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This grilled chicken bbq is glazed with bacon paste while giving it a smoky flavor. Definitely, one of the best barbeque dinner we had in years.

Grilled Barbecued Chicken Kebobs

5 from 4 votes
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This grilled chicken bbq is glazed with bacon paste while giving it a smoky flavor. Definitely, one of the best barbeque dinner we had in years.
Servings: 6
Prep Time 10 minutes
Cook Time 20 minutes
Marinate Time 1 hour
Total Time 1 hour 30 minutes



  • ½ cup ketchup
  • ¼ cup molasses or honey
  • 2 tbsp grated onion (grated on the large wholes of a box grater)
  • 2 tbsp Worcestershire Sauce
  • 2 tbsp Dijon mustard
  • 2 tbsp cider vinegar
  • 1 tbsp brown sugar
  • hot sauce to taste


  • 2 lbs Chicken thighs or breast (boneless, skinless, trimmed of excess fat and cut into 1-inch cubes)
  • 2 tsp kosher salt

Spice Mixture:

  • 2 tbsp sweet paprika
  • 4 tsp sugar
  • 2 tsp smoked paprika
  • tsp cayenne pepper
  • 3 slices bacon (cut into ½-inch pieces)


For the Sauce:

  • Bring all the ingredients to a simmer in a small saucepan over low heat.
  • Cook, stirring occasionally, until the sauce thickens and reaches a ketchup-like consistency and is reduced to about 1 cup, about 5 to 7 minutes.
  • Remove from heat. Divide the sauce into two parts and transfer ½ of the sauce to a small bowl and set aside to serve with the cooked chicken.

For the Kebabs:

  • Toss the chicken with the salt in a large bowl. Cover with plastic wrap and refrigerate at least 30 minutes, or up to 1 hour.
  • For a gas grill, turn all the burners to high, close the lid, and heat 15-20 minutes.
  • Meanwhile, pat the chicken dry with paper towels. Combine the paprika, sugar, and cayenne in a separate small bowl. Set aside.

Prep the Spice Mixture:

  • Cut the bacon into small pieces and process in a food processor until a smooth paste forms, 30-45 seconds, scraping down the bowl twice during processing.
  • Add the bacon paste and the spice mixture and coat and toss into the chicken using your hands or a rubber spatula. Thread the meat into skewers, rolling or folding meat as necessary to maintain 1-inch cubes.

Cook the Chicken:

  • Scrape the cooking grate clean with a grill brush. Leave the primary burner on high and turn off the other burners. Place the kebabs over the hot burner and grill, covered, turning one-quarter of a turn every 2 minutes or so, until well browned and slightly charred, 8 to 10 minutes.
  • Brush the top surface of the kebabs with ¼ cup sauce; flip and cook until the sauce is browned in spots, about 1-2 minutes.
  • Flip again and brush with remaining ¼ cup sauce; continue to cook until browned in spots and cooked through, about 1-2 minutes.
  • Remove from grill and allow to rest 5 minutes. Serve, passing barbecue sauce separately.

Nutrition Information:

Calories: 317.83kcal | Carbohydrates: 23.78g | Protein: 31.77g | Fat: 10.54g | Saturated Fat: 2.98g | Sodium: 513.75mg | Fiber: 1.39g | Sugar: 20.19g

Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

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Course: Appetizer
Cuisine: Asian
Keywords: chicken bbq kebobs, chicken kebobs, grilled chicken bbq