CHARCOAL-GRILLED BARBECUED CHICKEN KEBABS RECIPE - (3.9/5)
Provided by DreiFromBK
Number Of Ingredients 18
Steps:
- 1. FOR THE SAUCE: Bring all ingredients to simmer in small saucepan over medium heat; cook, stirring occasionally, until sauce reaches ketchup-like consistency and is reduced to about 1 cup, 5 to 7 minutes. Transfer 1/2 cup sauce to small bowl and set aside remaining sauce to serve with cooked chicken. 2. FOR THE KEBABS: Toss chicken and salt in large bowl; cover with plastic wrap and refrigerate for at least 30 minutes and up to 1 hour. 3. Light large chimney starter three-quarters filled with charcoal (4 1/2 quarts, about 75 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, about 20 minutes. Arrange all coals in even layer over half of grill bottom, leaving other half empty. Position cooking grate over coals, cover grill, and heat grate until hot, about 5 minutes. Scrape grate clean with grill brush. 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 over coals and grill, turning one-quarter turn every 2 to 2 1/2 minutes until well browned and slightly charred, 8 minutes for breasts or 10 minutes for thighs. (If flare-ups occur, slide kebabs to cool side of grill until fire dies down.) 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.
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David Jones
[email protected]This recipe is a bit too complicated for me. I prefer simpler dishes.
Maymuna Nerinda
[email protected]I followed the recipe exactly and the chicken turned out dry. I'm not sure what went wrong.
Benedict Tshepang
[email protected]This was a great recipe! The chicken was cooked perfectly and the veggies were delicious. I will definitely be making this again.
holly ash
[email protected]I'm not a huge fan of chicken, but this recipe changed my mind. The marinade was amazing and the chicken was so tender.
Thamil Vavaiya
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The chicken is always juicy and flavorful.
xoxoshy babe
[email protected]This recipe was easy to follow and the chicken turned out great! I would recommend using a charcoal grill for the best flavor.
sher jaan
[email protected]Great recipe! The chicken was delicious and flavorful. The veggies were also cooked perfectly.
Md mijan Md mijan
[email protected]The chicken marinade was excellent, and the veggies were cooked perfectly. I will definitely be making this again!
Sardar Amjad
[email protected]I made this last weekend for a party and it was a hit! Everyone raved about the flavor of the chicken and the tenderness of the veggies. I'll definitely be making this again.
Ravi Das
[email protected]Scrumptious! The chicken was succulent and juicy, with a delightful smoky flavor. The marinade imparted an amazing taste, and the veggies were cooked to perfection. A must-try for any barbecue enthusiast!