Grilled Barbecued Chicken Kebobs
Pin RecipeThis 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
Ingredients:
Sauce:
- ½ cup ketchup
- ¼ cup molasses or honey
- 2 tablespoon grated onion (grated on the large wholes of a box grater)
- 2 tablespoon Worcestershire Sauce
- 2 tablespoon Dijon mustard
- 2 tablespoon cider vinegar
- 1 tablespoon brown sugar
- hot sauce to taste
Kebabs:
- 2 lbs Chicken thighs or breast (boneless, skinless, trimmed of excess fat and cut into 1-inch cubes)
- 2 teaspoon kosher salt
Spice Mixture:
- 2 tablespoon sweet paprika
- 4 teaspoon sugar
- 2 teaspoon smoked paprika
- ⅛ teaspoon cayenne pepper
- 3 slices bacon (cut into ½-inch pieces)
Instructions:
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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