Grilled Chicken Kabobs with Whiskey BBQ Sauce and Wild Rice Pilaf

• Wild Rice Pilaf
• 2-1/2 gal. cooked wild rice
• 2-1/2 cups dried cranberries
• 2-1/2 cups red onions, chopped
• 2 cups sliced almonds, toasted
• 3/4 cup olive oil
• 3-1/2 Tbsp. orange zest
• to taste salt and black pepper
• Whiskey BBQ Sauce
• 1-1/4 gal. OPEN PIT Original Restaurant Recipe Barbecue Sauce
• 3-3/4 cups molasses
• 2 cups whiskey
• Grilled Chicken Kabobs
• 60 each boneless skinless chicken breasts (4 oz. each), each cut into 4 (1-oz.) pieces
• 20 each red peppers, each cut into 8 squares
• 20 each onions, each cut into 8 wedges
• 1-1/4 cups olive oil
• to taste salt and black pepper
• 3/4 cup fresh parsley, chopped

1. Wild Rice Pilaf: Mix all ingredients; keep warm.
2. Whiskey BBQ Sauce: Mix all ingredients.
3. Reserve 6-1/2 cups (or reserve 1/3 cup for trial recipe) to serve with the grilled kabobs.
4. Grilled Chicken Kabobs: Thread 3 chicken pieces and 2 pieces each peppers and onions onto each of 80 (8-inch) skewers (or onto each of 4 skewers for trial recipe).
5. Brush with oil; season with salt and pepper.
6. Grill on medium-high heat 8 to 10 min.
7. or until chicken is done, turning occasionally and brushing with remaining Whiskey BBQ Sauce for the last few minutes.
8. For each serving: Spoon about 1 cup Wild Rice Pilaf onto serving plate; top with 2 Grilled Chicken Kabobs and 2 tsp.
9. parsley.
10. Serve with 2-1/2 Tbsp.
11. of the reserved Whiskey BBQ Sauce in a ramekin on the side.

rice, cranberries, red onions, almonds, olive oil, orange zest, salt, bbq sauce, barbecue sauce, molasses, whiskey, chicken, chicken breasts, red peppers, onions, olive oil, salt, fresh parsley

Taken from www.kraftrecipes.com/recipes/grilled-chicken-kabobs-whiskey-bbq-sauce-wild-rice-pilaf-112779.aspx (may not work)