Recipe slightly adapted from The Slow Roasted Italian
Recipe by Morgan on May 19, 2014
Prep time: PT15M
Cook time: PT24M
Total time: PT39M
Rating
4.9 stars ( reviews)
Ingredients
16 oz barbecue sauce
¼ cup bourbon
2 lbs boneless skinless chicken thighs, cut into 1" pieces
2 teaspoons kosher salt
1 teaspoon ground white pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 tablespoons paprika
3 tablespoons packed dark brown sugar
1 tablespoon smoked paprika
6 slices raw bacon, cut into small pieces
Steps
Light the grill and heat to medium-high
In a small bowl, combine the BBQ sauce and bourbon. Mix well.
In a food processor, combine the kosher salt, white pepper, onion powder, paprika, garlic powder, dark brown sugar, smoked paprika, and bacon. Pulse until completely smooth.
Put the chicken thigh pieces in a bowl and then rub with the bacon paste. Once well-coated, thread the chicken thigh pieces onto skewers (pre-soaked, if they're wooden).
Place the kebabs on the preheated grill. Cook for about 5 minutes per side, or until nearly cooked through.
Brush the kebabs with the bourbon barbecue sauce and cook for an additional minute on each side.
Serve with the remaining BBQ sauce.
Reviews
Joe on 2014-07-23 (5 stars): Hey Morgan,
Thanks for the recipe, these were awesome! Fantastic picture documentation: http://i.imgur.com/fqbnVrL.jpg
I do have a question though. I purchased a food processor due entirely to your recipes (Chicken Parm meatballs and this one) and yesterday was my first time using it. When I was making the bacon paste, what do you mean by smooth? I imagined this becoming a paste similar to, well a paste that could be spread. What I got was like paste, but it was very thick and very difficult to spread. It was what I imagine chunky bacon peanut butter would behave like. I then realized there was no liquid in the bacon paste recipe so I am not sure what to make of this. Should I have just continued pulsing the appliance? Did I throw in the towel to early? I certainly used the mixture on my chicken but I lost a lot of it on the grill. I kinda just slapped it on the chicken in lumps and hoped the heat would bond it all together. I am not well versed on the heat properties of food and how they behave. My theory did not entirely work and I feel there must be a better way. Any help and lessons you can share would be greatly appreciated.
On the other hand, those chicken parm meatballs were dope AF and I will certainly be making them again. Never thought I could make stuffed anything and I knocked that one out of the park. Thanks for the inspiration and developing my skills in the kitchen.
-Joe
Chris on 2014-07-28 (5 stars): Oh my gosh, I am literally drooling at this recipe. Bacon - Chicken - and Bourbon BBQ !!! It's on next weeks to do list. I hope it's OK if I share this link on our social pages.
Thanks
Billy Stewart on 2017-04-30 (5 stars): You had me at "bourbon-infused barbecue sauce" and "bacon paste." I'm going to be picking up prep supplies to try this out tomorrow and possibly use it for family bbqs in the coming summer. Thanks for sharing Morgan, also I checked out the Mac and cheese sliders and now i'm craving comfort food. I'll be bookmarking your page for future reference.
Brown Smith on 2017-05-20 (5 stars): Love grilled chicken. Looking forward to giving this a try. Thank you!
Elizabeth on 2017-08-26 (5 stars): Made these tonight, but needed to make a few changes. I used thin sliced chicken breast because I didn't have skewers. Also, I didn't have a food processor and my blender wasn't good enough to get the bacon mixture chopped up enough. So I added about half of the bbq sauce to it. I also only used about 8 oz f bbq sauce. Next time I would definitely use a food processor, but I would still add the bbq sauce to it. I also used pre cooked bacon, and I would use uncooked next time. Great recipe and I'll do it again next weekend!
Mai Hoang on 2018-03-20 (5 stars): Look yummy! This makes my day! I will give it a try for my husband and kids. Thanks.
Sasha Jamison on 2018-08-13 (4 stars): Was a crowd pleaser. I found that if you put the chicken on the skewers and then patted them dry with paper towel, the paste stuck better.
Nora on 2019-01-04 (5 stars): if i want to cook it in electric smoker than how much temperature i have to set on the smoker because i do not want to make it too much brown. Thanks
Nancy on 2019-01-28 (5 stars): A great share! I personally love kebabs and I love the recipe. I make it at least once in a month. Thank you for sharing.
Lindsey on 2019-04-06 (5 stars): Made this exactly as writte and it's SO GOOD!! It's a keeper for sure. Thanks for sharing. It's already a famliy favorite.
Thomas on 2019-05-02 (5 stars): It is cool. I must try this for my husband to taste. I will be back with more reviews. Thanks for your nice recipe.
Jamie on 2020-07-12 (5 stars): These are so stinkin good. I’ve made them a handful of times and always fool proof.
Henry on 2023-02-09 (5 stars): I’ve made this recipe a few times and it’s absolutely amazing! The last time I made it I found adding a little bit of the bbq sauce while processing the bacon helps to stick the bacon to the chicken. It was also the best flavor of all of the times that I have made it. Thanks for the recipe.
