These BBQ chicken kebabs are covered in bacon paste which gives them a smoky flavor but leaves the chicken tender and juicy.
Summer is just around the corner, which means lots of hot weather, thunderstorms and grilling. If you haven’t dusted off the grill yet, now is the time to do it with the only BBQ chicken kebab recipe you should ever make.
The secret here is in the bacon paste. Yes you read that right – bacon paste! By putting the bacon in the food processor, you form this amazing paste of goodness that you rub throughout the chicken. The bacon doesn’t actually add much of a bacon flavor, but just a smoky flavor that is enhanced by the spices and whatever BBQ sauce you use.
And maybe the best part of this, is you don’t have to wait 2+ hours for a marinade to give the chicken flavor. It’s ready to go as soon as you are, and has way more flavor than a chicken marinade anyway. So before grilling season is over, I suggest you give these BBQ kebabs a try. As I said, once you try these BBQ chicken kebabs, you won’t be going back to another recipe. Hope you enjoy!
What Ingredients are in this BBQ Chicken Kebab Recipe?
- Boneless, skinless chicken breasts
- Spices – kosher salt, paprika, chili powder, smoked paprika
- Granulated sugar
- Produce – red bell pepper, green bell pepper, red onion
- BBQ sauce
How to Make BBQ Chicken Kebabs
- Soak bamboo sticks in water for at least 10 minutes so they don’t catch on fire. While soaking the bamboo sticks, chop up the vegetables in 1 inch slices
- Place the bacon in a food process and pulse until a smooth paste forms, about 30 seconds.
- In a large bowl, toss chicken with salt, paprika, chili powder, sugar, smoked paprika and bacon paste. You have to get messy and use your hands here to make sure bacon paste coats the chicken.
- Skewer chicken, peppers and onion until all of the chicken has been used. You can be random with how you skewer everything.
- Preheat grill to 400°F. Grill skewers for 5 minutes, brushing the BBQ sauce on it. Rotate chicken skewers to opposite side and grill for another 4-5 minutes, brushing more BBQ sauce on it. At this point, the chicken should be done but check to see if it has reached 165°F with a thermometer.
Why No Chicken Kebab Marinade?
By using bacon you add more fat to the chicken but you also get an inherent smoky flavor that goes great for BBQ chicken. Best thing is you don’t have to let it marinate at all. Trust me, when I say you’ll never try another chicken kebab marinade again.
Other Grill Recipes
BBQ Chicken Kebabs
- 2 lbs boneless chicken breasts, cut into 1" cubes
- 2 tsp kosher salt
- 1 tbsp paprika
- 1/2 tbsp chili powder
- 4 tsp sugar
- 2 tsp smoked paprika
- 5 slices bacon, cut into 1/2" slices
- 1 red bell pepper, cut into 1" slices
- 1 green bell pepper, cut into 1" slices
- 1 red onion, cut into 1" slices
- 1 cup favorite BBQ sauce (I use Sweet Baby Ray's)
- Soak 8 bamboo sticks in water for 10 minutes. (This prevents then from catching on fire) Preheat grill to 400F. Brush grill grates with olive oil so skewers won't stick.
- In food processor, pulse bacon for about 30 seconds or until a smooth paste forms. In mixing bowl, toss cut chicken breasts with salt, paprika, chili powder, smoked paprika, sugar and bacon paste. Mix until well combined and bacon is coated throughout chicken.
- Skewer chicken, peppers and onion onto skewers until all chicken has been used. (You can be pretty random with how you put everything together)
- Grill skewers for 5 minutes, brushing each with some of the barbecue sauce. Rotate to the opposite side and brush barbecue sauce, while cooking for an additional 4-5 minutes. At this point the chicken should be done, with you also getting a char on the peppers and onions. (If you are concerned about doneness, put instant read thermometer into chicken. It should read 165 degrees) Remove from the grill and serve immediately.