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Touchdown Worthy Treats!

Why are Football Sundays my favorite? It's the food of course. It's a reason to eat all the goodies you don't get the rest of the year. This Barbequed Coca Cola Chicken Skewers is one of my all time favorites-and yes, you can substitute chicken wings for the skewers. You're Welcome!

Photo by Nathan Congleton/TODAY

Barbequed Coca Cola Chicken Skewers 


Recipe by Chef Jennifer Hill Booker

Yields about 8 servings 



2 pounds boneless, skinless chicken thighs or breasts 

1 tablespoon kosher salt 

1 teaspoon freshly ground black pepper 

3 large garlic cloves, minced, about 1 tablespoon 

1 jalapeno, seeded and minced 

1 tablespoon sweet paprika 

1 tablespoon smoked paprika 

1 tablespoon olive or vegetable oil 

1 cup Coca Cola 

1 cups of your favorite barbeque sauce 


6 scallions, white and green parts, chopped 



Soak 2 dozen, 8-inch long wooden skewers in water for at least 30 minutes. 


Trim chicken of excess fat and cut into ½-inch thick, 3-inches strips. Set aside. 

In a large bowl combine the salt, pepper, garlic, jalapeno, all of the paprika, oil and cola. Whisk until the ingredients are blended.   

Thread the chicken onto the soaked skewers and place into a 1-inch deep casserole dish. Discard water. 

Pour the coca cola mixture over the chicken and cover with plastic wrap. Refrigerate for 1 hour to overnight. 


Preheat grill to 400*F. 

Remove the chicken from the refrigerator and let set for 15 minutes before grilling. 

Place the chicken on the hot grill and cook until browned and slightly charred, about 5-7 minutes each side. 

Brush the top of each chicken skewer with barbeque sauce; turn and cook until sauce has browned, about 1 minute. Brush the second side with sauce; turn and cook an additional minute or until chicken has browned. 

Remove the chicken skewers from grill and let rest for 5 minutes before serving.  

Garnish with chopped scallions and serve with remaining barbeque sauce on the side. 

Option: Add 2 Tablespoons of Moulin Rouge Sassy Salt for an extra Kick!



Chef Jennifer's

Cooking Tips:


Plan your menu around your grocer's weekly sales ad. Your ingredients will be in stock, in season, and on sale!


Shop, Cook & Eat Seasonally. In-season produce is fresh, inexpensive, and tasty!


Cook Once & Eat Twice. Cook a double batch of dishes like soups, beans and chili-for those days you don't feel like cooking!

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