Trim chicken of excess fat, then cut the chicken into 1-inch cubes. In a large bowl, toss the chicken with the salt. Then cover with plastic wrap and refrigerate for at least 30 minutes and up to 1 hour. Turn all grill burners to high, close lid, and heat for about 15 minutes. Leave primary burner on, but turn off other burners. Meanwhile, pat the chicken dry with paper towels. In a small bowl, combine the paprikas and sugar. Place the raw bacon in a food processor and pulse for about 30-45 seconds, until a smooth paste forms, scraping down the sides of the bowl twice throughout. Add the bacon paste and spice mixture to the chicken. Mix with hands or spatula until the ingredients are blended and chicken is coated. Thread the chicken onto the skewers, rolling or folding as needed to maintain 1-inch cubes. Grill the chicken over the primary burner with lid closed, turning one-quarter of a turn every 2 minutes or so, until browned and slightly charred (about 8 minutes total for chicken breast and 10 minutes for thighs). Brush the top of kebabs with BBQ sauce; flip and cook until sauce is browned in spots, about 1 minute. Brush second side with sauce; flip and cook for another minute or so, until cooked through. Remove kebabs from grill and let rest for 5 minutes. Serve, passing remaining BBQ sauce separately, if desired.
Whisk all ingredients in a small bowl.
Reserve 4 tablespoons of sauce and then pour the rest over the chicken, toss and cover with plastic wrap and let it sit for about 30-45 minutes at room temp. Preheat the grill on medium- medium high heat, grill chicken for about 6 to 7 minutes per side or until chicken is done. Pour the reserved 4 tablespoons of honey-mustard sauce over chicken and let rest under foil for about 5 minutes.
Cheddar Bacon BBQ Grilled Potatoes
6-8 red potatoes
½ sweet yellow onion
1 cup bacon bits
2 cups shredded cheddar cheese, divided
⅓ cup KC Masterpiece® Kansas City Classic barbecue sauce
Slice potatoes into ¼ inch thick slices and slice onion into ½ inch slices. Spray a foil baking dish with non stick cooking spray. Layer potatoes and onions in baking dish. Top with bacon bits, half of the cheese and bbq sauce. Cover tightly with a double layer of aluminum foil. Grill over medium heat for 30-45 minutes. Be sure to give the potatoes a shake every 5 minutes or so to redistribute them and prevent burning. Remove from the grill, set foil aside and top with remaining cheese. Add the foil back to the dish to allow the cheese to melt for 10 minutes and serve.
Three Bean Salad
1 (8-ounce) can lima beans
1 (8-ounce) can cut green beans
1 (8-ounce) can red kidney beans
1 medium sweet onion, sliced and separated into rings
1/2 cup chopped green pepper
2/3 cup vinegar
1/2 cup salad oil
1/4 cup sugar
1 teaspoon celery seed
Drain canned beans. In large bowl combine lima beans, green beans, red kidney beans, onion rings and green pepper. Whisk together vinegar, vegetable oil, sugar, and celery seed. Pour vinegar mixture over vegetables and toss lightly. Cover and refrigerate for eight hours or overnight, stirring occasionally. Drain before serving.
Fresh Salsa
4 medium tomatoes, cored, seeds removed, chopped
2 medium cloves garlic, finely minced
2 to 3 tablespoons finely chopped sweet onion or yellow onion
1 to 2 tablespoons minced jalapeno or serrano pepper
2 heaping tablespoons finely chopped cilantro
2 tablespoons fresh lime juice
salt and pepper, to taste
In a bowl, combine all ingredients and stir to blend. Cover and refrigerate until serving time.
Corn Salsa
2 cups frozen corn kernels, thawed
1/3 cup chopped purple onion
1/4 cup chopped red bell pepper
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 to 2 tablespoons finely chopped jalapeno pepper
1/2 teaspoon salt
Combine all ingredients in a small bowl. Cover and refrigerate for 2 to 4 hours. Remove from refrigerator about 30 minutes before serving. Serve corn salsa with grilled meat or poultry.
Beth Bond is a certified chef with a culinary arts degree and a hotel and restaurant management degree from Sullivan University in Louisville, Ky. She also has several years’ experience in the hospitality and food service industries. She is a press association award-winning photographer and has several years’ experience in the newspaper industry. She can be reached by e-mail at bethabond77@gmail.com
