Make Barbecue Chicken Skewers with homemade Barbecue Sauce. The chicken is super tender due to the addition of bacon to the coating.
Every summer, when it starts to get hot, I start looking for new ways to use my grill. It used to be that grilling was Mr. Dreamboat's domain, but I've pretty much taken it over.
Mostly I'm looking for quick and easy grilling recipes that are also fairly healthy and full of flavor. These Barbecue Chicken Skewers with Homemade Barbecue Sauce certainly are delicious, and my family loves them!
Though they aren't necessarily quick and easy, the barbecue sauce and coating for the chicken can be made ahead of time. In this case, you're just looking at heating the grill and cooking for 15 minutes max.
I have made this recipe several times now. But the last time I made it, was with the intent of final recipe testing and photography for this post. And let me tell you, it almost didn't make it to the blog this time.
I had made the sauce and coating for the chicken, and both were waiting in the fridge. I had no backup options for dinner. Then it started to rain. Then it stopped, so I started the grill and got everything ready to go.
Then it started to rain. Then it stopped. So I put the chicken on, and all was looking good. They were just about finished, and I had just got everything set up for my photos, and it started to rain - pour.
I'm shocked actually that any of the pictures turned out. If you look closely, you can see raindrops on my baking sheet in the above picture. Anyway, hopefully next time you get your grill on you don't have any rainstorms to fight with.
How to make Barbecue Chicken Skewers:
Normally when I make chicken on the grill, it can be a little hit or miss. I'm always paranoid about undercooking the chicken (especially since a bout of salmonella a couple of years ago), and I usually end up overcooking instead and drying it out.
These skewers stay nice and juicy, thanks to a secret ingredient in the coating - Bacon. Bacon really does make everything better, doesn't it? It sounds weird, but pureed bacon gets mixed with some spices to give it a smoky flavor and keep the chicken nice and juicy.
The best place to start with this recipe is with making the barbecue sauce. It can easily be made ahead of time and kept in the fridge until you're ready to make the chicken. Making the sauce imply involves mixing the ingredients together in a saucepan and simmering until the sauce thickens.
The chicken skewers can also be prepped and stored in the fridge until you're ready to start grilling.
Chop the bacon, then put it in a mini food processor or spice grinder (if you use a spice grinder, make sure it's the type you can take apart for deep cleaning) and process until it forms a paste. Stir in paprika (smoked and regular, brown sugar, and salt, and coat the chicken cubes in this mixture.
Thread the chicken cubes on to metal or bamboo skewers (if using bamboo ones, make sure to soak them first to prevent them from burning). Grill the chicken over medium-high heat until browned, then brush the skewers and turn (the sauce will be facing down now). Cook until the sauce is browned, then brush sauce on the other side, and flip and brown again.
Barbecue Chicken Skewers Ingredients:
- Ketchup - any brand will do, use your favorite
- Garlic
- Brown sugar - either light or dark will work
- Pure maple syrup - if you don't have any, substitute an equal amount of brown sugar.
- Worcestershire sauce
- Apple cider vinegar
- Smoked paprika
- Chipotle in adobo sauce
- Freshly ground pepper
- Paprika
- Kosher salt - or use MSG-salt
- Bacon - feel free to use turkey bacon if you wish
- Boneless skinless chicken thighs or breasts
Want more grilled recipes?
Barbecue Chicken Skewers Nutrition Notes:
If you're looking to cut down on sodium, reduce kosher salt to ½ teaspoon and use reduced sodium bacon and ketchup. Serve with your favorite grain or potato dish and a green salad to make a complete meal.
Barbecue Chicken Skewers
Equipment
Ingredients
Instructions
- Stir together ½ cup ketchup, 1 clove garlic, 1 Tablespoon brown sugar, 1 Tablespoon pure maple syrup, 1 Tablespoon Worcestershire sauce, 2 teaspoons apple cider vinegar, ½ teaspoon smoked paprika, ½ teaspoon chipotle in adobo sauce, and ¼ teaspoon freshly ground pepper in a medium saucepan. Bring to a boil over medium heat, then reduce heat to low and simmer for 7-10 minutes until thickened. (Partially cover with a lid to prevent splatters). Remove from heat and allow to cool. (Can be stored in the refrigerator for a week.) Transfer ¼ cup of the sauce to a small bowl, and set the rest aside for serving.
- Add the chopped bacon to a small food processor or large spice grinder. Pulse bacon until it forms a smooth paste.
- Mix 1 Tablespoon paprika, 2 teaspoons brown sugar, 1 teaspoon kosher salt and 1 teaspoon smoked paprika together in a large bowl. Add the bacon paste and mix well. Add chicken cubes and toss until the chicken is coated in the bacon paprika paste. Cover and refrigerate for at least 1 hour (up to 24 hours).
- Thread the chicken cubes onto 3 or 4 large skewers (if you are using bamboo skewers, make sure you soak them in water for at least 15 minutes before adding the chicken to prevent burning).
- Light grill and turn all burners to high for 15 minutes. Clean and oil grill. Turn burners to medium-high. Place chicken skewers on grill, and turn every 2-2 ½ minutes until all sides are well browned (8-10 minutes total). Brush one side of the chicken with 2 Tablespoons of the barbecue sauce, and flip the skewers sauce side down. Cook until the sauce is browning, about 1 minute. Brush the remaining 2 Tablespoons of the barbecue sauce on the chicken, flip, and cook for another minute.
- Remove skewers from grill and place on a platter and tent with foil. Rest for 5-10 minutes. Serve with additional barbecue sauce.
Nutrition
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Please consider Leaving a Review!**Chicken recipe adapted from America's Test Kitchen Master of the Grill
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