Preparation

• Pound the chicken thighs until about ⅛” thick.
• Add a base layer of chicken about 2.5 feet long and 1 foot wide. Then add a layer of bacon over the chicken with more chicken over the top. Wrap in foil and place on a tray into the freezer for at least 1 hour but ideally 4 hours.
• Preheat your fire to medium heat (about 325F).
• Pull out your meat and slice into 2x2” cubes and skewer onto small skewers. Season the outside with my Cowboy Butter Rub.
• To make the Parmesan garlic butter, combine your melted butter, minced garlic, grated Parmesan, chopped parsley, red chili flakes, lemon juice and FYR RED Hot Sauce in a mason jar. Set aside until you're ready to cook.
• Add the skewers to the grill grates to cook slowly to render the fat and cook the bacon. Cook for about 15-20 minutes total or until 165F internal and baste with the butter sauce throughout. Then once done, pull off and let rest.