BBQ Chicken Kabobs

Kabobs are such an easy way to grill up meat and veggies so I have been grilling a lot of them this summer. These are really unique since they use bacon in the marinade. You can use chicken breasts or thighs, just change the cooking time to reflect which one you use. Do not use both on the same kabob since thighs need to cook longer.

Ingredients:

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

1 teaspoon kosher salt

1 teaspoon sweet paprika

2 teaspoons sugar

1 tablespoon smoked paprika

1 slice bacon, cooked and cut into 1/2-inch pieces

3 wooden skewers, soaked in water for an hour

1/2 cup barbecue sauce

Directions:

Place the chicken and salt in a large bowl and toss to coat. Cover with plastic wrap refrigerate for 30 minutes to an hour.

Prepare grill.

In a small bowl, combine sweet paprika, sugar, and smoked paprika. Process the bacon in a food processor until a smooth past forms, 30 to 45 seconds, scraping down bowl as needed. Add the bacon paste and spice mixture to the chicekn and toss until chicken is thouroughly coated. Thread the chicken onto the skewers.

Place the kabobs on the grill and cover. Turn kabobs one-quarter every 2-2.5 minutes until well browned and slightly charred, about 8 minutes for chicken breasts or 10 minutes for thighs. Brush the surface of the kabobs with barbecue sauce, flip, and cook until sauce is browned, about 1 minute. Repeat with the other side. Remove kabobs from grill and allow to rest for 5 minutes.

Serve with additional barbecue sauce, if desired.

Adapted from Mel's Kitchen Cafe.

Linked to Good Cheap Eats What's On Your Plate? and Remodelaholic Recipe Swap.