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

The most amount of grapes eaten in 3 minutes is 133. This record was set in 2001 by Mat Hand, from the UK.

Food Joke

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