Bacon Wrapped Chicken

by Sheryl

Prep Time: 10 mins | Cook Time: 25 mins | Servings: 4

Insanely moist and incredibly delicious Bacon Wrapped Chicken that is ridiculously easy to throw together! Lightly seasoned chicken breasts wrapped in bacon and baked to perfection. Broil to make the bacon crispy and golden. Pair this smoky-sweet and spice Bacon Wrapped Chicken with any of your favourite roasted veggies on the side or over masked potatoes for a filling meal.

Ingredients

Seasoning:

1 tsp garlic powder I used garlic granules or fresh minced garlic
1 ½ tsp smoked paprika
1 tsp cayenne pepper or use chilli flakes or substitute with more smoked paprika
1 ½ tsp onion powder
½ tsp salt
1 tsp pepper freshly ground

Chicken:

4 chicken breast or use thin chicken tender cuts or large chicken thighs
8 strips bacon thick ⅛” strips are best, regular ones can be used too
¼ c. brown sugar (adjust the quantity according to your preference)

Garnish:

Fresh parsley

How to make Bacon Wrapped Chicken

Step 1: Combine the brown sugar, smoked paprika, cayenne pepper, garlic powder or granules, onion powder, freshly ground pepper, and salt in a small bowl to make the rub.

Step 2: Sprinkle half of the brown sugar spice mix on both sides of the chicken breasts, rubbing to evenly spread it on each side.

Step 3: Around the chicken breast, wrap the bacon. To do this, you will need about 2 to 4 bacon pieces to completely wrap a chicken breast depending on the size of the breast and length of the bacon. Tightly wrap the chicken. Be very careful not to tear the bacon. I suggest beginning and end seam-side-down for a neat even look and to secure the bacon. In a baking dish, arrange the bacon-wrapped chicken breast. Evenly sprinkle the chicken with the rest of the brown sugar spice mix.

Step 4: Place the bacon-wrapped chicken breast in a preheated 375 degrees F or 185 degrees C oven and bake for about 25 to 30 minutes. Every 10 minutes, spoon the drippings over the pan. This ensures a juicy chicken with extra flavour.

Step 5: Using a meat thermometer inserted in the middle of the chicken breast, check if the chicken is done. Once the temperature reached 165 degrees the chicken is done. Alternately, you can cut the breast in the middle if a thermometer is not available and the meat should be through white.

Step 6: This step is optional, but if you prefer crispy bacon, broil the bacon-wrapped chicken breast once the chicken is cooked for about 2 minutes.

Step 7: Before serving, garnish the chicken with some fresh chopped parsley. Enjoy hot with the pan drippings over mashed potatoes or your preferred roasted veggies on the side.

Notes:

1. You can use chicken breasts, or chicken thighs if you prefer juicier chicken, even chicken tenders or bone-in chicken wings for this recipe.

2. For this recipe, use 1/8” long thick strips of streaky/fatty bacon.

3. The number of bacon to use depends on the size of the chicken breast.

4. Feel free to substitute brown sugar with maple syrup or honey.

5. For even cooking, neater look, and extra flavour, make sure to regularly baste the bacon with pan drippings.

6. Slightly decrease the temperature if the bacon starts to smoke at 375 degrees F.

7. To make the bacon golden and crispy, broil for about a minute or two (optional).

Nutrition Facts:

Calories: 503kcal | Carbohydrates: 16g | Protein: 54g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 174mg | Sodium: 850mg | Potassium: 978mg | Fiber: 1g | Sugar: 14g | Vitamin A: 662IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 1mg

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