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?
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 ...