Recipe Database
Mikes Barbecued Chicken Kebabs
Mikes Barbecued Chicken Kebabs
Serves: 4

MikeNote - 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 chicken kebabs moist and flavorful as they cooked. We
grilled each side of the kebabs until the meat was almost fully cooked and
then brushed our prepared barbecue sauce recipe onto the kebabs, leaving
them on the grill until the sauce had a chance to caramelize.

MikeNote - I prefer flavorful thigh meat for these kebabs, but you can use white
meat. Whichever you choose, don’t mix white and dark meat on the same skewer
since they cook at different rates. If you have thin pieces of chicken, cut
them larger than 1 inch and roll or fold them into approximately 1-inch
cubes. Use the large holes on a box grater to grate the onion.


1/2cup ketchup
1/4cup Agave Nectar or mild/light molasses
2 Tbl grated onion
2 Tbl Worcestershire sauce
2 Tbl Dijon mustard
2 Tbl cider vinegar
1 Tbl light brown sugar
Options include Chiles, Chile powder, small amount of ground cumin,


2pounds boneless, skinless chicken thighs or breasts, trimmed of excess
fat and cut into 1-inch cubes (see note)
2 tsp. kosher salt
2 Tbl sweet paprika
4 tsp. sugar
2 tsp. smoked paprika
2 slices bacon , cut into 1/2-inch pieces
4 12-inch metal skewers

1. FOR THE SAUCE: Bring all ingredients to simmer in small saucepan over medium heat; cook, stirring occasionally, until sauce reaches ketchup-like consistency and is reduced to about 1 cup, 5 to 7 minutes.

Transfer 1/2 cup sauce to small bowl and set aside remaining sauce to serve with cooked chicken.

2. FOR THE KEBABS: Toss chicken and salt in large bowl; cover with plastic wrap and refrigerate for at least 30 minutes and up to 1 hour.

3A. Gas Grill

Turn all burners to high, close lid, and heat grill until hot, about 15 minutes.

Scrape cooking grate clean with grill brush. Leave primary burner on high and turn off other burner(s).

3B. Charcoal Grill/Weber/Big Green Egg

Light large chimney starter three-quarters filled with charcoal (4 1/2 quarts, about 75 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, about 20 minutes.

Arrange all coals in even layer over half of grill bottom, leaving other half empty.

Position cooking grate over coals, cover grill, and heat grate until hot, about 5 minutes.

Scrape grate clean with grill brush.

4. While grill heats, pat chicken dry with paper towels.

Combine sweet paprika, sugar, and smoked paprika in small bowl.

MikeNote - This next step is important-

Process bacon in food processor until smooth paste forms, 30 to 45 seconds, scraping down bowl twice during processing, it has to be SMOOTH enough and liquidy enough to coat the chicken pieces, it won’t work if the bacon is cold so make sure the bacon is at room temperature before making it into a SMOOTH PASTE..
MikeNote - Don’t mix the spice mix with the bacon paste.
Put the bacon paste into the bowl with the chicken pieces and mix it with your hands until it is evenly distributed and surrounds the chicken pieces, THEN add the spice mix and mix well.

Thread meat onto skewers, rolling or folding meat as necessary to maintain 1-inch cubes.

5. Place kebabs over primary burner and grill, covered, turning one-quarter turn every 2 to 2 1/2 minutes until well browned and slightly charred, 8 minutes for breasts or 10 minutes for thighs. (If flare-ups occur, slide kebabs to cool side of grill until fire dies down.)

Brush top surface of kebabs with ¼+ cup sauce; flip and cook until sauce is brown in spots, about 1 minute.

Brush second side with remaining ¼ cup sauce; flip and continue to cook until brown in spots and instant-read thermometer inserted in center of meat registers 160º for breasts and 175º for thighs - (Mike uses 165º for thighs), about 1 minute longer.

Remove kebabs from grill and let rest for 5 minutes. Serve, passing reserved barbecue sauce separately.


- Recipes cooked and developed by the team of Kevin Jenkins, Fred Genovese & Mike Papa of Peppers Stock. These recipes were cooked and performed during our show at The North Georgia Eggfest in Hiawassee, Ga. We had a wonderful time there for their first Eggfest.

Also thanks to the Hiawassee Hardware for their participation and especially John Hall for putting the event together, and Brenda McKinney for handling the Big Green Egg details.

The pork loin made it to the after party and was served and totally consumed.