I when thought that recipes including bacon were quite easy. You ‘d just fry up some meaty goodness in its own fat, crumble it up if you ‘d like, and blend it in. Then I discovered Bacon Jam , and then about using bacon grease in soups and most just recently, Bacon Paste. It’s an entire new world.( I’m just brimming with Disney references today.).
Bacon Paste sounds … eh …fascinating.to state the least, I know. When I initially read about it, I imagined it coming out of a capture bottle and spread on toast, or something like that. Do not stress, that is not the case!
Rather, to make Bacon Paste, we integrate bacon and a bunch of our favorite spices in a. food processor. and then spread that stuff all over some chicken thighs before grilling them up. It’s even better than you’re picturing.
The bacon adds so much taste and juiciness to the chicken, and when topped off with a little bourbon-infused barbecue sauce, there’s nothing better. My household demands that I make these again– not just as soon as, but all summertime long– since they are that excellent.
When you make them, do not forget to take a photo and tag #hostthetoast on Instagram so I can see your bacon-y creations!
I think these kebabs would be perfect for Memorial Day, Father’s Day, Fourth of July … any vacation where you can barbecue.
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- 16 oz.barbecue sauce.
- 1/4 cup.bourbon.
- 2 lbs boneless skinless chicken thighs, cut into 1 pieces.
- 2 teaspoons.kosher salt.
- 1 teaspoon.ground white pepper.
- 1/2 teaspoon.garlic powder.
- 1/2 teaspoon.onion powder.
- 2 tablespoons.paprika.
- 3 tablespoons.jam-packed dark brown sugar.
- 1 tablespoon.smoked paprika.
- 6 slices raw bacon, cut into small pieces.
- Light the grill and heat to medium-high.
- In a small bowl, integrate the BBQ sauce and bourbon. Mix well.
- In a. food mill integrate the kosher salt, white pepper, onion powder, paprika, garlic powder, dark brown sugar, smoked paprika, and bacon. Pulse until entirely smooth.
- Put the chicken thigh pieces in a bowl and then rub with the bacon paste. As soon as well-coated, thread the chicken thigh pieces onto skewers (pre-soaked, if they’re wooden).
- Place the kebabs on the preheated grill. Cook for about 5 minutes per side, or till almost cooked through.
- Brush the kebabs with the bourbon barbecue sauce and cook for an extra minute on each side.
- Serve with the staying BARBEQUE sauce.
You will have a lot of remaining BARBEQUE sauce to serve the skewers with, and after that some. If you ‘d choose not to have leftover sauce, you can lower the amount of BBQ sauce by half and have just enough.