Making these is more fun that a barrel of monkeys! Your kitchen will be full of laughter, as your kids and spouse help get these kebabs ready to grill. Picture the kids squishing bright red, paprika-infused bacon paste through their fingers as they work to coat the chicken with this slimy, gooey mess! You may have a bit of a struggle getting the kids – and your kitchen – clean again!

But trust me, it definitely will be worth it. That gooey bacon paste doesn’t really add bacon flavor, like you think it would, but it seals the juices in the chicken, making it tender and moist, and imparts a subtle smoky flavor that is enhanced by the paprika.

 

INGREDIENTS

2 pounds boneless, skinless chicken thighs or breasts

2 teaspoons kosher salt

1½ tablespoons sweet paprika

2 teaspoons smoked paprika

4 teaspoons sugar

2-3 slices raw bacon, cut into ½-inch pieces

1 cup of your favorite BBQ sauce

 

INSTRUCTIONS

Trim chicken of excess fat, then cut the chicken into 1-inch cubes. In a large bowl, toss the chicken with the salt. Then cover with plastic wrap and refrigerate for at least 30 minutes and up to 1 hour.

Turn all grill burners to high, close lid, and heat for about 15 minutes. Leave primary burner on, but turn off other burners.

Meanwhile, pat the chicken dry with paper towels. In a small bowl, combine the paprikas and sugar. Place the raw bacon in a food processor and pulse for about 30-45 seconds, until a smooth paste forms, scraping down the sides of the bowl twice throughout. Add the bacon paste and spice mixture to the chicken. Mix with hands or spatula until the ingredients are blended and chicken is coated. Thread the chicken onto the skewers, rolling or folding as needed to maintain 1-inch cubes.

Grill the chicken over the primary burner with lid closed, turning one-quarter of a turn every 2 minutes or so, until browned and slightly charred (about 8 minutes total for chicken breast and 10 minutes for thighs). Brush the top of kebabs with BBQ sauce; flip and cook until sauce is browned in spots, about 1 minute. Brush second side with sauce; flip and cook for another minute or so, until cooked through.

Remove kebabs from grill and let rest for 5 minutes. Serve, passing remaining BBQ sauce separately, if desired.

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Quick Tip:  Although the recipe calls for a combination of smoked and sweet paprika, you can use any types of paprika – plain old “regular” paprika (which is most likely a blend of Californian, Hungarian and South American), Hungarian (ranging from mild to fiery – 8 grades in total) or Spanish (mild, hot or smoked) – that you might have on-hand. Whichever you choose, paprika is going to add bold color and intriguing flavor to this dish. To ensure an even distribution of the paprika/sugar mix, I would combine it with the bacon paste before adding the paste to the chicken.

Recipe and image courtesy of Melanie at Fabulessly Frugal