It's no secret that I have absolutely no idea how to BBQ. Every summer I make some minor comment about being interested in learning but it never actually happens. Thankfully, the men in my life know their way around a grill and are more than happy for me to show up with bags full of groceries and a hankering for things like Bacon-Wrapped Planked Whisky Chicken. My Dad is usually a bit more game for my creative cooking ideas and "helpful suggestions" so together we make a great team — I'm the idea girl and he's the "whatever you say Dear" grill master.
Simply salt and pepper your chicken.
Wrap each piece in bacon.
Until each chicken thigh is wrapped in bacon.
Place bacon-wrapped chicken onto planks and close BBQ lid.
Add salt and pepper to your BBQ sauce.
Pour in the whisky (clearly my Dad only drinks the best).
Brush the chicken with the whisky BBQ sauce (don't be shy — slather away!).
BBQ a bit more an enjoy!
2-3 cedar planks, pre-soaked according to package directions
24 boneless, skinless chicken thighs
24 slices bacon
1 1/2 cup BBQ sauce
1/4 cup whisky
Sea salt (or other coarse salt) and pepper to season
Season each chicken thigh with salt and pepper.
Wrap each chicken thigh in one slice of bacon.
Place chicken on pre-soaked cedar planks in pre-heated BBQ at medium heat. Close lid and cook for 20-30 minutes checking often as planks will sometimes catch fire.
Meanwhile, add salt, pepper and whisky to BBQ sauce and stir until combined.
Liberally brush chicken thighs with sauce, close BBQ lid and continue to cook for 15 minutes more.
Remove from grill and enjoy!
NOTE ABOUT THE BACON: Using the grill-only method above your bacon will be cooked but will not be crispy. If you prefer crispy bacon you have a few options including — pre-cooking the bacon in a frying pan until a bit crispy but still pliable OR following grilling your chicken, place chicken on baking sheets lined with tinfoil and broil for 6-8 minutes turning once at the half-way mark.