Recipe: Charcoal-Grilled Barbecued Chicken Kebabs

Photo pleasantness of Cook's Illustrated

Cooks Illustrated admits that this might seem kind of weird, though we consider it’s a shining technique for barbecuing any kind of skinless duck breast recipe: bacon paste! Bacon is pureed with spices and afterwards slathered on a chicken. It works to keeps a beef wet while it’s cooking on a burning grill. The additional strike of season can’t harm either.

Charcoal-Grilled Barbecued Chicken Kebabs
Serves 6

1/2 crater ketchup
1/4 crater light or amiable molasses
2 tablespoons grated onion (see note)
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
2 tablespoons cider vinegar
1 tablespoon light brownish-red sugar

2 pounds boneless, skinless duck thighs or breasts, embellished of additional fat and cut into 1-inch cubes (see note)
2 teaspoons kosher salt
2 tablespoons honeyed paprika
4 teaspoons sugar
2 teaspoons smoked paprika
2 slices bacon, cut into 1/2-inch pieces
4 12-inch steel skewers

For a sauce: Bring all reduction to prepare in tiny saucepan over middle heat; cook, stirring occasionally, until salsa reaches ketchup-like coherence and is reduced to about 1 cup, 5 to 7 minutes. Transfer 1/2 crater salsa to tiny play and set aside remaining salsa to offer with baked chicken.

For a kebabs: Toss duck and salt in vast bowl; cover with cosmetic hang and cold for during slightest 30 mins and adult to 1 hour.

Light vast funnel starter three-quarters filled with colourless (4 1/2 quarts, about 75 briquettes) and concede to bake until coals are entirely lighted and partially lonesome with skinny covering of ash, about 20 minutes. Arrange all coals in even covering over half of griddle bottom, withdrawal other half empty. Position cooking abrade over coals, cover grill, and feverishness abrade until hot, about 5 minutes. Scrape abrade purify with griddle brush.

While griddle heats, pat duck dry with paper towels. Combine honeyed paprika, sugar, and smoked paprika in tiny bowl. Process bacon in food processor until well-spoken pulp forms, 30 to 45 seconds, scraping down play twice during processing. Add bacon pulp and piquancy reduction to chicken; brew with hands or rubber spatula until reduction are entirely blended and duck is totally coated. Thread beef onto skewers, rolling or folding beef as required to say 1-inch cubes.

Place kebabs over coals and grill, branch one-quarter spin each 2 to 2 1/2 mins until good browned and somewhat charred, 8 mins for breasts or 10 mins for thighs. (If flare-ups occur, slip kebabs to cold side of griddle until glow dies down.) Brush tip aspect of kebabs with ¼ crater sauce; flip and prepare until salsa is brownish-red in spots, about 1 minute. Brush second side with remaining ¼ crater sauce; flip and continue to prepare until brownish-red in spots and instant-read thermometer extrinsic in core of beef registers 160 degrees for breasts and 175 degrees for thighs, about 1 notation longer. Remove kebabs from griddle and let rest for 5 minutes. Serve, flitting indifferent grill salsa separately.

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