DISASTER!! Not, the recipe, but my execution. Less expensive boneless chicken thighs and fat free Ranch work great. After a 1 hour marinade, I cut open the packages of bacon that I bought on sale so I could begin assembly, and HOLY COW, the bacon pieces were sliced anywhere from 1/4" thick to paper thin in each pack. There is no way any of these skewers would cook the same way with such extremes in thickness. I envisioned disaster. So, if this happens to you, here is a work-around:
Stick to Chef John's recipe, adjusting the amount of spice to your taste. The buttermilk in the Ranch will make the chicken tender, even thigh meat, after only 1 hour.
Cook your bacon to your preferred likeness. Save a bit of the grease and set aside. Cut/rip the bacon into pieces and set aside. Prepare your side dishes now because the next step is fast.
Put just enough bacon grease into a large frying pan to coat the bottom and dump in the chicken, marinade and all. Simmer until the chicken is done (no pink) but not tough, maybe 5 minutes or so. Using a slotted spoon, transfer the chicken to a large bowl, add your cooked bacon, and mix to heat, but keep the marinade simmering on the stove until it reaches a nice gravy thickness. Add that to the chicken/bacon mixture and serve hot.
I would have loved the kabob presentation, but this was just a yummy and probably quicker than using skewers. I served with scalloped potatoes and steamed veggies - HUGE hit. Thanks Chef John!
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DISASTER!! Not, the recipe, but my execution. Less expensive boneless chicken thighs and fat...