It’s mid-September and summer is lingering just a bit longer. It’s always nice to get a few extra days, or even a few extra weeks of grilling season. Those beautiful days of Indian Summer are special and deserving of more than just barbecued hamburgers and potato salads.
Let’s start with the chicken. Oh sure, we’ve all had barbecued chicken before. Bourbon Barbecue is nothing new. Neither is Bacon Barbecue. Putting the two together isn’t such a stretch of the imagination. So it’s not a matter of what but how the bacon-bourbon barbecue are merged that gives this recipe its interesting spin. The recipe for the chicken skewers is one I came across on Oh But I’m Hungry that first appeared in October 2014. While having all the flavor of marinated chicken, she has you create a raw bacon “paste” to slather over the chicken. The paste keeps your chicken moist while imparting a wonderful flavor unlike anything I’ve tasted before. There is no other way to describe the coating for the chicken – it’s a paste – thick and sticky and strangely fun. This is one of those wonderful recipes that invites you to play with your food – let it slip and slide around in your hands. So be sure to roll up your sleeves for this awesome chicken and prepare to have a little fun.
This would be a great recipe for a mid-week supper, except Hubby and I use a chimney and briquettes for barbecuing – adding roughly 25 to 30 minutes to any recipe. So although the chicken only takes about 20 minutes or so to cook, it’s about an hour from match to table.
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Backyard Barbecue Menu
Bacon Bourbon Barbecue Chicken Thighs
Garlic Grilled Potatoes
Grilled Corn on the Cob
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Bacon Bourbon Barbecue Chicken Thighs
2 teaspoons kosher salt
1 teaspoon ground pepper
½ teaspoon garlic powder
½ teaspoon onion powder
2 tablespoons smoked paprika
3 tablespoons packed dark brown sugar
6 slices raw bacon, cut into small pieces
2 lbs boneless skinless chicken thighs, cut into 1″ pieces
10 Bamboo Skewers, soaked in water
2 cups Jim Bean Master Blend Barbecue Sauce
4 Oz Jim Bean (or favorite whisky)
Light the grill and heat to medium-high heat.
In a food processor, combine the kosher salt, pepper, onion powder, garlic powder, dark brown sugar, smoked paprika, and bacon. Pulse until completely smooth. Add about a tablespoon of barbecue sauce to moisten the paste.
Put the chicken thigh pieces in a bowl. Plop the bacon paste on top, and begin rubbing it into and over the chicken. Once well-coated, thread the chicken thigh pieces onto skewers. You should be able to get about 4 chunks of chicken onto each skewer. Place on a rimmed baking sheet and set aside until fire is ready.
Pour barbecue sauce into a bowl. Add bourbon and whip until smooth and well blended. Set aside until ready to use.
Place the kabobs onto the grill and cook about 5 minutes per side with the grill shut and the smoke circulating the thighs.
When the chicken is nearly cooked through, brush with bourbon infused barbecue sauce and finish grilling, about 1 or 2 minutes per side.
Remove from grill, stack on a serving platter and serve with remaining barbecue sauce for dipping.
Garlic Grilled Potatoes
4 large Russet Potatoes, cut into wedges
1 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons garlic powder
½ cup extra virgin olive oil
2 tablespoons parsley, chopped
Bring a pot of well-salted water to a boil. Add potato wedges and cook until al dente, about 10 minutes. Drain and let potatoes cool slightly.
Heat grill to medium-high heat. Oil grate.
In a large bowl, mix together salt, pepper, and garlic powder. Drizzle with olive oil. Add potatoes and toss gently to coat.
Grill potatoes, flipping once, until golden brown, about 5 minutes.
Sprinkle oil in the bowl with chopped parsley. Return potatoes to the mixture and toss again before serving.
Grilled Corn on the Cob with Spicy Garlic Butter
4 ears corn, in husks
2 fresh limes, quartered
1 sticks butter, slightly softened
4 cloves garlic, peeled and coarsely chopped
Habanero pepper, seeded, as desired for heat
Fresh Chives, as desired for color
Salt and freshly ground black pepper
Build coals in grill using indirect cooking method. Trim tip and end of corn (making it easier to insert cob knobs to finished corn).
Remove thick outer husks from the corn, leaving several layers of the thinner, pale husks in tact. Peel back these layers of husks from the corn without removing them from the ears. Remove the silks, rinse ears and recover the corn with the husk. Secure husks with kitchen twine. Place ears of corn in a large pot of cold water. Let soak for at least 30 minutes. (The kernels will absorb some of the water, allowing them to steam in their husks when placed on the grill.)
While corn is soaking, make spicy butter. Combine butter, garlic, Habanero, and chives in a food processor and process until smooth. Season with salt and pepper. Set aside until ready to use.
When ready to grill, remove corn from water and shake off excess. Place the corn on the grill, directly over fire; close the cover and grill. Check and turn periodically. If husks begin to burn, transfer ears and continue to cook using an indirect method. Grill for about 20 to 30 minutes. Corn should be firm but tender when properly grilled.
When corn is cooked, unwrap and brush with the garlic butter. Sprinkle squeezed with lime and garnish with chopped chives.
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Happy Grilling Everyone!
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