|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.
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.
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
Prep time: Cook time: Total time: Yield: 4 servings
May 24, 2011