Sophie Bennett
BBQing chicken wrapped in bacon is a mouthwatering way to elevate your grilling game, combining the smoky richness of bacon with the tender juiciness of chicken. This dish is perfect for backyard gatherings or a weekend cookout, offering a delicious blend of flavors and textures. To master this recipe, you’ll need to start with boneless chicken pieces, season them generously, and wrap each piece tightly in bacon to ensure it stays secure during cooking. The key to success lies in maintaining the right temperature on your grill, allowing the bacon to crisp up while keeping the chicken moist and flavorful. Whether you’re a seasoned griller or a beginner, this guide will walk you through the steps to create a savory, bacon-wrapped chicken that’s sure to impress.
| Characteristics | Values |
|---|---|
| Protein | Chicken (breast or thighs) |
| Wrapping | Bacon strips (thinly sliced) |
| Cooking Method | BBQ (grilling or smoking) |
| Temperature | 350°F to 375°F (175°C to 190°C) |
| Cooking Time | 25-35 minutes (depending on thickness) |
| Internal Temperature | 165°F (74°C) for chicken |
| Basting/Glazing | Optional: BBQ sauce, honey, or maple syrup |
| Seasoning | Salt, pepper, garlic powder, paprika, or BBQ rub |
| Preparation | Pound chicken to even thickness, season, wrap with bacon, secure with toothpicks |
| Grill Setup | Direct heat for initial sear, indirect heat for finishing |
| Serving Suggestions | With sides like corn, coleslaw, or baked beans |
| Storage | Refrigerate leftovers for up to 3 days; reheat thoroughly |
| Popular Variations | Stuffed with cheese, jalapeños, or spinach |
| Dietary Notes | High in protein and fat; adjust bacon for lower fat |
| Equipment | Grill, tongs, meat thermometer, aluminum foil (optional) |
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What You'll Learn
- Bacon Selection: Choose thick-cut, smoky bacon for best flavor and texture when wrapping chicken
- Chicken Prep: Pound chicken breasts to even thickness, season well, and let rest before wrapping
- Wrapping Technique: Overlap bacon strips tightly around chicken, securing with toothpicks or kitchen twine
- Grilling Tips: Cook over medium heat, turning often, until bacon is crispy and chicken is 165°F
- Sauce & Glaze: Brush with BBQ sauce or honey glaze during the last 5 minutes of cooking
Bacon Selection: Choose thick-cut, smoky bacon for best flavor and texture when wrapping chicken
When selecting bacon for wrapping chicken, the type of bacon you choose plays a crucial role in the overall flavor and texture of the dish. Thick-cut bacon is highly recommended because it holds up better during the cooking process, especially on the BBQ. Thin bacon tends to shrink excessively and can become overly crispy or even burn before the chicken is fully cooked. Thick-cut bacon, on the other hand, retains its structure, providing a hearty bite and a satisfying contrast to the tender chicken. This ensures that the bacon remains flavorful and doesn't disintegrate during grilling.
The smokiness of the bacon is another key factor to consider. Smoky bacon complements the BBQ flavor profile beautifully, adding depth and complexity to the dish. Look for bacon labeled as "smoked" or "applewood smoked" for a rich, savory taste that pairs well with grilled chicken. The smokiness also helps to enhance the overall BBQ experience, creating a cohesive and mouthwatering flavor combination. If you prefer a milder smoke flavor, opt for bacon with a lighter smoking profile, but avoid unsmoke varieties, as they may lack the desired intensity.
Texture is equally important when choosing bacon for wrapping chicken. Thick-cut, smoky bacon tends to have a meatier texture that stands up to the heat of the grill. This ensures that the bacon remains juicy and doesn't dry out, while also providing a nice chewiness that contrasts with the softness of the chicken. Bacon with a higher fat content is ideal, as the fat renders during cooking, basting the chicken from within and keeping it moist. Avoid bacon that is too lean, as it may become tough and dry when grilled.
When shopping for bacon, consider the quality and source of the product. Opt for bacon made from high-quality pork, ideally from pigs raised without antibiotics or hormones. Artisanal or locally sourced bacon often offers superior flavor and texture compared to mass-produced varieties. Additionally, check the ingredient list to avoid bacon with excessive additives or preservatives, as these can detract from the natural flavors of the dish. If possible, choose bacon with a good balance of fat and meat for optimal results.
Finally, preparation of the bacon is essential before wrapping the chicken. Since thick-cut bacon takes longer to cook, partially cook the bacon before wrapping it around the chicken. This can be done by briefly frying or microwaving the bacon until it's just starting to brown but still pliable. This step ensures that the bacon will be fully cooked and crispy by the time the chicken is done, without overcooking the poultry. Properly prepared bacon will adhere well to the chicken, creating a secure wrap that locks in juices and flavors during the BBQ process.
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Chicken Prep: Pound chicken breasts to even thickness, season well, and let rest before wrapping
To begin the chicken prep for your BBQ chicken wrapped in bacon, start by selecting boneless, skinless chicken breasts of similar size to ensure even cooking. Place each chicken breast between two pieces of plastic wrap or inside a resealable plastic bag. Using a meat mallet or a heavy skillet, gently pound the thicker parts of the chicken to an even thickness of about ½ to ¾ inch. This step is crucial as it not only tenderizes the meat but also ensures that the chicken cooks uniformly, preventing the thinner parts from drying out while the thicker sections remain undercooked.
Once the chicken breasts are evenly pounded, remove the plastic wrap and place them on a clean plate or cutting board. Season both sides of the chicken generously with your chosen spices. A classic seasoning blend might include salt, black pepper, garlic powder, paprika, and a touch of cayenne for a subtle kick. For a more personalized touch, consider adding dried herbs like thyme or rosemary, or even a sprinkle of brown sugar for a hint of sweetness that will complement the bacon’s saltiness. Rub the seasoning into the chicken to ensure it adheres well, creating a flavorful crust when cooked.
After seasoning, let the chicken breasts rest at room temperature for about 15 to 20 minutes. This resting period allows the seasoning to penetrate the meat, enhancing its flavor. Additionally, bringing the chicken to room temperature ensures that it cooks more evenly on the grill, reducing the risk of overcooking the exterior while the interior remains cold. While the chicken rests, you can prepare the bacon strips or set up your grill for cooking, making the most of this downtime.
Before wrapping the chicken in bacon, pat the breasts dry with paper towels to remove any excess moisture. This step helps the bacon adhere better and ensures it crisps up nicely during cooking. If desired, you can also brush the chicken lightly with olive oil or barbecue sauce for added moisture and flavor, though this is optional. Once the chicken is prepped, it’s ready to be wrapped in bacon, securing the strips with toothpicks if necessary, before hitting the grill for that perfect smoky finish.
Finally, take a moment to inspect your prepped chicken breasts to ensure they are evenly seasoned and ready for wrapping. Properly prepared chicken will not only taste better but also cook more consistently, resulting in a dish that’s both delicious and visually appealing. With the chicken prep complete, you’re now one step closer to enjoying mouthwatering BBQ chicken wrapped in bacon that’s sure to impress your guests or satisfy your own cravings.
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Wrapping Technique: Overlap bacon strips tightly around chicken, securing with toothpicks or kitchen twine
When preparing BBQ chicken wrapped in bacon, the wrapping technique is crucial to ensure the bacon stays in place and cooks evenly. Begin by selecting thin, evenly sliced bacon strips, as they will be easier to wrap around the chicken. For each chicken piece, whether it’s a breast, thigh, or drumstick, lay out 2-3 bacon strips slightly overlapping on a clean surface. The goal is to create a tight, secure wrap that won’t unravel during cooking. Start by placing the chicken at one end of the bacon strips, then carefully roll it up, ensuring the bacon overlaps slightly with each turn. This overlapping technique helps the bacon adhere to itself and provides a uniform layer around the chicken.
Once the chicken is fully wrapped, you’ll need to secure the bacon to prevent it from unraveling on the grill. Toothpicks are a common and effective method for this. Insert a toothpick through the bacon and into the chicken at regular intervals, typically every 1-2 inches, depending on the size of the chicken piece. Ensure the toothpicks are inserted firmly but not so tightly that they tear the bacon. Alternatively, kitchen twine can be used for larger cuts of chicken. Tie the twine around the bacon-wrapped chicken at intervals, creating a crisscross pattern to hold the bacon in place. This method is particularly useful for whole chicken breasts or larger pieces that require extra stability.
For a neater presentation and even cooking, trim any excess bacon that extends too far beyond the chicken. This prevents the bacon from burning or becoming too crispy before the chicken is fully cooked. If using toothpicks, soak them in water for 30 minutes beforehand to prevent them from burning on the grill. When using kitchen twine, ensure it’s food-safe and tightly secured but not so tight that it restricts the chicken from cooking evenly. Both securing methods should be removed before serving to ensure a clean, professional look.
Before placing the wrapped chicken on the BBQ, season it generously with your preferred BBQ rub or seasoning. The bacon will add a salty, smoky flavor, so balance it with spices like paprika, garlic powder, or black pepper. Preheat your grill to medium heat to allow for slow, even cooking. Place the chicken on the grill, seam side down initially, to help the bacon render its fat and adhere better to the chicken. This initial placement also ensures a crispy exterior on the bacon.
During cooking, monitor the chicken closely to avoid overcooking or burning the bacon. Use tongs to flip the pieces gently, being careful not to dislodge the toothpicks or twine. Aim for an internal chicken temperature of 165°F (74°C) to ensure it’s fully cooked. The bacon should be crispy and browned, but not charred. If the bacon is cooking too quickly, reduce the heat slightly or move the chicken to a cooler part of the grill. Once done, let the chicken rest for a few minutes before removing the toothpicks or twine and serving. This wrapping technique ensures a flavorful, juicy chicken with a perfectly cooked bacon exterior, making it a standout BBQ dish.
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Grilling Tips: Cook over medium heat, turning often, until bacon is crispy and chicken is 165°F
When grilling chicken wrapped in bacon, the key to success lies in mastering the heat and timing. Cook over medium heat to ensure the bacon crisps up without burning while the chicken cooks through. Medium heat typically ranges between 350°F and 375°F, which is hot enough to render the bacon fat but not so intense that it charrs the exterior before the interior is done. Preheat your grill for at least 10 minutes to achieve an even cooking surface. This step is crucial because it prevents the bacon from sticking and allows for better heat distribution.
Turning often is another critical technique to achieve evenly cooked bacon-wrapped chicken. Aim to flip the pieces every 2-3 minutes. This frequent turning ensures that the bacon cooks uniformly and that the chicken doesn’t dry out on one side. Use tongs rather than a fork to turn the chicken, as piercing the meat can release juices and lead to dryness. Each time you flip, check the bacon’s crispiness and the chicken’s browning to gauge progress. If one side is cooking faster, adjust the placement on the grill to balance the heat exposure.
The goal is to achieve crispy bacon while ensuring the chicken reaches an internal temperature of 165°F. Use a meat thermometer to check the thickest part of the chicken, avoiding the bacon, for an accurate reading. If the bacon is crisping too quickly but the chicken isn’t done, reduce the heat slightly or move the pieces to a cooler part of the grill. Conversely, if the chicken is cooking faster than the bacon is crisping, you can finish the dish under a broiler for a few minutes to achieve the desired texture.
To enhance flavor and prevent sticking, brush the grill grates with oil before placing the chicken. Additionally, lightly brush the bacon-wrapped chicken with a glaze or BBQ sauce during the last few minutes of cooking. Be cautious not to add sauce too early, as the sugars can burn over prolonged heat exposure. This final touch adds a caramelized finish without compromising the crispiness of the bacon or the juiciness of the chicken.
Finally, let the chicken rest for 3-5 minutes after grilling. Resting allows the juices to redistribute, ensuring a moist and tender bite. This step is often overlooked but is essential for achieving the best texture and flavor. With these grilling tips—cooking over medium heat, turning often, and targeting 165°F—you’ll master the art of BBQ chicken wrapped in bacon, delivering a dish that’s both crispy and succulent.
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Sauce & Glaze: Brush with BBQ sauce or honey glaze during the last 5 minutes of cooking
When it comes to adding flavor and moisture to your BBQ chicken wrapped in bacon, the sauce or glaze you choose can make all the difference. The key is to apply it during the last 5 minutes of cooking to ensure it caramelizes beautifully without burning. BBQ sauce is a classic choice, offering a smoky, tangy, and slightly sweet profile that complements both the chicken and bacon. Opt for a high-quality store-bought BBQ sauce or make your own by combining tomato sauce, apple cider vinegar, brown sugar, Worcestershire sauce, and a touch of smoked paprika. Brush the sauce generously over the bacon-wrapped chicken, ensuring every piece is coated. The sugars in the BBQ sauce will caramelize quickly, creating a glossy, sticky exterior that enhances both texture and taste.
If you prefer a sweeter, more delicate finish, a honey glaze is an excellent alternative. To make a simple honey glaze, mix equal parts honey and melted butter, then add a splash of lemon juice to balance the sweetness and a pinch of red pepper flakes for a subtle kick. During the final 5 minutes of cooking, brush the glaze over the bacon-wrapped chicken, allowing the honey to bubble and thicken slightly. The natural sugars in the honey will create a beautiful sheen and a rich, golden crust that pairs perfectly with the salty bacon and tender chicken. Be mindful not to apply the glaze too early, as it can burn over high heat.
For those who enjoy a bit of heat, consider adding a spicy twist to your sauce or glaze. Incorporate a teaspoon of hot sauce or a dash of cayenne pepper into your BBQ sauce or honey glaze for an extra layer of flavor. The heat will cut through the richness of the bacon and chicken, creating a balanced and exciting dish. Apply the spicy sauce or glaze during the last 5 minutes, just like with the other options, to ensure it adds flavor without overpowering the dish.
Another creative option is a mustard-based glaze, which adds a tangy and slightly sharp contrast to the savory chicken and bacon. Combine Dijon mustard, honey, and a splash of apple cider vinegar for a simple yet flavorful glaze. Brush it on during the final minutes of cooking, allowing the mustard to mellow and the sugars to caramelize. This glaze is particularly great for those who enjoy a bold, zesty flavor profile.
Lastly, don’t underestimate the power of a herb-infused glaze to elevate your dish. Mix finely chopped fresh herbs like rosemary, thyme, or parsley into your BBQ sauce or honey glaze for an aromatic touch. The herbs will release their flavors as the glaze cooks, adding depth and complexity to the final dish. Apply this herb-infused glaze during the last 5 minutes, ensuring the herbs don’t burn but instead contribute a fresh, fragrant note to the caramelized exterior.
Regardless of the sauce or glaze you choose, the timing is crucial. Applying it during the last 5 minutes of cooking ensures that the sugars caramelize without burning and that the flavors meld perfectly with the bacon-wrapped chicken. Use a pastry brush for even application, and don’t be afraid to add a second coat if desired for extra richness. This final step will transform your BBQ chicken wrapped in bacon into a mouthwatering, restaurant-quality dish.
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Frequently asked questions
Start by pounding boneless, skinless chicken breasts to an even thickness (about 1/2 inch) to ensure even cooking. Season the chicken generously with your preferred BBQ rub or spices like salt, pepper, garlic powder, and paprika.
Lay 2-3 slices of bacon side by side on a cutting board, slightly overlapping them. Place the seasoned chicken on top, then roll the bacon tightly around the chicken, securing with toothpicks if needed.
Start by cooking the chicken on indirect heat (around 350°F) for 15-20 minutes to allow the bacon to render and the chicken to cook through. Finish on direct heat for 2-3 minutes per side to crisp the bacon and add a smoky char.
Use a meat thermometer to check the internal temperature of the chicken, which should reach 165°F. The bacon should be crispy and browned, and the juices from the chicken should run clear.
