- 30 minutes
- 30 minutes
Bacon wrapped grilled chicken is a very flavorful quick main course for an evening meal. The combination of seasonings and bacon make it delicious. This is the simplest version that we make. To make it even more wonderful, you can top the chicken with cheese or add vegetables. See the final recipe step for a list of options.
- Boneless, skinless chicken breasts thawed and brought to room temperature. You can use any part of the chicken, especially the thighs, drumsticks and breasts. Leaving the skin on adds more flavor. If I leave the skin on I add an additional minute of cooking on the skin side to crisp the skin and render more of the fat. Here is the chicken trimmed of the excess fat. Even when leaving the skin on I will trim the excess fat since it reduces flare ups and it reduces the amount of calories in the dish.
- I now season the chicken. I prefer to use my own line of seasonings (See my website link in my profile). Here I am seasoning with Heaven Made Products Extra Spicy All Purpose Seasoning. This seasoning is a Cajun based seasoning that has extra cayenne pepper in it, but it is big on the flavor scale and low on the heat scale, like Popeye's Fried Chicken which uses a cayenne pepper low on the heat scale to add to the distinct flavor of their famous fried chicken. So like Popeye's, this seasoning will not burn your mouth. Additionally, my products are substantially less salty than any of the competition. An alternative, although an inferior one, would be any brand Cajun seasoning. I also season the chicken with Heaven Made Products Steak Seasoning. This seasoning has lots of garlic flavor in it along with black pepper a little onion and my famous base ingredient that works to increase the natural flavors of the dish being cooked. If you are unable to try my steak seasoning, as an alternative you could use a little sprinkling of garlic powder, black pepper and onion powder.
- Wrap the seasoned chicken with thin-cut bacon and secure with toothpicks that have been soaked in water for at least 10 minutes.
- I heat the grill on high for 10 minutes. Then I turn off all of the burners and I spray a small area of the grill with oil (Pam) and place a piece of chicken on that spot and I repeat this until all the chicken pieces are on the grill. Then I turn the burners back on high for a minute to sear the bacon and chicken. I'll then reduce the flame to a medium flame to control flare ups.
- I use my handy Pam Spray lid to prop open my grill lid so I can watch for flare ups and either blow them out or spray with a stream of water. I cook the chicken for 4-5-minutes on each side. The time to cook your chicken might differ depending on your own grill.
- Here the chicken is looking good. I flipped them over using a pig tailed meat flipper. I am now counting down the final 5-minutes until they are done cooking.
- Grilling is complete. Chicken is juicy and the bacon is semi-crispy.