Bacon Chicken Kabobs

              We love grilled chicken and this combination is a keeper. Using chicken thighs instead of the breast gives a tender and juicy texture. Then the addition of the bacon, garlic sauce, and open flame grill takes the flavor and ups it several notches. It’s perfect with rice, potatoes, wraps, or just by itself. We have even saved some of the leftover sauce and used it on thighs for another meal.

Making these does require a little extra planning since you will need to let them rest for a bit in the freezer before cutting. You could probably skip this step, but the partial freeze allows the chicken and bacon to stick together better. It also makes it easier to cut and layer. It’s important that the chicken is an even thickness before layering. Otherwise, you will end up with big pieces of chicken that don’t want to layer easily or cook evenly. Seasoning the chicken portion is really easy. We used a premix blend we had on hand. This Yardbird seasoning is a really good blend, and we don’t need to add any salt to the sauce, because it is already salty enough. You can switch it with any seasoning blend of your choice or just use a salt pepper garlic blend. Just make sure whatever seasoning you choose goes well with garlic and parmesan. You might not want a sweet barbeque seasoning with it. So, choose wisely.

We grill these over an open flame to give that added flavor, but you could easily bake, roast, or air fry them. One last note! When you are cutting and skewering be sure they aren’t cut too big. The first time we made them we cut them into roughly 2 to 2 ½ inch squares. It tasted great, but the cooking was difficult. The larger size meant longer cooking and less charred outside edges.

Those charred edges add flavor and a tiny crisp that we like. So don’t get overzealous and try to squeeze them onto one large skewer. Just be patient and use multiple smaller sized amounts. Enjoy!