This dish takes a little patience but you’ll be rewarded with a succulent, slightly smoky appetizer that will fool the firmest chicken haters. What we have here are pieces of chicken breast that are wrapped with bacon, skewered with pieces of pepper and grilled until the bacon fat renders, leaving you with a moist, tender chicken breast center.
This dish is versatile as it can be done on the grill or in the oven. Either way, you’re striving to render the bacon, get it crisp and hugging the chicken inside. You need seasonings, your choice of peppers to skewer with the meat and some wooden skewers.
Bacon-wrapped Chicken Skewers
(makes about 15-16 skewers)
3 boneless, skinless chicken breasts
wooden skewers soaked overnight in water
1 1/2 tsp. of salt
1 tsp. garlic powder
1/2 tsp. black pepper
1/2 tsp. sweet paprika
1 tsp. fresh thyme or oregano
2 bell peppers (your choice of what colour), cut into squares
16 rashers of bacon, cut in half
- Rinse your chicken breasts and pat-dry. Cut along the width of the breasts into pieces that are approx. 1 to 1 1/2 inches long. In a bowl, toss your pieces of chicken breast with salt, pepper, garlic powder, paprika and thyme. Toss to coat well.
- Place two pieces of bacon on your work surface, slightly overlapping each other to form a wider surface. Place a piece of chicken breast at the end of a rashers of bacon and tightly roll-up. Repeat and roll-up all your pieces of chicken with bacon.
- Place the piece of pepper over the seam-end of the bacon rasher and then insert the skewer. Repeat and secure two or three bacon-wrapped chicken breasts on each skewer.
- Pre-heat your gas grill to a medium-high heat or pre-heat your oven to 375F. Brush your grill surface and if using the oven, set the rack in the middle of the oven and place your skewers on a rack with a drip tray underneath to catch the bacon drippings.
- Place your skewers on the grill over medium-high heat and sear each side of the skewers for about 3-4 mintes a side or until the bacon just starts to crisp.
- Now turn off one side of the grill and place the skewers on the side of the grill with no heat. Now finish cooking your skewers over indirect heat for another 20-30 minutes covered by the lid. If using the oven, bake for 30-35 minutes or until the bacon is crisp and brown.
- Plate with some wedges of lemon and sprinkle some sweet paprika for garnish.
If you are not reading this post in a feed reader or at https://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.
© 2007-2010 Peter Minakis
21 Responses
Sounds delish & looks so simple! Takes me back to the days when bacon was king!!
Absolutely scrumptious!
Cheers,
Rosa
Oh, Yum! I’d use chicken thighrather than breast meat but that is just my preference. Hope you are having a happy, relaxing and very food-filled time in Greece.
Isn’t everything better wrapped in bacon!
Yummy yum yum – Chicken and bacon = double yum :)
Yum. As Kat put it, everything is better with bacon. Great way to keep breasts moist.
mmmmmmmmmm..che buona!!ciao!
The ultimate goal is too keep your chicken breasts tender and juicy!!
No dry over cooked chicken breast anywhere to be found on this post. Love the idea of keeping the chicken moist and juicy!
You make me want to eat kotopoulo! Enjoy your trip in Greece, Peter!
Love this idea. I’ll bet the bacon gives a delicious smoky flavor to the chicken breast.
I love wrapping chicken in bacon…and pork tenderloin too. Fat always makes things taste way better. :)
Sounds delicious! Good thing we can get bacon here!
A very beautiful dish, Peter. I can imagine how the the melted bacon makes these taste absolutely amazing.
I made skewers very similar to these once, bacon wrapped chicken, but with peaches threaded in between. Peaces on the grill are heavenly!
I think most anything wrapped in bacon and grilled tastes better!
Yum. This recipe has all the elements for a great d
When I saw these last week, I thought it would be great to try them when I needed an appetizer. However, they turned into a wonderful ‘quick bite’ late supper last night, along with delicious grape tomatoes from my deck garden. As usual, your clear instructions made preparation simple and my results looked identical to yours – you really know how to boost a cook’s confidence!
Your photos of the beaches from Crete are lovely. I definitely want to see them for myself now.
We do something similar with our Bacon Wrapped Chicken Lollipops:
http://www.houseofannie.com/smoked-bacon-wrapped-chicken-lollipops/
I like your use of bell peppers to add some sweetness to counteract the salty bacon.
its delicious:)