Chicken & Bacon Skewers

Submitted by Elise 

Serving Size: 2 skewers per serving

Recipe is for 2 servings, multiply as needed.

Ingredients:

4 skewers (if they are wood, soak for 30 minutes in water)
4 slices of bacon
1 lb. chicken, boneless skinless thighs are nice and moist
1/2 sweet onion, cut into chunks then separated into slices
1/2 red bell pepper
1/2 cup pineapple chunks

Sauce:

1/2 jar Mr. B’s Habanero Amber Pepper Glaze

6 oz dark beer

 Meat Prep:

1. Cut meat into 1-2 inch cubes.
2. Place sauce into a zip top bag and add chicken chunks.
3. Remove most of the air and zip closed.
4. Place In fridge overnight.

Skewer Creation:

5. Start each skewer by first adding a pepper slice and then an onion slice.
6. Add one end of a strip of bacon (one per skewer). Do “NOT” move the bacon down the skewer. You need to move it only far enough to get another ingredient on so it will be tightly woven.
7. Add the chicken then move down slightly and add pineapple, onion and pepper.
8. Gently stretch the bacon and run the skewer thru it a second time.
9. Continue with chicken, onions, pineapple and pepper, weaving one strip of bacon every 2 item or so.

Grill:

10. Heat your grill to 300 at most.
11. Place skewers on the grill and cook slowly to make sure the bacon and chicken are both cooked completely.

Optional:

12. Baste with fresh Mr. B’s Habanera Amber Pepper Glaze, as the skewers are cooking.

Beer Braised Chicken

Ingredients:

2 tablespoons sugar

1 teaspoon lemon zest

1 whole, bone in chicken, quarter

Mr. B's beer glaze

Salt & Pepper, to taste

Olive Oil

Directions:

Light charcoals in a grill. Let ash over, about 20 to 30 minutes, and spread into an even layer over half the grill, leaving the other half free of coals. Place the grate over the coals so it heats up. If using propane, turn one side on high and the other on low.

In the meantime, prepare the glaze by putting the beer, sugar, and lemon zest in a heavy-bottomed pot. Bring the mixture to a boil. Reduce the heat if necessary to maintain a slow boil. Cook for 20 to 25 minutes or until reduced by three-quarters and it thickens slightly, stirring occasionally. 

Brush the glaze over the chicken pieces on all sides, Brush the grill grates with olive oil just before cooking.

Place the chicken on the grill, skin side down over the side with the hot coals or the side on high. Cook for 3 to 5 minutes, or until lightly browned. Flip the chicken and cook another 3 to 5 minutes until the other side is lightly browned. Move the chicken to the side of the grill with no coals, placing skin side down. Cover the grill and cook until the juices run clean and the chicken is cooked to 165 degrees Fahrenheit internally, about 30 to 35 minutes.

If the skin is no longer crispy, glaze the skin, return it to the side of the grill with  the coals, and cook another 5 minutes.

Let chicken rest for 5 minutes before serving.