Servings: 4
Preparation Time: 20 minutes
Start to Finish Time: 2 hours
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Mastering the Art of Juicy Barbecued Chicken Kebabs: A Flavorful Twist with Bacon
Barbecued chicken kebabs can sometimes be a challenge to get right. Without the protection of a fatty skin, the chicken can easily dry out on the grill. But what if we could give our kebabs an extra boost of flavor and moisture? Enter an unexpected hero: bacon.
In our quest for the perfect grilled chicken kebabs, we discovered a method that keeps the meat succulent and packed with flavor. The secret lies in a combination of seasoning and an inventive ingredient.
The Preparation
To begin with, we seasoned the chicken pieces with salt and let them rest. This initial step allows the salt to penetrate the meat, ensuring that it’s seasoned throughout. After this, we gave the chicken a flavorful coat of sugar, spices, and a unique ingredient—pureed bacon.
The bacon isn’t just for flavor; it also helps to lock in moisture. As the chicken grills, the bacon mixture forms a protective layer around the meat, keeping it juicy and tender.
Grilling to Perfection
We placed the kebabs on the grill and cooked them, turning them to ensure even cooking. The goal was to get the chicken nearly done before adding our homemade barbecue sauce. Once the kebabs were almost fully cooked, we brushed on the barbecue sauce and continued grilling. This final step allowed the sauce to caramelize, adding a beautiful glaze and an extra layer of flavor.
The Result
The end product? Kebabs that are perfectly grilled with a delightful crunch on the outside and a tender, juicy interior. The bacon and spice mixture imparts a savory richness, while the barbecue sauce provides a sweet, caramelized finish.
These kebabs are a testament to how a bit of creativity in the kitchen can elevate a simple dish to new heights. With this method, your barbecued chicken kebabs will be a standout at any grill session.
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Ingredients:
Sauce:
1/2 cup ketchup
1/4 cup molasses
2 tablespoons onion, grated (see TIP)
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
2 tablespoons cider vinegar
1 tablespoons light brown sugar
Kebabs:
2 pounds chicken thighs, boneless & skinless,
trimmed of excess fat and cut into 1-inch cubes (see NOTES)
2 teaspoons kosher salt
2 tablespoons paprika
4 teaspoons sugar
2 teaspoons smoked paprika
2 slices bacon, cut into 1/2-inch pieces
4 each 12-inch metal skewers
Instructions:
PREP CHICKEN (5 minutes +1 hour to refrigerate):
Toss chicken and salt in large bowl; cover with plastic wrap and refrigerate for at least 30 minutes and up to 1 hour.
FOR THE SAUCE (while chicken is in the fridge – takes 10 minutes):
Bring all ingredients to simmer in small saucepan over medium heat; cook, stirring occasionally, until sauce reaches ketchuplike consistency and is reduced to about 1 cup, 5 to 7 minutes.
Transfer 1/2 cup sauce to small bowl and set aside remaining sauce to serve with cooked chicken.
PREP GRILL (15 minutes):
Turn all burners to high, close lid, and heat grill until hot, about 15 minutes. Scrape cooking grate clean with grill brush and coat with grill spray. Leave primary burner on high and turn off other burner/s.
FOR THE KEBABS (while grill heats):
Rinse the chicken in cold water. Then pat chicken dry with paper towels. Combine sweet paprika, sugar, and smoked paprika in small bowl. Process bacon in food processor until smooth paste forms, 30 to 45 seconds, scraping down bowl twice during processing.
Add bacon paste and spice mixture to chicken; mix with hands or rubber spatula until ingredients are thoroughly blended and chicken is completely coated.
Thread meat onto skewers, rolling or folding meat as necessary to maintain 1-inch cubes.
GRILL & SERVE (20 minutes):
Place kebabs over coals and grill, turning one-quarter turn every 2 to 2 1/2 minutes until well browned and slightly charred, 10 minutes total. (If flare-ups occur, slide kebabs to cool side of grill until fire dies down.)
Brush top surface of kebabs with ¼ cup sauce; flip and cook until sauce is brown in spots, about 1 minute. Brush second side with remaining ¼ cup sauce; flip and continue to cook until brown in spots and instant-read thermometer inserted in center of meat registers 175°, about 1 minute longer.
Remove kebabs from grill and let rest for 5 minutes.
Serve, passing reserved barbecue sauce separately.
TIP: Use the large holes on a box grater to grate the onion.
NOTE: We prefer flavorful thigh meat for these kebabs, but you can use white meat. Whichever you choose, don’t mix white and dark meat on the same skewer since they cook at different rates. If you have thin pieces of chicken, cut them larger than 1 inch and roll or fold them into approximately 1-inch cubes.
NOTE: Bacon Paste: Weird-But it Works: To create a protective coating that keeps the chicken moist on the grill, we chop two slices of bacon, pulse them in a food processor until smooth, and then toss the resulting paste (along with sugar and spices) with the raw chicken chunks.