Chicken Bacon Kabobs
By
Cheryl Redes
@CherylRedes
6
Blue Ribbon Recipe
Thanks to the pineapple and sweet apricot glaze, these chicken kabobs have a tropical feel. This recipe has a few unusual steps, like soaking the chicken in cranberry sauce, but the end result is worth the effort. The chicken kabobs are a nice combination of sweet and savory. When you get a bite of bacon it's a surprise. Apricot jam not only adds sweetness, but the sugars caramelize and give the kabobs a nice sticky texture. The glaze really makes these kabobs. All the flavors pair perfectly and would be great for any cookout or summer dinner.
Note: If you have an issue snaking the chicken, just cut each chicken strip and bacon into pieces. Then assemble on the skewer - chicken, bacon, pineapple, and bell pepper; repeat 3 times. Cooking time will vary based on the size of your chicken chunks.
Ingredients
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8skewers
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4skinless chicken breasts
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8 slicebacon
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1green bell pepper
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1fresh cut pineapple
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2 ccranberry juice
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1 capple juice
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2 capricot jam
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1 tspsalt
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1 tsppepper
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1 tsponion powder
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1 tspgarlic powder
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1 tspbasil, dried
How to Make Chicken Bacon Kabobs
- Soak the skewers for about 30 minutes in the apple juice. (This helps the skewers not to burn and infuses the apple flavor into the chicken kabobs.)
- Take the skinless chicken breast and cut the long way into 1 1/2 inch thick strips until you have 8 chicken strips. (You can also purchase them already cut.) Cut away any remaining fat or skin. Clean the chicken thoroughly.
- Soak the chicken in cranberry juice for 30 minutes.
- While the skewers and chicken are soaking, cut the fresh pineapple and green bell pepper into 8 bite-size chunks. (You can use canned pineapple chunks.)
- Mix all the seasonings together in a small bowl.
- Season the chicken liberally on all sides.
- Once everything has been soaking/seasoned and cut into bite-size chunks, you're ready to begin assembling the kabobs. Pierce one end of a chicken strip with a skewer. Then pierce one end of a bacon strip and lay over the chicken. Allow both chicken and bacon strip to lay to one side of the skewer. Add a chunk of pineapple and a chunk of green bell pepper to the skewer. Snake the chicken and bacon strips over the chunks, then repeat adding the chunks until all the chicken and bacon strip is assembled on the skewer.
- Repeat for the remaining skewers.
- Now that all the skewers have been assembled, place the chicken bacon kabobs on the grill, preheated medium to low. Grill 15-20 minutes turning halfway through the cooking process.
- While kabobs are on the grill, prepare the glaze. Reduce apricot jam on low heat, stirring often.
- Once the kabobs are done grilling, brush the jam over the kabobs. Turn them and brush the other side allowing the kabobs to cook with the glaze for about 2 minutes on each side. Remove from the grill and enjoy! :)
