer department, this is most definitely ok. Try to slice the chicken so that they are all the same size. This is just to make sure they cook evenly. Follow the same steps for tossing in the BBQ sauce and brushing while you rotate them.

3. Yes, a blender can be used instead of a food processor for the avocado cream. You could also use your hand and a potato masher.

4. The BBQ is spicy. I even toned down the amount of chipotles in adobo in the recipe to 5. Zach and I used the whole can. I would hope by now you understand the level of spiciness your body can take. Tweak the way you feel most comfortable.

5. Yes the beer pairing is important. Isn’t it always?

Speaking of beer, I used a porter in the BBQ sauce. I 100% understand if you would like to substitute that out for another liquid: a broth of some kind, coffee, or even just good old water will work just fine. Tröegs is great. We absolutely love them around here. Unfortunately, they don’t distribute out here in Colorado, so we have to rely on some help from our family and friends to pick up a bottle every once in a while. They are always solid and make a great porter. It goes by the name of Dead Reckoning, and it certainly lives up to it’s name. It’s great with all types of BBQ, so give it a try. You won’t be disappointed.

Well I hope everyone had a great weekend! Please, please enjoy what’s left of it!








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I’m the voice, author, creator, and photographer behind Cooking and Beer. We started things about 10 years ago and Cooking and Beer has morphed and grown into what it is today: providing hundreds of recipes to thousands of people.

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Hello! I'm Justine.

I’m a blogger and web developer from the beautiful state of Oklahoma, where my loving husband, two adorable kids, and two mischievous dogs keep me on my toes 24/7. My idea of heaven includes endless summer days, getting lost in a good book, and whipping up some delicious homemade bread.


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