8 oz. Southern Barbecue sauce (See recipe below)
1/8 C. Bourbon
2 lbs. Chicken Breast
2 t. Kosher Salt
1 t. White Pepper
½ t. Garlic Powder
½ t. Onion Powder
2 T. Paprika
3 T. Brown Sugar
1 T. Smoked Paprika
6 slices Un-cooked bacon, cutting into small-scale pieces
- Light the grill to medium-high
- In a small bowl, combine the BBQ sauce together with bourbon. Mix well.
- In a processor, combine the kosher salt, white pepper, onion powder, paprika, garlic powder, brown sugar, smoked paprika, together with bacon. Pulse until completely smooth.
- Put the chicken pieces in a bowl together with and then rub with the bacon paste. Once well-coated, thread the chicken pieces onto skewers.
- Place the kebabs on the preheated grill. Cook for 5 minutes per side, or until nearly cooked through.
- Brush the kebabs with the bourbon barbecue sauce.
- Serve with the remaining BBQ sauce.
Southern BBQ Sauce
3 T. Vegetable oil
1 t. Garlic (minced)
1 1/2 C. Ketchup
6 T. Cider vinegar
1/2 C. Water
2 T. Worcestershire sauce
2 T. Sugar
1 t. Paprika
1 Bay leaf
1/4 t. Tabasco sauce
1/4 t. Cayenne pepper
3 T. Lemon juice (juice of 1 large lemon)
2 T. Butter
- Heat the vegetable oil in a medium saucepan. Add the minced garlic and cook for 15 to 30 seconds until it becomes fragrant.
- Add the ketchup, cider vinegar, water, Worcestershire sauce, sugar, paprika, bay leaf, Tabasco sauce, cayenne pepper, and lemon juice. Do not add the butter at this point. Simmer the sauce over medium-low heat for 8 to 10 minutes, stirring occasionally. Watch for burning and lower the temperature if needed.
- Remove the pan from the heat and stir in the butter. Once melted through, let sauce cool for 10 to 15 minutes before using.
- If making ahead of time, cool sauce for 30 minutes and store in an airtight container in the refrigerator for 4 to 5 days after preparation.
Enjoy, Dean Stefanic