Fabulous BBQ Chicken Skewers
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Let’s be honest—bacon has a way of making just about everything taste better. It brings that perfect hit of savory, smoky richness we all crave. So when I tell you that bacon is the secret ingredient in these BBQ chicken skewers, you know you’re in for something seriously special.
But here’s where things get a little unexpected… Instead of crisping up the bacon like we usually do, this recipe takes a bold turn. You’ll toss those bacon strips into a food processor and blend them into a thick, smoky paste. Sounds wild, right? Trust me on this one. That bacon paste melds with spices and wraps each piece of chicken in flavor, helping to lock in moisture while it grills. It’s a little unconventional, totally genius, and absolutely worth it.
So if you’re ready to shake up your grilling game and wow your taste buds, these skewers are calling your name.
Ingredients for Fabulous Barbecue Chicken Skewers
- WOODEN BAMBOO SKEWERS
- BONELESS SKINLESS CHICKEN BREASTS
- SEA SALT
- BACON
- PAPRIKA
- SMOKED PAPRIKA
- SUGAR
- BBQ SAUCE
Instructions for Fabulous BBQ Chicken Kabobs
Salt & Chill the Chicken – Place the cubed chicken in a gallon-sized freezer bag. Sprinkle with sea salt, seal the bag, and toss to coat evenly. Refrigerate for 30 to 60 minutes—this simple step seasons the chicken and helps keep it juicy on the grill.
Make the Bacon Paste – Add the bacon pieces to a food processor and pulse until it forms a thick paste. (Yes, it looks unusual—but hang in there. This is where the magic starts.)
Season the Paste – Add the paprika, smoked paprika, and sugar to the bacon paste. Pulse again until everything is well combined.
Coat the Chicken – Remove the chicken from the fridge and pat it dry with paper towels. Transfer it to a clean gallon-sized freezer bag. Add the bacon-spice mixture, seal the bag, and toss until the chicken is evenly coated.
Skewer It Up – Thread the seasoned chicken pieces onto skewers, leaving a little space between each piece for even cooking.
Grill to Perfection – Preheat your grill to 350°F. Lightly coat a large sheet of foil with cooking spray and place it directly on the grill grates. Arrange the skewers on the foil and grill for about 8 minutes per side, or until the chicken is cooked through.
Finish with BBQ Sauce – Brush each skewer with your favorite BBQ sauce and grill for an additional 2–3 minutes to let the sauce caramelize and get sticky-delicious. Serves 5–6. Perfect for backyard cookouts, weeknight dinners, or anytime you want to impress with minimal effort.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes! Boneless skinless chicken thighs work wonderfully in this recipe. They’re naturally juicier and more forgiving on the grill, especially if you’re worried about overcooking.
Do I really have to make a bacon paste?
It might sound a little out there, but yes—trust the process! Blending the bacon into a paste helps it cling to the chicken and infuse every bite with smoky, savory flavor. It’s the secret weapon in this recipe.
How long should I marinate the chicken?
The salted rest in the fridge (30–60 minutes) helps season and tenderize the chicken. Once coated in the bacon-spice mixture, you can grill right away, or let it sit for up to 2 hours for even more flavor.
Can I prep these skewers ahead of time?
Absolutely. You can cube and salt the chicken, make the bacon paste, and even thread the skewers a few hours in advance. Just keep them covered in the fridge until you’re ready to grill.
What’s the best way to keep the skewers from sticking to the grill?
Laying a sheet of aluminum foil on the grill and spraying it with cooking spray is a great trick. It prevents sticking and makes cleanup easier, especially with the bacon and BBQ sauce involved.
Can I cook these in the oven instead of on the grill?
Yes! Preheat your oven to 425°F and place the skewers on a foil-lined baking sheet. Bake for about 20–25 minutes, flipping halfway through. Brush with BBQ sauce during the last few minutes and broil briefly to caramelize.
How do I know when the chicken is done?
The safest way is to use a meat thermometer—look for an internal temperature of 165°F. The chicken should be opaque, and the juices should run clear.
How should I store leftovers?
Let the skewers cool, then remove the chicken from the sticks and store in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave.
FOR MORE RECIPES LIKE THIS, TRY:
Fabulous BBQ Chicken Skewers
Real Mom Kitchen
Equipment
Ingredients
- 10-12 wooden skewers soaked in water for at least 1 hour
- 3-4 chicken breasts about 2 1/2 pounds
- 2 tsp sea salt
- 4 strips bacon
- 2 tsp paprika
- 3 tsp smoked paprika
- 5 tsp sugar
- 1 cup BBQ Sauce
Instructions
- Cut 3-4 chicken breasts (about 2 1/2 pounds) into 2 inch cubes. Place them in a gallon sized freezer bag and sprinkle with the sea salt. Close the bag and toss the chicken to coat. Then place in the refrigerator for 30-60 minutes. This will help flavor the chicken and to keep it tender.
- Slice 4 strips of bacon into 2 inch pieces. Place them into a food processor and process until it turns into a thick paste. I know you are questioning this but just trust me.
- Add the paprika, smoked paprika and sugar to the bacon paste and pulse until it is mixed in.
- Remove the chicken from the bag and pat the chicken dry. Then add the dry chicken to another gallon sized freezer bag. Add in the seasoning/paste mixture. Seal the bag and toss the chicken until well coated.
- Thread the chicken pieces onto the skewers.
- Preheat grill to 350 degrees. Take a large piece of foil and spray it with cooking spray. Carefully slide the sheet of foil onto the grill.
- Set the chicken skewers on the foil. Cook about 8 minutes per side. When the chicken has cooked through brush each skewer with BBQ Sauce and cook for 2-3 additional minutes to caramelized the sauce on the skewers. Serves 5-6.
Nutrition
Recipe adapted from Jamie Cooks It Up.
