| Cook Time | 30 minutes |
| Servings |
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Ingredients
- 480 ml Barbecue Sauce
- 200 ml Bourbon Whiskey
- 2 tablespoons Apple Cider Vinegar
- 3 kg Chicken Breasts boneless, skinless, cut into 3 cm cubes
- 2 teaspoons Kosher Salt
- 1 teaspoon fresh Black Pepper
- 1/4 cup Vidalia Onion
- 3 tablespoons dark Brown Sugar packed
- 1 tablespoon Smoked Paprika
- 6 slices Bacon cut into small pieces, uncooked
Utensils:
- 8 to 10 x 30 cm wooden skewers soaked in water for an hour
Ingredients
Utensils:
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Instructions
- In a medium bowl combine barbecue sauce, vinegar and whiskey.
- Whisk to combine.
- Set aside and allow flavours to meld.
- Add bacon to the bowl of your food processor and blend until bacon becomes a paste.
- Add salt, pepper, paprika, and sugar.
- Pulse until well combined.
- Pat chicken with a paper towel to dry.
- Add bacon paste mixture to chicken.
- Mix with hands until chicken is completely coated.
- Place chicken on skewers.
- Place on pre-heated grill.
- Cook on each side for 2 to 3 minutes.
- Brush cooked surface with barbecue sauce and cook each side, coated in sauce, for 1 additional minute.
- Remove kebabs from grill.
- Pour remaining barbecue sauce into a small saucepan and bring to a boil.
- Pour into a serving container and serve barbecue sauce along side kebabs.
Recipe Notes
Suggested to go with Bacon Cheddar Potatoes
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