A Classic Chicken Kebab

I checked out a few cookbooks from the library looking for inspiration and landed on this recipe from the Cooks Illustrated Meat book.  It seemed too easy and yet perfect.  Pairing boneless, skinless chicken thighs with a spice blend, homemade barbecue sauce and a bacon paste to keep the meat moist. I was intrigued, bacon paste, how does one come up with this idea?   I will tell you;  I made this recipe twice, once to practice before my show and once when we shot the segment and it's perfection.  I didn't change a thing originally however I will add pineapple and red onion chunks to the kebabs next time I make this.  I would also serve with jasmine rice on the side.  In a pinch I would just cut the bacon in 1 in pieces and thread on the kebabs between the chicken pieces.  Also, I love chicken thighs in the recipe but they do require a lot of work to cut the fat off.  Try boneless breasts if you prefer....they are leaner and quicker and the bacon will keep them from drying out.  

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Tailgating Tidbits 

Barbecued Chicken Kebabs

Recipe courtesy of Cooks Illustrated Meat book, 

page 421

c/o Celeste Podojil 

Sauce:

1/2 cup Ketchup

1/4 cup Molasses 

2 Tablespoons Grated Onion (use box grater) 

2 Tablespoons Worcestershire 

2 Tablespoons Dijon mustard 

2 Tablespoons Cider vinegar 

1 Tablespoon Packed Light Brown Sugar 

Chicken: 

2 Tablespoons Paprika 

4 teaspoons turbinado sugar 

2 teaspoons kosher salt 

2 teaspoons smoked paprika 

2 slices bacon, cut into 1/2 pieces 

2 pounds boneless skinless thighs or breasts cut into 1 in cubes 

For the Sauce: 

Bring all ingredients to simmer in small saucepan over medium heat and cook, 

stirring occasionally, until reduced to about 1 cup. This will take about 5-7 minutes. 

Transfer 1/2 cup sauce to small bowl and set remaining sauce aside for serving. 

 

For the Chicken: 

Combine paprika, sugar, salt and smoked paprika in large bowl.  Process bacon in food processor until smooth paste forms, 30-45 seconds, scraping down sides of bowl as needed.  Add bacon paste and chicken to spice mixture and mix with hands until chicken is completely coated.  Cover with plastic wrap and refrigerate for 1 hour.  Thread chicken tightly onto four 12-inch metal skewers.  

Preheat charcoal or gas grill 10 minutes, oil grates 

Place kebabs on hottest part of grill and grill 2-3 minutes, turn and cook until browned and slightly charred.  Brush top surface of skewers with 1/4 cup sauce, flip and cook until sauce is sizzling and browning in spots, about 1 minute. Brush second side with remaining 1/4 of sauce, flip and continue to cook 1 minute until sizzling and browning.  

Remove from heat, transfer to platter, tent with foil and let rest 5 to 10 minutes.  Serve with reserved sauce.