Tuesday, September 3, 2013

Bacon Bourbon BBQ Chicken Kabobs

Hubby and Nathan absolutely loved these, Isabelle thought they were good and Jacob never offers an opinion...  I thought that they were good however they were pretty spicy!
  • 16 ounces barbeque sauce, I used my homemade Chipotle BBQ sauce
  • 1/4 cup bourbon whiskey 
  • 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 (I didn't have any so I left this out!)
  • 3 tablespoons packed dark brown sugar
  • 1 tablespoon smoked paprika
  • 6 slices bacon , cut into small pieces
  • 8-10 12-inch wooden skewers (soaked in water for an hour, if you don't soak they will burn)

In a medium bowl combine barbeque sauce, vinegar and whiskey.
Whisk to combine. 
Set aside and allow flavors to meld.
Add bacon pieces  to the bowl of your food processor and blend until bacon becomes a paste (I didn't use bacon). 
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 kebabs 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.

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