What You'll Need
- two pounds boneless, skinless chicken thighs or breasts
- two teaspoons kosher salt
- one and one half tablespoons sweet paprika
- two teaspoons smoked paprika
- four teaspoons sugar
- two to three slices raw bacon, cut into one half-inch pieces
- one cup of your favorite BBQ sauce
How to Make It
- Trim chicken of excess fat, then cut the chicken into 1-inch cubes.
- In a large bowl, toss the chicken with the salt.
- Then cover with plastic wrap and refrigerate for at least 30 minutes and up to one hour.
- Turn all grill burners to high, close lid, and heat for about 15 minutes.
- Leave primary burner on, but turn off other burners.
- Meanwhile, pat the chicken dry with paper towels.
- In a small bowl, combine the paprikas and sugar.
- Place the raw bacon in a food processor and pulse for about 30-45 seconds, until a smooth paste forms, scraping down the sides of the bowl twice throughout.
- Add the bacon paste and spice mixture to the chicken.
- Mix with hands or spatula until the ingredients are blended and chicken is coated.
- Thread the chicken onto the skewers, rolling or folding as needed to maintain one-inch cubes.
- Grill the chicken over the primary burner with lid closed, turning one-quarter of a turn every two minutes or so, until browned and slightly charred (about eight minutes total for chicken breast and ten minutes for thighs).
- Brush the top of kebabs with BBQ sauce; flip and cook until sauce is browned in spots, about one minute.
- Brush second side with sauce; flip and cook for another minute or so, until cooked through.
- Remove kebabs from grill and let rest for five minutes.
- Serve, passing remaining BBQ sauce separately, if desired.
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