Wednesday, June 6, 2012

Bacon Bourbon Barbeque Chicken Kabobs


 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. 

Dinner's Ready!

With love from our kitchen table to yours!  XO

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Bacon Bourbon Barbeque Chicken Kabobs
16 ounces barbeque sauce, I used my homemade sauce
1/4 cup bourbon whiskey  (I prefer Maker's Mark)
2 tablespoons apple cider vinegar
4-5 lbs boneless skinless chicken breasts, cut into 1”x1” pieces
2 teaspoons kosher salt 
1 teaspoon fresh black pepper
¼ cup sweet paprika
3 tablespoons packed dark brown sugar
1 tablespoon smoked paprika
6 slices bacon , cut into small pieces (uncooked)
8-10 12-inch wooden 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!


24 comments:

  1. These are on my list of summer recipes to try! Looks SO good.

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    Replies
    1. Thank you Valerie! They are amazing. A little extra work, but the payoff is huge.

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    2. Sounds and looks sooo good yummy...

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    3. Followed Exact - BUT...friend gave me some venison. Sapped out added the venison. Real nice. The flavors really complemented it.

      Steve
      C|K
      Cardinham|Killigrew

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  2. It sounds good! I'll have to give this a try.

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  3. Oh how I love bbq/grilling season...these look amazing!! x

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    Replies
    1. Thanks Caroline! We are really enjoying grilling so much. Although it is warming up quite a bit. I am hoping to continue!

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  4. Your first photo is the most beautiful picture of meat I have EVER seen! Awesome...

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    Replies
    1. Thank you so much Julie! Chad was thrilled to read your comment. So happy you found us and hope to see you back again.

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  5. Those have to be the best kabobs I've ever seen!

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    Replies
    1. Thanks so much Melissa! They are the best tasting ones I have ever had for sure. Chad just has this fabulous way of translating that into the lens.

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  6. I love this idea! They look so good!!! And I love me some Maker's Mark!

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  7. big job. recipe never tells you when to use the vinegar. i used less chicken. i used 6 slices of bacon. was a big messy job. wont even begin to tell you about when i put the bbq sauce in frig without lid and it fell over. what a mess. i put 7 pieces of chicken on each skewer. used my george forman type grill. was very good. a lot of work but i will make it again maybe.

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    Replies
    1. Very first sentence after list of ingredients it tell you to combine barbeque sauce, vinegar and whiskey.

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    2. Anonymous If you are going to use less chicken than just use less bacon. The mess spilling it was because of you not putting a lid on the bowl than you wouldn't have had the problem.

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    3. Lol ahhhhh that's pretty funny...

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  8. Pin! Pin! Pin!
    I can't stop myself from pinning this post :)
    How about if I substitute paprika with chilly?

    Say hi from our food network, please come visit us and share your recipes to our members, that will be awesome!
    http://www.mycookbook.com

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  9. Is there a way to print out the recipe without the pictures?

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    Replies
    1. Hi Courtney,

      You can get the printable recipe here http://theslowroasteditalian-printablerecipe.blogspot.com/2012/06/bacon-bourbon-barbeque-chicken-kabobs.html

      Hope that helps! Enjoy.

      Donna

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  10. Hi, I was just wondering about the bacon...the ingredients and instructions don't mention if this is cooked bacon or raw? I am thinking cooked...but since it isn't stated I am unsure.

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    Replies
    1. Hi Maria! It is actually uncooked bacon that goes in the food processor to create the bacon paste. Enjoy!

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  11. I learned two recipes, one for the kebabs and one for the bacon paste. Even if I just grilled whole chicken thighs, wings or drumsticks, this paste will knock it up a notch! Bacon is an aphrodisiac to a southern woman like me. lol

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  12. Would it be a good idea if I marinated the bacon paste on the chicken overnight?

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    Replies
    1. I haven't tried that but think it would be fabulous. The sauce would have a chance to really flavor the chicken. YUM. Enjoy and let me know how it goes.

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