I haven't tried this yet, but it looks delicious! It uses bacon paste which I have never tried before. A bit of prep work but it looks like it's worth it. The recipe calls for breasts, but I think thighs would work as well and they stay a bit more juicy than breasts, just add a few minutes to the time. I am also sure that your favorite b-b-q sauce would work instead of the home-made, to cut back on time. Time does not include refrigeration time. From Cook's Illustrated, May/June 2011
My Private Note
Units: US | Metric
- 1/2 cup ketchup
- 1/4 cup molasses
- 2 tablespoons onions, grated
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- 2 tablespoons cider vinegar
- 1 tablespoon light brown sugar
- 1Add the chicken and salt to a large bowl and stir to combine. Cover the bowl with plastic wrap and refrigerate for 30 minutes to 1 hour.
- 2Meanwhile, make the barbecue sauce:
- 3Combine all of the ingredients in a small saucepan. Set over medium heat and bring to a simmer. Cook, stirring occasionally, for 5-7 minutes, or until the sauce thickens and reduces to about 1 cup.
- 4Set aside 1/2 cup of the sauce to serve with the cooked chicken, the other 1/2 cup is for brushing the kebabs.
- 5Preheat your grill - turn the burners to high, close the lid and let heat for at least 15 minutes.
- 6Meanwhile, use paper towels to pat chicken dry.
- 7Mix the sweet paprika, sugar and smoked paprika together in a small bowl.
- 8Add the bacon to your food processor and pulse until the bacon becomes a smooth paste, about 30-45 seconds, scraping down the sides of the bowl once or twice.
- 9Combine the chicken, spice mixture and bacon paste in a large bowl and use your hands to mix and coat the chicken evenly.
- 10Thread the chicken onto the skewers.
- 11Leave one burner of your grill on high and turn the others off. Place the kebabs over the hot burner, and grill (covered), giving them a quarter turn every 2 minutes, until browned and slightly charred on all sides, about 8 minutes.
- 12If a flare-up occurs, just move the kebabs to the cool side of the grill temporarily.
- 13Brush one side of the kebabs with about 1/4 cup sauce then flip and cook until the sauce browns a bit, about 1 minute.
- 14Brush the other side with the remaining 1/4 cup sauce, flip and cook until brown, about 1 more minute. The chicken should register 160 F on an instant read thermometer.
- 15Transfer the kebabs to a platter and let rest for 5 minutes before serving with 1/2 cup reserved sauce.
Browse Our Top Chicken Recipes
You Might Also Like...View All Chicken Recipes
Nutritional Facts for Barbecued Chicken Kebabs Cooks Illustrated
Serving Size: 1 (225 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 556.3
- Calories from Fat 214
- Total Fat 23.8 g
- Saturated Fat 6.7 g
- Cholesterol 148.0 mg
- Sodium 1563.4 mg
- Total Carbohydrate 35.9 g
- Dietary Fiber 2.0 g
- Sugars 27.6 g
- Protein 49.3 g