Bacon BBQ Chicken Kabobs

Cookout/picnic/warm weather/fun experience nutrient.Season "Dynamite".Bacon BBQ Fowl Kabobs.Delight tell me you guys are all on panel with this.Equivalent gratify.Create I bonk caught the warming brave substance bug, (a hurried reminder for you, if you couple season desserts, don't forget to draw out my No Heat Season Berry Icebox Cover too), and I am pretty trustworthy there is no turn hindermost, suchlike hour. The reinvigorated, summertime, fun nutrient is here to act and man, I am so excited.The weather has been especially wonderful these sometime two weeks. It is sunny, not too change, and dry. Definitely a high exculpation to attack up the framing, especially during the weekend.

For our first grilling of the season, we decided on Bacon BBQ Chicken Bombs, it has chicken, cheese, bbq sauce, bacon and jalapeno.and yes, it’s as good as you are dreaming it is! So we are continuing with the theme and for this week we decided on Summertime “Dynamite” twist on classic chicken kabobs. You guys need to make these kabobs at your next out door BBQ! What makes this BACON BBQ CHICKEN KABOBS “dynamite” for the summertime? The entire symphony of flavors from marinated chicken in spicy bacon paste (The bacon does keep the chicken from drying out, while simultaneously giving it a smoky flavor), brushed with barbecue sauce and a perfect temperature and time used for grilling these finger lickin’ delicious Chicken Kabobs. There’s something about summer and food on a stick, right? It makes dinner more fun, feel more like a party or just a fun night. 

Ingredients:

• 2 pounds boneless, skinless chicken thighs or breasts, trimmed and cut into 1" pieces
• 2 teaspoons kosher salt
• 1 teaspoon fresh black pepper
• 1 tablespoons packed dark brown sugar
• ½ tablespoon smoked paprika
• 1½ tablespoon sweet paprika
• 4 slices bacon, cut into ½-inch pieces
• 1 cup of your favorite BBQ sauce
• 4 - 6 metal or wooden skewers

Instructions:

• Light the grill and heat to medium-high.
• In a large bowl, toss the chicken with the salt.
• Cover with plastic wrap and refrigerate for at least 30 minutes and up to 1 hour.
• In a food processor, process the raw bacon until a smooth paste forms, 30-45 seconds, scraping down the bowl during processing.
• Mix in fresh black pepper, sweet paprika, dark brown sugar and smoked paprika. Pulse until completely smooth.
• Add the bacon paste and spice mixture to the chicken.
• Mix with hands or spatula until the chicken is well coated.
• Once well-coated, thread the chicken pieces onto skewers (pre-soaked, if they're wooden).
• The chicken pieces should be just touching each other, if the bacon paste didn’t completely coat the chicken, just place little bits of it in between the chicken on the skewers.
• Place the kebabs on the preheated grill.
• Cook for about 8-10 minutes, turning one-quarter turn every 2 to 2½ minutes until nearly cooked through.
• Brush the kebabs with the barbecue sauce and cook for an additional minute on each side.
• Remove the kebabs from the grill and let rest for 5 minutes.
• Serve with the BBQ sauce, if desired.

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