Grilled Barbecued Bacon-Chicken Skewers


  • 15 bamboo skewers (6 inch)
  • 3 large boneless skinless chicken breasts (about 1 lb)
  • 4 large green onions
  • 1 package (2.1 oz) refrigerated fully cooked bacon (15 pieces)
  • 1/2 cup barbecue sauce


  1. Soak skewers in water at least 30 minutes to prevent burning. Meanwhile, cut each chicken breast in half lengthwise, then cut crosswise to make 10 (about 1-inch) pieces. Cut onions into 2-inch pieces (30 pieces total). Cut bacon slices in half crosswise.
  2. Heat gas or charcoal grill. Push 1 skewer through end of 1 bacon piece, then through middle of 1 chicken piece and back through other end of bacon piece; add 2 onion pieces, then repeat with another bacon piece and chicken piece. Place on large plate or tray. Repeat to make remaining kabobs.
  3. Place kabobs on grill over medium heat. Cover grill; cook 5 minutes. Turn kabobs; brush with half of the barbecue sauce. Cover; cook 5 minutes. Turn kabobs; brush with remaining sauce. Cover; cook about 1 minute longer or until chicken is no longer pink in center. If desired, serve with additional barbecue sauce for dipping.
Makes 15 appetizers
To bake: Heat oven to 400°F. Line large cookie sheet with foil; spray with cooking spray. Make kabobs as directed; place on cookie sheet. Drizzle or brush barbecue sauce over all sides of kabobs. Bake 10 minutes. Turn kabobs. Bake 5 to 10 minutes longer or until chicken is no longer pink in center.
Keep pieces of kabob at the tip of the skewer while threading to keep bacon tight.

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