Wednesday Recipe: Best BBQ Chicken Kebabs



  • 1/2 cup ketchup
  • 1/4 cup light or mild molasses
  • 2 tablespoons grated onion
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Dijon mustard
  • 2 tablespoons cider vinegar
  • 1 tablespoon light brown sugar


  • 2 pounds boneless skinless chicken thighs
  • 2 teaspoons kosher salt
  • 2 tablespoons sweet paprika
  • 4 teaspoons sugar
  • 2 teaspoons smoked paprika
  • 2 slices bacon, cut into 1/2 inch pieces



  • Bring all ingredients to a simmer in a small saucepan over medium heat.
  • Cook, stirring occasionally until sauce reaches ketchup consistency and is reduced to 1 cup, about 5-7 minutes.
  • Transfer 1/2 cup to a small bowl and set aside to serve with cooked chicken.


  • Toss chicken and salt in a large bowl; cover with plastic wrap and refrigerate for at least 30 minutes and up to 1 hour.
  • While the grill heats, pat the chicken dry with a paper towel.
  • Combine sweet paprika, sugar, and smoked paprika in a bowl.
  • Process bacon in a food processor until a smooth paste forms, 30-45 seconds.
  • Add bacon paste and spice mixture to the chicken, mixing with hands until chicken is thoroughly coated.  Thread meat onto skewers.
  • Place on grill and turn every 2-2.5 minutes basting with sauce between flips until charred and cooked through--about 8-10 minutes total.  Serve with remaining sauce.