BACON-WRAPPED CHICKEN IN THE OVEN
Chicken wrapped in bacon... Goes well with corn, probably other vegetables or bread, too.
Provided by Zachary Hensler
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Mix brown sugar, paprika, garlic powder, pepper, salt, and onion powder together in a small bowl. Rub 1/2 of the spice mix over chicken breasts.
- Wrap each breast with 2 to 4 slices of bacon, depending on size. Place in a baking dish and sprinkle remaining spice mix over top.
- Bake in the preheated oven until bacon is crispy and chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Serve topped with parsley.
Nutrition Facts : Calories 385.1 calories, Carbohydrate 15.2 g, Cholesterol 105.6 mg, Fat 18.4 g, Fiber 0.6 g, Protein 37.7 g, SaturatedFat 5.9 g, Sodium 1212.4 mg, Sugar 13.6 g
BACON-WRAPPED CHICKEN DRUMSTICKS
BBC Saturday Kitchen presenter James Martin gives a family favourite the chef treatment - perfect for picnics
Provided by James Martin
Categories Main course
Time 1h
Yield Serves 6-12
Number Of Ingredients 5
Steps:
- Heat oven to 200C/180C fan/gas 6. Mix together the lemon juice and garlic with some seasoning. Prick the chicken several times with a sharp knife and drizzle with half the garlicky lemon juice. Wrap each one in a rasher of bacon and put in a single layer in a roasting tin. Drizzle on the remaining lemon juice.
- Cook for 45-50 mins until the chicken is cooked through and the bacon is starting to crisp up. Flash under a hot grill if you like your bacon really crisp.
- Eat warm or allow to cool, then chill until you're ready to pack up in an airtight container. Eat with crusty bread and some extra lemon squeezed over the chicken, if you like.
Nutrition Facts : Calories 286 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Protein 34 grams protein, Sodium 1.45 milligram of sodium
BACON WRAPPED STUFFED DRUMSTICKS
You know the old saying "Bacon Makes Everything Better" Well, we all know that is not true but in this recipe the Bacon adds a dimension to the dish that pushes it over the top! Don't be scared by the recipe it is easier to do than first glance will lead you to believe and the end result is delicious!
Provided by jubileejjones
Categories Poultry
Time 1h
Yield 12 Drumsticks, 6-12 serving(s)
Number Of Ingredients 10
Steps:
- Roll skin of chicken back. Slice 2 slits in the chicken and place cheddar cheese cubes and then roll skin back up.
- Season the drum sticks with salt and pepper.
- Wrap with bacon.
- Preheat oven 400.
- Fry wrapped drumsticks on medium heat in cast iron skillet (or heavy pan). 12 -15 minutes on each side, until all sides brown.
- While browning drumsticks. Slice onion and tomato.
- Pull off heat and cool off.
- Drain off grease, save about a Tablespoon.
- Put in onions and sauté until lightly wilted.
- Put in tomatoes, salt, pepper, sugar, balsamic vinegar, and oregano.
- Put chicken back in and spoon sauce around the drumsticks.
- Put in oven 25-30 minutes.
Nutrition Facts : Calories 256.9, Fat 12.7, SaturatedFat 3.5, Cholesterol 118.3, Sodium 123.2, Carbohydrate 5.3, Fiber 0.4, Sugar 4.5, Protein 28.4
SMOKED BACON WRAPPED CHICKEN LOLLIPOPS
Fun, tasty and easy these Smoked Bacon Wrapped Chicken Lollipops are full of flavor with seasonings, bacon and bbq sauce. The perfect summer smoker recipe!
Provided by Brandie @ The Country Cook
Categories Main Course
Time 2h35m
Number Of Ingredients 23
Steps:
- Preheat the smoker to 225F degrees for at least 15 minutes with the lid closed.
- Using a sharp knife, make a cut clean through the drumstick bone right below the joint (found at the top of the drumstick bone) Push the skin down from the bone so the bone is exposed (like a lollipop stick)
- Add cajun rub ingredients to a small bowl and whisk to combine.
- Rub the drumsticks with the seasoning thoroughly to coat.
- Place the drumsticks bone-up on a flat surface. Wrap each with a piece of bacon, slightly overlapping as you work your way down. Tuck the end of the bacon under the bacon wrap.
- Put a small piece of aluminum foil over the exposed bone (this step is for aesthetics so the bone doesn't burn.)
- Place chicken lollipops directly on the grill grate in the smoker for 2 hours at 225F degrees.
- Once the internal temperature of the chicken reaches 165F degrees, brush the chicken with your favorite bbq sauce to coat.
- Increase the heat to 375F degrees until the drumsticks reach an internal temperature of about 175F degrees. This should take about 15 minutes.
- While the chicken finishes smoking, make the avocado ranch. Add all ingredients to a food processor or blender and purée for 10 seconds. Alternatively, you can also add all to a bowl and whisk well to combine.
- Remove chicken from the smoker and let it rest for about 10 minutes.
- Garnish the chicken with dried parsley flakes (optional) and serve with avocao ranch dipping sauce.
Nutrition Facts : Calories 248 kcal, Carbohydrate 3 g, Protein 15 g, Fat 20 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 81 mg, Sodium 271 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 13 g, ServingSize 1 serving
GRILLED CHICKEN LEGS (DRUMSTICKS) WITH BACON
Grilled Chicken Legs (Drumsticks) marinated in a mixture of olive oil, beer, spices, and herbs, wrapped in bacon, and cooked until crispy outside and juicy inside. It is our version of the famous Brazilian Chicken Churrasco!
Provided by Denise Browning
Categories Main Course
Time 2h25m
Number Of Ingredients 12
Steps:
- In a large bowl, prepare the marinade: Mix the olive oil, beer, seasonings and spices, and herbs. Place 2/3 of marinade into a 1 gallon heavy-duty freezer bag and the other 1/3 into an airtight container. Place the chicken drumsticks inside, shake the bag to cover the chicken with the marinade, remove as much air as possible from the bag, and zip. Refrigerate the bag(s) inside a clean bowl and let the drumsticks marinate for at least 2 to up to 8 hours, flipping the bags at least once.
- Remove drumsticks from bag(s) with tongs, pat them dry with paper towel, and place them on a baking sheet. Make sure to remove all the excess oregano from the surface of the drumsticks (this is to prevent the chicken from becoming bitter once grilled).
- Wrap each drumstick with one slice of bacon.
- If you do not have a long Brazilian barbecue skewer, you can place drumsticks directly onto the grill and carefully monitor cooking times, basting occasionally with the reserved marinade while the chicken is grilling. If you do have a Brazilian barbecue skewer, skewer the drumsticks one by one (crosswise), being careful not to cut yourself.
- Please ensure that the length of meat on the skewers will not exceed the diameter of your grill. It is also important to allow enough room so that the handle of the skewer, which is traditionally made of wood, will lie at a distance well away from the flame and heat of the grill.
- Before grilling, please be sure to scrape/clean any residual carbon from the metallic surface in order to avoid flame-ups and the oil it to avoid sticking. Start up the grill, which can either be a charcoal grill or gas grill (heat at 375 degrees F). If using a gas grill, set the temperature to medium heat and close the lid in order to allow it to heat up. If a charcoal grill is used, light the briquets/charcoal, and then when they are fully heated and well ashed-over (about 30 minutes), evenly distribute over the bottom of the grill.
- Place each skewer onto the cooler side of the grill (sides/edges). I would suggest placing skewers slightly away from the hottest, most central portion of the grill, in order to reduce the risk of burning the outside of the meat before the inside has fully cooked. Lower the lid on the grill, and let cook for about 5 minutes.
- Flip each skewer over in order to ensure even grilling on each side. Allow to cook for about 10-15 minutes more. Check to make sure the drumsticks are fully cooked (one can check with a meat thermometer to ensure a minimum temperature of 155 degrees F has been achieved or, if needed, one drumstick can be sliced open to make sure the center has sufficiently cooked through).
- Serve grilled chicken legs with your fave sides plus caipirinha or Brazilian lemonade.
Nutrition Facts : Calories 877 kcal, Carbohydrate 12 g, Protein 57 g, Fat 63 g, SaturatedFat 12 g, Cholesterol 247 mg, Sodium 2673 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 46 g, ServingSize 1 serving
BACON WRAPPED CHICKEN
This bacon wrapped chicken is chicken breasts seasoned with brown sugar and spices, then wrapped in bacon and baked until caramelized. An easy chicken dinner with only 10 minutes of prep time.
Provided by Sara Welch
Categories Main
Time 40m
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, salt and pepper.
- Rub half of the spice mixture all over the chicken breasts.
- Wrap each chicken breast in 2 slices of bacon. Place the chicken breasts, seam side down in a baking pan or ovenproof skillet.
- Sprinkle the remaining brown sugar mixture over the top of the chicken.
- Bake for 25-30 minutes or until bacon is crisp and chicken is cooked through, basting the chicken occasionally with the pan drippings.
- If you prefer extra crispy bacon, broil for an additional 1-2 minutes.
- Sprinkle with parsley, then serve.
Nutrition Facts : Calories 498 kcal, Carbohydrate 15 g, Protein 53 g, Fat 23 g, SaturatedFat 7 g, Cholesterol 173 mg, Sodium 549 mg, Sugar 13 g, ServingSize 1 serving
BACON WRAPPED BBQ CHICKEN LOLLIPOPS
BBQ chicken lollipops are chicken drumsticks seasoned with a dry rub, wrapped in bacon and smoked with barbecue sauce. An inexpensive way to please a crowd!
Provided by David & Debbie Spivey
Categories Appetizer Main Course
Time 2h20m
Number Of Ingredients 22
Steps:
- Soak about 3 cups of the applewood chips in water for about 30-minutes before lighting the grill.
- Set up the grill or smoker for indirect cooking.Preheat the grill to about 250 to 300 degrees F. To maintain this low temperature, use a combination of charcoal and soaked applewood, but use only half as much charcoal as usual. (A half chimney-full.)
- Using a sharp knife cut off the end of each chicken leg, just before the bone joint. Remove the chicken skin and discard.Press the meat down, away from the end with the exposed cut bone. You know have a "lollipop". Repeat this procedure for the rest of the drumsticks.
- Combine all the ingredients for the rub in a small bowl (make sure to work out any clumps of the brown sugar for even distribution) and stir to mix. Generously season the meat of the "lollipops" with the poultry dry rub.
- Wrap each drumstick with a strip of bacon. You can either tuck the end of the bacon or secure the strips with small metal turkey lacers or wooden toothpicks.
- Wrap the exposed bones tightly with a small piece of aluminium foil. This will keep the leg bone from charring and will give it a more appetizing presentation.Place the chicken lollipops on the rack of the preheated grill over indirect heat, making sure the lollipops are standing on their ends. Cover with the lid and cook lollipops maintaining a temperature of about 250 degrees F, until they reach an internal temperature of about 175 to 180 degrees F using a instant-read thermometer; about 1 hour 45 minutes.
- Meanwhile, prepare the sauce. Whisk all of the ingredients together and bring to a boil in a small saucepan over medium-high heat. Once the sauce comes to a boil, reduce heat and simmer for 10 minutes. Remove from heat and let the sauce cool, until needed.
- When the internal temperature of the meat is between 175 and 180 degrees F, brush the lollipops with the classic barbecue sauce. Close the lid and continue to cook until the internal temperature is about 185 degrees F, basting with barbecue sauce occasionally; about 15 more minutes.
- Remove the lollipops and transfer to a serving platter. Allow them to rest for at least 10 minutes before serving.
Nutrition Facts : Calories 775 kcal, Carbohydrate 83 g, Protein 35 g, Fat 34 g, SaturatedFat 10 g, Cholesterol 168 mg, Sodium 3170 mg, Fiber 3 g, Sugar 69 g, ServingSize 1 serving
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