Fire Up the BBQ

 

BBQ Bacon Bourbon Chicken Skewers

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

The recipe, adapted from Chris Scheuer, serves four and makes 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
• Yukon Gold potatoes

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 to gently press the potatoes until they are smashed but still intact. 
• Drizzle potatoes with olive oil, salt, and pepper and 1/2 cup grated Parmesan cheese. Bake until crispy, 25-30 minutes. 
• Grate more Parmesan cheese over potatoes and cook for 3 minutes more.  
• Serve immediately. 

A brownie ice cream special is a must for your BBQ dinner. 

Cook's Notes: I am convinced brownies, or for that matter, anything with chocolate, can definitely lift one's spirits. This simple recipe is a winner. It's chocolaty and decadent, so indulging in a small piece is all you'll need to brighten your day.😊

Espresso powder amps up the rich, chocolate flavor of many desserts, including cakes, brownies, and cookies, without leaving a strong coffee taste. The recipe is from Taste of Home Magazine. Paper flags were purchased at Michaels in the baking section.  since serving with powdered sugar. 

Cooking Tip: If using espresso chips, omit espresso powder from the ingredient list.  

Espresso Brownie Ingredients:

• 1 cup of sugar
• 2 large eggs at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup softened butter
• 3/4 cup flour
• 1/3 cup Hershey's Dark baking cocoa
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon espresso powder
• 1/2 cup chopped nuts
• 1/2 cup semi-sweet, bittersweet chocolate chips or espresso chips
• Optional: Add 1 tablespoon Kahlua to the brownie batter. 

Directions:

• Line an 8 x 8 glass pan with greased foil. Make sure the edges of the foil extend over the sides.

• Preheat oven to 350 degrees.
• In a large bowl, beat sugar, eggs, and vanilla for 3 minutes to increase the volume. Beat in butter with Kahlua if using, mix well.
• In another bowl, whisk the flour, salt, cocoa, espresso powder, and baking powder. Add to the butter/egg mixture and mix well
• Fold in nuts and chips and pour into the prepared pan. Bake for 25 minutes, or until a toothpick comes out clean from the center.
• Cool brownies in the pan for 10 minutes, then use foil edges to lift brownies out and place on a wire rack. Since the brownies were served with ice cream, I skipped the frosting and dusted the brownies with powdered sugar. BUT for future reference, here is the frosting recipe. 

Frosting Ingredients:

• 1/4 cup butter
• 1 cup semisweet or bittersweet chocolate chips (I used bittersweet as a contrast to brownie batter)
• 1 cup of sugar
• 1/2 cup milk
• 2-1/2 cups powdered sugar
• 1 teaspoon vanilla
• 2 tablespoons Kahlua 

Frosting Directions:

• In a saucepan, add milk, sugar, butter, and chips.
• Over medium heat, bring to a boil, stirring frequently. Reduce the heat and simmer for 3 minutes
• Remove the pan from the stove, and stir in powdered sugar and vanilla. Use a mixer and beat until smooth in the saucepan. Add more milk if necessary for the correct consistency.
• Add in Kahlua if using. Mix until smooth.