Barbecued Chicken Kebabs Recipesource: American Test Kitchen
Ingredients: Serve 4 to 6
½ cup ketchup
¼ cup light or mild molasses
2 tablespoons grated onion
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
2 tablespoons cider vinegar
1 tablespoon packed light brown sugar
2 pound boneless, skinless chicken thighs or breasts, trimmed and cut into 1 inch cubes.
2 teaspoons kosher salt
2 tablespoons sweet paprika
4 teaspoon sugar
2 teaspoon smoked paprika
2 slices bacon, cut into ½ inch pieces
4 (12 inch) metal skewers
FOR THE SAUCE:
Bring all ingredients to simmer in small saucepan over medium heat; cook, stirring occasionally, until sauce reaches ketchuplike consistency and is reduced to about 1 cup, 5 to 7 minutes. Transfer ½ cup sauce to small bowl; set aside remaining sauce for serving.
FOR THE KEBABS:
Toss chicken and salt in large bowl, cover with plastic wrap and refrigerate for at least 30 minutes or up to 1 hour.
FOR A CHARCOAL GRILL:
Open bottom vent completely. Light large chimney starter three quarters filled with charcoal briquettes ( 4 ½ quarts ). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
FOR A GAS GRILL:
Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner o high and turn off other burners.
Clean and oil cooking grate. Pat chicken dry with paper towels. Combine sweet paprika, sugar, and smoke paprika in 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.
Grill kebabs (covered if using gas), turning one quarter turn every 2 to 2 ½ minutes until well browned and slightly charred, 8 minutes for breasts and 10 minutes for thighs. ( if flare-ups occur, slide kebabs to cool side of grill until fire dies down. ) brush to surface of kebabs with ¼ cup sauce; flip and cook until sauce is brown in spots, about 1 minutes. Brush second side with remaining ¼ cup sauce; flip and continue to cook until brown in spots and breasts register 160 degrees and thighs register 175 degrees, about 1 minute longer. Remove kebabs from grill and let rest for 5 minutes. Serve. Passing reserve barbecue sauce separately. End