Apple Cider Chicken Skewers with Gouda Sauce
These skewers are infused with apple cider flavor, grilled until golden and paired with a silky gouda sauce that melts right over the top. It’s the kind of meal that feels fancy but is actually easy. Whether you're grilling for guests or just want something extra for dinner, this one delivers.
Servings: 4
Equipment
- Saucepan Small
Ingredients
- 4 chicken breasts boneless skinless, cut into 1 ½-inch cubes
- 12 Ounces apple cider still or sparkling
- 3 Tablespoons olive oil
- 1 Tablespoon brown sugar
- 1 Tablespoon apple cider vinegar
- ½ Teaspoon garlic powder
- ½ Teaspoon onion powder
- ½ Teaspoon thyme dried
- ¼ Teaspoon red pepper flakes
- ¼ Teaspoon black pepper
- ½ Teaspoon salt plus additional for seasoning meat
- ¼ Teaspoon ginger
- ¼ Teaspoon cinnamon
- 1 Tablespoon cornstarch
- ¼ Cup water cold
For the Gouda Cheese Sauce
- ¾ Cup milk
- ¼ Cup heavy cream
- 1 Tablespoon salted butter
- ½ Tablespoon apple cider vinegar
- 2 Ounces Velveeta cheese
- 12 Ounces Gouda cheese shredded
- ¼ Cup Parmesan cheese
- ⅛ Teaspoon cayenne
- ⅛ Teaspoon black pepper
- ⅛ Teaspoon nutmeg
- ¼ Teaspoon garlic powder
- ¼ Teaspoon onion powder
Instructions
Marinate the Chicken
- In a small bowl mix together the cornstarch and cold water until combined
- In a small saucepan, mix together all the marinade ingredients (except for the chicken), including the cornstarch slurry you made in step one.
- Heat the mixture on medium high heat until it has begun to thicken.
- Remove the marinade from the heat and set aside to cool.
- Once the marinade has cooled, pour 1 cup of the marinade into a container and set aside, you will be using this mixture to glaze the chicken as it cooks on the grill.
- The remaining marinade should be poured over the chicken in a container with a lid, mix thoroughly to coat the chicken.
- Cover the chicken and let sit in the fridge for at least 4 hours (up to 24 hours).
- When it's time to cook the chicken, take the marinated chicken out of the fridge and thread the pieces onto grill skewers.
- Lightly season both sides of the skewers with salt.
Grill the Chicken Skewers
- Preheat the grill to high.
- Be sure to oil the grill grates then place the chicken skewers on the grill for several minutes on each side. Every time you turn the skewers brush them generously with the reserved marinade.
- Continue to flip and brush the skewers every few minutes. When your chicken has finished cooking (165 degrees F in the middle) remove from the grill and let rest for 5 to 10 minutes.
Make the Gouda Cheese Sauce
- In a small saucepan, heat the milk, cream, seasonings, and butter until hot.
- Turn the heat to low and add in the Velveeta, whisk together until the Velveeta has melted.
- Slowly add in the Gouda and Parmesan cheeses.
- Add the apple cider vinegar and whisk until everything has melted and is combined.
- Add more milk if it's too thick or cook for a bit longer if not thick enough.
- Remove from the heat, and serve immediately with Gouda cheese sauce.
Notes
Let the marinade cool fully: A hot marinade would start cooking the chicken too early.
Oil the grill grates: This helps prevent sticking and keeps grill marks clean.
Brush often: Regular glazing gives the chicken a glossy, flavorful finish.
Oil the grill grates: This helps prevent sticking and keeps grill marks clean.
Brush often: Regular glazing gives the chicken a glossy, flavorful finish.
Nutrition
Calories: 853kcal | Carbohydrates: 22g | Protein: 76g | Fat: 50g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 277mg | Sodium: 1608mg | Potassium: 1179mg | Fiber: 1g | Sugar: 17g | Vitamin A: 1105IU | Vitamin C: 4mg | Calcium: 839mg | Iron: 1mg
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