Page 40 - Galveston Waves August 2018

TEXAS

SELECT

SEASONINGS Bacon Wrapped Chicken &

Recipe of the Month Grilled Pineapple Pico De Gallo

See our Ad on Page 5

Bacon Wrapped Chicken Grilled Pineapple Pico De Gallo

Ingredients Ingredients

• Family pack of boneless skinless chicken thighs • 1 whole pineapple (peeled and quartered
• 1-2 lbs. of bacon • 8-10 medium tomatoes or 12 Roma tomatoes
• Long wooden skewers • 3-4 large fresh jalapenos
• Nonstick foil • Cilantro to taste
• Lump charcoal or use a pellet grill • 2 fresh Habanero (optional for x-hot Pico)
• The Juicy Pig™ BBQ Rub from Texas Select Season- • ¼ cup chopped red onion
ings™ • ¼ tsp cumin
• Duck Fat spray • The Juicy Pig™ BBQ Rub.
• Sea salt to taste
Directions
Wash the chicken and pat dry. Spray each piece with Duck Directions
Fat spray and season with The Juicy Pig™ BBQ Rub. Quarter the pineapple and season with The Juicy Pig™
Wrap each piece of chicken with a strip of bacon and BBQ Rub. Skewer the peppers, tomatoes and pineapple.
thread onto a long wooden skewer. Season Place directly over high heat turning often until the skin
the outside of the bacon. Sear each skewer starts peeling on the tomatoes & peppers and the pineapple
then move off to the side for indirect gets a light brown color. Remove from heat and let rest.
cooking to avoid charring the rub if cook- Peel tomatoes and pulse chop all ingredients in a food pro-
ing over direct fire. Next move the skew- cessor. Pour into a bowl and stir in dry ingredients. Cover
ers to nonstick foil and allow the bacon to and refrigerate a couple hours before grilling or overnight
render down while bringing the internal for best flavor.
temperature to 165 and will keep the
chicken moist. William (Wild Bill) Powell
Texas Select Seasonings
Juicy Pig and other Spices available at www.texasselectseasonings.com
Wild Bill’s Store. See page 5 for the Ad. Offers all purpose and hot seasonings,
barbecue rubs, salsas, frying batters, and citrus pepper jelly.

40 | Waves Magazine | August 2018 Issue