You want bacon recipes? I’ve got twenty. But who cares? No big deal. I want mooooooooore…
I once thought that recipes including bacon were pretty straight forward. You’d just fry up some meaty goodness in its own fat, crumble it up if you’d like, and mix it in. Then I found out about Bacon Jam, and then about using bacon grease in soups, and most recently, Bacon Paste. It’s a whole new world. (I’m just brimming with Disney references today.)
Bacon Paste sounds… eh… interesting to say the least, I know. When I first read about it, I imagined it coming out of a squeeze bottle and spread on toast, or something like that. But don’t worry, that is not the case!
Instead, to make Bacon Paste, we combine 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 imagining.
No, really. The bacon adds so much flavor and juiciness to the chicken, and when topped off with a little bourbon-infused barbecue sauce, there’s nothing better. My family demands that I make these again– not just once, but all summer long– because they are that good. They won’t have to ask me twice.
When you make them, don’t 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 holiday where you can grill… pool parties… graduation parties… Mondays… I mean just make up reasons to make these if you have to. You need to try them.Print
Recipe slightly adapted from The Slow Roasted Italian
- 16 oz barbecue sauce
- ¼ 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 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, combine the BBQ sauce and bourbon. Mix well.
- In a food processor, combine the kosher salt, white pepper, onion powder, paprika, garlic powder, dark brown sugar, smoked paprika, and bacon. Pulse until completely smooth.
- Put the chicken thigh pieces in a bowl and then rub with the bacon paste. Once 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 until nearly cooked through.
- Brush the kebabs with the bourbon barbecue sauce and cook for an additional minute on each side.
- Serve with the remaining BBQ sauce.
You will have plenty of leftover BBQ sauce to serve the skewers with, and then some. If you’d prefer not to have leftover sauce, you can reduce the amount of BBQ sauce by half and have just enough.
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