BBQ Chicken Kebabs

These chicken kebabs are covered in bacon paste which gives them a smoky flavor but leaves the chicken tender and juicy.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings kebabs

Calories 181kcal

Soak 8 bamboo sticks in water for 10 minutes. (This prevents then from catching on fire) Preheat grill to 400°F. 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°F) Remove from the grill and serve immediately.

Cut the chicken and vegetables all the same size – 1 inch chunks. You want it to cook evenly.
If using wooden skewers, make sure you soak the skewers in the water for at least 10 minutes so they don’t burn when on the grill.
Use your hands to coat the chicken in the bacon paste to make sure it is coated throughout.
Brush the BBQ chicken kebabs with the barbecue sauce when grilling. Make sure you rotate the skewers every 5 minutes or so. You want to get a char but not completely burn everything.
You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.