Flavorful Grilled Chicken Kabobs
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 lbs boneless chicken breasts (trimmed of excess fat and cut into 1-inch cubes) or 2 lbs skinless chicken thighs (trimmed of excess fat and cut into 1-inch cubes)
- 2 teaspoons kosher salt
- 1 tablespoon sweet paprika
- 4 teaspoons sugar
- 2 teaspoons smoked paprika
- fresh ground black pepper (can sub chipotle powder)
- 2 slices bacon, cut into 1/2-inch pieces
- 8 wooden skewers, soaked in water for 30 minutes before using
- 1 cup barbecue sauce, divided (Sweet Baby Ray's Hickory works well)
directions
- Toss chicken and salt in large bowl; cover with plastic wrap and refrigerate for at least 30 minutes and up to 1 hour.
- Heat gas grill to medium high.
- While grill heats, pat chicken dry with paper towels. Combine sweet paprika, sugar, smoked paprika and pepper or chipotle powder in small bowl.
- Process bacon in food processor until a smooth paste forms, 30 to 45 seconds, scraping down bowl twice during processing. Add bacon paste and spice mixture to chicken; mixing with hands or rubber spatula until ingredients are thoroughly blended and chicken is completely coated.
- Thread meat onto skewers, rolling or folding meat as necessary to maintain 1-inch cubes.
- Place kebabs on grill, turning one-quarter turn every 2 to 2 1/2 minutes until well browned and slightly charred, about 8 minutes for breasts or 10 minutes for thighs. Brush top surface of kebabs with 1/4 cup sauce; flip and cook until sauce is brown in spots, about 1 minute. Brush second side with remaining 1/4 cup sauce; flip and continue to cook until brown in spots until cooked through, about 1 minute longer. Remove kebabs from grill and let rest for 5 minutes.
- Serve, passing reserved barbecue sauce separately.
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Reviews
-
These kabobs are wonderful and we loved the paprika mixed with the bacon and spices. They grilled up so quick and they were nice and moist. I am always looking for recipes that my grandchildren will love and these kabobs will definitely be a hit with them since it includes Sweet Baby Ray's BBQ sauce as well. Made for Spring PAC, April, 2012.
RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!