Just read the recipe. Chicken, tossed in bacon? How could it be anything but delicious? Add to this a sweet easy barbecue sauce, and you have got a major winner.
The bacon adds a nice depth of flavor. I found myself wishing I had tossed in twice as much bacon, although I think that would be too much. This is another one that comes together really quick for weeknight eating. It pairs great with the coconut rice.
Barbecued Chicken Kabobs
Adapted from Cook’s Illustrated, via Elly Says Opa
1 lbs. boneless, skinless chicken breasts or thighs, cut into 1″ cubes
1 tsp. kosher salt
1 Tbsp. sweet paprika
2 tsp. sugar
1 tsp. smoked paprika
1/16 tsp. cayenne pepper ("pinch")
2 slices bacon, cut into 1/2″ pieces
1/2 cup ketchup
1/4 cup molasses
2 Tbsp. grated onion
2 Tbsp. Worcestershire sauce
2 Tbsp. Dijon mustard
2 Tbsp. cider vinegar
1 Tbsp. brown sugar
hot sauce, to taste
Mix the paprikas, salt, sugar, and cayenne in a small bowl. Process the bacon in a small food processor, until a smooth paste forms, about 30-45 seconds, scraping down the bowl 1-2 times during processing.
Pat the chicken dry with paper towels, and then toss the chicken with the bacon and spice mixture. Thread the meat onto skewers.
Meanwhile, make the sauce. Combine all the ingredients in a small saucepan over medium heat. Cook, stirring occasionally, until the sauce has reached a ketchup-like consistency and has reduced to 1 cup, about 5-7 minutes. Remove from heat. Set aside 1/2 cup of the sauce to serve with the cooked chicken.
Place the kababs over medium heat and grill, covered, turning one-quarter of a turn every 2 minutes or so, until well browned and slightly charred, 8 to 10 minutes.
Brush the top surface of the kebabs with about 1/4 cup sauce. Flip and cook until the sauce is browned in spots, about 1-2 minutes. Flip again and brush with remaining 1/4 cup sauce. Continue cooking until browned in spots and cooked through, about 1-2 minutes.
Remove from grill and allow to rest 5 minutes. Serve with the barbecue sauce.