Prepare your grills, because these Bacon Paste BBQ Chicken Kebabs are an absolute game-changer, setting a new standard for grilled chicken. They stand out as one of the most incredibly flavorful and succulent dishes we’ve crafted on the grill recently – truly a rival to any celebrated barbecue masterpiece.
You might initially pause at the unique method of creating a “bacon paste,” but we implore you: you *must* try this recipe. It’s a culinary adventure that transforms simple chicken into an extraordinary feast, leaving a lasting impression on everyone who tastes it. Imagine the smoky essence of bacon perfectly fused with the rich, tangy notes of barbecue, all beautifully grilled onto tender chicken pieces. This isn’t just grilled chicken; it’s a bacon lover’s ultimate dream come true, delivering an unparalleled depth of flavor and irresistible aroma.
Unlocking Unrivaled Flavor with Bacon Paste
The secret to these sensational kebabs lies in a technique that might seem unconventional yet yields truly remarkable results: the bacon paste. Far from simply adding bacon bits to your marinade, this method involves blending raw bacon with a powerful mix of spices to create a rich, savory paste. This paste is then generously rubbed onto the chicken pieces, ensuring every inch is coated in this flavor-packed concoction.
As the chicken grills, the bacon fat in the paste slowly renders, basting the chicken from the inside out. This infuses the chicken with an incredible smoky bacon flavor, while simultaneously keeping the meat exceptionally moist and tender. The spices, perfectly mingled with the bacon, create a complex flavor profile that caramelizes beautifully on the grill, forming a delicious, slightly crispy crust. This isn’t just a marinade; it’s a flavor delivery system that guarantees juicy, deeply flavored chicken every time, unlike anything you’ve tasted before.
Crafting the Irresistible Bacon Paste
Yes, the idea of “bacon paste” might sound a bit unconventional, and it’s perfectly normal to wonder how it works. But trust us, this is where the magic happens! This unique blend ensures maximum flavor penetration and keeps the chicken incredibly succulent. The process is surprisingly simple, yet incredibly effective.
To begin, gather your ingredients for the paste: kosher salt, fresh ground black pepper, garlic powder, onion powder, paprika, cayenne pepper, dark brown sugar, and of course, raw bacon. Each of these components plays a crucial role. Kosher salt and pepper form the foundational seasoning, while garlic and onion powders add aromatic depth. Paprika contributes a rich color and earthy, slightly sweet notes, and a touch of cayenne provides a subtle, welcome kick. The dark brown sugar aids in caramelization, creating that desirable sticky-sweet glaze on the grill. The raw bacon, cut into smaller pieces, provides the essential smoky flavor and fat that will render and tenderize the chicken. Combine all these ingredients in a food processor. Pulse the mixture repeatedly until it becomes completely smooth and forms a thick, uniform paste. This texture is key, as it allows the paste to adhere beautifully to the chicken, ensuring even flavor distribution.
Once your paste reaches that silky smooth consistency, stir in 2-3 tablespoons of your favorite barbecue sauce. This addition brightens the flavors and adds another layer of complexity, making the paste even more dynamic. The choice of barbecue sauce here is entirely up to your preference – whether you like it sweet, tangy, or spicy, it will perfectly complement the smoky bacon.
Now comes the fun part: coating the chicken. Add your chicken pieces to the large bowl with the bacon paste. This step is best done by hand to ensure thorough coverage. Don gloves for this part; it can get a little messy, but it’s the most effective way to rub the paste into every nook and cranny of the chicken. Make sure each piece is completely coated in the glorious bacon paste. For the chicken, we highly recommend using boneless, skinless chicken thighs. They tend to stay incredibly moist and flavorful on the grill, preventing them from drying out, which is a common issue with chicken breast under high heat. If you opt for chicken breast, be prepared to adjust your grilling time accordingly, as they cook faster and are more prone to drying out.
Once coated, cover the bowl and transfer it to the refrigerator. Allow the chicken to marinate for at least 1 hour. This marination period is crucial for the flavors to truly penetrate the chicken, resulting in a more tender and intensely flavorful kebab. For an even deeper flavor experience, we recommend marinating for 2-4 hours, or even overnight if you have the time. The longer it marinates, the more incredible the final taste will be.
Grilling Your Bacon-Infused Masterpiece
Before you begin grilling, ensure your grill is clean and preheated to medium-high heat. A clean, hot grill is essential for preventing sticking and achieving those beautiful char marks that add so much to the flavor and presentation of your kebabs. While the grill is heating, thread your marinated chicken pieces onto skewers. If you are using wooden or bamboo skewers, remember to soak them in water for at least 30 minutes beforehand. This simple step prevents them from burning and splintering on the hot grill, ensuring your kebabs stay intact and easy to handle.
When skewering, try to arrange the chicken pieces uniformly on each skewer, leaving a small space between them. This promotes even cooking and allows the heat to circulate around each piece, ensuring everything cooks thoroughly without overcrowding. Once the grill is at the correct temperature, carefully place the skewered chicken kebabs on the grates. Grill for approximately 5 minutes per side, turning them occasionally to ensure even cooking and to develop a lovely sear on all sides. Continue grilling until the chicken is nearly cooked through, reaching an internal temperature of about 160°F (71°C).
For the grand finale, brush the kebabs generously with additional barbecue sauce during the last minute or two of cooking. This final glazing step allows the sauce to caramelize and become deliciously sticky without burning. Cook for another minute or two on each side, just long enough for the sauce to set and create a beautiful, glossy finish. Ensure the internal temperature of the thickest part of the chicken reaches a safe 165°F (74°C) before removing them from the grill.
Carefully remove the irresistible Bacon Paste BBQ Chicken Kebabs from the grill. Let them rest for a few minutes before serving to allow the juices to redistribute, ensuring maximum tenderness. Serve them hot, perhaps with a side of extra BBQ sauce for dipping, and watch as these unique and flavorful kebabs become the star of your next barbecue. They pair wonderfully with classic summer sides like corn on the cob, potato salad, or a fresh green salad. Enjoy every savory, smoky, and tender bite!
The Full Recipe: Bacon Paste BBQ Chicken Kebabs
Bacon Paste BBQ Chicken Kebabs
These aren’t just any barbecue chicken kebabs. Infused with a unique bacon paste, this recipe delivers an unforgettable smoky, savory, and perfectly tender chicken experience that’s a dream come true for any bacon lover!
Rating: 4.86 from 7 votes
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- Course:
- BBQ, Grilling, Main
- Cuisine:
- American
- Prep Time:
- 15 minutes
- Cook Time:
- 15 minutes
- Total Time:
- 30 minutes (excluding marination)
- Servings:
- 4
- Calories:
- 568 kcal
- Author:
- Don’t Sweat The Recipe
Ingredients
For the Chicken & Basting:
- 2 lbs boneless skinless chicken thighs, cut into 1″ pieces
- 8 oz barbecue sauce (for basting during grilling and serving)
For the Bacon Paste:
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons paprika
- 1/4 teaspoon cayenne pepper
- 3 tablespoons packed dark brown sugar
- 6 slices uncooked bacon, cut into small pieces
- 2-3 tablespoons favorite barbecue sauce (to blend into the paste)
Instructions
- **Prepare the Bacon Paste:** In a food processor, combine the kosher salt, fresh ground pepper, garlic powder, onion powder, paprika, cayenne pepper, dark brown sugar, and the small pieces of uncooked bacon. Pulse the mixture until it forms a completely smooth, thick paste. Stir in 2-3 tablespoons of your preferred barbecue sauce to further combine and enhance the flavor.
- **Marinate the Chicken:** Place the 1-inch chicken pieces into a large bowl. Using your hands (gloves recommended for ease and hygiene), thoroughly rub the bacon paste all over the chicken, ensuring every piece is completely coated. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld and infuse into the chicken. For best results and deeper flavor, marinate for 2-4 hours, or even overnight.
- **Prepare for Grilling:** If using wooden or bamboo skewers, soak them in water for at least 30 minutes prior to threading to prevent them from burning on the grill. Thread the marinated chicken pieces onto the skewers, making sure not to overcrowd them so they cook evenly.
- **Preheat the Grill:** Light your grill and preheat it to medium-high heat (approximately 375-400°F or 190-200°C). Ensure the grill grates are clean and lightly oiled to prevent sticking.
- **Grill the Kebabs:** Place the skewered chicken kebabs on the preheated grill. Cook for about 5 minutes per side, turning occasionally, until the chicken is nearly cooked through and has developed nice char marks. The internal temperature should be close to 160°F (71°C).
- **Glaze with BBQ Sauce:** During the last minute or two of grilling, generously brush the kebabs with your favorite barbecue sauce. Continue to cook, turning once, until the sauce is caramelized and sticky, and the chicken is fully cooked (internal temperature reaches 165°F or 74°C).
- **Serve:** Carefully remove the Bacon Paste BBQ Chicken Kebabs from the grill. Let them rest for a few minutes before serving. Enjoy immediately, with extra barbecue sauce on the side for dipping if desired.
Notes
While chicken breasts can be used, we highly recommend boneless, skinless chicken thighs for this recipe. Thighs tend to stay much more moist and flavorful on the grill, preventing them from drying out quickly under the high heat. If you opt for chicken breasts, be extra vigilant with cooking times to avoid overcooking and ensure they remain juicy.
Nutrition (per serving)
Calories: 568 kcal | Carbohydrates: 39g | Protein: 49g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 237mg | Sodium: 2261mg | Potassium: 865mg | Fiber: 2g | Sugar: 31g | Vitamin A: 1975 IU | Vitamin C: 0.3mg | Calcium: 58mg | Iron: 3.2mg