Charcoal-Grilled Barbecued Chicken Kebabs

Name: Charcoal-Grilled Barbecued Chicken Kebabs
Yield: Serves 6
Cuisine: US & Canada
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

Main Courses
US & Canada
Poultry
Chicken
Grilling & Barbecue

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?

A cookbook recipe exclusively for All-Access members from Master of the Grill

SERVES 6

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