Bourbon Bacon BBQ Chicken Kebobs Recipe

Bourbon Bacon BBQ Chicken Kebabs Recipe

June 15 , 2015 by: Jessica Pinney Bacon, Chicken

We just got a new grill and I knew the first thing I cooked on it had to be something worthy. Since this recipe combines the glorious tastes of bourbon, bacon, and bbq sauce, I thought it fit the bill.

Bourbon Bacon BBQ Chicken Kebabs Recipe

You may be looking at the photos and saying, “Hey, where’s the bacon??” Well, the bacon in this recipe is actually made in to a delicious paste that you then coat the chicken with before grilling. Whoa. Who even knew bacon paste was a thing? After making these kebabs, I’m pretty sure everything should be covered in bacon paste before cooking!

Bourbon Bacon BBQ Chicken Kebabs

Bourbon Bacon BBQ Chicken Kebabs Recipe

Ingredients
  • 8 oz barbecue sauce (I used Sweet Baby Ray’s)
  • 1/8 cup bourbon
  • 2 lbs chicken breast
  • 2 teaspoons kosher salt
  • 1 teaspoon ground white pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 tablespoons paprika
  • 3 tablespoons packed dark brown sugar
  • 1 tablespoon smoked paprika
  • 6 slices uncooked bacon, cut into small pieces
Directions
  1. Light the grill and heat to medium-high
  2. In a small bowl, combine the BBQ sauce and bourbon. Mix well.
  3. 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.
  4. Put the chicken pieces in a bowl and then rub with the bacon paste. Once well-coated, thread the chicken pieces onto skewers.
  5. Place the kebabs on the preheated grill. Cook for about 5 minutes per side, or until nearly cooked through.
  6. Brush the kebabs with the bourbon barbecue sauce and cook for an additional minute on each side.
  7. Serve with the remaining BBQ sauce.
Adapted From Host The Toast

BBQ Chicken Kebabs slathered in a bourbon bacon paste, then grilled to perfection.

Bourbon Bacon BBQ Chicken Kebabs

4 Comments

  • This was very delicious. The only thing I would cut down on is the white pepper to maybe 1/2 tsp or 1/4 tsp. Also the paste need time to blend with the chicken. Otherwise it was great.

  • You have chicken breasts in the ingredients and chicken thighs in the directions??? I would prefer breasts. Which should it be?? Ron

  • I use chicken breast. Some people prefer to grill the thighs because grilling tends to dry meat out a little and they are more juicy.

  • Going to try this recipe for the summer

Add a comment

Most Popular Recipes