Grilled Barbecued Bacon Chicken Skewers Recipes

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GRILLED BARBECUED BACON-CHICKEN SKEWERS



Grilled Barbecued Bacon-Chicken Skewers image

Turn four everyday ingredients into an extraordinary appetizer!

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 40m

Yield 15

Number Of Ingredients 5

15 bamboo skewers (6 inch)
3 large boneless skinless chicken breasts (about 1 lb)
4 large green onions
1 package (2.1 oz) refrigerated fully cooked bacon (15 pieces)
1/2 cup barbecue sauce

Steps:

  • Soak skewers in water at least 30 minutes to prevent burning. Meanwhile, cut each chicken breast in half lengthwise, then cut crosswise to make 10 (about 1-inch) pieces. Cut onions into 2-inch pieces (30 pieces total). Cut bacon slices in half crosswise.
  • Heat gas or charcoal grill. Push 1 skewer through end of 1 bacon piece, then through middle of 1 chicken piece and back through other end of bacon piece; add 2 onion pieces, then repeat with another bacon piece and chicken piece. Place on large plate or tray. Repeat to make remaining kabobs.
  • Place kabobs on grill over medium heat. Cover grill; cook 5 minutes. Turn kabobs; brush with half of the barbecue sauce. Cover; cook 5 minutes. Turn kabobs; brush with remaining sauce. Cover; cook about 1 minute longer or until chicken is no longer pink in center. If desired, serve with additional barbecue sauce for dipping.

Nutrition Facts : Calories 70, Carbohydrate 4 g, Cholesterol 25 mg, Fiber 0 g, Protein 8 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 180 mg, Sugar 3 g, TransFat 0 g

GRILLED BACON-WRAPPED CHICKEN TENDERS



Grilled Bacon-Wrapped Chicken Tenders image

The perfect marriage of smoky and sweet flavors is what you'll get when you use the outdoor grill to cook up these chicken tenders! I like to use center-cut bacon since it is leaner and less likely to cause flare-ups. I find cutting the bacon lengthwise, and then using the thin strips to wrap the bacon, is much easier than trying to wrap using a wide strip. Use your favorite BBQ rub on the chicken!

Provided by France C

Categories     Meat and Poultry Recipes     Pork

Time 35m

Yield 4

Number Of Ingredients 5

8 chicken tenders
1 tablespoon BBQ rub (such as McCormick®)
8 slices center-cut bacon, cut in half lengthwise
2 tablespoons honey
1 teaspoon water

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.

Nutrition Facts : Calories 255.2 calories, Carbohydrate 9.7 g, Cholesterol 83.9 mg, Fat 9.1 g, Fiber 0.1 g, Protein 32.3 g, SaturatedFat 2.9 g, Sodium 1181.7 mg, Sugar 8.6 g

BBQ CHICKEN BACON SKEWERS RECIPE BY TASTY



BBQ Chicken Bacon Skewers Recipe by Tasty image

Here's what you need: boneless, skinless chicken thighs, BBQ sauce, salt, pepper, bacon, bamboo skewer

Provided by Tasty

Categories     Lunch

Time 30m

Yield 4 skewers

Number Of Ingredients 6

1 lb boneless, skinless chicken thighs, cut into 1-inch cubes
1 cup BBQ sauce
1 teaspoon salt
1 teaspoon pepper
4 strips bacon
4 skewers bamboo skewer, soaked in water for 20 minutes

Steps:

  • Preheat grill to medium heat.
  • Combine the chicken, bbq sauce, salt, and pepper, stirring until evenly mixed.
  • Threading one end of the bacon onto the end of a skewer. Add a piece of chicken, and weave the bacon around the chicken and back through the skewer, creating a wave pattern between the chicken. Move the bacon and the chicken down the skewer, repeating until the other edge of the bacon is threaded through.
  • Repeat on the rest of the skewers with the remaining chicken and bacon.
  • Grease the surface of the grill by rubbing the grates with tongs and an oiled paper towel.
  • Grill the skewers for about 12-18 minutes with the lid closed, flipping them halfway.
  • Enjoy!

Nutrition Facts : Calories 494 calories, Carbohydrate 29 grams, Fat 23 grams, Fiber 0 grams, Protein 41 grams, Sugar 23 grams

BACON CHICKEN SKEWERS



Bacon Chicken Skewers image

Your whole family will fall for these moist, flavorful chicken strips. I serve them every year at my daughter's birthday party because her friends request them!

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 6

1/2 cup ranch salad dressing
1/2 cup barbecue sauce
1 teaspoon chili powder
2 drops hot pepper sauce
1-1/4 pounds boneless skinless chicken breasts, cut into 12 strips
12 bacon strips

Steps:

  • In a large resealable plastic bag, combine the ranch dressing, barbecue sauce, chili powder and hot pepper sauce; add chicken. Seal bag and turn to coat; refrigerate for at least 2 hours., In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Drain on paper towels. , Drain and discard marinade. Place a chicken strip on each bacon strip; thread each onto a metal or soaked wooden skewer. , Grill skewers, covered, over medium heat or broil 4-6 in. from the heat for 10-14 minutes or until chicken is no longer pink, turning occasionally.

Nutrition Facts :

NEGIMA (GRILLED CHICKEN SKEWERS WITH GREEN ONION)



Negima (Grilled Chicken Skewers With Green Onion) image

Negima-chicken grilled on a skewer with green onion or scallion-is one of the most popular yakitori dishes in Japan and beyond.

Provided by Hiroko Shimbo

Time 1h30m

Yield Serves 4

Number Of Ingredients 8

8 chicken wings
¾ cup sake
1⅓ cups mirin
3 Tbsp. sugar
1⅓ cups shoyu (soy sauce)
1 boneless chicken thigh, with or without skin attached
1 boneless chicken breast, with or without skin attached
4 naganegi or scallion, or young, thin leeks, white parts only

Steps:

  • Soak 12 bamboo skewers in water for at least 1 hour. Meanwhile, make the tare. In a broiler or on a grill, cook the chicken wings until they are charred over about half their surfaces. In a medium pot, bring the sake and mirin to a boil over high heat. Reduce the heat to medium, add the sugar, and cook until the sugar is dissolved, stirring. Add the shoyu and chicken wings, and bring the mixture to a boil. Cook over low heat for 30 to 45 minutes, until the sauce is slightly thickened and glossy. Strain the sauce through a strainer lined with cotton cloth-chicken wings can be eaten as a cook's treat or saved for another purpose. Let the sauce cool to room temperature, then refrigerate it for as long as a month. Reheat the tare before using it, and once every week between uses.
  • Cut the chicken thigh and breast into small pieces, about 1 by 1¼ inches. Cut the white part of each green onion into 1¼-inch lengths. Thread two pieces of chicken thigh or breasts and three pieces of long onion or leek alternately on each skewer. When using chicken with skin, folding the edges of the skin, and tuck them between the chicken meat and the long onion or leek to prevent the skin from burning.
  • Heat a grill or broiler until hot. Cook the skewered chicken and green onion for 4 minutes, turning the skewers several times. Remove the chicken from the heat, and, with a pastry brush, baste it with tare.
  • Return the chicken to the heat, and cook for 2 minutes, turning the skewers several times. Remove the chicken from the heat, and baste again.
  • Return the chicken to the heat, and cook it for 2 minutes, turning it. Remove the chicken from the heat, baste it once more, and serve it hot.

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