There’s truth to the “everything’s better with bacon” mantra. But when we incorporated it into our barbecued chicken kebabs recipe, it wasn’t just about flavor.
Without any fatty skin protecting them from the blazing heat of the grill, skinless chicken thighs and breasts don’t stand a chance of staying moist. Even the fattiest thigh meat can dry out and toughen. Not even the tastiest barbecue sauce can save it.
We came up with two safeguards against dry meat: salting the chicken pieces, and coating them with a bacon paste before threading them onto skewers.