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Friday Recipe Exchange: Memorial Weekend Grilling

Bourbon Chicken Appetizers

I was going to post the recipes I’d picked out for guests next week, but then realized it was Memorial Day weekend and decided to switch it up for that occasion. There won’t be a recipe exchange next week, we’ll catch up after that.

Starting things out, Stuffed Jalapeno-Cheddar Burgers and Sweet Potato Fries, complete menu, recipes and shopping list can be found here.

Grilled Potato Packets come in two flavors here.

Click here for Citrus Glazed Baby Back Ribs.

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Searching for rib photos this week, I came across several yummy recipes from JeffreyW (along with obligatory mouth-watering photo series).

Spare ribs (pictured above) are here.

Braised Baby Back Ribs are here.

Click here for Country Ribs

Each one has a different rub or sauce, something for everyone.

What’s on the menu for your holiday weekend? As with every year, my father and brother will be helping to put up the impressive display of flags around town (they are flags presented at a veteran’s funeral and donated by the families for display). What summer flavor are you looking forward to most? What are some of your favorite holiday weekend recipes?

Finally, tonight’s featured recipe:

Bourbon Chicken appetizers1

I have a bottle of very fine and expensive whisky in my house. I’ve been having fun experimenting with it in many recipes, finding it really brings out the flavors in beef and adds a complex appeal to chicken and desserts.

With this recipe, it’s all about the bourbon and bacon.

Grilled Bourbon Chicken Appetizers

12  servings

  • 1- 1/2 lbs boneless skinless chicken breasts
  • 3/4 cup firmly packed brown sugar
  •  1/4 cup chopped Chipotle peppers in adobo sauce
  •  1/4 tsp cayenne pepper
  • Bourbon whisky (how much you use and what you do with the leftover is between you and your bottle)
  • 8 oz pineapple chunks
  • 12 strips of sliced bacon (should be a pound)
  • 12 short wooden skewers, soaked in water for 30 minutes before assembling and grilling*

Cut chicken breasts into 1-inch x 2-inch cubes, you should have 36 pieces (you can soak in bourbon if you like)

Mix together Chipotle peppers, brown sugar, cayenne pepper and add enough whisky and pineapple juice to make a thick sauce. Set aside about 2-4 tbsp for mopping during cooking. For the remainder, cover chicken cubes on all sides with the sauce and let marinate for at least 1 hour.

To assemble: Start with a pineapple chunk, add one end of full bacon strip, add chicken cube, then wrap bacon around the top of the cube and skewer, add another cube of chicken, wrap bacon around the bottom of that piece of chicken, then skewer, add a third and repeat with the bacon strip, you’re creating a ribbon with the bacon. Finish with a pineapple chunk.

Grill over medium high heat (if using coals, start over hot coals, then move away from direct heat for the remainder of cooking time), turning frequently. Add more sauce as desired. Cook until chicken is 160-165 degrees. Shouldn’t take more than 10-15 minutes, don’t overcook or you’ll have dry, rubbery appetizers. Serve hot.

*please don’t forget this step or all you’ll have for appetizers is flaming skewers.

That’s it for this week. I hope you have a safe and fun holiday weekend. But take a moment and remember those who have served – TaMara



Bourbon Chicken Appetizers

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About TaMara

What's to say? I love to cook and I think families benefit from sitting down together for dinner every night.

Posted on May 27, 2016, in Recipes, TaMara, Thursday/Friday Recipe Exchange and tagged . Bookmark the permalink. Comments Off on Friday Recipe Exchange: Memorial Weekend Grilling.

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