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Grilled Barbecued Chicken Kebabs



Seriously, this is the Grilled Barbecued Chicken Kebabs recipe to rule all chicken kebab recipes.

Seriously, this is the Grilled Barbecued Chicken Kebabs recipe to rule all chicken kebab recipes.



Grilled Barbecued Chicken Kebabs

Grilled Barbecued Chicken Kebabs
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2 ratings
Category: Entree,Dinner

Seriously, this is the Grilled Barbecued Chicken Kebabs recipe to rule all chicken kebab recipes.


    Sauce:
  • 1/2 cup ketchup
  • 1/4 cup molasses or honey
  • 2 Tbs grated onion (grated on the large wholes of a box grater)
  • 2 Tbs Worcestershire Sauce
  • 2 Tbs Dijon mustard
  • 2 Tbs cider vinegar
  • 1 Tbs brown sugar
  • hot sauce, to taste
    Kebabs:
  • 2 pounds boneless, skinless chicken thighs or breasts, trimmed of excess fat and cut into 1-inch cubes
  • 2 tsp kosher salt
  • 2 Tbs sweet paprika
  • 4 tsp sugar
  • 2 tsp smoked paprika
  • 1/8 tsp cayenne pepper
  • 2 slices bacon, cut into 1/2-inch pieces
  • skewers



  1. For the sauce, bring all the ingredients to a simmer in a small saucepan over medium heat. Cook, stirring occasionally, until the sauce thickens and reaches a ketchup-like consistency and is reduced to about 1 cup, 5 to 7 minutes. Remove from heat. Transfer 1/2 cup of the sauce to a small bowl and set aside to serve with the cooked chicken.
  2. 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.
  3. 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 paprikas, sugar, and cayenne in a small bowl.
  4. Process the bacon 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 to the chicken and toss to coat using your hands or a rubber spatula. Thread the meat onto skewers, rolling or foldin meat as necessary to maintain 1-inch cubes.
  5. 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.
  6. Brush the top surface of the kebabs with 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 to cook until browned in spots and cooked through, about 1-2 minutes.
  7. Remove from grill and allow to rest 5 minutes. Serve, passing barbecue sauce separately.



Recipe and Photo: Sunshine and Bones

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