- 4
Ingredients
- Sauce:
- 1/2 cup ketchup
- 1/4 cup molasses
- 2 T. grated onion
- 2 T. Worchestershire sauce
- 2 T. Dijon mustard
- 2 T. cider vinegar
- 1 T. light brown sugar
- Kebabs:
- 2 pounds boneless, ckinless chicken thighs or breasts, trimmed of excess fat and cut into 1-inch cubes (see note)
- 2 t. kosher salt
- 2 T. sweet paprika
- 4 t. sugar
- 2 t. smoked paprika
- 2 slices bacon, cut into 1/2-inch pieces
- 4 12-inch metal skewers
Preparation
Step 1
1. For the sauce: Bring all ingredients to simmer in small saucepan over medium heat; cook, stirring occasionally, until sauce reaches ketchup-like consistency and is reduced to about 1 cup, 5 to 7 minutes. Transfer 1/2 cup sauce to small bowl and set aside remainng sauce to serve with cooked chicken.
2. For the Kebabs: Toss chicken and salt in large bowl; cover with plastic wrap and refrigerate for at least 30 minutes and up to 1 hour.
3. Heat grill, leaving one side off after initial heating.
4. While grill heats, pat chicken dry with paper towels. Combine sweet paprika, sugar, and smoked paprika in small bowl. Process bacon in food processor until smooth paste forms, 30 to 45 seconds, scraping down bowl twice during processing. Add bacon paste and spice mixture to chicken; mix with hands or rubber spatula until ingredients are thoroughly blended and chicken is completely coated. Thread meat onto skewers, rolling or folding meat as mecessary to maintain 1-inch cubes.
5. Place kebabs over coals and grill, turning one-quarter turn every 2 to 2 1/2 minutes until well browned and slightly charred, 8 minutes for breasts or 10 minutes for thighs. If flare-ups occur, slide kebabs to cool side of grill until fire dies down. Brush top surface of kebabs with 1/4 cup sauce; flip and continue to cook until brown in spots and instant-read thermometer inserted in center of meat registers 160 degrees. Remove kebabs from grill and let rest for 5 minutes. Serve with extra sauce.
Note: Whichever you choose (breast or thighs) don't mix white and dark meat on the same skewer since they cook at different rates. If you have thin pieces of chicken, cut them larger than 1 inch and roll or fold them into approximately 1-inch cubes. Use the large holes on a box grater to grate the onion.