Barbecued Chicken Kebabs Cooks Illustrated Recipes

BARBECUED CHICKEN KEBABS COOKS ILLUSTRATED

Steps:

• Add the chicken and salt to a large bowl and stir to combine. Cover the bowl with plastic wrap and refrigerate for 30 minutes to 1 hour.
• Meanwhile, make the barbecue sauce:
• Combine all of the ingredients in a small saucepan. Set over medium heat and bring to a simmer. Cook, stirring occasionally, for 5-7 minutes, or until the sauce thickens and reduces to about 1 cup.
• Set aside 1/2 cup of the sauce to serve with the cooked chicken, the other 1/2 cup is for brushing the kebabs.
• Preheat your grill - turn the burners to high, close the lid and let heat for at least 15 minutes.
• Meanwhile, use paper towels to pat chicken dry.
• Mix the sweet paprika, sugar and smoked paprika together in a small bowl.
• Add the bacon to your food processor and pulse until the bacon becomes a smooth paste, about 30-45 seconds, scraping down the sides of the bowl once or twice.
• Combine the chicken, spice mixture and bacon paste in a large bowl and use your hands to mix and coat the chicken evenly.
• Thread the chicken onto the skewers.
• Leave one burner of your grill on high and turn the others off. Place the kebabs over the hot burner, and grill (covered), giving them a quarter turn every 2 minutes, until browned and slightly charred on all sides, about 8 minutes.
• If a flare-up occurs, just move the kebabs to the cool side of the grill temporarily.
• Brush one side of the kebabs with about 1/4 cup sauce then flip and cook until the sauce browns a bit, about 1 minute.
• Brush the other side with the remaining 1/4 cup sauce, flip and cook until brown, about 1 more minute. The chicken should register 160 F on an instant read thermometer.
• Transfer the kebabs to a platter and let rest for 5 minutes before serving with 1/2 cup reserved sauce.

COOK'S ILLUSTRATED GRILLED CHICKEN KABOBS

Steps:

• Whisk yogurt, 1/4 cup oil, 1 Tblspoon garlic, thyme, oregano, salt, pepper, and cayenne in large bowl.
• Cut chicken into chunks if you are doing kabobs. Stir in chicken (when I don't have time to do kabobs, I just put in whole chicken breasts into marinade).
• Cover with plastic wrap and refrigerate 3-6 hours.
• Whisk remaining 1/4 cup oil, remaining teaspoon garlic, basil, and lemon juice in small bowl.
• Cover and refrigerate while chicken is marinating.
• Remove chicken from yogurt marinade; discard marinade.
• Thread each skewer with 2 pieces pepper, 1 piece onion, 2 pieces chicken, and 1 piece onion. Repeat twice more, ending with 2 additional pieces of pepper.
• Grill over medium heat until vegetables are tender and chicken is no longer pink, turning every few minutes, about 15 minutes total.
• Transfer to serving platter and brush kebabs all over with lemon dressing.

FLAVORFUL GRILLED CHICKEN KABOBS

Steps:

• Toss chicken and salt in large bowl; cover with plastic wrap and refrigerate for at least 30 minutes and up to 1 hour.
• Heat gas grill to medium high.
• While grill heats, pat chicken dry with paper towels. Combine sweet paprika, sugar, smoked paprika and pepper or chipotle powder in small bowl.
• Process bacon in food processor until a smooth paste forms, 30 to 45 seconds, scraping down bowl twice during processing. Add bacon paste and spice mixture to chicken; mixing with hands or rubber spatula until ingredients are thoroughly blended and chicken is completely coated.
• Thread meat onto skewers, rolling or folding meat as necessary to maintain 1-inch cubes.
• Place kebabs on grill, turning one-quarter turn every 2 to 2 1/2 minutes until well browned and slightly charred, about 8 minutes for breasts or 10 minutes for thighs. Brush top surface of kebabs with 1/4 cup sauce; flip and cook until sauce is brown in spots, about 1 minute. Brush second side with remaining 1/4 cup sauce; flip and continue to cook until brown in spots until cooked through, about 1 minute longer. Remove kebabs from grill and let rest for 5 minutes.
• Serve, passing reserved barbecue sauce separately.

GRILLED CHICKEN KABOBS

Steps:

• Spray cold grate of gas grill with cooking spray. Preheat to medium-high heat. Meanwhile, combine teriyaki sauce and soy sauce in small bowl.
• Thread pieces of chicken and vegetables on each skewer. Grill 5 minutes; turn over and brush with sauce mixture. Grill 5 minutes more or until chicken is no longer pink in center and vegetables are tender. Turn again and brush second side with remaining sauce; grill until sauce is hot, being careful not to burn.
• Heat rice according to package directions. Serve kabobs with rice.