Grilled Chipotle Pork and Chicken Satay
- 12 cup barbecue sauce
- 1 tablespoon chipotle chile in adobo, chopped
- 2 garlic cloves, minced
- 1 tablespoon honey
- 12 ounces pork tenderloin
- 12 chicken breasts, boneless skinless
- 96 inches wooden skewers, soaked in water for 30 minutes
- sea salt
- fresh ground black pepper
- Trim fat from pork and cut into 1-inch cubes.
- Cut chicken into 1-inch pieces as well.
- Thread three cubes of meat on each skewer, leaving a 1/4-inch space between.
- Place on tray, sprinkle with salt and pepper, cover with plastic wrap, and chill 15 minutes - 2 hours.
- In a saucepan, combine BBQ sauce, peppers, garlic and honey.
- Bring to boiling and reduce heat.
- Boil gently, uncovered, for 5 minutes or until slightly thickened.
- Set aside to cool slightly.
- Preheat grill.
- Place kebabs on grill rack, turning occasionally, and brush with sauce about halfway through grilling.
- Meat is done when juices run clear (3-7 minutes for covered grill, 10-15 minutes for uncovered grill).
barbecue sauce, chipotle chile, garlic, honey, pork tenderloin, chicken breasts, wooden skewers, salt, fresh ground black pepper
Taken from www.food.com/recipe/grilled-chipotle-pork-and-chicken-satay-450425 (may not work)