30 minutes • Gluten-free • Low FODMAP • Serves 4 • The smoky/sweet BBQ sauce in this recipe just might steal the show. The smoked paprika and maple syrup are an amazing combination with these easy grilled chicken kabobs. The flavors of the corn salsa together with the chicken and the BBQ sauce are delicious. And, best of all, it’s quick and simple to make so it’s a perfect weeknight dinner or summer grill night. Serve with our perfect baked potatoes for a great combination.

Ingredients: BBQ sauce

1/2 cup of gluten-free beer (my favorite is: Stone Brewing Company “Delicious” IPA)

8 ounces low FODMAP tomato sauce (such as Del Monte canned tomato sauce)

1/2 cup maple syrup

2 teaspoons dijon mustard

2 teaspoons gluten-free Worcestershire sauce

2 teaspoons chili powder

1 teaspoon smoked paprika

1 teaspoon Smoke N Sanity Essence of Garlic salt (use code IBSGC10 for 10% discount)

OR 1/2 teaspoon Gourmend Garlic Scape powder and 1 teaspoon salt

2 pounds boneless skinless chicken breasts, cut into bite-size chunks

Ingredients: Corn Salsa

1-2 jalapeños, seeded and halved

2 cups grilled or steamed corn (1/2 cob is low FODMAP serving)

2 tablespoons chives chopped

1/2 cup fresh basil chopped

2 tablespoons lime juice

1 tablespoon lemon juice

1 tablespoon apple cider vinegar

1/2 cup crumbled feta cheese

1/2 avocado, chopped for serving (1/8 avocado is low FODMAP serving)

Directions

If you’re serving with our perfect baked potatoes, then get those in the oven because they need to cook for nearly an hour.

In a small saucepan, combine the beer, tomato sauce, maple syrup, dijon, Worcestershire sauce, chili powder, paprika, Smoke N Sanity Essence of Garlic salt, or Garlic Scape powder with about 1 teaspoon of salt. Bring the sauce to a boil over medium-high heat. Reduce the heat to low and simmer for 15 minutes until thickened. Remove 1/2 cup and place in the freezer to cool rapidly.

Meanwhile cut up your chicken and put it in a bowl. Then combine with the cooled 1/2 cup of the BBQ sauce.

Set your grill, grill pan, or skillet to medium-high heat. Thread the chicken pieces on the skewers without packing them together too tightly. Grill the skewers until lightly charred and cooked through, turning them occasionally throughout cooking, about 10 to 12 minutes total. If you don’t have a grill or grilling isn’t practical, you can also roast the chicken in the oven at 400 degrees F for 15 - 20 minutes.

At the same time, grill the jalapeño halves until lightly charred, then give them, a rough chop and toss them with the corn, chives, basil, lime juice, lemon juice, and vinegar. Season with salt then toss with the feta.

Serve the chicken with the salsa, chopped avocado, and extra BBQ sauce on the side.

Enjoy every bite because you can!

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