Welcome to TSRI's Summer Grilling Celebration! We have enjoyed some lighter chicken options the last few weeks. The Garlic Beer Marinaded Grilled Chicken and Simple Rosemary Lemon Marinaded Grilled Chicken are both incredible chicken recipes, and great for watching your waistline. This week we decided to kick it up a notch or two. We spiked the barbecue sauce and covered the chicken in bacon!!! Seriously. This could be the best chicken to ever come off of my grill.
I saw the idea of using a bacon paste when perusing Cooks Illustrated. Although I understood the rationale; the chicken is kept moist by the bacon and it does not cause flair ups, I wasn't thrilled about pureeing bacon. However, after that kabob came off the grill and I took my first bite, that all changed. I would catch the pig and prepare it myself (theoretically) if that is what it took to make this again. It is AMAZING!
Chicken pieces smothered in spicy bacon puree, brushed with a drunken barbecue sauce and grilled to perfection. Unbelievably divinely decadent!!! What more could you ask for? Nothing. Skip the sides and have a whole kabob! You won't be sorry.
Bacon Bourbon Barbeque Chicken Kabobs16 ounces barbeque sauce, I used my homemade sauce (I will share next week)1/4 cup bourbon whiskey (I prefer Maker's Mark)
2 tablespoons apple cider vinegar4-5 lbs boneless skinless chickenbreasts, cut into 1”x1” pieces2 teaspoonskosher salt 1 teaspoon fresh black pepper ¼ cup sweetpaprika 3 tablespoons packed dark brown sugar1 tablespoon smokedpaprika 6 slices bacon , cut into small pieces 8-10 12-inchwooden skewers (soaked in water for an hour)
In a medium bowl combine barbeque sauce, vinegar and whiskey. Whisk to combine. Set aside and allow flavors to meld.
Add bacon to the bowl of your food processor and blend until bacon becomes a paste. Add salt, pepper, paprikas, and sugar. Pulse until well combined.
Pat chicken with a paper towel to dry. Add bacon paste mixture to chicken; mix with hands until chicken is completely coated. Place chicken on skewers.
Place on preheated grill. Cook on each side for 2-3 minutes. Brush cooked surface with barbecue sauce and cook each side (coated in sauce) for 1 additional minute.
Remove kebabs from grill. Pour remaining barbeque sauce into a small saucepan and bring to a boil. Pour into a serving container and serve barbecue sauce along side kebabs. Enjoy!
Click here for a printable version of this recipe - The Slow Roasted Italian.com
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