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Chicken and bacon are threaded ribbon-style on these fun skewers. Serve them with extra barbecue sauce for dipping.

Karl Mynyk, Orefield, Pennsylvania
Recipe by Southern Living October 2008

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Recipe Summary

prep:
15 mins
chill:
1 hr
soak:
30 mins
cool:
5 mins
grill:
12 mins
total:
2 hrs 2 mins
Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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