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.
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.
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.
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.
Serve with your favorite side and enjoy!
I have found that the bacon keeps the chicken moist and tender. Plus the added bonus of the crispy bacon.
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.