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.
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Helpful Tips to make Bacon Bourbon Barbeque Chicken Kabobs:
What you will need to make Bacon Bourbon Barbeque Chicken Kabobs:
- Mixing Bowl - I like a variety of mixing bowls and prep bowls and this set has them all.
- Blender - You can use any blender, but I absolutely love this one! I use it for ice cream, smoothies, soups, my tomato sauce and naturally this milk shake.
Enjoy!
With love from our simple kitchen to yours.
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Check out more of our favorite boozy recipes:
Jack Daniels Double Kick Pork Chops
Best Ever Margarita Chicken
Jack Daniel's Mac and Cheese
Yield: 8
Bacon Bourbon Barbeque 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!
Ingredients
- 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)
Instructions
- 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!
Recipe developed by Donna Elick The Slow Roasted Italian
Copyright ©2012 The Slow Roasted Italian – All rights reserved.
Copyright ©2012 The Slow Roasted Italian – All rights reserved.
Originally published June 2012
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These are on my list of summer recipes to try! Looks SO good.
ReplyDeleteThank you Valerie! They are amazing. A little extra work, but the payoff is huge.
DeleteSounds and looks sooo good yummy...
DeleteFollowed Exact - BUT...friend gave me some venison. Sapped out added the venison. Real nice. The flavors really complemented it.
DeleteSteve
C|K
Cardinham|Killigrew
It sounds good! I'll have to give this a try.
ReplyDeleteOh how I love bbq/grilling season...these look amazing!! x
ReplyDeleteThanks Caroline! We are really enjoying grilling so much. Although it is warming up quite a bit. I am hoping to continue!
DeleteYour first photo is the most beautiful picture of meat I have EVER seen! Awesome...
ReplyDeleteThank you so much Julie! Chad was thrilled to read your comment. So happy you found us and hope to see you back again.
DeleteThose have to be the best kabobs I've ever seen!
ReplyDeleteThanks 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.
DeleteI love this idea! They look so good!!! And I love me some Maker's Mark!
ReplyDeletebig 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.
ReplyDeleteVery first sentence after list of ingredients it tell you to combine barbeque sauce, vinegar and whiskey.
DeleteAnonymous 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.
DeleteLol ahhhhh that's pretty funny...
DeletePin! Pin! Pin!
ReplyDeleteI 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!
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Is there a way to print out the recipe without the pictures?
ReplyDeleteHi Courtney,
DeleteYou can get the printable recipe here http://theslowroasteditalian-printablerecipe.blogspot.com/2012/06/bacon-bourbon-barbeque-chicken-kabobs.html
Hope that helps! Enjoy.
Donna
And I like having the pictures so I have to do a copy and paste. :-(
DeleteAnd I like having the pictures so I have to copy and paste. :-(
DeleteHi, 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.
ReplyDeleteHi Maria! It is actually uncooked bacon that goes in the food processor to create the bacon paste. Enjoy!
DeleteI 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
ReplyDeleteWould it be a good idea if I marinated the bacon paste on the chicken overnight?
ReplyDeleteI 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.
DeleteCould I use something other than bourbon?
ReplyDeleteYou can eliminate the bourbon and just use the BBQ sauce., Enjoy and let us know how it goes.
DeleteIf you just add the bourbon to the mix that's used on the grill, the alcohol will cook out. Unless you don't want to have it in the house, which I certainly understand. ;-)
DeleteI can seriously imagine how good this roasted chicken must have tasted.
ReplyDeleteI take it this paste can be used on whole chicken pieces instead of kabobs? Sounds YUMMY...Maker's Mark included. :)
ReplyDeleteAbsolutely Karen! Enjoy and let us know how it goes.
DeleteCan this be cooked in a slow cooker?
ReplyDeleteI am going to say no Teresa, although I have never tried it. If you figure out a way to make that work please let us know, our readers would be thrilled. Enjoy and let us know how it goes!
DeleteI have to laugh, these are a huge hit every time I make them. We just decided yesterday to have them on Father's Day and there's a copy of the recipe on my kitchen counter. I open my email this morning, and there are the kabobs lol
ReplyDeleteThat is funny, April!!! We are so happy you enjoy this recipe as much as we do!!
Deletewell looking delicious and I must try for today's dinner party, recently I tried one an arabic shish taouk kebab recipe what was also quite yummy but tonight i must try this new one.
ReplyDeleteHow can I cook this without a grill? Time & temp in oven? I really want to make these this weekend but I don’t have a grill.
ReplyDeleteI saw on a sight to cook at 375 for 15-20 minutes and then finish with the broiler for about 5 minutes to get a nice finish on the sauce glaze.
Delete