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“I "baste" my kabobs after they are cooked and off the fire. Because of the honey in the sauce, if you baste them sooner, you run the risk of drips falling into the bottom of the grill and starting flare-ups. I'd rather not have a burnt honey taste on my chicken so I just wait until the chicken is cooked and then brush them and even drizzle on extra sauce. I use this Glaze for Sausage, Chicken and Shrimp Kabobs! ;)”
READY IN:
10mins
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. While grilling your kabobs combine these ingredients in a small bowl.
  2. Stir with a basting brush until the honey gets well incorporated. It will be almost like it melts into the Worcestershire and the cayenne gets mixed inches.
  3. Taste it. You can always add more cayenne to make them as zippy as you'd like but it's truly impossible to take the cayenne back out. The mixing will only take a minute or so and then it can sit until the kabobs are done.

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