Chicken Kebabs

School has started nearly every where and if it has not it most likely will be soon. Every year the same sadness but readiness feelings come over me. The fun days of summer where we could plan a day off is gone and the routine of school begins. It is also a bit sad as they grow through the years. So proud of my kids and grand-kids for doing all that they do. 

The weather here is still hot and some days are hotter than others. With the heat still here grilling is still the choice of cooking. .This recipe allows the chicken to stay moist by using a bacon puree. Oh yes that is what I said bacon and puree right next to each other. The kebabs are flavored with paprika and an easy bbq sauce. 

BBQ Chicken Kebabs

Cooks Illustrated

*THE RECIPE CALLS FOR EITHER CHICKEN THIGHS OR BREAST. IF YOU USE BOTH, MAKE SURE TO PUT THEM ON SEPARATE SKEWERS AS THEY WILL COOK AT DIFFERENT RATES.

INGREDIENTS

• Sauce
• 1/2cup ketchup
• 1/4cup light or mild molasses
• 2tablespoons grated onion (see note)
• 2tablespoons Worcestershire sauce
• 2tablespoons Dijon mustard
• 2tablespoons cider vinegar
• 1tablespoon light brown sugar
• Kebabs
• 2pounds boneless, skinless chicken thighs or breasts, trimmed of excess fat and cut into 1-inch cubes 
• 2teaspoons kosher salt
• 2tablespoons sweet paprika
• 4teaspoons sugar
• 2teaspoons smoked paprika
• 2slices bacon , cut into 1/2-inch pieces
• 412-inch metal skewers

INSTRUCTIONS

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 remaining sauce to serve with cooked chicken.
2. 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. 3. Turn all burners to high, close lid, and heat grill until hot, about 15 minutes. Scrape cooking grate clean with grill brush. Leave primary burner on high and turn off other burner(s).
4. 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 necessary to maintain 1-inch cubes.
5. 5. Place kebabs over primary burner and grill, covered, 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 ¼ cup sauce; flip and cook until sauce is brown in spots, about 1 minute. Brush second side with remaining ¼ cup sauce; flip and continue to cook until brown in spots and instant-read thermometer inserted in center of meat registers 160 degrees for breasts and 175 degrees for thighs, about 1 minute longer. Remove kebabs from grill and let rest for 5 minutes. Serve, passing reserved barbecue sauce separately.