I think you will want to try this one for your next BBQ. Bacon basted chicken! Just a hint of smokiness from the whisky BBQ sauce.
|1/2 cup||(125 mL) Ready prepared BBQ sauce|
|2 tbsp||(30 mL) Rye whiskey or bourbon|
|2 tsp||(10 mL) Apple cider vinegar|
|1/2 tsp||(2 mL) Kosher salt|
|1/4 tsp||(1 mL) Pepper|
|1 tbsp||(15 mL) Paprika|
|2 tsp||(10 mL) Smoked paprika|
|2 tbsp||(15 mL) Brown sugar|
|3||slices Maple Leaf® Bacon, chopped|
WHISK together BBQ sauce, whiskey and cider vinegar. Set aside.
ADD salt, pepper, paprika, brown sugar and raw bacon to the bowl of a food processor. Pulse to a paste and massage into the chicken pieces to completely coat. Thread chicken onto skewers and refrigerate until ready to grill.
PREHEAT BBQ to medium. Lightly coat the grill with non-stick cooking spray. Grill chicken for 6-7 minutes turning and basting with BBQ sauce. Chicken should be cooked to an internal temperature of 165°F (74°C) and look evenly char-grilled.
If using wooden skewers, soak for at least 30 minutes before using to prevent burning.
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