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

29 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

  • […] Recipe inspired by CookingWithJanica […]

  • All these recipes that looks so awesome I can’t wait to try them. Thank you so much for this website.Carol

  • Aw, thanks so much Carol! I hope you enjoy.

  • What kind of bourbon (I’m not a drinker so I don’t know what’s good. Also, can beef bacon be used? I don’t eat pork.

  • We like to use Maker’s Mark bourbon. I have never used beef bacon, but I don’t see why you couldn’t. If you try it, please let me know how it turns out!

  • how many does this make?

  • Do u cook the bacon then add dry ingredients to the bacon fat????

  • No. Uncooked bacon goes in the food processor with the dry ingredients.

  • I messed up! Put the whole kitten caboodle in the food processor 😩 Wish me luck? I’ll let you all know!! My husband was watching and said it looks like a waste of bacon! He doesn’t know I messed up😢

  • How many people would this recipe feed? I’d like to make it for a wedding. About 100 people

  • As a main dish, I would say this serves 4-5 people.

  • Can i use black pepper instead of white?

  • Yes, you can substitute the two. White is milder, so maybe use a little less black.

  • How do you keep the paste on the chicken? Mine just fell off. I’m new at this stuff.

  • Omg I want to make this but don’t have a food processor, can I use a blender on pulse?

  • Any tips on getting the paste to stay on the chicken?

  • You could try…I think you might need a very sharp blender like a Vitamix to turn the bacon into paste. If you try it, let me know how it goes.

  • Is it sticking to your hands or just not staying on the chicken? Oil your hands to prevent it from sticking to them. I had to sort of press and mold the paste around the chicken to get it to stick.

  • […] did- appears to have been developed by “The Slow Roasted Italian.” I personally found it on “Cooking with Janica” whom adapted it from “Host the Toast,” who (yes, of course) got it from the slow-roasted […]

  • Just made this for dinner. It was thumbs up from the family! The bacon paste was hard to get to stick but I actually put it on once the chicken was on the screwers already. It stick pretty good. Just had to be careful when flipping it. It was so juicy and moist! I didn’t think the bourbon made much of a difference in the BBQ sauce but my husband thought it must have. He said he’s not a big BBQ guy but he liked this! I used a little more than it called for.

  • Can i marinate the chicken in the spices, and thread the bacon with the chicken on skewers?

  • I’ve never tried it, but I think it could work. Let me know how it turns out!

  • Will do

  • I’ve tried marinating the chicken and threading the bacon with the chicken on the skewers, it came out perfectly. This recipe will be in the my regular dinner rotation. Very easy to make and great flavor.
    Thanks,
    W.H. Stuart

Add a comment

Most Popular Recipes