When I'm browsing through recipes pinned to Pinterest, I always stop when I see bacon in the title. That's where I found this one, and it led me to the blog Host the Toast.
I didn't fully read the recipe at first... I just drooled over the pictures and couldn't wait to taste this chicken. I finally put them on the menu a few weeks ago and that's when I read the recipe to make my shopping list.
I've used bacon in cooking a lot and sometimes it's used more as a garnish, sometimes I render the fat to give that smoky-bacon flavor, or sometimes it's a big part of the dish. This recipe uses bacon in a way I haven't before. You actually grind the raw bacon into a paste and use it as a rub on your chicken. Interesting, right??
I have to admit that while I was making this raw rub I was really not sure. I mean, it doesn't look that appetizing, but I kept on going. The rubbed chicken looked even less appetizing but trust me - just keep going. The bacon kind of melts in to the chicken on the grill and gives it the best flavor. Top that with the bourbon BBQ sauce and the chicken is perfectly sweet, salty and smoky.
Bacon Bourbon BBQ Chicken
Source: Host the Toast
- 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. I had to add some oil slowly to get more of a paste consistency.
- Put the chicken pieces on skewers (pre-soaked skewers if they are wooden) and then rub generously with the bacon mixture. Cover and let sit for 30 minutes to 2 hours in the fridge.
- In a small bowl, combine the BBQ sauce and bourbon. Mix well.
- Light the grill and heat to medium-high
- 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.