It has been nearly a month since my last post so I figured the best way to rectify that would have to be a recipe that begins with “bacon smothered.” These succulent skewers proved to be a successful back-to-school experiment. I have very little grilling experience so if you’re in the same boat do not be alarmed. I pulled it off, so can you.
Prep time: 2.5 hours (Without marinade: 40 minutes) Cook time: 10-12 minutes
For this recipe you’ll need:
3.5 lbs. chicken (boneless, skinless)
2tsp. apple butter
1 chipotle pepper (in adobo sauce)
optional: garlic powder (to taste)
wooden or metal skewers
For the rub:
2tsp. black pepper
1/2 cup brown sugar
1/2 cup BBQ Sauce
Combine dry rub ingredients. Rub chicken until fully covered then cut into 1.5″ cubes. Place chicken in Ziploc bag, add BBQ Sauce. Place in refrigerator, let marinade two hours.
Place chicken cubes on skewers, 8-10 pieces per skewer. In small food processor combine bacon, apple butter and chipotle pepper until paste forms. Rub paste on skewered chicken, sprinkle garlic powder to taste (if desired).
Place skewers on top rack of heated grill. Cook 5-7 minutes per side, until golden brown (or in my case a little black).
If the bacon paste in this recipe doesn’t appeal to you or if it’s just too elaborate I recommend simply wrapping the skewers in bacon. Also, they skewers can be smothered in BBQ sauce after they’ve been taken off the grill to add an extra kick.
My inspiration for this recipe came from a combination of a couple recipes I found. You can check them out here if you’re more interested in the originals: