PREP TIME: 10 mins | COOK TIME: 25 mins | SERVINGS: 4
Impressive flavors and texture – this bacon-wrapped chicken are the best! The chicken is perfectly seasoned with brown sugar, spice mix, then wrapped in fatty bacon and coated with more brown sugar mix. These are baked until the outside has caramelized. Enjoy this moist chicken wrapped in crispy bacon over mashed potatoes or alongside roasted potatoes for a simple meal that everyone will absolutely enjoy!
INGREDIENTS
Seasoning:
1 ½ tsp smoked paprika
1 tsp cayenne pepper or chili flakes (or swap with more smoked paprika)
1 tsp garlic powder – I used garlic granules. You can use fresh minced garlic if desired.
½ tsp salt
1 tsp pepper, freshly ground
1 ½ tsp onion powder
Chicken:
¼ c. brown sugar – feel free to adjust the quantity according to taste
4 chicken breasts or thin chicken tender cuts or large chicken thighs
8 strips of bacon, thick ⅛ inch strips are the best (but you can use regular)
Garnish:
Fresh parsley
How to make Bacon Wrapped Chicken
Step 1: Place the brown sugar, smoked paprika, cayenne pepper, garlic powder (or granules), onion powder, freshly ground pepper, and salt in a small bowl. Mix well.
Step 2: Sprinkle half of the brown sugar, spice mix on all sides of the chicken breasts, evenly spreading to coat both sides.
Step 3: Around the chicken breast, tightly wrap (about 2 to 4) strips of bacon. Be careful not to tear the bacon. To secure the bacon, try starting and ending seam side down.
Step 4: In a baking dish, arrange the bacon-wrapped chicken breast. Over the chicken, evenly sprinkle the rest of the brown sugar spice mix. Place in a preheated 375 degrees F or 185 degrees C oven and bake for about 25 to 30 minutes. Every 10 minutes, spoon the pan drippings over the chicken for extra flavor and juicy chicken. Once the internal temperature of the chicken reaches 165 degrees, the chicken is cooked.
Step 5: This step is optional, but if you prefer crispy bacon, simply broil for 2 minutes.
Step 6: Before serving, garnish the bacon-wrapped chicken with some fresh chopped parsley. Over the chicken, spoon the pan drippings. Enjoy right away over mashed potatoes or with roasted potatoes on the side.
NOTES:
You can use chicken breasts, or chicken thighs (for juicier chicken). Chicken tenders or even bone-in chicken wings can also be used.
For this recipe, I recommend using long thick cut (⅛ inch thick strips) streaky/fatty bacon.
The number of bacon to be used varies depending on the size of the chicken breast.
If desired, you can use maple syrup or honey in place of brown sugar.
For even cooking, a neater look, and extra flavor, make sure to baste the bacon-wrapped chicken regularly with pan drippings.
Slightly reduce the temperature if the bacon starts to smoke at 375 degrees F.
To make the bacon crispy and golden, you can broil for 1 to 2 minutes (optional).
NUTRITION FACTS:
Calories: 503 kcal Carbohydrates: 16g Protein: 54g Fat: 24g Saturated Fat: 7g Cholesterol: 174mg Sodium: 850mg Potassium: 978mg Fiber: 1g Sugar: 14g Vitamin A: 662IU Vitamin C: 3mg Calcium: 26mg Iron: 1mg
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