I came across this recipe, and I was intrigued by the use of uncooked bacon in the marinade. Raw bacon is pureed along with spices to form a paste, and is massaged into the chicken to create a flavor blast unlike anything I've had before. The spices in the rub, paired with smokey bacon create an amazing crust on the chicken once char-grilled. To top it off, the chicken gets glazed with a Bourbon BBQ sauce to make them even more delectable!
Start by getting the marinade together for the chicken skewers.
• 6 slices of uncooked Applewood bacon, cut into small chunks
• 2 Tbls of Mexi-rub (See recipe below)
• 2 Tbls brown sugar
• 2 lbs of chicken, (I used a mix of boneless, skinless thigh meat and breast meat)
- 1 tsp cumin seeds, toasted
- 1 tsp coriander seeds, toasted
- 1 dried chipotle pepper, roughly chopped
- 1 tsp grey sea salt
- 1/2 tsp onion powder
- 1 tsp garlic granules
- 1/2 tsp white pepper
- 1/4 tsp cracked black pepper
- 1 tsp dried oregano
For the Mexi-rub, place all ingredients in a blender or spice grinder and blend until a fine powder is formed.
Cut chicken into 1/2" x 2" chunks and place in a zip top bag.
Place bacon chunks, brown sugar and Mexi-rub into a food processor and puree until a smooth paste form. This paste is rather sticky to handle, so scoop it into the same zip top bag, seal it and massage the chicken and the bacon paste together until well mixed. Place bag in fridge for at least 2 hours to marinate.
Meanwhile, prep the BBQ sauce:
• 1 bottle prepared BBQ Sauce (I used Trader Joes Sriracha BBQ sauce, which is amazing btw!)
• 1/4 cup good Bourbon like Makers Mark
• 8 wooden skewers
Pour the BBQ sauce into a small saucepan, along with the Bourbon, and give it a good stir. Place saucepan over medium-low heat, and bring to a simmer for about 5 min. until the alcohol taste diminishes and the sauce comes together. Set aside to cool. Put the wooden skewers in some water to soak for an hour.
Lets grill some skewers!
Take the chicken out of the fridge and thread about 4 - 5 pieces of the bacon-infused chicken onto each skewer. If the bacon paste is being difficult about staying on the chicken, just keep applying it as you prep the skewers. Preheat a charcoal or gas grill to medium-high heat. Grill skewers, turning a quarter turn until nicely charred, (about 2 min. per turn). Glaze the charred sides with the Bourbon BBQ sauce, until nicely coated.
Serve skewers with remaining BBQ sauce, and garnish with some thinly sliced green onions.