Description
Enjoy tender, juicy chicken with smoky barbecue flavor, perfect for any outdoor gathering.
Ingredients
- 2 pounds boneless skinless chicken thighs or breasts (trimmed and cut into 1-inch cubes)
- 2 teaspoons kosher salt
- 1 1/2 tablespoons sweet paprika
- 4 teaspoons sugar
- 2 teaspoons smoked paprika
- 2 slices bacon (cut into 1/2-inch pieces)
- 4 (12-inch) metal skewers or 6 wooden skewers (soaked in water for an hour)
- 1 cup BBQ sauce
Instructions
- Toss the chicken and salt together in a large bowl. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 1 hour.
- Turn all grill burners to high, close the lid, and heat the grill until hot, about 15 minutes. Clean the cooking grate with a grill brush.
- Pat the chicken dry with paper towels. Combine sweet paprika, sugar, and smoked paprika in a small bowl. Process the bacon in a food processor until smooth, scraping down the bowl as needed.
- Add the bacon paste and spice mixture to the chicken; mix until thoroughly blended and coated.
- Thread the chicken onto the skewers, rolling or folding the meat as needed to maintain 1-inch cubes.
- Place the skewers over the primary burner and grill, covered, turning every 2 to 2 ½ minutes until browned and slightly charred, about 8 minutes for breasts or 10 minutes for thighs.
- Brush the top surface of kebabs with BBQ sauce, flip, and cook until brown spots appear, about 1 minute. Brush the second side and continue to cook until brown, about 1 minute longer or until the chicken is completely cooked through.
- Remove the kebabs from the grill and let rest for 5 minutes. Serve with additional BBQ sauce if desired.
Notes
Choose the right chicken for juiciness; marinate longer for flavor. Soak wooden skewers to prevent burning.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American