GRILLED BACON-WRAPPED CHICKEN TENDERS
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
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
GRILLED BACON WRAPPED CHICKEN RECIPE
Grilled Bacon Wrapped Chicken Recipe is packed with flavor! Bacon wrapped bbq grill chicken is simple and delicious. Try BBQ bacon wrapped chicken!
Provided by Eating on a Dime
Categories Dinner Grilling Main Main Course
Time 25m
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 4 g, Calories 330 kcal, Carbohydrate 15 g, Protein 27 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 79 mg, Sodium 1018 mg, Sugar 13 g
GRILLED BACON-WRAPPED CHICKEN
This chicken is nice for an outdoor meal - grill some corn alongside, and set out a bowl of coleslaw. Or broil the chicken, boil the corn, and serve it all indoors. Can be prepared in 45 minutes or less, but requires additional unattended time.
Categories Chicken Broil Marinate Backyard BBQ Bacon White Wine Summer Grill Grill/Barbecue Bon Appétit
Yield Makes 4 Servings
Number Of Ingredients 6
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 CHICKEN WITH ROSEMARY AND BACON
This recipe goes together so easy with minimal prep. Chicken breasts with garlic powder, bacon, and rosemary are grilled. What could be better? I'm always thinking up easy rosemary recipes, since my yard has 5 huge bushes of rosemary! Enjoy! Great with grilled vegetables and rice.
Provided by Skoo
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 26m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 208.1 calories, Carbohydrate 2.3 g, Cholesterol 80.9 mg, Fat 8.1 g, Fiber 0.4 g, Protein 29.6 g, SaturatedFat 2.5 g, Sodium 348.1 mg, Sugar 0.7 g
GRILLED BARBECUE BACON-CHEDDAR STUFFED CHICKEN BREASTS
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat a grill to medium. Prepare the chicken: With your knife parallel to the cutting board, slice each chicken breast in half horizontally without cutting all the way through; open like a book. Cover with plastic wrap and pound until 1/2 inch thick.
- Make the filling: Cook the bacon in a skillet until crisp; crumble. Mix 2 tablespoons bacon drippings with the melted butter in a bowl. Combine the buttermilk biscuit, bacon, half of the drippings mixture, the cheese, chives and parsley in a separate bowl. Stir in 2 to 3 tablespoons water; season with salt and pepper.
- Season the pounded chicken on both sides with salt and pepper and brush with the remaining drippings mixture. Spoon the filling over the top, leaving a 1-inch border around the edges. Roll up the chicken toward the pointy end; tie with 3 pieces of kitchen twine.
- Brush the grill grates with vegetable oil. Grill the chicken breasts, turning, until cooked through, 18 to 20 minutes, brushing with the barbecue sauce during the last 2 minutes of cooking. Transfer to a cutting board and let rest 5 minutes, then remove the twine and slice.
LADD'S CHICKEN BACON SLIDERS
Ladd loved Ree's sliders so much that she decided to name the recipe after him.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 12 sliders
Number Of Ingredients 18
Steps:
- For the marinade: Combine the honey, Dijon mustard, lemon juice, paprika, salt, pepper and crushed red pepper flakes in a large bowl.
- Add the chicken cutlets and toss to coat. You can the cook the cutlets straight away or cover and marinate in the fridge for a couple of hours or overnight.
- For the rolls: Preheat the oven to 350 degrees F. Heat a grill or grill pan over medium-high heat.
- Place the rolls on a sheet pan. Brush the tops of the rolls with the melted butter and sprinkle over the seasoning. Bake to warm through and toast slightly, 5 to 6 minutes, then set aside.
- For the filling: Meanwhile, grill the chicken pieces for 3 to 4 minutes on the first side. Flip and top each with a halved piece of bacon and a halved piece of Cheddar. Continue to cook until the cheese is melted and the chicken is cooked through, 3 to 4 more minutes. Remove.
- Separate the rolls and slice in half horizontally. Place the bottoms on a platter and top each one with a tablespoon of ranch dressing, a lettuce leaf and a chicken piece. Add a slice of tomato, some fried onions and pickled jalapeños to each. Add the tops of the rolls and place a decorative toothpick through each slider. Serve.
BACON-WRAPPED GRILLED CHICKEN SALAD WITH AVOCADO AND LIME
Wrap your chicken with bacon, grill it and drizzle it with this nearly green goddess, almost-guacamole dressing and you might even convert burger eaters into salad fiends. Covering the butterflied breasts in bacon helps baste the lean chicken and accelerates char as fat melts onto the coals. Flare-ups are inevitable, but don't be alarmed: They will ensure rich color on the bacon while protecting the breast from overcooking. When assembling the salad, avoid weighing down the leaves with hot and heavy toppings: Dollop plenty of the dressing on the plate first, and layer most of the chicken and fudgy eggs below the lightly dressed leaves. There should be a little leftover dressing to satisfy the people that will want to dip each bite of chicken into the herby, lime-laced avocado.
Provided by Clare de Boer
Categories dinner, lunch, poultry, salads and dressings, vegetables, main course
Time 1h15m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Take the chicken breasts out of the fridge to come to room temperature. Soak wooden toothpicks or skewers in water while you ready your grill. Clean the grate thoroughly and build a hot fire. This chicken needs to be cooked over intense, direct heat.
- While the coals heat, butterfly the chicken breasts: On a chopping board, place one hand on top of the breast, and slice into its side, starting at the thick end and moving toward the thin point. Make sure not to cut all the way through. Then, open up the breast, cover with plastic wrap and, using a rolling pin, roll the chicken to an even thickness of 1/2 inch; set aside.
- Prepare the dressing: Crush the herbs, salt and garlic in a pestle until you have a thick, bright-green paste (or finely chop them); stir in the lime juice. Scoop the avocados into the pestle and crush, then stir in the oil, pepper and half the jalapeños. Prepare the salad components so they're ready to be assembled when the chicken is cooked.
- When the coals are burning red and the grill hisses when you drop water on it, salt and pepper the chicken breasts on both sides. Lay 4 slices of bacon flat on each breast crosswise, then turn the chicken over and fold the bacon ends over like you're wrapping a parcel. Secure the ends of the bacon with toothpicks or skewers.
- Place the bacon-wrapped breasts on the grill, with the side without the toothpicks facing down. There will be some flare-ups as the bacon fat hits the coals; if it's burning, pull the parcels off the grill and give the coals a few minutes to cool. Otherwise, when the parcels have nice color on the first side, after about 3 or 4 minutes, flip them over. Cook on the second side until cooked through, about 2 to 4 minutes more; transfer to a cutting board to rest.
- Assemble the salad: Toss the leaves with about 1/3 of the avocado dressing and some additional olive oil to thin it. Use your hands to toss until coated and season to taste with salt.
- Pull the toothpicks or skewers out of the bacon-wrapped breasts and slice them into strips. Dollop 1/3 of the avocado dressing onto the serving platter, then arrange the leaves, chicken and eggs on top. Dollop with the remaining avocado dressing to taste. Finish with more herbs, remaining jalapeños, lime wedges and some extra olive oil for gloss.
BACON-WRAPPED GRILLED CHICKEN
This is an easy way to prepare chicken. It's perfect with some coleslaw and corn on the cob. Prep time does not include the marinating of the chicken.
Provided by Normaone
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
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 BACON RANCH SALAD
This chicken bacon ranch salad is packed full of protein and makes enough to serve a crowd, but can be scaled down easily!
Provided by thedailygourmet
Categories Chicken Salad
Time 15m
Yield 10
Number Of Ingredients 9
Steps:
- Remove core from each mini artisan lettuce. Place each lettuce head on a large cutting board and cut each lettuce head into bite-sized pieces, using a sharp knife. Place lettuce in a very large bowl.
- Add chicken, tomatoes, and peppers to salad greens and sprinkle with chopped bacon. Pour in ranch dressing and toss to combine.
- Sprinkle cubed avocado and tortilla strips over the the salad and season with pollo asado seasoning, if desired.
Nutrition Facts : Calories 344.6 calories, Carbohydrate 8.6 g, Cholesterol 66.8 mg, Fat 23.7 g, Fiber 3.9 g, Protein 24.7 g, SaturatedFat 5.4 g, Sodium 699.3 mg
GRILLED BACON WRAPPED CHICKEN
My mother has been making this for quite sometime now and I just adore the recipe. It is sweet and tangy and gives a little kick to dinner.
Provided by sugarcookie 123
Categories Chicken Breast
Time 4h30m
Yield 4 Chicken breast, 4 serving(s)
Number Of Ingredients 5
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.
GRILLED CHICKEN WITH BACON
I was looking for a new way to grill chicken last July 4th and a friend of mine told me about this. It was a hit! Yummy!
Provided by jmills326
Categories Chicken Breast
Time 2h10m
Yield 8-10 4 piece servings, 8-10 serving(s)
Number Of Ingredients 3
Steps:
- Cut each chicken breast into 4 pieces.
- Place chicken in a large bowl and pour Dale's or Moore's sauce over chicken.
- Cover and marinate in refrigerator for 2-4 hours
- Cut bacon in half and wrap each chicken piece with a half slice of bacon.
- Secure each piece with a toothpick (or put a few pieces on a skewer).
- Grill until chicken is done.
Nutrition Facts : Calories 445.1, Fat 22, SaturatedFat 7.1, Cholesterol 160.9, Sodium 502.2, Carbohydrate 0.3, Protein 57.5
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