Shelly's Recipe

BARBECUED CHICKEN KABOBS

Category: Kabobs/Kebobs/Skewers

Kabobs

Skewers
2 lbs. boneless, skinless chicken breasts or thighs, cut into 1″ cubes
2 tsp. kosher salt
2 Tbsp. sweet paprika
4 tsp. sugar
2 tsp. smoked paprika
1/8 tsp. cayenne pepper
2 slices bacon, cut into 1/2″ pieces

Sauce
(Note: If you like your chicken saucy, you may want to multiply the above recipe by 1.5 or 2.)

1/2 cup ketchup
1/4 cup molasses
2 Tbsp. grated onion
2 Tbsp. Worcestershire sauce
2 Tbsp. Dijon mustard
2 Tbsp. cider vinegar
1 Tbsp. brown sugar
Hot sauce, to taste
If you are using wooden skewers, soak them in water for 30 minutes.

Toss the chicken with the salt in a large bowl. Cover and refrigerate for at least 30 minutes, up to one hour.

Mix the paprikas, sugar, and cayenne in a small bowl. Process the bacon in a small food processor, until a smooth paste forms, about 30-45 seconds, scraping down the bowl 1-2 times during processing.

Pat the chicken dry with paper towels, and then toss the chicken with the bacon and spice mixture. Thread the meat onto skewers.

Meanwhile, make the sauce. Combine all the ingredients in a small saucepan over medium heat. Cook, stirring occasionally, until the sauce has reached a ketchup-like consistency and has reduced to 1 cup, about 5-7 minutes. Remove from heat. Set aside 1/2 cup of the sauce to serve with the cooked chicken.

Scrape the cooking grate clean with a grill brush. Leave the primary burner on high and turn off the other burners. Place the kababs 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 about 1/4 cup sauce. Flip and cook until the sauce is browned in spots, about 1-2 minutes. Flip again and brush with remaining 1/4 cup sauce. Continue cooking until browned in spots and cooked through, about 1-2 minutes.

Remove from grill and allow to rest 5 minutes. Serve with the barbecue sauce.