FABULOUS BARBEQUE CHICKEN KABOBS

Steps:

• Directions Pour some water in a 9x13 pan and place 10-12 wooden skewers into it. Allow them to soak for an hour or so. Cut 3-4 chicken breasts (about 2 1/2 pounds) into 2 inch cubes. Place them in a medium sized mixing bowl and sprinkle 2 teaspoons sea salt over the top. Toss the chicken to thoroughly coat. Cover with plastic wrap and refrigerate for 30-60 minutes. This will help to both flavor the chicken and to keep it tender. Fire up your grill and heat it to 350 degrees F. Slice 4 strips of raw bacon into 2 inch pieces. Place them into a small mixing bowl (or food processor). Use an immersion blender (or food processor) to turn the bacon into a thick paste. Sounds weird, I know...but it really gives the chicken a ton of flavor. It's bacon after all. King of flavor and delight. :) Into a small bowl place 2 teaspoons paprika, 3 teaspoons smoked paprika and 5 teaspoons sugar. Toss them together to combine. Pour the seasoning mixture into the bacon paste. Stir it well to combine. Take a paper towel and pat the chicken dry, then spoon the seasoning/paste mixture over the chicken. Toss the chicken thoroughly to combine. I just put both my hands into the bowl and mixed and mixed it all around, until the chicken was well coated. Make sure to wash your hands (super well!) when you are done. Thread the chicken pieces onto the skewers. Lay a large piece of tin foil on your grill and spray it with cooking spray. Set the chicken kabobs on the foil. Cook for about 8 minutes per side. When the chicken has cooked through brush each kabob with Sweet Baby Rays BBQ Sauce. Allow them to cook for 2-3 additional minutes so the sauce has a chance to heat through. Serve with additional BBQ Sauce.
• Pour some water in a 9x13 pan and place 10-12 wooden skewers into it. Allow them to soak for an hour or so. Cut 3-4 chicken breasts (about 2 1/2 pounds) into 2 inch cubes. Place them in a medium sized mixing bowl and sprinkle 2 teaspoons sea salt over the top. Toss the chicken to thoroughly coat. Cover with plastic wrap and refrigerate for 30-60 minutes. This will help to both flavor the chicken and to keep it tender. Fire up your grill and heat it to 350 degrees F. Slice 4 strips of raw bacon into 2 inch pieces. Place them into a small mixing bowl (or food processor). Use an immersion blender (or food processor) to turn the bacon into a thick paste. Sounds weird, I know...but it really gives the chicken a ton of flavor. It's bacon after all. King of flavor and delight. :) Into a small bowl place 2 teaspoons paprika, 3 teaspoons smoked paprika and 5 teaspoons sugar. Toss them together to combine. Pour the seasoning mixture into the bacon paste. Stir it well to combine. Take a paper towel and pat the chicken dry, then spoon the seasoning/paste mixture over the chicken. Toss the chicken thoroughly to combine. I just put both my hands into the bowl and mixed and mixed it all around, until the chicken was well coated. Make sure to wash your hands (super well!) when you are done. Thread the chicken pieces onto the skewers. Lay a large piece of tin foil on your grill and spray it with cooking spray. Set the chicken kabobs on the foil. Cook for about 8 minutes per side. When the chicken has cooked through brush each kabob with Sweet Baby Rays BBQ Sauce. Allow them to cook for 2-3 additional minutes so the sauce has a chance to heat through. Serve with additional BBQ Sauce.