Ingredients:
2 pounds boneless, skinless chicken thighs or breasts
2 teaspoons kosher salt
1 1/2 tablespoons sweet paprika
3 teaspoons smoked paprika
5 teaspoons sugar
3 slices raw bacon, cut into 1/2-inch pieces
1 cup of your favorite BBQ sauce
Preparation:
Trim chicken of overabundance fat, then cut the chicken into 1-inch solid shapes. In an expansive dish, hurl the chicken with the salt. At that point spread with plastic wrap and refrigerate for no less than 30 minutes and up to 60 minutes.
Turn all flame broil burners to high, close cover, and warmth for around 15 minutes. Leave essential burner on, however kill different burners.
In the mean time, praise the chicken dry with paper towels. In a little bowl, consolidate the paprikas and
sugar. Place the crude bacon in a nourishment processor and heartbeat for around 30-45 seconds, until a smooth glue structures, scratching down the sides of the dish twice all through. Include the bacon glue and flavor mixture to the chicken. Blend with hands or spatula until the fixings are mixed and chicken is covered. String the chicken onto the sticks, moving or collapsing as expected to keep up 1-inch blocks.
Barbecue the chicken over the essential burner with cover shut, turning one-quarter of a turn like clockwork or thereabouts, until sautéed and marginally burned (around 8 minutes all out for chicken bosom and 10 minutes for thighs). Brush the highest point of kebabs with BBQ sauce; flip and cook until sauce is cooked in spots, around 1 moment. Brush second favor sauce; flip and cook for one more moment or thereabouts, until cooked through.
Expel kebabs from barbecue and let rest for 5 minutes. Serve, passing remaining BBQ sauce independently, if craved
See also TURKEY BURGER
