Bacon-Wrapped Chipotle Chicken Kabobs – Your New Memorial Day Grilling Obsession!
Memorial Day weekend is here, and so is grilling season, and let me tell you, I am so ready for it! If you’re planning a cookout, picnic, or backyard BBQ, these Bacon-Wrapped Chipotle Chicken Kabobs need to be front and center on your grill. They’re smoky, sweet, spicy, and totally addictive, basically summer on a stick.
This recipe combines juicy chicken, fresh pineapple, vibrant veggies, and crispy bacon all brushed with a smoky-sweet homemade chipotle BBQ sauce that will have everyone licking their fingers. Whether you’re hosting a crowd or grilling for the family, these grilled chicken kabobs are the ultimate Memorial Day grilling recipe.
Why You’ll Love These Kabobs
- 🔥 Grill-friendly and totally crowd-pleasing
- 🍍 Fresh pineapple brings a tropical twist
- 🌶️ Chipotle BBQ sauce adds smoky heat and depth
- 🥓 Bacon-wrapped means juicy, flavorful bites every time
- ⏱️ Easy to prep ahead of time for a no-stress cookout
Pro Tips for Perfect Kabobs
- Cut your ingredients to similar sizes so they cook evenly.
- Want extra char? Let the sauce caramelize slightly on the grill!
- Swap chicken for shrimp or tofu for a fun variation.
Perfect for Memorial Day and Beyond
This is the kind of dish that makes memories, easy to make, bursting with flavor, and perfect for kicking off summer. These bacon-wrapped chicken kabobs with chipotle sauce are sure to be a hit at your Memorial Day cookout, and they’ll keep making appearances all summer long.
So fire up that grill, pass the tongs, and let’s get cookin’! 🎉
Bacon Wrapped Chipotle Chicken Kabobs
Ingredients
- Chipotle Sauce:
- ½ cup ketchup
- ¼ cup pineapple juice
- 2 tablespoons worsterchire sauce
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 1 tablespoon garlic confit/roasted or 2 garlic cloves, minced
- 1 canned chipotle pepper in adobo sauce, with 1 tablespoon of the adobo sauce
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- Chicken Skewers:
- 10 metal or wooden skewers
- cooking spray or oil, for grill grates
- 1 pound chicken breasts, boneless and skinless, and cut into 1” cubes
- 8 slices thick cut bacon, cut into 2½ x 1-inch pieces
- 3 cups cubed fresh pineapple
- 1 large red onion, cubed
- 1 large red bell pepper, cubed
- 1 large yellow bell pepper, cubed
- 2 large zucchinis’ cubed (optional)
- chipotle sauce
- fresh cilantro or parsley, for garnish
Instructions
- If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning too badly. If using metal skewers, no need to soak them.
- Sauce:
- In a small saucepan over medium heat, add ketchup, pineapple juice, Worcestershire sauce, apple cider vinegar, brown sugar, garlic, and chipotle pepper with the adobo sauce, salt, and black pepper; simmer for 7 to 10 minutes, or until the sauce starts to slightly thicken. Remove from the heat and allow to cool.
- Skewers:
- Preheat grill to medium-high heat (between 375°F and 400°F).
- Pour ½ cup of the cooled sauce over the chicken and toss to coat. Wrap bacon pieces around the chicken. Thread kabobs by alternating the bacon-wrapped chicken, pineapple, red onions, peppers, and zucchini on skewers.
- Spray the grill grates with cooking spray or brush with oil. Grill the skewers for 5 minutes. Turn skewers over and coat with the remaining sauce. Grill for an additional 4 minutes, or until the chicken is cooked through and the internal temperature of the chicken reaches 165°F.
- Garnish with fresh cilantro or parsley. Serve immediately. Enjoy!