Bacon Coated Chicken Kabobs

Bacon Coated Chicken Kabobs with Alabama White BBQ Sauce

The good: extremely moist and very tasty. The bad: I thought I would get more bacon taste. It’s little too fussy for my routine use. And lastly, adding bacon fat just rubs the doctor in my wrong.

Sometime a recipe comes along just when you need it. I had two huge chicken breasts that need to go and bacon. I stopped my paper copy of CI  but still have my online subscription. And suddenly it was there.

The results excellent but I little too much fuss for me. 

Rating

The taste was excellent but to me this recipe calls out for simplification. The taste and moisture was excellent.

Notes: I wanted a chicken and bacon flavor combo… I really didn’t get the bacon taste as much as I wanted for the work involved. I guess I’m defining fuss as actually using my food processor and I don’t usually have bacon in the house. Maybe I should get over it. If you want spicy flavor and moisture this will work for you but it will take a little time and fuss.

Trim and cup the chicken breasts. 2 pounds would be 3-4 normal size breast or 2 huge ones.

Sprinkle with 2 t of kosher salt. Cover and refrigerate for 30 minutes. If using wooden skewers, start soaking in water now.

Cut bacon into cubes.
 

Run it though a food processor stopping every 10 seconds or so to scrap the sides. Continue until it is paste (about 30 sec)



Pat dry chicken breast cubes. 

Then mix in a large bowl with the bacon paste and then the paprika and sugar.

Thread onto skewers. Place over high heat rotating every 2 minutes. After all sides are browned, decrease heat to medium, continue to rotate every 3-4 minutes until internal temp of 165-170. About 20 minutes total.

Bacon Coated Chicken Kabobs
by April 3, 2011

The basic idea is to make bacon “paste” in a food processor and coat the chicken to prevent drying. Add paprika and grill. I though I would have more bacon taste but that was not the case. The spicing is up to you. I cut back the sugar some to get less burning on the grill and upped the smoked paprika some because I like it. The original recipe was charcoal but I use gas with good results.
Ingredients

2 pounds chicken breasts trimmed and cut into 1 inch cubes2 strips bacon2 t kosher salt1 T smoked paprika2 T sweet paprika2 t sugar Skewers- metal or wood

Instructions
1) Trim and cup the chicken breasts. Sprinkle with 2 t of kosher salt. Cover and refrigerate for 30 minutes. If using wooden skewers, start soaking in water now.2) Cut bacon into cubes and run though a food processor stopping every 10 seconds or so to scrap the sides. Continue until it is paste (about 30 sec)3) Preheat and clean grill on high for 15 minutes4) Pat dry chicken breast cubes then mix in a large bowl with the bacon paste and then the paprika and sugar.5) Thread onto skewers.6) Oil grill and place over high heat rotating every 2 minutes. After all sides are browned, decrease heat to medium, continue to rotate every 3-4 minutes until internal temp of 165-170. About 20 minutes total.
Details

Prep time: Cook time: Total time: Yield: 4 servings

May 24, 2011

If you like a recipe, please leave a rating. If you have a food blog in a similar manor as mine, please leave a link to your blog. If your comment is spam, rude or obnoxious it will be deleted at my discretion. Keep it polite please. See Comment Guidelines for more information.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>