Thursday, November 23

Bacon Chicken Kabobs

I love grilled chicken.  However, if you cook boneless skinless chicken breasts life can become dry and boring.   So I devised a surefire way to cook chicken, keep it moist and give it a smokey bacony flavor.  Yep, skewer the chicken with a couple strips of bacon.  The fat keeps the chicken moist and imparts a nice smokey flavor that everyone will love.

Bacon Chicken Kabobs

  • 1 pound boneless skinless chicken breasts
  • 12 oz bacon
  • your favorite bbq sauce
  • 6-10 skewers, bamboo or metal

Cut the chicken breast into 1 inch cubes.  At this time it is easiest to take the bacon and lift it into individual strips.  It is a lot harder getting them strips apart when your fingers are covered in raw chicken.

Setup your kabob station

Side Note – If you are using bamboo skewers make sure that you soak them for at least 30 minutes before you use them.

Skewer one end of the bacon.  Then add a piece of chicken.  Then bend the bacon over half the chicken and skewer it.  Then add a piece of chicken and then bend the bacon back over the chicken.  Basically you are making a ribbon of bacon with chicken pieces in the middle.

Wrap the bacon around the chicken

Continue to fill up the skewer and move on to the next.  You may need more than one piece of bacon per skewer.  Go hog wild.  The more bacon the better.

Preheat the grill to medium/high.

Grill the skewers directly over the heat, turning every couple of minutes.

Grill and rotate

After the chicken has started to brown.  Start basting with sauce.  Sauce the chicken and turn.  Do until all sides are coated and the juices of the chicken run clear.

Coat with your favorite sauce

Serve with your favorite side and enjoy!

Bacon Chicken Kabob

I have found that the bacon keeps the chicken moist and tender.  Plus the added bonus of the crispy bacon.

Bacon Chicken Kabob

Dana did not like the non-crispy bacon pieces between the chicken.  She discarded those portions but agreed that the chicken was flavorful and tender.

About Author

Rex

Rex is an avid griller, barbecuer and bacon enthusiast. He is the Pitmaster for the Rex BBQ competition team. Rex was also featured on the TV show American Grilled. If you have any questions or wish to have Rex decode your favorite dish, click on the ASK REX link in the menu above.

9 Comments

  1. I guess this would still work on firewire skewers too. I wonder if you gave a little wiggle room between the chicken pieces if that would get the bacon pieces between crisper?

    • savoryreviews

      I think that if I would have left some room between the chicken pieces that the bacon would have cooked more. However, I was greedy and wanted as much bacon and chicken as I could on each skewer! I now see where I went wrong. I am going to have to space them out next time. Thanks for the idea Chris.

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