Grilled Chicken Kebabs with Bacon and BBQ Sauce

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Grilled Chicken Kebabs with Bacon and BBQ Sauce
Makes 3 servings

INGREDIENTS

BBQ sauce:

  • 1/2 cup ketchup
  • 2 tablespoons honey
  • 2 tablespoons molasses
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons grated onion
  • 1 tablespoon light or dark brown sugar
  • 1 tablespoon Sriracha sauce (optional)

Kebabs:

  • 2 large boneless, skinless chicken breast halves, cut into bite-size pieces
  • 2 teaspoons sea salt
  • 2 tablespoons sweet paprika
  • 2 teaspoons smoked paprika
  • 4 teaspoons granulated sugar
  • 1/8 teaspoon cayenne pepper (optional)
  • 2 strips apple smoked bacon, cut into lardons

 

 

INSTRUCTIONS:

Prepare the BBQ sauce:

  1. In a small sauce pan, combine all the sauce ingredients. Bring to a boil. Then reduce heat and simmer, stirring occasionally, until slightly thickened, about 8 minutes. Remove from heat and set aside.

Prepare and cook the kebabs:

  1. In a medium bowl, combine the chicken and salt. Cover with plastic wrap and chill in the refrigerator for at least 30 minutes and up to 1 hour.
  2. Meanwhile, in a small bowl, combine the sweet paprika, smoked paprika, sugar and cayenne pepper, if using.
  3. In a food processor, purée the bacon until smooth. Add the spice mixture and pulse a few times until well combined.
  4. Pat the chicken dry with paper towels. Add the bacon paste to the chicken and use your hands to mix until well combined. Thread the chicken onto 6 skewers.
  5. Heat a grill pan over medium heat. Place skewers in the pan, cover and cook, turning occasionally, until grill marks are visible and chicken is no longer pink in the center, 8-10 minutes.
  6. Transfer about 1/2 cup BBQ sauce to a small bowl to serve with cooked chicken. Brush the top of the kebabs with some of the remaining BBQ sauce, flip and cook for 1-2 minutes. Brush with more BBQ sauce, flip and cook for 1-2 minutes.
  7. Remove kebabs from pan and let rest for 5 minutes; serve with reserved BBQ sauce.

 

From http://www.twoofakindcooks.com/