Friday, November 8, 2013

The Friday Happy List: BBQ Chicken Skewers

In lieu of a list, I'm sharing a recipe today. When I started this blog, I had visions of posting some of my favorite eats. So far that hasn't happened, but I promise to start making up for it. Here is a recipe that has been making both me and Jon happy lately. It's a little unconventional (bacon paste!), but it's not hard and it's certainly tasty. 

BBQ Chicken Skewers
(Adapted from Cook's Illustrated)

BBQ Sauce
  • 1/2 cup ketchup
  • 1/4 cup molasses 
  • 2 Tbs grated onion (grated on the large side of a cheese grater)
  • 2 Tbs Worcestershire Sauce
  • 2 Tbs Dijon mustard
  • 2 Tbs apple cider vinegar
  • 1 Tbs brown sugar
  • hot sauce, to taste
  • 2 pounds boneless, skinless chicken breasts, cut into 1-1.5" inch pieces
  • 2 slices bacon
  • 2 tsp kosher salt
  • 2 Tbs sweet paprika
  • 4 tsp sugar
  • 1 tsp smoked paprika
  • 1/8 tsp cayenne pepper

For the BBQ sauce, combine all the ingredients in a small sauce pan and bring to a boil over medium-high heat. Reduce to a simmer and stir for 5-7 minutes until the sauce is reduced and thickened. Remove from the heat and reserve about half of the sauce to serve along with the chicken.

Cut the bacon into pieces and process in a food processor until a thick, smooth paste forms. Set aside. 
Mix the spices together in a small bowl. Now here is where things get a little messy. Add the bacon paste & spices to the chicken and work it in to cover the chicken. This is best done with your hands. It might not seem like it's spreading evenly, but don't panic. Just coat it is a best you can.

Thread the meat onto skewers and grill over medium-high heat basting with the BBQ sauce and turning every few minutes until charred, about 12-15 minutes. Serve with the remaining BBQ sauce.

[You can make the sauce, spice mixture, and bacon paste in advance. Just bring the bacon paste to room temperature before using and reheat the sauce before serving.]

And in case you are curious about the corn, it was just basted with olive oil, grilled until slightly tender (I like my corn to still have a bite), and brushed with salted honey butter. Yum!


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