Bacon Coated Chicken Kabobs are extremely moist and very tasty with a hint of bacon. Give it a try today. The basic idea is to make bacon “paste” in a food processor and coat the chicken to prevent drying.
It’s little too fussy for my routine use. And lastly, adding bacon fat just rubs the doctor in my wrong.
Sometimes 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. Charcoal-Grilled Barbecued Chicken Kebabs from American Test Kitchen.
The results were excellent but I little too much fuss for me.
The taste was excellent but to me, this recipe calls out for simplification but the taste, and moisture was excellent.
Notes: I wanted a chicken and bacon flavor combo… I 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 cut the chicken breasts. 2 pounds would be 3-4 normal size breast or 2 huge ones.
Sprinkle with two tsp of kosher salt. Cover and refrigerate for 30 minutes. If using wooden skewers, start soaking in water now.
Cut bacon into cubes.
Run it through a food processor stopping every 10 seconds or so to scrape 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 medium-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.
July 11, 2016