2 pounds boneless skinless chicken breasts (cut into 1-inch chunks)
2 tablespoons paprika
2 tablespoons smoked paprika
4 teaspoons sugar
2 teaspoons kosher salt
2 slices bacon (cut into ½ inch pieces)
Directions for chicken
Process bacon in a food processor until a paste forms. In a large bowl whisk together the paprika’s, sugar, and kosher salt, and then work the bacon paste into the mixture. I found using my hands worked best for this. Add the chunks of chicken to the bowl and using your hands thoroughly coat the chicken with the bacon spice mixture. Cover with plastic wrap and refrigerate for 1 hour.
Directions for sauce
While chicken is marinating mix all the sauce ingredients together in a small saucepan. Bring mixture to a simmer over medium heat and cook until mixture is reduced to about 1 cup, about 5 – 7 minutes. Remove ½ cup to a dipping bowl, and set aside.
Preheat and prepare the grill.
Thread chicken on 4 skewers. Place skewers on grill grates over medium-high heat and grill with the cover closed until nicely browned on one side, flip kebabs, and using a brush coat browned side with barbecue sauce. After 2nd side is browned flip kebabs again and coat with sauce. Continue flipping and brushing every few minutes until chicken is done and slightly charred. (165F)
Remove chicken to a serving platter, cover with aluminum foil, and let rest for 5 – 10 minutes; serve with dipping sauce.