Bacon BBQ Chicken Kabobs
With a touch of paprika, bbq sauce and bacon paste, this Bacon BBQ Chicken Kabobs takes your traditional chicken kabobs and elevates it to a whole new level.
2 pounds boneless, skinless chicken thighs or breasts, trimmed and cut into 1″ pieces
2 teaspoons kosher salt
1 teaspoon fresh black pepper
1 tablespoons packed dark brown sugar
½ tablespoon smoked paprika
1½ tablespoon sweet paprika
4 slices bacon, cut into ½-inch pieces
1 cup of your favorite BBQ sauce
4 – 6 metal or wooden skewers
Light the grill and heat to medium-high.
In a large bowl, toss the chicken with the salt.
Cover with plastic wrap and refrigerate for at least 30 minutes and up to 1 hour.
In a food processor, process the raw bacon until a smooth paste forms, 30-45 seconds, scraping down the bowl during processing.
Mix in fresh black pepper, sweet paprika, dark brown sugar and smoked paprika. Pulse until completely smooth.
Add the bacon paste and spice mixture to the chicken.
Mix with hands or spatula until the chicken is well coated.
Once well-coated, thread the chicken pieces onto skewers (pre-soaked, if they’re wooden).
The chicken pieces should be just touching each other, if the bacon paste didn’t completely coat the chicken, just place little bits of it in between the chicken on the skewers.
Place the kebabs on the preheated grill.
Cook for about 8-10 minutes, turning one-quarter turn every 2 to 2½ minutes until nearly cooked through.
Brush the kebabs with the barbecue sauce and cook for an additional minute on each side.
Remove the kebabs from the grill and let rest for 5 minutes.
Serve with the BBQ sauce, if desired.