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Chicken Kabobs SPICE RUB • 2 tsp brown sugar • 1 1/2 tsp smoked paprika • 1 1/2 tsp kosher salt • 1 tsp chili powder • 1 tsp dried minced onion flakes • 1 tsp garlic powder • 1/2 tsp dried thyme • heaping 1/4 tsp black pepper CHICKEN KABOBS • 2 lbs chicken breast, cut into 1/2 - 1 inch pieces • drizzle of olive oil • green bell pepper, cut into 1/2 -1 inch pieces • red onion, peeled & cut into 1/2 - 1 inch pieces • fresh pineapple, cut into 1/2 - 1 inch pieces • 8-12 slices center cut bacon, cut into 3 shorter pieces • 1/2 c bbq sauce • minced fresh parsley, for garnish • pinch of black pepper, for garnish Instructions • If using metal skewers, no prep is needed. If using wooden skewers, soak them in water for at least 30 minutes so they don't burn too much. • Combine spice rub ingredients in a small bowl & toss to combine. • Add chicken pieces, bacon & oil in a mixing bowl & toss with about 2/3 of the rub. I like to use my hands to really massage the rub into the meat. • To another mixing bowl, add green pepper, onion, & pineapple. Toss with remaining rub. • Wrap bacon pieces around the chicken, in a "C" shape, with the chicken inside. Thread bacon wrapped chicken, peppers, onion, & pineapple onto kabob skewers, alternating as desired. TO GRILL: • Lightly oil grill grates & heat over MED-HIGH heat. Grill kabobs 8-11 minutes, turning every few minutes, until cooked through & lightly charred on all sides. Baste with bbq sauce on both sides & cook 1 additional minute on each side to caramelize. • Once cooked sprinkle kabobs with a bit of fresh parsley & extra black pepper. Serve with extra bbq sauce TO BROIL (OVEN): • Heat broiler to HIGH, line a baking sheet with foil. Line up kabobs & broil 10-15 minutes, turning every 5 minutes, until cooked through. Baste with bbq sauce on both sides & broil 1-2 minutes on each side to caramelize. • Once cooked sprinkle kabobs with a bit of fresh parsley & extra black pepper Serve with extra bbq sauce @FoodAndRecipesWithCherokee🦉