Midwest Access- Grillin’ & Chillin’: Tasty Twists on Grilling Classics

ROCHESTER, Minn. (KTTC) –We are back Grillin’ & Chillin’ all summer long! Jim Nicholas, from Wildwood Sports Bar and Grill and Christy Buchan, from Destination Bar-B-Q, join us on the weather patio to grill up some delicious bites.

This week, Jim is serving Bacon Bourbon Chicken Bombs kabobs. Christy dishes up Potato Skins BBQ Style. You can find all of the fresh ingredients at your nearest Hy-Vee.

Watch the videos below to learn how Jim and Christy make magic on the grill.

Part 1:

Part 2:

Part 3:

Part 4:

Bacon Bourbon Chicken Bombs Kabobs

• 16 ounces barbecue sauce,
• 1/4 cup bourbon whiskey, I prefer Maker’s Mark
• 2 tablespoons apple cider vinegar
• 5 pounds boneless skinless chicken breasts, cut into 1” x 1” pieces
• 2 teaspoons kosher salt
• 1 teaspoon fresh black pepper
• 3 tablespoons packed dark brown sugar
• 1 tablespoon smoked paprika
• 6 slices of bacon, cut into small pieces (uncooked)
• 8 12-inch wooden skewers, soaked in water for an hour

Instructions

In a medium bowl, combine barbecue sauce, vinegar, and whiskey. Whisk to combine. Set aside and allow flavors to meld.

1. In a bowl, combine BBQ sauce, bourbon, cider, paprika, brown sugar, and salt

2. Cut trimmed chicken breast or thighs into 1 “ pieces and pat dry with a paper towel

3. Place completed skewers in the chicken and over with sauce, and let marinate overnight

4. Cut bacon in half, wrap around pieces of chicken, and skewer to hold bacon on chicken pieces 5-7 on each skewer

5. Place on preheated grill to 425 degrees. Cook on each side for 2-3 minutes. Brush the cooked surface with barbecue sauce every 2-3 minutes and cook each side (coated in sauce) for one additional minute.

6. Bacon should be crispy, and the sauce will start to char

Potato Skins BBQ Style

• 4-5 Large Russet Potatoes
• Olive Oil
• Shredded Cheese
• Bacon Bits
• Three Little Pigs - Kansas City Competition Rub
• *Mister Dister - Original BBQ Sauce

*Available @ Destination Bar-B-Q

Instructions

1. Preheat pellet grill at 425 degrees

2. After cleaning potatoes, cut into ½” thick slices and put in medium-sized bowl

3. Drizzle with olive oil and coat with *Three Little Pigs – Kansas City Competition Rub

4. Place potato slices on grill grate and cook 15-20 minutes per side until slices are tender

5. Top with shredded cheese and close grill lid for 1-3 minutes or until cheese is melted

6. Remove slices from grill and top with bacon bits and drizzle with *Mister Disters – Original BBQ Sauce

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