Ingredients

The following ingredients have 4 Servings
  • 2 to 3 pound(s) boneless skinless chicken thighs
  • 1 teaspoon(s) salt
  • 1/4 teaspoon(s) cayenne pepper
  • 1 cup(s) bbq sauce (your favorite) i used sweet baby rays original
  • 3 tablespoon(s) bourbon
  • 1 tablespoon(s) apple cider vinegar
  • 1/2 to 1 teaspoon(s) ground jalapeno, dried (if not available, use fresh jalapeno and mince, i would use 1 large seeded jalapeno in this case)
  • 5 slice(s) hickory smoked bacon, cut into pieces (this was fairly thick bacon)
  • 2 tablespoon(s) paprika, sweet mild (can use a hot paprika if desired)
  • 1 tablespoon(s) smoked paprika
  • 1/2 teaspoon(s) chili powder (can use hot if desired)
  • 2 tablespoon(s) brown sugar
  • 1 teaspoon(s) garlic, minced
  • 1 tablespoon(s) olive oil, extra virgin
  • 1 teaspoon(s) salt
  • 1/2 teaspoon(s) pepper

Instruction

  • Clean thighs, removing any fat. Cut into 1-inch pieces; sprinkle with salt and cayenne pepper and refrigerate until ready to use.
  • Combine bbq sauce, bourbon, apple cider vingar and ground jalapeno; whisk together and set aside.
  • Add bacon, paprika, chili powder, brown sugar, garlic, olive oil, salt and pepper to bowl of blender. Pulse until you get a fairly smooth paste.
  • Pat chicken pieces dry with paper towels. Using hands rub bacon paste on to pieces. Divide chicken pieces and place on 4 skewers.
  • Place on preheated grill and grill to desired doneness (at least 110 degrees). Brush bbq sauce over chicken and grill for about 1 minute longer, brushing on more sauce if desired.