Chicken,  Dinner,  Lunch,  Recipes

Chicken and Biscuit Kabobs

I love coming up with fun lunches for my family on the weekends. Inspiration struck in the form of a question. What are their true fav foods and can I put it on a stick? Enter the chicken and biscuit kabob! I toyed around with making homemade chicken nuggets, but decided to keep it simple and just use frozen chicken nuggets and refrigerated biscuits. Guess what takes these over the top? Honey butter! I have never seen Dashiell and Ridgely eat so quickly, raving the whole time about how good these are. Both of them came back for seconds!

These little sticks of yumminess and a plate of sliced veggies
A sheet of aluminum foil means no mess
Chicken and Biscuit Kabobs
Author: Kate Wagner
Serves: 4
As usual I was feeding lots of people, 7 in this case, so I doubled this recipe. Super-easy to do, just cover another sheet pan with foil. You could also add veggies to these kabobs. I knew my kids wouldn’t like veggies in honey butter, so I did a veggie plate instead. You could up the healthy factor considerably by using organic, uncooked chicken nuggets, if you do that simply make up kabobs of chicken nuggets only and give them enough advance cooking time before adding a tray of biscuit kabobs. This recipe calls for 4 nuggets per person, I know my kids often eat more than that. If that’s the case with your kids, just increase the number of skewers. You could do something like 3 nuggets and 1 piece of biscuit for each skewer – this recipe is so flexible! Happy cooking!
Ingredients
  • 16 Chicken nuggets, breaded and cooked, frozen
  • 1 (4 1/2 oz) pkge Biscuits, refrigerated, sliced in half (I use a pizza cutter)
  • 4 tbsp Butter, unsalted, melted
  • 3 tbsp Honey
Instructions
  1. Preheat oven to 375.
  2. Place chicken nuggets on a plate and microwave for 2 minutes (this will allow the skewer to piece the frozen piece of chicken).
  3. Assemble nuggets – alternate chicken nugget with a biscuit half. You can do these in any quantity or pattern you like.
  4. Place on a foil-lined sheet pan.
  5. Cook for 10 minutes, in the meantime, in a small bowl whisk together butter and honey.
  6. Remove tray from the oven and carefully brush each nugget and biscuit half with honey butter.
  7. Place tray back in the oven and bake for an additional 2-4 minutes, or until the biscuit tops are lightly browned.

 

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