Sweet Hot and Smoky Chicken Bacon Kabobs
by Christine Friesenhahn
(San Antonio, TX)
4 lrge. boneless/skinless chicken breasts, cut in 2" cubes
1 pound thin cut peppered bacon, cut in half crosswise
Wrap each piece of chicken with one of the half slices of bacon, and thread onto shish kabob skewer. Repeat with all chicken and bacon, filling the skewers to within 2 inches of the ends.
1 jar (15oz) apricot preserves
1/4 C grainy mustard
1C packed light brown sugar
1 habanero pepper, seeded and minced
1 T flour
1 teaspoon Liquid Smoke (if NOT cooking over wood/coal)
Mix all ingredients well.
Place on hot grill, and immediately begin basting with sauce. Turn frequently, basting with sauce every time, and cook until kabobs are mahogany in color and juices run clear.
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