Tender and Juicy Bacon Chicken Sticks
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Want Something Incredibly Tasty and Tender Tonight? Try This!
When it comes to making these Bacon Chicken Sticks, we can’t decide if their Appetizers or the main meal. Either way, they don’t last long so make sure you set some aside for yourself before everyone else eats them all.
Once you eat one, you won’t want to stop.
In the video below, you will see how to make them 2 ways. One way is by marinating the chicken (my favorite) and the other without. Check out both as there are a few key things to remember when making these to make the chicken come out incredibly tender and juicy when they are done.
If you don’t, they might not come out the way you expected.
Ready? Watch and see how to make these awesome Bacon Chicken Sticks now!
Here’s How You Make ‘Em!
Ingredients
FOR CHICKEN:
- Boneless/skinless chicken breasts – 5-6 split.
- Regular sliced pork belly bacon – 2 lb.
- Wooden skewers – 12-16. No need to soak in water
FOR CHICKEN RUB:
- Chicken rub - We Recommend Jack Daniels
FOR MARINADE:
- Canola or Extra virgin olive oil – 1 cup
- Whole lemons – 2 – squeezed
- Granulated garlic – 1 Tablespoon
- Chili powder – 1 Tablespoon
- Louisiana hot sauce – 1 Tablespoon
- Ground cumin – 1/2 to 1 teaspoon
- Ground cayenne pepper – 1/2 to 1 teaspoon, to taste
- Fresh cilantro – 1/2 cup – rough chop
Instructions
GETTING READY
- Bring grill temperature up to 350 degrees Fahrenheit, with coals offset for indirect cooking.
FOR MARINADE:
- Combine oil, juice from two lemons (place lemons in bowl after squeezing), granulated garlic, chili powder, hot sauce, ground cumin, ground cayenne pepper, and fresh cilantro in a large bowl. Mix well.
- Set aside and prep chicken.
FOR MARINATED CHICKEN:
- Trim chicken breasts and remove any excess fat.
- Cut breasts into 3/4” to 1” strips, lengthwise
- Carefully insert wooden skewers into chicken strips, lengthwise
- Place chicken in a large container or large baggie. Pour marinade over chicken, refrigerate for 1-2 hours.
- When marinating is done, remove each skewer and wrap in a piece of regular sliced pork belly bacon.
- Continue until all skewers are wrapped.
FOR DRY RUB CHICKEN:
- Follow steps 4 – 6.
- Lightly sprinkle chicken dry rub, or your favorite rub, over each chicken skewer.
- Wrap each skewer with a piece of regular sliced pork belly bacon.
- Continue until desired amount are wrapped.
MAKING
MARINATED CHICKEN OR DRY RUB CHICKEN
- Place marinated/dry rub chicken skewers directly across from hot coals for indirect cooking. Grill temperature should be 350 degrees Fahrenheit.
- Cover grill and cook for 10 minutes.
- After 10 minutes, remove lid and rotate chicken over indirect heat for additional 10-12 minutes. Cover grill.
- After 10-12 minutes, move chicken directly over hot coals to crisp bacon.
- After 3-5 minutes, check skewers. Turn until bacon reaches desired doneness.
FINALIZING
- Transfer skewers to a serving platter.
- Cover with foil until ready to serve.
SERVING
- Serve with your favorite BBQ sauce, honey mustard, or ranch dressing.
- Sit back, relax, and enjoy!!
© 2024 2018 Grilled.net
Ingredients
FOR CHICKEN:
- Boneless/skinless chicken breasts – 5-6 split.
- Regular sliced pork belly bacon – 2 lb.
- Wooden skewers – 12-16. No need to soak in water
FOR CHICKEN RUB:
- Chicken rub - We Recommend Jack Daniels
FOR MARINADE:
- Canola or Extra virgin olive oil – 1 cup
- Whole lemons – 2 – squeezed
- Granulated garlic – 1 Tablespoon
- Chili powder – 1 Tablespoon
- Louisiana hot sauce – 1 Tablespoon
- Ground cumin – 1/2 to 1 teaspoon
- Ground cayenne pepper – 1/2 to 1 teaspoon, to taste
- Fresh cilantro – 1/2 cup – rough chop
Instructions
GETTING READY
- Bring grill temperature up to 350 degrees Fahrenheit, with coals offset for indirect cooking.
FOR MARINADE:
- Combine oil, juice from two lemons (place lemons in bowl after squeezing), granulated garlic, chili powder, hot sauce, ground cumin, ground cayenne pepper, and fresh cilantro in a large bowl. Mix well.
- Set aside and prep chicken.
FOR MARINATED CHICKEN:
- Trim chicken breasts and remove any excess fat.
- Cut breasts into 3/4” to 1” strips, lengthwise
- Carefully insert wooden skewers into chicken strips, lengthwise
- Place chicken in a large container or large baggie. Pour marinade over chicken, refrigerate for 1-2 hours.
- When marinating is done, remove each skewer and wrap in a piece of regular sliced pork belly bacon.
- Continue until all skewers are wrapped.
FOR DRY RUB CHICKEN:
- Follow steps 4 – 6.
- Lightly sprinkle chicken dry rub, or your favorite rub, over each chicken skewer.
- Wrap each skewer with a piece of regular sliced pork belly bacon.
- Continue until desired amount are wrapped.
MAKING
MARINATED CHICKEN OR DRY RUB CHICKEN
- Place marinated/dry rub chicken skewers directly across from hot coals for indirect cooking. Grill temperature should be 350 degrees Fahrenheit.
- Cover grill and cook for 10 minutes.
- After 10 minutes, remove lid and rotate chicken over indirect heat for additional 10-12 minutes. Cover grill.
- After 10-12 minutes, move chicken directly over hot coals to crisp bacon.
- After 3-5 minutes, check skewers. Turn until bacon reaches desired doneness.
FINALIZING
- Transfer skewers to a serving platter.
- Cover with foil until ready to serve.
SERVING
- Serve with your favorite BBQ sauce, honey mustard, or ranch dressing.
- Sit back, relax, and enjoy!!
© 2024 2018 Grilled.net
Good Luck!
