Bacon Bourbon Barbecue Chicken Kabobs

Bacon Bourbon Barbeque Chicken Kabobs are chicken pieces smothered in spicy bacon, brushed with a drunken barbecue sauce and grilled to perfection. One that will truly knock your boots off!  


We have shared 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. 

Enjoy!

With love from our simple kitchen to yours. 

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Bacon Bourbon Barbeque Chicken Kabobs
SERVES 8

16 ounces barbecue 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 12-inch wooden skewers (soaked in water for an hour)

In a medium bowl combine barbecue 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 barbecue sauce into a small saucepan and bring to a boil. Pour into a serving container and serve barbecue sauce along side kebabs.  Enjoy!

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Recipe developed by Donna Elick - The Slow Roasted Italian

Copyright ©2012 The Slow Roasted Italian – All rights reserved.

Originally published June 2012