yields six servings
For the BBQ Sauce
½ cup ketchup
¼ cup honey
2 tablespoons yellow onion, grated
2 tablespoons worcestershire sauce
2 tablespoons dijon mustard
2 tablespoons cider vinegar
1 tablespoon brown sugar
hot sauce, a few dashes
For the Chicken
2 pounds boneless, skinless chicken thighs, fat trimmed and cut into 1-inch cubes
2 tablespoons kosher salt
2 tablespoons sweet paprika
4 teaspoons sugar
2 teaspoons smoked paprika
1/8 teaspoons cayenne pepper
2 slices bacon, cut into ½ inch pieces
For the sauce, bring all the sauce ingredients to a simmer in a small
saucepan over medium heat. Cook, stirring occasionally for about 5 to 7
minutes. Sauce should thicken and reduce to about 1 cup. Remove from
heat. Transfer the sauce to a small bowl and set aside to serve with
the chicken skewers.
Preheat the grill while you start prepping the chicken skewers.
Pat dry the chicken cubes with a paper towel then place the chicken
in a large bowl. In a small bowl, combine smoked paprika, sweet
paprika, salt, sugar, and cayenne pepper.
Process the bacon in a food processor until a smooth paste forms,
scraping down the bowl as needed. Add the bacon paste to the spice
mixture, then add all of it to the large bowl of chicken. Use your hands
to toss the chicken to coat with the bacon paste mixture. Place the
meat onto skewers.
Place the skewers on the grill and cook covered, turning every 2
minutes or so, until all 4 sides are cooked through and chicken has
browned and slightly charred. This should take 8 to 10 minutes total.
Remove from grill and allow chicken to rest 5 minutes. Serve with
barbeque sauce on the side.