Bacon Wrapped Grilled Chicken Sandwich Recipes

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.

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.

BACON-WRAPPED CHICKEN SANDWICH

Steps:

• Place chicken between 2 sheets of plastic wrap or parchment paper and use a frying pan to gently pound the breasts to an even thickness. (They should be about 1 inch thick.)
• Combine flour, salt, and freshly ground black pepper in a wide, shallow dish and mix thoroughly. Coat each breast by dredging it in the flour mixture then shaking off excess flour. Wrap one piece of bacon around each piece of chicken and secure with a toothpick.
• Heat oil in a medium, heavy-bottomed frying pan over medium heat. When it shimmers, add chicken breasts and cook until bacon is well browned, about 5 minutes per side.
• Add the juice, reduce heat to medium-low, and simmer until cider is reduced by 1/3, and chicken is cooked through, about 5 minutes more. Remove from heat and remove toothpicks.
• To make a sandwich, spread mustard evenly on cut sides of bread. Layer half of each endive and apple slices alternately on one piece of bread, top with a chicken breast, drizzle with pan juices, season with freshly ground black pepper, and close sandwich. Repeat to make a second sandwich.

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.

BACON-CHICKEN SANDWICHES

Steps:

• Flatten chicken to 1/2-in. thickness; sprinkle with salt and pepper. In a large skillet over medium heat, cook chicken in oil for 4-5 minutes on each side or until chicken juices run clear. Top each chicken breast half with a tomato and cheese slice; cover and cook for 2-3 minutes or until cheese is melted., Combine chutney and mayonnaise; spread over roll bottoms. Layer with spinach, chicken and bacon; replace tops.

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.

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.

BACON WRAPPED GRILLED CHICKEN SANDWICH

Steps:

• Marinate breast halves in lemon, lime juice, pepper and garlic salt unrefrigerated for about 1/2 hour.
• Wrap chicken with two pieces of bacon, using toothpicks to hold bacon. Place breast halves on a hot grill and grill until chicken is done, turning frequently. When chicken is near done, place avocado slices on top of chicken then top with Swiss cheese. Grill just until cheese is melted. Remove chicken from grill and place on Texas toast or buns with toppings of choice.

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.