BBQ Chicken Kebabs

BBQ Chicken Kebabs requires around 45 minutes from start to finish. This recipe serves 4 and costs $7.11 per serving. This main course has 474 calories, 47g of protein, and 15g of fat per serving. 113 people were glad they tried this recipe. It is brought to you by Mels Kitchen Café. A mixture of kosher salt, bbq sauce, metal skewers, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free, dairy free, and fodmap friendly diet. With a spoonacular score of 88%, this dish is tremendous. Try Bbq Grilled Chicken Kebabs, BBQ Chicken Yakitori Kebabs, and Marinated BBQ Chicken Fajita Kebabs Skewers for similar recipes.

Servings: 4

 

Ingredients:

2 slices bacon, cut into 1/2-inch pieces

1 cup BBQ sauce (I used this awesome homemade recipe)

2 pounds boneless, skinless chicken thighs or breasts, trimmed of excess fat and cut into 1-inch cubes

2 teaspoons kosher salt

2 teaspoons smoked paprika

4 teaspoons sugar

1 1/2 tablespoons sweet paprika

4 12-inch metal skewers or 6 wooden skewers, soaked in water for an hour

Equipment:

food processor

paper towels

plastic wrap

grill

bowl

skewers

spatula

Cooking instruction summary:

In a large bowl, toss the chicken and salt together. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 1 hour.Turn all grill 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).While the grill heats, pat the chicken dry with paper towels. In a small bowl, combine the sweet paprika, sugar, and smoked paprika. Process bacon in a food processor until a smooth paste forms, 30 to 45 seconds, scraping down bowl twice during processing. Add the bacon paste and spice mixture to the chicken; mix with hands or rubber spatula until the ingredients are thoroughly blended and the chicken is completely coated. It is ok to have small pieces of bacon intermixed with the chicken. Thread the chicken meat onto the skewers, rolling or folding meat as necessary to maintain 1-inch cubes. The chicken pieces should be just touching each other. If the bacon puree didn’t completely coat the chicken (i.e. you have clumps of bacon mixture) just grab little bits of it and smash it in between the chicken on the skewers.Place the chicken kebabs over the 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. Brush the top surface of kebabs with BBQ 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 about 1 minute longer and until the chicken is cooked completely through. Remove the kebabs from the grill and let rest for 5 minutes. Serve, passing additional BBQ sauce, if desired.

 

Step by step:


1. In a large bowl, toss the chicken and salt together. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 1 hour.Turn all grill 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).While the grill heats, pat the chicken dry with paper towels. In a small bowl, combine the sweet paprika, sugar, and smoked paprika. Process bacon in a food processor until a smooth paste forms, 30 to 45 seconds, scraping down bowl twice during processing.

2. Add the bacon paste and spice mixture to the chicken; mix with hands or rubber spatula until the ingredients are thoroughly blended and the chicken is completely coated. It is ok to have small pieces of bacon intermixed with the chicken. Thread the chicken meat onto the skewers, rolling or folding meat as necessary to maintain 1-inch cubes. The chicken pieces should be just touching each other. If the bacon puree didn’t completely coat the chicken (i.e. you have clumps of bacon mixture) just grab little bits of it and smash it in between the chicken on the skewers.

3. Place the chicken kebabs over the 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.

4. Brush the top surface of kebabs with BBQ sauce; flip and cook until sauce is brown in spots, about 1 minute.

5. Brush second side with remaining ¼ cup sauce; flip and continue to cook until brown in spots about 1 minute longer and until the chicken is cooked completely through.

6. Remove the kebabs from the grill and let rest for 5 minutes.

7. Serve, passing additional BBQ sauce, if desired.


Nutrition Information:

Quickview
473k Calories
47g Protein
15g Total Fat
35g Carbs
26% Health Score
Limit These
Calories
473k
24%

Fat
15g
23%

  Saturated Fat
4g
28%

Carbohydrates
35g
12%

  Sugar
28g
31%

Cholesterol
181mg
61%

Sodium
2101mg
91%

Get Enough Of These
Protein
47g
95%

Vitamin B12
29µg
492%

Vitamin B6
1mg
76%

Selenium
48µg
70%

Vitamin B1
0.97mg
64%

Iron
11mg
64%

Phosphorus
463mg
46%

Vitamin B2
0.77mg
45%

Vitamin B3
8mg
45%

Vitamin A
2069IU
41%

Copper
0.76mg
38%

Potassium
878mg
25%

Vitamin B5
2mg
21%

Vitamin C
14mg
18%

Magnesium
66mg
17%

Zinc
2mg
13%

Vitamin E
1mg
11%

Fiber
1g
8%

Manganese
0.15mg
8%

Folate
16µg
4%

Vitamin K
4µg
4%

Calcium
40mg
4%

covered percent of daily need
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Food Trivia

Several ancient cultures viewed the apple as a feminine symbol and found a resemblance between the two halves of a vertically cut apple to the female genital system. Alternatively, an apple cut horizontally resembled a pentagram, which was considered key in revealing knowledge of good and evil.

Food Joke

The next time you are washing your hands and complain because the water temperature isn`t just how you like it, think about how things used to be.Here are some facts about the 1500s:1. Most people got married in June because they took their yearly bath in May and still smelled pretty good by the next month. Even so, they were starting to stink, so brides carried a bouquet of flowers to hide the body odor. Hence the custom today of carrying a bouquet when getting married.2. Baths consisted of a big tub filled with hot water. The man of the house had the privilege of the nice clean water, then all the other sons and men, then the women and finally the children - last of all the babies. By then the water was so dirty someone could actually get lost in it! Hence the saying, "Don`t throw the baby out with the bathwater."3. Houses had thatched roofs - thick straw piled high, with no wood underneath. It was the only place for animals to get warm, so all the dogs, cats and other small animals lived in the roof. When it rained it became slippery and sometimes the animals would slip and fall off the roof. Hence the saying "It`s raining cats and dogs."4. There was nothing to stop things from falling into the house in those days. This posed a real problem in the bedroom, where bugs and other droppings could really mess up a nice clean bed. Hence, a bed with big posts and a sheet hung over the top afforded some protection. That`s how canopybeds came into existence.The floors were dirt, and only the wealthy had something other than dirt, from which came the saying "dirt poor." The wealthy had slate floors that would get slippery in the winter when wet, so they spread thresh on the floor to help keep their footing. As the winter wore on, they kept adding more thresh until when the door was opened it would all start slipping outside. A piece of wood was placed in the entranceway to prevent this, hence the saying a "thresh hold."5. In those old days, they cooked in the kitchen with a big kettle that always hung over the fire. Every day they lit the fire and added things to the pot. They ate mostly vegetables and did not get much meat. They would eat the stew for dinner, leaving leftovers in the pot to get cold overnight and then start over the next day. Sometimes the stew had food in it that hadbeen there for quite a while. Hence the rhyme, "Peas porridge hot, peas porridge cold, peas porridge in the pot nine days old."6. Sometimes they could obtain pork, which made them feel quite special. When visitors came over, they would hang up their bacon to show off. It was a sign of wealth that a man "could bring home the bacon." They would cut off a little to share with guests and would all sit around and "chew the fat."7. Those with money had plates made of pewter. Food with high acid content caused some of the lead to leach onto the food, causing lead poisoning and death. This happened most often with tomatoes, so for the next 400 years or so, tomatoes were considered poisonous.8. Bread was divided according to status. Workers got the burnt bottom of the loaf, the family got the middle, and guests got the top, or "upper crust."9. Lead cups were used to drink ale or whiskey. The combination would sometimes knock people out for a couple of days. Someone walking along the road would take them for dead and prepare them for burial. They were laid out on the kitchen table for a couple of days and the family would gatheraround and eat and drink and wait and see if they would wake up. Hence the custom of holding a "wake."10. England is old and small and the local folks started running out of places to bury people. So they would dig up coffins and would take the bones to a "bone-house" and reuse the grave. When reopening these coffins, 1 out of 25 coffins were found to have scratch marks on the inside and they realized they had been burying people alive. So they thought they would tie a string on the wrist of the corpse, lead it through the coffin and up through the ground and tie it to a bell. Someone would have to sit out in the graveyard all night to listen for the bell; thus, someone could be "saved by the bell" or was considered a "dead ringer."

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