This really is the best BBQ Chicken Skewers recipe! There are some easy toppings that greatly enhance the flavor and give it a depth that only BBQ sauce can provide.
3 pounds boneless, skinless chicken breast or thighs
1 1/2 tablespoons sweet paprika
2 teaspoons kosher salt
2 teaspoons smoked paprika
2-3 slices raw bacon, cut into 1/2-inch pieces
4 teaspoons sugar
1 cup of your favorite BBQ sauce
The chicken should be stripped of excess fat, then cut the chicken into 1-inch cubes. Mix salt and chicken in a large bowl. Then wrap it with plastic wrap and put it in the fridge for at least 30 minutes and up to an hour.
Turn all grill burners to high, close the lid, and heat for about 15 minutes. Turn off the other burners but keep the main burner on.
Use paper towels to dry the chicken. In a small bowl, mix the paprika and sugar. Place the raw bacon in a food processor and blend for 30-45 seconds, until a smooth paste forms, scraping the sides of the bowl twice the whole time. Add the bacon paste and seasoning mixture to the chicken. Use your hands or a spoon until the ingredients are combined and the chicken is coated. Thread chicken onto skewers, turning or folding as needed to maintain 1-inch cubes.
Grill the chicken over the primary burner with the lid closed, turning one-quarter of a turn every 2 minutes or so, until browned and slightly charred (about 8 minutes total for chicken breast and 10 minutes for thighs). Brush the top of the kebabs with BBQ sauce; flip and cook until the sauce is browned in spots, about 1 minute. Brush the second side with sauce; flip and cook for another minute or so, until cooked through.
The kebab should be taken off the grill and allowed five minutes to rest. Serve, passing the remaining BBQ sauce separately, if desired.