BBQ Chicken Kebabs

 Skewers, kebabs, kebobs, whatever you want to call them. It is irrelevant because this isn't your average barbecue chicken recipe.

 

EQUIPMENT

Skewers that have been soaked in water

Grill charcoal or gas will do

 

INGREDIENTS

2 pounds of boneless skinless chicken thighs or breasts

2 teaspoons kosher salt

1 ½ tablespoons sweet paprika

2 teaspoons smoked paprika

4 teaspoons sugar

2-3 slices raw bacon cut into 1/2-inch pieces

1 cup of your favorite BBQ sauce

 

Remove excess fat from the chicken and cut it into 1-inch cubes. Toss the chicken with the salt in a large mixing bowl. Cover with plastic wrap and place in the refrigerator for at least 30 minutes and up to 1 hour.

Set all of the grill burners to high, close the lid, and heat for 15 minutes. Keep the primary burner turned on, but turn off the other burners.

 

In the meantime, pat the chicken dry with paper towels. Combine the paprika and sugar in a small bowl. In a food processor or blender, pulse the raw bacon for 30-45 seconds, or until a smooth paste develops, scraping down the sides of the bowl twice all through. Toss the chicken with the bacon paste and spice mixture. Mix with your hands or a spatula until the ingredients are well combined and the chicken is coated. Thread the chicken on the skewers, rolling or folding if necessary to keep the cubes 1 inch in size.

 

Grill the chicken over the main burner with the lid closed until browned and slightly charred (about 8 minutes total for chicken breast and 10 minutes for chicken thighs. Apply the tops of the skewers with BBQ sauce; flip and cook for 1 minute, till the sauce is browned in spots. Brush the second side with sauce; flip and cook for an additional minute or so, or until done.

Take away the skewers from the grill and cover with foil for 5 minutes to rest. Serve