If you’ve tried to create chicken kebobs for the barbecue but they always came out more like chicken jerky, you’re not alone. (In the back of my head I keep hearing that voice from the infomercial says, “Turkey jerky!” Once you’ve seen the commercial, it remains indelibly imprinted on your brain.) I know that unless I surrounded the chicken with lots of fruit and vegetables it turned out dry and tough.
Sometimes even the vegetables and fruit didn’t help. I found this ingenious method of making chicken kebobs that were supposed to keep them moist and tender, but years of experience told me that it’s nothing could help. After all, chicken is a way to lean not to be dry. My years of experience were dead wrong. You can have melted in your mouth chicken kabobs fresh off the grill with this little secret.
The secret is to add an ingredient that brings that delectable moist fat. It’s not an oil, nor is butter or even avocado. It’s plain ole’ manly man—but women love it too—bacon. You don’t defile the integrity of the chicken by wrapping it in the bacon, that would not allow you to crisp the outside of the chicken. Instead, you grind the bacon and mix it with cayenne pepper, sugar, salt, and paprika to make a paste and you coat the chicken pieces that go on the kebob with it. These pieces should be one-inch cubes for the skewers.
You’re now ready to cook the chicken kebobs on a clean grill, cooking them two minutes on each of the four sides. You’re now ready to coat the kebabs with barbecue sauce. I make a delicious one with molasses, grated onion, Worcestershire sauce, Dijon mustard, apple cider vinegar, brown sugar and hot sauce. I’d love to give you the exact recipe but it’s done primarily by taste. I think I use about a ¼ cup of molasses, a tablespoon of brown sugar and about two tablespoons of all the other ingredients but the hot sauce. I just keep adding that until it tastes just right.
At this point, you probably know the routine, coat, brown, turn, coat brown, turn, etc. It will have those toasty browned spots right next to the juicy saucy spots and cooked completely in about two minutes. YUMMMMM. It’s moist, yet crisp and has just the right smokey taste of bacon.