Barbecued Chicken Kebabs

Submitted by: admin on April 2, 2020

Serves 6


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 packed light brown sugar
2 tablespoons sweet paprika
4 teaspoons turbinado sugar
2 teaspoons kosher salt
2 teaspoons smoked paprika
2 slices bacon, cut into 1⁄2-inch pieces
2 pounds boneless, skinless chicken thighs or breasts, trimmed, cut into 1-inch chunks


  1. FOR THE SAUCE: Bring all ingredients to simmer in small saucepan over medium heat and cook, stirring occasionally, until reduced to about 1 cup, 5 to 7 minutes. Transfer 1⁄2 cup sauce to small bowl and set remaining sauce aside for serving.
  2. FOR THE CHICKEN: Combine sweet paprika, sugar, salt, and smoked paprika in large bowl. Process bacon in food processor until smooth paste forms, 30 to 45 seconds, scraping down bowl as needed. Add bacon paste and chicken to spice mixture and mix with hands or rubber spatula until ingredients are thoroughly blended and chicken is completely coated. Cover with plastic wrap and refrigerate for 1 hour. Thread chicken tightly onto four 12-inch metal skewers.
    3A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter three-quarters filled with charcoal briquettes (4-1⁄2 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
    3B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high.
  3. Clean and oil cooking grate. Place skewers on hot part of grill (if using charcoal), and cook (covered if using gas), turning kebabs every 2 to 2-1⁄2 minutes, until well browned and slightly charred, 8 to 10 minutes. Brush top surface of skewers with 1⁄4 cup sauce, flip, and cook until sauce is sizzling and browning in spots, about 1 minute. Brush second side with remaining 1⁄4 cup sauce, flip, and continue to cook until sizzling and browning in spots, about 1 minute longer.
  4. Transfer skewers to serving platter, tent loosely with aluminum foil, and let rest for 5 to 10 minutes. Serve, passing reserved sauce separately.


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