Bacon Wrapped Grilled Chicken Food

GRILLED BACON WRAPPED CHICKEN RECIPE

Steps:

• Preheat an outdoor grill
• In a small bowl, add brown sugar and soy sauce and mix well. Stir in oil and seasonings and set aside.
• Wrap bacon strips around chicken breast making sure to overlap the ends when you add a new piece of bacon. Set aside. Use a pastry or grill brush to brush the marinade onto the chicken and place onto a hot outdoor grill. Baste chicken with additional marinade.
• Cook chicken until done, flipping once and adding marinade to the back side of the chicken as you cook. Cook until thermometer stuck into the center of the chicken reads 165. Serve immediately.

BACON-WRAPPED JALAPEñO POPPER CHICKEN

Steps:

• Wear gloves to protect your hands and use a small paring knife to cut the stem-end off the jalapeño; you should see the white ribs attached to the walls of the jalapeño. Use the paring knife to remove the ribs from the walls. Make a cut down the length of the jalapeño from the top to the tip. Carefully, without breaking the jalapeño in half, scrape out the ribs and seeds. Transfer to a microwave-safe bowl, add 3 tablespoons water, cover tightly with plastic wrap and microwave on high power until the jalapeños turn olive green and are lightly softened but are still firm and hold their shape, 2 to 3 minutes. Let cool.
• Stuff each cooled jalapeño with a piece of cream cheese; squeeze the walls around the cream cheese to force out any air pockets and to seal the jalapeño walls together.
• Mix together the cumin, 1 tablespoon salt and 1/2 teaspoon pepper in a small bowl. Pound the chicken lengthwise down the breast to make a rectangular 1/4-inch-thick cutlet. Sprinkle with a quarter of the seasoned salt. Repeat with the remaining chicken and seasoned salt.
• With one of the narrow ends of the chicken facing you, lay a piece of Colby Jack cheese at the bottom of the cutlet. Place 1 stuffed jalapeño crosswise on top of the cheese about 2 inches from the bottom. Tightly roll up the chicken and the cheese around the jalapeño, folding in the sides as you roll. Repeat with the remaining chicken and jalapeños.
• Lay 5 strips of bacon on a clean work surface so that the strips are slightly overlapping (about 1/4-inch) and are wide enough to completely cover a chicken roll. Place 1 chicken roll at the bottom of the bacon blanket. Wrap the bacon tightly over the chicken roll. Repeat with the remaining bacon and chicken rolls.
• Prepare a grill for indirect grilling and heat to medium-high heat.
• Place the chicken rolls, bacon seam-side down, on the cooler side of the grill. Cover and cook until the bacon is beginning to brown and the cheese is beginning to melt and ooze from the sides, 15 to 20 minutes. Transfer the chicken rolls to the hot side of the grill and cook until lightly charred, 1 to 2 minutes per side. Let cool 10 minutes before serving.

DOUBLE BARBECUE BACON-WRAPPED GRILLED CHICKEN

Steps:

• Heat gas or charcoal grill. In small bowl, stir together white barbecue sauce ingredients; cover and refrigerate until serving time.
• Wrap each chicken breast with 2 slices bacon, stretching bacon to cover as much of the breast as possible; secure ends of bacon to chicken with toothpicks. Sprinkle both sides with barbecue seasoning.
• Place chicken on grill over medium heat. Cover grill; cook 5 minutes. Brush with 2 tablespoons of the barbecue sauce. Cook 5 to 7 minutes longer or until juice of chicken is clear when center of thickest part is cut (170°F). Turn chicken; brush with remaining barbecue sauce. Serve chicken topped with white barbecue sauce.

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.

GRILLED BACON-WRAPPED CHICKEN

Steps:

• Combine teriyaki sauce, wine and garlic in glass pie dish. Add chicken and turn to coat. Cover and refrigerate 3 hours, turning chicken occasionally.
• Prepare barbeque (medium-high heat) or preheat broiler. Remove chicken from marinade. Wrap each chicken piece with 2 strips of bacon, covering completely and securing ends with toothpicks. Grill until chicken is firm to touch and just cooked through, and bacon is crisp, turning occasionally, about 15 minutes. Transfer chicken to platter.

GRILLED BACON WRAPPED CHICKEN

Steps:

• In a baggy, put both the bacon and the chicken breast in the teryoki sauce marinade. Use enough marinade to cover your both your chicken breast and bacon.
• Allow the the chicken and bacon to marinade for about 4 hours in the fridge.
• Remove chicken and bacon from baggy and place in dish. Salt and pepper the chicken to taste.
• Wrap your bacon around the chicken.
• Place on grill that is at about 400 Degrees, turning over every so often til the chicken reaches around 170 Degrees inside. Keeping lid closed for the most part.
• Goes great with Grilled pineapple! They compliment each other well.

BACON-WRAPPED GRILLED CHICKEN

Steps:

• In a ziplock bag, combine the teriyaki sauce, vermouth and garlic.
• Add chicken and coat with teriyaki mixture.
• Refrigerate at least 3 hours.
• Prepare BBQ for medium high heat.
• Brush BBQ rack with vegetable oil.
• Remove chicken from marinade and wrap each breast with 2 strips of bacon, covering completely and securing with toothpicks.
• Grill chicken until it is firm to the touch, about 15 minutes, turning occasionally.
• Serve.

GRILLED CHICKEN LEGS (DRUMSTICKS) WITH BACON

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.

BACON WRAPPED CHICKEN BREAST

Steps:

• Preheat oven to 425 degrees F. Grease a 9x13-inch baking dish with nonstick spray.
• In a small bowl, stir together the smoked paprika, thyme, garlic powder, 1 teaspoon kosher salt, and black pepper.
• Pat the chicken dry. Sprinkle the chicken evenly on both sides with thyme mixture, rubbing to coat.
• Wrap 2 bacon slices around each breast, covering it as evenly as you can.
• Place the chicken breast, seam-side down, in the prepared dish.
• To the same bowl you used for the seasonings, add the maple syrup and vinegar and stir to combine.
• Brush the tops of the chicken with the maple syrup mixture. If desired, crack black pepper over the top.
• Bake the bacon wrapped chicken for 20 to 25 minutes, until a thermometer inserted at the thickest part registers 165 degrees F (I typically pull my chicken a few degrees early, then let the carryover cooking finish the rest). Brush the chicken with the liquid that has collected at the bottom of the pan halfway through.
• If you'd like to crisp the top of the bacon, switch the oven to broil. Broil the chicken for 1 to 3 minutes, until it is crisped to your liking.
• Remove the chicken from the oven and immediately sprinkle with a pinch of additional salt. Let rest at least 5 minutes to allow the juices to reincorporate into the chicken. Sprinkle with chives. Enjoy!

GRILLED CHICKEN WITH ROSEMARY AND BACON

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Sprinkle 1 teaspoon garlic powder on a chicken breast and season with salt and pepper. Lay one rosemary sprig on the chicken breast. Wrap the bacon around the chicken to hold the rosemary on. Secure the bacon with a toothpick or an additional thick rosemary stem.
• Cook the chicken breasts until no longer pink in the center and the juices run clear, 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Stay near the grill to combat any flare ups from the bacon. Remove the toothpicks before serving.