Boozy Bacon Bourbon Barbecue Chicken Kabobs

Memorial Day is coming – the unofficial official start of the grilling season. Are you ready? I know we’re gearing up for some down home good eatin’. Corn on the cob. Big pots of beans. Plenty of ‘tater salad. Oh yeah!

This awesome recipe from Christina over at But I’m Hungry is awesome. First off; it’s Southern – and no one knows barbecue better than a southerner! Secondly, the boneless thighs are actually rubbed with a bacon infused paste – even the thought gets my mouth to watering. Add to that a boozy-Bourbon Barbecue sauce – need I say more?

I’ve coupled Christina’s recipe for barbecue chicken kabobs with a Bourbon Barbecue Sauce from The BBQ Pit Boys. Naturally I did a little tweaking to the sauce – adding a little more heat and smoky goodness to the mix. Now we’re ready for some summer grilling.

Boozy Bacon Bourbon Barbecue Chicken Kabobos
2 cups Bourbon Barbecue sauce (Recipe below)
2 lbs boneless skinless chicken thighs, cut into 1″ pieces
2 teaspoons kosher salt
1 teaspoon ground pepper
½ teaspoon garlic powder
½ teaspoon onion powder
2 tablespoons smoked paprika
3 tablespoons packed dark brown sugar
6 slices raw bacon, cut into small pieces

Light the grill and heat to medium-high, or heat a grill pan over medium-high heat.

In a food processor, combine the kosher salt, pepper, onion powder, garlic powder, dark brown sugar, smoked paprika, and bacon. Pulse until completely smooth.

Put the chicken thigh pieces in a bowl and then rub with the bacon paste. Once well-coated, thread the chicken thigh pieces onto skewers (pre-soaked, if they’re wooden).

Place the kabobos on the preheated grill. Cook for about 5 minutes per side. Mop the kabobos with the bourbon barbecue sauce and cook for an additional minute or two on each side.

Serve with the remaining BBQ sauce.

Smoky Bourbon Barbecue Sauce
2 cups Ketchup
1/2 cup Lemon juice
4 Tablespoons Brown Sugar
4 Tablespoons Apple Cider Vinegar
2 Tablespoons Worcestershire Sauce
2 Teaspoons Dry Mustard
1 Teaspoon Onion Powder
1 Teaspoon Garlic Powder
1 Teaspoon Cayenne Powder (or heat to taste)
4 Tablespoons Honey
1 Tablespoon Liquid Smoke (or smoke to taste)
1 cup Bourbon

In a pan mix the ingredients. Bring sauce to a simmer to thicken. Keep warm until ready to use.


On a personal note; any time I hear the word “barbecue” in reference to an event rather than a style of cooking, my thoughts immediate turn to Twelve Oaks, and Scarlet O’Hara . . .

Oh those romanticizing, rose-colored glasses again!


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