SERVES 4
TOTAL TIME: 40 minutes
If you have thin pieces of chicken, cut them larger than 1 inch and roll or fold them into approximately 1-inch pieces before skewering. You can substitute chicken breasts for the thighs but they will cook through more quickly; be ready to remove them from the grill up to 5 minutes sooner; don’t cook the chicken breasts past 160 degrees or they will be too dry. Do not remove the core from the cabbage; it will keep the leaves intact on the grill. You will need four 12-inch metal skewers for this recipe.
|
2 |
tablespoons smoked paprika |
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4 |
teaspoons sugar |
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Salt and pepper |
|
|
2 |
slices bacon, cut into ½-inch pieces |
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1½ |
pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces |
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½ |
head green cabbage (1 pound), cut into 2 wedges |
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2 |
tablespoons olive oil |
|
½ |
cup barbecue sauce |
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¼ |
cup mayonnaise |
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1 |
shallot, minced |
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4 |
teaspoons cider vinegar |
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1 |
carrot, peeled and shredded |
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2 |
tablespoons minced fresh cilantro |
1. Combine paprika, sugar, and 1 teaspoon salt in medium bowl. Process bacon in food processor until smooth paste forms, 30 to 45 seconds, scraping down bowl as needed. Toss chicken with paprika mixture, then with bacon paste until completely coated. Thread chicken onto four 12-inch metal skewers. Brush cabbage wedges with oil and season with salt and pepper.
2A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
2B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
3. Clean and oil cooking grate. Place chicken skewers and cabbage on grill. Cook (covered if using gas), turning as needed, until chicken and cabbage are lightly charred on all sides, 8 to 12 minutes. Transfer cabbage to platter; tent loosely with aluminum foil and let rest while finishing chicken.
4. Brush top of skewers with ¼ cup barbecue sauce, flip sauce side down, and cook until sauce is caramelized, about 1 minute. Repeat on second side with remaining ¼ cup barbecue sauce and continue to cook until chicken registers 175 degrees, about 1 minute. Transfer skewers to platter; tent loosely with foil and let rest while finishing slaw.
5. Slice cabbage into thin strips, discarding core. Whisk mayonnaise, shallot, and vinegar together in large bowl, then stir in cabbage, carrot, and cilantro. Season with salt and pepper to taste. Serve with chicken skewers.