4th of July Round-Up

 

                                                                    4th of July Fiesta   

Cook's Notes: There's nothing like a grilled meal that screams "summertime."

BBQ Bacon Bourbon Chicken Skewers are beyond delicious with tender chunks of spice-rubbed chicken breast, smoky bacon, and veggies. They were grilled to perfection, brushed with a super-easy Bourbon BBQ Sauce. The skewers were served with crispy smashed potatoes, grilled corn, cornbread with green chiles and cheese, and a slice of watermelon. Ice cream sandwiches capped the meal.  The recipe at https://sockfairies.blogspot.com/2025/07/4th-of-july-round-up.html

My husband was recently gifted with a new King of the Grill apron. This fiesta meal was the perfect opportunity for him to wear his new gift. 

BBQ Bacon Bourbon Chicken Skewers

Cook's Notes: The recipe was adapted from Chris Scheuer and serves four, making five skewers. Any veggies would work with the chicken and bacon. I used mushrooms, mini peppers, and red onion chunks.  

Ingredients

• 6 slices thick-cut smoky bacon, cut into 3-inch pieces
• 1 pound boneless chicken breast 
• 1 large red onion, cut into 1-inch pieces
• Mini peppers, red and yellow, diced in half
• Button mushrooms 
• 1 tablespoon extra virgin olive oil

For the rub:

• 1 teaspoon sugar
• 1 teaspoon smoked paprika
• 1 teaspoon garlic salt
• 1 teaspoon ground cumin or elote seasoning
• 1/2 teaspoon ground coriander

For the sauce:

• 1 cup barbecue sauce e.g. I used Sweet Baby Ray's
• 1-1/2 tablespoons bourbon
• 1 tablespoon soy sauce

Directions: 

• Soak skewers in water for one hour. 
• Prepare the spice rub by combining all ingredients in a small bowl. Set aside.
• Combine barbecue sauce, bourbon, and soy sauce in a small bowl. Stir well to combine. Set aside.
• Cut chicken into 1-inch chunks and transfer to a medium-sized bowl. Drizzle chicken with the olive oil and stir well. Sprinkle the rub over the chicken and toss to coat.
• Cut the bacon up into 3-inch pieces. In a small fry pan, cook for 3 minutes. The bacon will be undercooked but still pliable to thread onto a skewer.   
• Thread (in a pattern) the bacon, chicken chunks,  peppers, and red onion onto skewers, starting and ending with the bacon.
• Spray the grill well and heat to medium-high heat. Grill the skewers for approximately 8-10 minutes, rotating every couple of minutes, or until they are lightly browned and the chicken is cooked through.
• Another alternative is to place skewers on foil, brush with sauce, and grill about 16 minutes, turning twice.  
• Remove to a clean platter, cover with foil, and let rest for 5 minutes before serving. Serve with any remaining barbecue sauce.

Smashed Potatoes

Cook's Notes: I recommend using small Yukon gold potatoes because they are easy to smash and their size makes them ideal for getting that perfect balance of crispy edges and tender centers. I used Yukon potatoes that were 3 inches in diameter so 2-3 potatoes per serving. The recipe was adapted from twopeasandtheirpod  

Directions: 

• Bring a large pot of salted water to a boil. Add the potatoes and cook until fork tender, about 25 minutes. 
• Drain and let cool for 5 minutes. Preheat oven to 425 degrees. 
• Place potatoes on a greased baking sheet. Use the bottom of a juice glass or jar and gently press down on the potatoes until they are smashed but still intact. 
• Drizzle potatoes with olive oil, salt, and pepper and bake until crispy, 25-30 minutes. 
• Optional: grate cheese over potatoes and cook for 5 minutes more.  

Serve immediately. 

Cornbread  Shortcut

Cook's notes: Use a box mix. I like the product Famous Daves

Ingredients:

• Box of cornbread mix
• 1 small can of green chilies, drained and patted dry on a paper towel
• 3/4 cup grated cheese

Directions:

• Follow the manufacturer's directions on the box. Fold in the grated cheese, if using, and the green chiles.
• Bake for 18 minutes.   

FYI: I was also gifted with an apron. Lucky us!

Thank you, Cathy and Martha for the gifts.