The chicken is coated with spices and a bacon paste before grilling giving it a delicious smoky flavor.
Kebabs
2 pounds boneless, skinless chicken thighs
2 teaspoons kosher salt
Seasoned Rub
2 teaspoons sweet paprika
1 tablespoon smoked paprika
1 tablespoon sugar
1 tablespoon olive oil
Barbecue Sauce
1/2 cup ketchup
1/4 cup molasses
2 tablespoons grated onion
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
2 tablespoons cider vinegar
Cut the chicken into 1-inch cubes and place in a bowl. Toss the chicken with the kosher salt, cover the bowl, and refrigerate for 1 hour.
Preheat an outdoor grill and prepare for indirect heat cooking.
In a bowl, combine the sweet paprika, smoked paprika, sugar, and oil. Mix well.
Add the seasoned rub mixture to the salted chicken and work the paste into the chicken so it's completely coated. Set aside.
Combine the ketchup, molasses, onion, Worcestershire sauce, Dijon, and cider vinegar in a saucepan over medium heat. Cook, stirring frequently, until the sauce is thick.
Thread the chicken cubes on skewers. Place the skewers on the grill and cook, turning every 2 minutes or until the chicken is browned and cooked through. Baste the chicken each turn with a little of the barbecue sauce.
Remove the chicken from the grill when cooked and serve immediately with any remaining barbecue sauce.
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