Ingredients

2 pounds boneless, skinless chicken thighs or bosoms

2 teaspoons legitimate salt

1/2 tablespoons sweet paprika

2 teaspoons smoked paprika

4 teaspoons sugar

2-3 cuts crude bacon, cut into 1/2-inch pieces

1 measure of your most loved BBQ sauce

Directions

Trim chicken of overabundance fat, then cut the chicken into 1-inch solid shapes. In an extensive dish, hurl the chicken with the salt. At that point spread with plastic wrap and refrigerate for no less than 30 minutes and up to 60 minutes.

Turn all flame broil burners to high, close cover, and warmth for around 15 minutes. Leave essential burner on, yet kill different burners.

In the mean time, praise the chicken dry with paper towels. In a little bowl, consolidate the paprikas and sugar. Place the crude bacon in a sustenance processor and heartbeat for around 30-45 seconds, until a smooth glue structures, scratching down the dish's sides twice all through. Include the bacon glue and zest blend to the chicken. Blend with hands or spatula until the fixings are mixed and chicken is covered. String the chicken onto the sticks, moving or collapsing as expected to keep up 1-inch 3D shapes.

Barbecue the chicken over the essential burner with cover shut, turning one-quarter of a turn at regular intervals or something like that, until carmelized and somewhat scorched (around 8 minutes downright for chicken bosom and 10 minutes for thighs). Brush the highest point of kebabs with BBQ sauce; flip and cook until sauce is sautéed in spots, around 1 moment. Brush second agree with sauce; flip and cook for one more moment or something like that, until cooked through.

Expel kebabs from flame broil and let rest for 5 minutes. Serve, passing remaining BBQ sauce independently, if sought