Chicken skewers with maple bacon and whisky BBQ sauce
In collaboration
with Exceldor
with Exceldor
- Preparation 20 min
- Refrigeration 1 h
- Cooking 35 min
- Servings 4
- Freezing I do not suggest
The juiciest chicken on earth! These chicken skewers with maple bacon and whiskey BBQ sauce are easy to make and absolutely delicious! Thanks for the collaboration @exceldor and @alimentsduquebec!!!!
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Brine
- 4 Exceldor chicken breasts
- 4 cups water
- 4 1/2 tbsp. salt
- 375 g maple bacon
- Fresh parsley for serving
BBQ sauce
- 1 1/2 cups brown sugar
- 1 1/2 cups ketchup
- 1/2 cup cider vinegar
- 2 tbsp. Sortilège maple whisky
- 1 tbsp. Worcestershire sauce
- 2 tsp paprika
- 2 tsp. onion powder
Preparation
- Place chicken breasts on a work surface and, using a fork, prick all over on both sides. Set aside.
- Place water and salt in a large, airtight dish and stir to dilute. Add the chicken breasts, close the dish and set aside in the fridge for 1 hour. Do not marinate for longer than this, or the meat may become too salty and change texture.
- Place the ingredients for the BBQ sauce in a small saucepan, season with salt and pepper and stir. Bring to the boil, reduce heat to low and simmer for 15 minutes, stirring occasionally. Remove from heat and allow to cool.
- Place the chicken on a work surface and cut into large pieces ( Ideally, I suggest you cut the same number of pieces as you have slices of bacon!). Coat each piece of chicken with a slice of maple bacon and skewer. Set aside.
- Preheat BBQ to maximum power. Oil the grates.
- Place skewers on the fire and cook for about 20 minutes, or until chicken and bacon are cooked. Brush generously with sauce during cooking! Garnish with fresh parsley and serve with grilled rapini.
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