- 2/3 cup barbecue sauce
- 1/3 cup chili sauce
- 1 1/2 tablespoons Worcestershire sauce
- 12 chicken tenders (about 1 1/2 lb.)
- 12 (6-inch) wooden or metal skewers
- 6 bacon slices, cut in half crosswise
How to Make It
Whisk together first 3 ingredients in a large shallow dish or zip-top plastic freezer bag; add chicken, turning to coat. Cover or seal, and chill 1 hour, turning once.
Meanwhile, soak wooden skewers in water 30 minutes.
Preheat grill to 350° to 400° (medium-high). Microwave bacon, in 2 batches, on a microwave-safe plate at HIGH 1 minute. Let cool 5 minutes.
Remove chicken from marinade, discarding marinade. Place 1 bacon piece on top of each chicken tender; thread 1 bacon-topped chicken tender onto each skewer.
Grill kabobs, covered with grill lid, over 350° to 400° (medium-high) heat 5 to 6 minutes on each side or until done.