↞ recipe box start page
Category: Kabobs/Kebobs/Skewers
Prep Time: Cook Time: Total Time:
BBQ Sauce:
1/2 cup ketchup
1/4 cup molasses
2 tablespoons grated onion
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
2 tablespoons cider vinegar
1 tablespoon light brown sugar
Kebabs:
2 pounds boneless, skinless chicken thighs
2 teaspoons kosher salt
2 tablespoons sweet paprika
2 teaspoons smoked paprika
4 teaspoons sugar
2 slices bacon
4 skewers
To make the sauce: Cook all the sauce ingredients in small saucepan over medium heat. Stir occasionally until the sauce has reduced to 1 cup; about 7 minutes. Add 1/2-cup sauce to small bowl (to be used during barbecuing), setting the remaining sauce aside to serve at the table.
Trim any excess fat from chicken and cut into 1-inch cubes. Put chicken cubes in a large bowl, add 2 teaspoons kosher salt and cover with plastic wrap. Refrigerator for 1 hour.
Light a large chimney starter three-quarters filled, about 75-coals.
Pat the chicken dry with paper towels. Combine paprika and sugar in small bowl.
Cut the bacon slices into 1/2-inch pieces, and process in food processor until it forms a smooth paste; about 45 seconds. Scrape the sides of the food processor twice during processing to ensure an even paste. Sprinkle spice mixture over chicken, then add the bacon paste. Using your hands, mix until spices and evenly blended and chicken is completely coated with paste.
Thread the chicken cubes onto skewers. Some oddly shaped chicken cubes required rolling or folding meat to maintain even thickness of the skewers.
Once charcoal is fully ignited and partially covered with thin layer of ash (takes about 30 minutes with new Kingsford formulation), dump all charcoal over half of grill bottom, leaving other half empty. Replace the cooking grate and scrape clean with grill brush.
Place chicken kebabs directly over the coals. Grill, turning a quarter turn every 2-1/2 minutes (for a total of 10 minutes for thighs). They should be well browned and slightly charred. Brush the tops of the kebabs with 1/4-cup of BBQ sauce. Flip the kebobs (sauce side down) and cook for 1 or 2 minutes. Brush the second side with another 1/4-cup sauce. Flip and cook until a thermometer registers 175 degrees (for thighs)
Remove kebabs from grill and let rest for 5 minutes. Serve, passing reserved barbecue sauce separately.
view more member recipes
BARBECUED CHICKEN KEBABS
view my recipes
print
save
Category: Kabobs/Kebobs/Skewers
Prep Time: Cook Time: Total Time:
BBQ Sauce:
1/2 cup ketchup
1/4 cup molasses
2 tablespoons grated onion
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
2 tablespoons cider vinegar
1 tablespoon light brown sugar
Kebabs:
2 pounds boneless, skinless chicken thighs
2 teaspoons kosher salt
2 tablespoons sweet paprika
2 teaspoons smoked paprika
4 teaspoons sugar
2 slices bacon
4 skewers
To make the sauce: Cook all the sauce ingredients in small saucepan over medium heat. Stir occasionally until the sauce has reduced to 1 cup; about 7 minutes. Add 1/2-cup sauce to small bowl (to be used during barbecuing), setting the remaining sauce aside to serve at the table.
Trim any excess fat from chicken and cut into 1-inch cubes. Put chicken cubes in a large bowl, add 2 teaspoons kosher salt and cover with plastic wrap. Refrigerator for 1 hour.
Light a large chimney starter three-quarters filled, about 75-coals.
Pat the chicken dry with paper towels. Combine paprika and sugar in small bowl.
Cut the bacon slices into 1/2-inch pieces, and process in food processor until it forms a smooth paste; about 45 seconds. Scrape the sides of the food processor twice during processing to ensure an even paste. Sprinkle spice mixture over chicken, then add the bacon paste. Using your hands, mix until spices and evenly blended and chicken is completely coated with paste.
Thread the chicken cubes onto skewers. Some oddly shaped chicken cubes required rolling or folding meat to maintain even thickness of the skewers.
Once charcoal is fully ignited and partially covered with thin layer of ash (takes about 30 minutes with new Kingsford formulation), dump all charcoal over half of grill bottom, leaving other half empty. Replace the cooking grate and scrape clean with grill brush.
Place chicken kebabs directly over the coals. Grill, turning a quarter turn every 2-1/2 minutes (for a total of 10 minutes for thighs). They should be well browned and slightly charred. Brush the tops of the kebabs with 1/4-cup of BBQ sauce. Flip the kebobs (sauce side down) and cook for 1 or 2 minutes. Brush the second side with another 1/4-cup sauce. Flip and cook until a thermometer registers 175 degrees (for thighs)
Remove kebabs from grill and let rest for 5 minutes. Serve, passing reserved barbecue sauce separately.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Barbecued Chicken Kebabs With Bacon Rub
by sgre52160
serves 4-6 For the Sauce 1/2 cup ketchup 2 Tablespoons molasses 1/2 small yellow onion, diced 2 Tablespoons Worcestershire 2 Tablespoons yellow mustard 2 Tablespoons white vinegar 3 Tablespo
by sgre52160
serves 4-6 For the Sauce 1/2 cup ketchup 2 Tablespoons molasses 1/2 small yellow onion, diced 2 Tablespoons Worcestershire 2 Tablespoons yellow mustard 2 Tablespoons white vinegar 3 Tablespo
Barbecued Teriyaki Chicken Kebabs
by sgre52160
4 chicken breast halves, cubed 1 cup teriyaki sauce 1/4 cup lemon juice 1 clove garlic, crushed 1 tbsp olive oil 2 tsp brown sugar Place all in a zip lock bag. Marinate up to a day, turn
by sgre52160
4 chicken breast halves, cubed 1 cup teriyaki sauce 1/4 cup lemon juice 1 clove garlic, crushed 1 tbsp olive oil 2 tsp brown sugar Place all in a zip lock bag. Marinate up to a day, turn
Barbecued Chicken Kebabs - Cooks Illustrated
by sgre52160
Barbecue Sauce 1/2 cup ketchup 1/4 cup molasses 2 tablespoons grated onion 2 tablespoons Worcestershire sauce 2 tablespoons Dijon mustard 2 tablespoons cider vinegar 1 tablespoon light brown s
by sgre52160
Barbecue Sauce 1/2 cup ketchup 1/4 cup molasses 2 tablespoons grated onion 2 tablespoons Worcestershire sauce 2 tablespoons Dijon mustard 2 tablespoons cider vinegar 1 tablespoon light brown s
Greek Chicken Kebabs
by sgre52160
1 1/2 lbs. boneless chicken breasts or tenders cut into 1-inch cubes 1/2 c. fresh lemon juice 1/4 c. dry white wine or vermouth 2 Tbsp. canola oil 1 tsp. minced fresh garlic 2 tsp. dried oregano
by sgre52160
1 1/2 lbs. boneless chicken breasts or tenders cut into 1-inch cubes 1/2 c. fresh lemon juice 1/4 c. dry white wine or vermouth 2 Tbsp. canola oil 1 tsp. minced fresh garlic 2 tsp. dried oregano
view more member recipes
