Charcoal-Grilled Barbecued Chicken Kebabs

Name: Charcoal-Grilled Barbecued Chicken Kebabs
Yield: Serves 6
Cuisine: American
Ingredients: 1/2 cup, ketchup; 1/4 cup, light or mild molasses; 2 tablespoons grated, onion (see note); 2 tablespoons, Worcestershire sauce; 2 tablespoons, Dijon mustard; 2 tablespoons, cider vinegar; 1 tablespoon, light brown sugar; 2 pounds, boneless, skinless chicken thighs or breasts, trimmed of excess fat and cut into 1-inch cubes (see note); 2 teaspoons, kosher salt; 2 tablespoons, sweet paprika; 4 teaspoons, sugar; 2 teaspoons, smoked paprika; 2 slices, bacon, cut into 1/2-inch pieces; 4 12-inch metal, skewers

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Appears in Cook's Illustrated May/June 2011, America's Test Kitchen TV

Stripped of protective fatty skin, barbecued chicken kebabs don’t stand a chance on a fiery grill. But what if the chicken gets a little help from a pig?

SERVES6

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WHY THIS RECIPE WORKS

To ensure that the meat in our barbecued chicken kebabs recipe stayed moist, we started by tossing the chicken pieces with salt. After allowing the salt to penetrate the meat, we coated it in sugar, spices, and pureed bacon, which kept the ...

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