The only BBQ Chicken Kebabs recipe you need!
This isn’t your ordinary barbecue chicken. In fact, these BBQ Chicken Kebabs are the best barbecue chicken I’ve tasted. There are a few easy extra steps that really add a depth of flavor that you can’t get from just BBQ sauce.
One of those extras is the addition of processed raw bacon; a bacon paste, if you will. Just cut up a few slices of raw bacon, then put the pieces in a food processor, and process until you have bacon paste or puree. The bacon doesn’t actually add much of an overly bacon flavor, but more of a smoky flavor that enhances the rub and the sauce.
Another flavorful addition is a rub made of paprika, smoked paprika, and sugar. Before threading the chicken onto skewers, coat the chicken with the bacon paste and the paprika spice mixture. I used my hands to mix it all together and you should’ve seen my hands… they looked bright red and clumpy, about like the coated chicken does in the picture. But don’t worry, it rinsed right off.
The chicken only needs 30-60 minutes of “marinating” time too; so it doesn’t take several hours of planning ahead to make these yummy kebabs. A plus in my book, for sure.
I have made these BBQ chicken kebabs with the homemade sauce originally included with the recipe and it is good. But I prefer a slightly sweeter sauce. My recommendation is to use 1 cup of your favorite BBQ sauce, whether it is homemade or store-bought. If you’re like me, you might want to try this Sweet Baby Ray’s Barbecue Sauce copycat recipe.
These BBQ Chicken Kebabs and my favorite Chipotle Chicken Kebabs are definitely going to be happening regularly around here this summer!
I first saw this recipe on Pink Parsley, but ended up adapting it to be more similar the one posted on Mel’s Kitchen Cafe. However, the recipe is originally from Cook’s Illustrated May/June 2011. Hope you try it and love it.
I like wearing my Pit Mitt to flip kebabs quickly and easily!