Campfire Bacon Bourbon BBQ Chicken Kebabs Campfire Cooking

Dinner Recipes

After traveling through Kentucky, I got on a bit of a bourbon kick. So, along with a few other bourbon-y experiments, I thought it only appropriate to try out a recipe meant for a kitchen with power plugs and food processors. My results were the Campfire Bacon Bourbon BBQ Chicken Kebabs.

Campfire Bacon Bourbon BBQ Chicken Kebabs Recipe

Serves 2

Ingredients

8 oz barbecue sauce

1 oz bourbon
2 lbs boneless skinless chicken thighs
1 teaspoons kosher salt

1/2 teaspoon ground white pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

1 tablespoons paprika
1/2 tablespoon smoked paprika
3 slices raw bacon, cut into small pieces

Chopped raw bacon for the Campfire Bacon Bourbon BBQ Chicken Kebab rub… in future, I would cook it first and smash it once it’s crispy.

There are two ways to make these Campfire Bacon Bourbon BBQ Chicken Kebabs: the proper way and my way. The proper way involves pre-camping prep work. My way doesn’t. Basically, the bacon is meant to be used in a rub for the chicken. To make this rub, you need to put it in a food processor along with other seasoning and blended into a paste. My way is not quite as elegant. I’ll let you pick which way you want.

Pre Camping

Blend kosher salt, white pepper, onion powder, paprika, garlic powder, smoked paprika, and bacon in a food processor until smooth. Pack this paste, along with the remaining ingredients in a cooler. Remember, the paste includes raw meat, so you need to keep it cool.

Pre Camping Alternative

If you don’t have a food processor at your disposal, you can still wing it. Cook bacon in a skillet until crispy. Chop into as fine a crumble as your patience allows. Mix with kosher salt, white pepper, onion powder, paprika, garlic powder, and smoked paprika.

Directions

Cut chicken thighs into 1 inch cubes. Rub in bacon paste described above. Impale chicken on skewers.* If you chose the alternative bacon preparation, you may need to wrap the skewers in tin foil to prevent bacon chunks from falling off the chicken.

Chicken prepped on kabobs with “rub” applied. The bacon is kinda too big, though.

I had to wrap the kabob in foil to keep the bacon on the chicken. Clearly, this attempt was far from perfect. I’ll do it better next time.

Cook chicken for five minutes on each side. This is, of course, a rough estimate given how variable the temperature of a campfire can be. Keep an eye out and make sure the chicken is thoroughly cooked through before serving.

While cooking, mix the bourbon with the BBQ sauce. When the chicken is completely cooked, remove it from the heat and coat in the bourbon-bbq sauce.