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Fabulous Grilled Chicken Kabobs
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Course: Grilled Chicken
Servings: 6
Author: Chris Scheuer adapted from Cooks Illustrated
  • 2 pounds boneless chicken breast or skinless chicken thighs or breasts, trimmed of excess fat and cut into 1-inch cubes (see note)
  • 2 teaspoons kosher salt
  • 1 tablespoon sweet paprika
  • 4 teaspoons sugar
  • 2 teaspoons smoked paprika
  • 2 slices bacon cut into ½-inch pieces
  • 8 10-12- inch wooden skewers soaked in water for 30 minutes (or longer) before using
  • 1 cup barbecue sauce your favorite, we like Sweet Baby Ray's Hickory and Brown Sugar
  1. Toss chicken and salt in large bowl; cover with plastic wrap and refrigerate for at least 30 minutes and up to 1 hour.
  2. Heat gas grill to medium high,
  3. Divide barbecue sauce, ½ for grilling and the other ½ for passing at the table.

  4. While grill heats, pat chicken dry with paper towels. Combine sweet paprika, sugar, and smoked paprika in small bowl. Process bacon in food processor until smooth paste forms, 30 to 45 seconds, scraping down bowl twice during processing. Add bacon paste and spice mixture to chicken; mix with hands or rubber spatula until ingredients are thoroughly blended and chicken is completely coated. Thread meat onto skewers, rolling or folding meat as necessary to maintain 1-inch cubes.
  5. Place kebabs on grill, turning one-quarter turn every 2 to 2 ½ minutes until well browned and slightly charred, about 8 minutes for breasts or 10 minutes for thighs. Brush top surface of kebabs with ¼ cup sauce; flip and cook until sauce is brown in spots, about 1 minute. Brush second side with remaining ¼ cup sauce; flip and continue to cook until brown in spots and instant-read thermometer inserted in center of meat registers 160 degrees for breasts and 175 degrees for thighs, about 1 minute longer. Remove kebabs from grill and let rest for 5 minutes. Serve, passing reserved barbecue sauce separately.