BBQ Beer Glazed Chicken Skewers with Sriracha Candied Bacon & a SABER Grill Giveaway

It's grill season all across the country now.  The smells wafting around our neighborhoods are nothing short of intoxicating! If you are a reader of my site, you know I adore both grilling and eating food pulled hot from the grill!  Mmm-mmm-m...almost nothing tops that in my book!

One of the biggest grill days of the season is almost upon us....Fathers Day!  What dad wouldn't appreciate sitting back with cold beer in hand, letting someone else make him some delicious grill-grub!

I made some Beer BBQ Glazed Chicken Kebabs and paired them with Pig Candy aka Candied Bacon!  Bacon & chicken are always great together and I kicked it up a bit with some Sriracha, then I even went a little crazy and threw some Feta cheese on some of the skewers, which I totally dug! Sweet, salty & spicy.

BBQ Beer Glazed Chicken Skewers with Sriracha Candied Bacon

8 strips of Sriracha Candied Bacon 

3 pounds chicken breast cut into 2-inch thick segments

1 TBS grapeseed or olive oil

Kosher salt & pepper

1/4 cup thinly sliced scallions

Optional: 1/2 cup Feta cheese crumbled

Dip your fingertips in a bit of oil and oil up your skewers.  Lightly coat your chicken pieces in a bit of oil, season with salt and pepper and thread them onto your skewers, folding each piece over once so it is secure. Of you have a favorite spicy seasoning or rub...You could also go ahead and use that.

Preheat your grill lightly oiled grill to med-high.  Cook your skewers for 4 minutes on the first side, flip, brush the cooked size with a bit of the glaze, cook an additional 3 minutes, flip brush that side with the glaze and remove from grill.  Allow chicken to rest for 5 minutes (brush with glaze again). 

Assemble recipe by scattering Candied Bacon over-top the skewers, along with scallions and if you are in the mood for it some Feta cheese crumbles.

 Cook time will depend on the size of your chicken pieces.  You can also use this glaze on bone in chicken.  Just watch for flare ups.  After the chicken gets some nice grill marks on it, continue cooking over indirect heat to prevent that.   

Chicken can get dried out fast on a grill.  Watch your time and remember it will continue to cook for a few minutes after you pull it off.  

Sriracha Beer Glaze

1/2  cup lager (beer)

2/3 cup pure maple syrup

1/4 tsp black pepper

1/2 tsp teaspoon Kosher salt

1-2  TBS Sriracha

Combine beer, syrup, pepper salt and Sriracha in a small saucepan.  Bring mixture to a boil, then reduce it to a simmer.  Continue simmering  for 10 minutes, remove from heat.  Glaze should be a little thicker than when it started out but not too thick. 

To keep it simple, the sauce for the chicken and the sauce for the Candied Bacon are the same...the only difference is cook time and the fact that I personally spice up the sauce for the chicken with a little more Sriracha.  So you could make enough for both and simply remove what you need for the chicken before you finish cooking the sauce down for the bacon. - Your call.

Enjoy