In a medium bowl combine barbecue sauce, vinegar and whiskey. Whisk to combine. Set aside and allow flavors to meld.
Add bacon to the bowl of your food processor and blend until bacon becomes a paste. Add salt, pepper, paprikas, and sugar. Pulse until well combined.
Pat chicken with a paper towel to dry. Add bacon paste mixture to chicken; mix with hands until chicken is completely coated. Place chicken on skewers.
Place on preheated grill. Cook on each side for 2-3 minutes. Brush cooked surface with barbecue sauce and cook each side (coated in sauce) for 1 additional minute.
Pour remaining barbecue sauce into a small saucepan and bring to a boil. Pour into a serving container and serve barbecue sauce along side kebabs.
1/4 cup bourbon whiskey (I prefer Maker's Mark)
2 tablespoons apple cider vinegar
4-5 lbs boneless skinless chicken breasts, cut into 1”x1” pieces
2 teaspoons kosher salt
1 teaspoon fresh black pepper
¼ cup sweet paprika
3 tablespoons packed dark brown sugar
1 tablespoon smoked paprika
6 slices bacon , cut into small pieces (uncooked)
8 12-inch wooden skewers (soaked in water for an hour