Ingredients
| 1 | (16-ounce) bottle barbecue sauce |
| ¼ | cup bourbon |
| 2 | teaspoons kosher salt |
| 1 | teaspoon freshly ground pepper |
| ½ | teaspoon garlic powder |
| ½ | teaspoon onion powder |
| 3 | tablespoons packed dark brown sugar |
| 2 | tablespoons smoked paprika |
| 1 | (12-ounce) package HORMEL® BLACK LABEL® Premium Cherrywood Bacon, divided |
| 2 | pounds boneless skinless chicken thighs, cut into 1-inch pieces |
Directions
Heat grill to 400°F.
In a small bowl, combine barbeque sauce and bourbon. Reserve 1/3 sauce mixture.
Combine kosher salt, next 5 ingredients and 6 bacon slices in food processor; pulse until smooth.
Place chicken in a bowl and rub with salt mixture. Cut remaining bacon slices into 11/2-inch pieces. Thread chicken pieces onto metal skewers alternately with remaining bacon pieces.
Place skewers on grill. Cook 3 to 5 minutes on each side, or until cooked through.
Brush with barbeque sauce mixture and cook an additional 1 minute on each side.
Serve with reserved barbeque sauce mixture.