Smokey Bacon-Infused BBQ Chicken Skewers

1. Sauce Creation

In a small saucepan, combine ketchup, molasses, grated onion, Worcestershire sauce, Dijon mustard, cider vinegar, and brown sugar. Simmer over medium heat, stirring occasionally, until the sauce reduces to about 1 cup, about 5-7 minutes. Divide the sauce, setting aside ½ cup for basting and the rest for serving.

2. Chicken Preparation

Mix sweet paprika, turbinado sugar, kosher salt, and smoked paprika in a large bowl. In a food processor, blend the bacon pieces until a smooth paste forms. Combine bacon paste with the chicken in the spice mixture, ensuring an even coat. Cover and refrigerate for 1 hour to marinate. After marinating, tightly skewer the chicken onto four 12-inch metal skewers.

3. Grilling Guide

For a charcoal grill, fully open the bottom vent. Lightly fill a large chimney starter with charcoal briquettes (approximately 4½ quarts). When coals are ash-covered, distribute them over half the grill. Place the cooking grate, cover the grill, and fully open the lid vent. Preheat until the grill is hot, about 5 minutes. For a gas grill, set all burners to high and cover. Preheat until the grill is hot, about 15 minutes, then adjust burners to medium-high. Clean and oil the grate. Position skewers over the hotter part of the grill and grill with the lid on, rotating every 2-2½ minutes until browned and slightly charred, about 8-10 minutes total. Baste with ¼ cup of sauce, flip and grill until sauce bubbles and browns, approximately 1 minute. Repeat basting on the other side and grill for another minute.

4. Rest and Serve

Move skewers to a platter, cover loosely with foil, and rest for 5-10 minutes. Offer extra sauce on the side upon serving.