Bacon Wrapped Chicken Kabobs Food

CHICKEN AND BACON SHISH KABOBS

Steps:

• In a large bowl, mix the soy sauce, cider vinegar, honey, canola oil, and green onions. Place the mushrooms and chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.
• Preheat grill for high heat.
• Remove the mushrooms and chicken from the marinade and shake off excess. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer for 10 minutes; set aside.
• Wrap the chicken chunks with bacon, and thread onto skewers so that the bacon is secured. Alternate with mushroom halves and pineapple chunks.
• Lightly oil the grill grate. Arrange skewers on the prepared grill. Cook 15 to 20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken juices run clear.

HONEY GARLIC BACON WRAPPED CHICKEN KABOBS

Steps:

• Preheat oven to 375 degreesInsert skewers through each chicken tender vertically, and wrap with a piece of bacon. Place on a rimmed baking sheet lined with parchment paper.Pour soy sauce, chili paste, honey, brown sugar, mince garlic, lime juice, sesame oil, and cornstarch into a medium saucepan on stove over medium heat and stir to combine. Bring to a boil stirring often. Remove from heat and baste chicken with sauce.Cook chicken for 30 minutes, turning halfway through and basting opposite side.Set oven on high broil, and broil for 2-3 minutes. Garnish with limes and baste with more sauce if desired.

BACON WRAPPED CHICKEN KABOBS

Steps:

• You want to start out by soaking you wooden skewers in water for at least 25 minutes so they do not burn.
• Chop up all your veggies into the desired size.
• chop your chicken into chunks.
• You dont want them too big otherwise your bacon and veggies might burn waiting for it to cook.
• Cut your bacon in half.
• Start poking a piece of veggie onto the skewer.
• When you want to put a piece of chicken on, grab one pice of the bacon that was cut in half and wrap it around the chunk of chicken so the ends are at the same area.
• Poke the skewer where the ends of the bacon meets.
• Just start alternating all the veggies and chicken, and if you are using it steak, alternate the steak and chicken.
• Put them on the grill on a low setting so as to not burn the bacon, and season with spices you prefer.
• Cook until the juices run clear in the chicken.
• Eat and enjoy!

BARBECUE CHICKEN AND PEACH KABOBS WITH BACON

Steps:

• Heat grill to medium-high heat.
• Reserve 2 Tbsp. barbecue sauce. Stack 1 each chicken and peach piece; wrap with 1 bacon piece.
• Thread onto 4 skewers; brush with remaining barbecue sauce.
• Grill 12 to 14 min. or until chicken is done, brushing with reserved sauce for the last 2 min.

BACON-WRAPPED CHICKEN IN THE OVEN

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.

BEST EVER SKIRT STEAK AND BACON WRAPPED CHICKEN KABOBS

Steps:

• Trim all excess fat from skirt steak and slice into kabob sized slices. (I made mine about 1 inch thick so they would come out medium-well when done) Cut chicken into pieces that corresponds to the cooking time of the steak. (Again, mine were about 1 1/2 inch cubes).
• Combine teriyaki sauce, vermouth, garlic and onion in a large bowl. Add meats and marinate 4-6 hours, turning occasionally. Meanwhile, soak wooden skewers in water until ready to make kabobs.
• When ready, wrap 1/2 slice bacon around each piece of chicken. Make kabobs by alternating steak and chicken on skewers, making sure to stab through the bacon to keep it wrapped around the chicken.
• Cook over med-high heat on BBQ, turning once, cooking about 15 minutes total. Baste with leftover marinade, and squirt with lemon juice during cooking.
• If you cant find teriyaki sauce with sesame seeds, add lots of sesame seeds to the marinade -- I dont know if it makes a difference, but why take the chance for such a small thing. I found Soy Vay to be the absolute best brand of teriyaki sauce.
• Time does not include marinating time, but the prep is so quick that I did all of it while getting my kids out the door for school in the morning. Then, after setting up the kabobs I refrigerated them until ready to cook that evening.

GRILLED BACON-WRAPPED CHICKEN TENDERS

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Season chicken tenders with BBQ rub. Wrap each tender with 2 thin strips of bacon, tucking in the ends to secure.
• Mix together honey and water in a small bowl. Set aside.
• Place chicken tenders on the preheated grill and reduce heat to medium-low. Close lid and grill tenders, turning every 2 to 3 minutes, until bacon is browned and chicken has reached an internal temperature of 165 degrees Fahrenheit (73 degrees C), 12 to 14 minutes. For crispier bacon, increase heat during the last 2 minutes of cooking.
• Move tenders to indirect heat and brush with honey mixture. Transfer to a plate and serve.

CHICKEN AND BACON SHISH KABOBS

Steps:

• In a large bowl, mix the soy sauce, cider vinegar, honey, canola oil, and green onions. Place the mushrooms and chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.
• You can marinate overnight, but only do the mushrooms for an hour.
• Preheat grill for high heat.
• Wrap the chicken chunks with bacon, and thread onto skewers so that the bacon is secured. Alternate with mushroom halves and pineapple chunks.
• Lightly oil the grill grate.
• Arrange skewers on the prepared grill. Cook 15 to 20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken juices run clear.

BACON WRAPPED MUSHROOM KABOBS / KEBABS

Steps:

• Soak bamboo skewers 30 minutes.
• Cut bacon strips in half--they'll be just long enough to wrap around the mushroom one time.
• Wrap each mushroom with a bacon strip and thread on skewer.
• Grill on medium heat till bacon is done, basting with barbecue sauce.
• This usually takes around 10-15 minutes.
• Serve immediately.

BACON-WRAPPED CHICKEN SKEWERS

Steps:

• Heat the oven to 350 degrees. Spray a broiler pan with non-stick cooking spray.
• Mix up the brown sugar, chili powder, and cayenne pepper, and pour onto a plate.
• Cut the bacon slices in half. Wrap a half slice of bacon around each piece of chicken, pulling it kind of tight. Thread the bacon-wrapped chicken onto a skewer, making sure to poke each end of the bacon so it stays on. Place three pieces of bacon-wrapped chicken on each skewer.
• Baked for 30-35 minutes, until the bacon is crisp and there's NO pink inside of the chicken (internal temperature should reach 163 degrees). Allow skewers to rest for 5 minutes before serving.

GRILLED BACON WRAPPED CHICKEN (IN FOIL)

Steps:

• On four large sheets on aluminum foil, place 4 slices of bacon in the center of each.
• Evenly divide onion slices, and neatly place on top of the bacon slices (add jalapenos and/or mushrooms on top of the onions).
• Place the large chicken pieces on top of the onions (and other vegetables) and add salt, pepper and garlic.
• Smother chicken in sweet baby ray's barbecue sauce (1/4 cup to each chicken thigh--- add more if desired).
• Wrap chicken in tight foil packets; double wrap for extra support.
• Place wrapped packets on hot coals; Cook for one hour, turning over ever 25 minutes.
• Let sit for 10 minutes once you remove from grill (be very careful when opening-- very hot!).