First, let’s be clear. Grilling is not the same as BBQ. I live in BBQ Country (North Carolina), and I have been corrected many times when speaking with locals.
With grilling, you use a direct flame, cooking quickly. When you BBQ, you use an indirect or low flame, cooking very slowly. And of course, there are different types of grills. The two most common are charcoal and gas grills. I use gas, but I’ll look for recipes for both methods. For a pig roast, an open flame or pit is the way to go, but I’ll stick with grilling or BBQ recipes for now.
Oh, and enjoy!
Ingredients:
- 1 tsp onion powder
- 1 tsp garlic salt
- 1 tsp ground red pepper
- 1 tsp dried basil leaves
- 1/2 tsp dried thyme
- 1/4 tsp rubbed sage
- 4 chicken breast halves, boneless and skinless, cut into 1″ thick strips
- 12 slices bacon
- 2 cups chipotle bbq sauce
Preparation:
Preheat gas grill to medium high heat.
Prepare spice mix by combining onion powder, garlic salt, ground red pepper, basil, thyme, and sage in a small bowl then set aside. Place chicken strips on cutting board and season one side with half of spice mixture. Turn chicken over and season other side. Wrap 1 slice bacon around each chicken spear. Carefully weave each seasoned chicken spear onto a 
water soaked wooden skewer. Leaving exposed end of skewer away from heat, place each chicken spears onto prepared grill. Grill for 12 minutes on each side, or until juices run clear. During last 5 minutes of grilling, generously coat each chicken spear with barbecue sauce. Remove from heat and serve immediately with extra barbecue sauce on the side.
Source: BetterRecipes
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