The Best BBQ Chicken Kebabs

Chicken cubes rubbed with a paprika-sugar-bacon paste, skewered and grilled, then glazed with BBQ sauce.

Ingredients

2 pounds	905 g	boneless, skinless chicken thighs or breasts
2 teaspoons	10 ml	kosher salt
1 1/2 tablespoons	23 ml	sweet paprika
2 teaspoons	10 ml	smoked paprika
4 teaspoons	20 ml	sugar
2-3 slices		raw bacon, cut into 1/2-inch pieces
1 cup	240 ml	your favorite BBQ sauce

Trim the chicken of excess fat, then cut the chicken into 1-inch cubes. In a large bowl, toss the chicken with the salt. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 1 hour.
Turn all grill burners to high, close the lid, and heat for about 15 minutes. Leave the primary burner on, but turn off the other burners.
Meanwhile, pat the chicken pieces dry with paper towels. In a small bowl, combine both paprikas and the sugar. Place the raw bacon in a food processor or blender and pulse for about 30-45 seconds, until a smooth paste forms, scraping down the sides of the bowl twice throughout. Add the bacon paste and spice mixture to the chicken. Mix with hands or spatula until the ingredients are blended and the chicken is coated. Thread the chicken onto the skewers, rolling or folding as needed to maintain 1-inch cubes.
Grill the chicken over the primary burner with the lid closed, turning one-quarter turn every 2 minutes or so, until browned and slightly charred (about 8 minutes total for chicken breast and 10 minutes for thighs). Brush the top of the kebabs with BBQ sauce; flip and cook until the sauce is browned in spots, about 1 minute. Brush the second side with sauce; flip and cook for another minute or so, until cooked through.
Remove the kebabs from the grill, tent with foil, and let rest for 5 minutes. Serve, passing remaining BBQ sauce separately, if desired.