Bacon Wrapped Chicken Grill Recipes

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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 BACON-WRAPPED CHICKEN



BBQ Bacon-Wrapped Chicken image

An ever-popular combination of bacon and chicken tastes even better with a homemade sweet and tangy glaze featuring Heinz Ketchup, real maple syrup and mustard. Serve with baked potatoes and grilled veggies for an easy weeknight dinner.

Provided by Heinz

Categories     Trusted Brands: Recipes and Tips     Heinzitup.com

Time 40m

Yield 4

Number Of Ingredients 11

8 slices bacon
4 boneless chicken breasts, skin on
½ teaspoon salt
½ teaspoon pepper
¾ cup Heinz Tomato Ketchup
⅓ cup maple syrup
2 tablespoons grainy Dijon mustard
2 tablespoons lemon juice
1 clove garlic, minced
Lemon wedges
Chopped fresh chives

Steps:

  • Cook the bacon until just opaque. Blot on paper towels. Sprinkle chicken evenly with salt and pepper. Wrap each chicken breast in bacon, securing strips in place with toothpicks. Set aside. Preheat the grill to medium-high.
  • Blend ketchup with maple syrup, mustard, lemon juice and garlic. Brush half the sauce all over chicken. Place chicken on grill and turn heat down to medium. Grill, turning and basting twice with remaining sauce until bacon is almost crisp, about 15 minutes or until chicken is cooked through.
  • Squeeze lemon wedges over chicken and sprinkle with chives. Remove toothpicks before serving.

Nutrition Facts : Calories 367.1 calories, Carbohydrate 37 g, Cholesterol 84.7 mg, Fat 10.4 g, Fiber 0.8 g, Protein 31.5 g, SaturatedFat 3.3 g, Sodium 1379.1 mg, Sugar 15.8 g

BACON-WRAPPED JALAPEñO POPPER CHICKEN



Bacon-Wrapped Jalapeño Popper Chicken image

Here are all the good foods -- jalapeño poppers, cheese, bacon -- rolled up into dinner. Cooking it on the grill gets the bacon crispy while the cheese stays gooey and melted on the inside.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 7

4 large jalapeño peppers (about 3 ounces each)
4 ounces cream cheese, divided into 4 pieces, chilled
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
4 small boneless, skinless chicken breasts (about 5 ounces each)
4 thin slices Colby Jack cheese
20 slices bacon (about 1 1/2 pounds)

Steps:

  • Wear gloves to protect your hands and use a small paring knife to cut the stem-end off the jalapeño; you should see the white ribs attached to the walls of the jalapeño. Use the paring knife to remove the ribs from the walls. Make a cut down the length of the jalapeño from the top to the tip. Carefully, without breaking the jalapeño in half, scrape out the ribs and seeds. Transfer to a microwave-safe bowl, add 3 tablespoons water, cover tightly with plastic wrap and microwave on high power until the jalapeños turn olive green and are lightly softened but are still firm and hold their shape, 2 to 3 minutes. Let cool.
  • Stuff each cooled jalapeño with a piece of cream cheese; squeeze the walls around the cream cheese to force out any air pockets and to seal the jalapeño walls together.
  • Mix together the cumin, 1 tablespoon salt and 1/2 teaspoon pepper in a small bowl. Pound the chicken lengthwise down the breast to make a rectangular 1/4-inch-thick cutlet. Sprinkle with a quarter of the seasoned salt. Repeat with the remaining chicken and seasoned salt.
  • With one of the narrow ends of the chicken facing you, lay a piece of Colby Jack cheese at the bottom of the cutlet. Place 1 stuffed jalapeño crosswise on top of the cheese about 2 inches from the bottom. Tightly roll up the chicken and the cheese around the jalapeño, folding in the sides as you roll. Repeat with the remaining chicken and jalapeños.
  • Lay 5 strips of bacon on a clean work surface so that the strips are slightly overlapping (about 1/4-inch) and are wide enough to completely cover a chicken roll. Place 1 chicken roll at the bottom of the bacon blanket. Wrap the bacon tightly over the chicken roll. Repeat with the remaining bacon and chicken rolls.
  • Prepare a grill for indirect grilling and heat to medium-high heat.
  • Place the chicken rolls, bacon seam-side down, on the cooler side of the grill. Cover and cook until the bacon is beginning to brown and the cheese is beginning to melt and ooze from the sides, 15 to 20 minutes. Transfer the chicken rolls to the hot side of the grill and cook until lightly charred, 1 to 2 minutes per side. Let cool 10 minutes before serving.

DOUBLE BARBECUE BACON-WRAPPED GRILLED CHICKEN



Double Barbecue Bacon-Wrapped Grilled Chicken image

Mouthwatering and moist, this grilled chicken gets flavor from bacon and two kinds of barbecue sauce, one tangy, the other creamy with a kick.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 9

1/4 cup mayonnaise or salad dressing
2 teaspoons lemon juice
1 teaspoon cider vinegar
2 teaspoons chopped parsley
1/4 to 1/2 teaspoon red pepper sauce
4 boneless skinless chicken breasts
8 slices packaged precooked bacon
2 teaspoons barbecue seasoning
1/4 cup barbecue sauce

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.

Nutrition Facts : Calories 350, Carbohydrate 7 g, Cholesterol 95 mg, Fiber 0 g, Protein 32 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 920 mg, Sugar 5 g, TransFat 0 g

GRILLED BACON WRAPPED CHICKEN



Grilled Bacon Wrapped Chicken image

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

1 cup Lawry teriyaki marinade with pineapple juice
4 chicken breasts
4 slices bacon
salt
pepper

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 ROSEMARY AND BACON



Grilled Chicken with Rosemary and Bacon image

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

4 teaspoons garlic powder
4 skinless, boneless chicken breast halves
salt and pepper to taste
4 sprigs fresh rosemary
4 thick slices 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.

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 BACON-WRAPPED CHICKEN



Grilled Bacon-Wrapped Chicken image

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

1/2 cup teriyaki sauce
1/4 cup dry white wine
1 1/2 tablespoons chopped garlic
4 skinless boneless chicken breast halves
Vegetable oil
8 bacon slices

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.

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