Grilled Bacon Wrapped Chicken Skewers — A Smoky, Joyful Bite
Introduction (H2):
The sizzle, the smoky aroma, the first juicy bite — Grilled Bacon Wrapped Chicken Skewers deliver that warm, celebratory feeling that turns an ordinary evening into a memory. From the moment the bacon crisps on the hot grill and the chicken stays tender inside, you know you have an easy recipe that feels like a hug. This Grilled Bacon Wrapped Chicken Skewers recipe is a quick dinner idea that becomes a family favorite the first time you plate it. If you love the smoky-salty combo, you might also adore my creamy chicken bacon ranch pasta that pairs beautifully for a heartier meal.
Why You’ll Love This Recipe (H2):
- Comforting food with a festive twist: bacon makes everything feel like a celebration.
- Quick to assemble and grill — a true weeknight winner and perfect for weekend gatherings.
- Versatile: serve as skewers for dinner, appetizers for a party, or as a protein-rich snack.
- Crowd-pleaser: kids and adults alike love the crunchy outside and juicy inside.
- Easy to adapt if you want a healthier option by using turkey bacon or leaner cuts.
Ingredients (H2):
- 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes — keeps meat tender and cooks evenly.
- 12–16 slices of bacon (regular or thick-cut) — choose turkey bacon for a lighter take.
- 2 tablespoons olive oil — helps the seasoning stick and adds a silky finish.
- 2 teaspoons smoked paprika — amplifies the grill’s smokiness.
- 1 teaspoon garlic powder — for warm, savory notes.
- 1 teaspoon brown sugar — balances salty bacon with a caramel kiss.
- 1 teaspoon kosher salt and 1/2 teaspoon black pepper — adjust to taste.
- Wooden or metal skewers — soak wooden skewers for 30 minutes to prevent burning.
Substitutions: Use pork tenderloin or thigh meat for richer flavor; swap brown sugar for honey for a naturally sweet glaze; try maple-smoked paprika for a bolder finish. For a dairy-free or paleo-friendly version, skip added sugar and use coconut aminos for a touch of umami.
Timing (H2):
- Prep time: 15–20 minutes.
- Cook time: 10–12 minutes (grill) or 20–25 minutes (oven).
- Total time: about 30 minutes from start to finish — faster than takeout and infinitely more satisfying.
This quick dinner idea is designed to get you from prep to plate without stress. The payoff — crisp bacon, juicy chicken, and a smoky aroma — is worth every minute.
Step-by-Step Instructions (H2):
- Prepare the chicken: Pat chicken cubes dry and toss with olive oil, smoked paprika, garlic powder, brown sugar, salt, and pepper. Let sit 5 minutes while you prep the bacon.
- Wrap each chicken cube: Cut bacon slices in half. Wrap each cube with a half-slice of bacon, tucking the end under to secure. Thread 3–4 wrapped pieces onto each skewer for easy flipping.
- Preheat the grill: Get your grill medium-high (about 400°F) so bacon renders and crisps without burning the chicken. If using oven, preheat to 425°F and line a baking sheet with foil and a rack.
- Grill with care: Place skewers on the grill and cook 4–6 minutes per side, turning gently. Your kitchen will smell amazing at this point — that smoky, sweet, sizzling perfume that signals dinner is ready. Cover briefly to help cook through, but watch closely to avoid flare-ups.
- Check doneness: Chicken should register 165°F internal temperature. If bacon needs more crisping, move skewers to a cooler part of the grill or broil in the oven for a minute.
- Rest and serve: Let skewers rest 3 minutes so juices redistribute. Serve immediately with lemon wedges or a drizzle of your favorite dipping sauce.
Tips and Variations (H2):
- Spice it up: Add a pinch of cayenne or chili powder to the rub for heat.
- Sweet and tangy glaze: Brush with a maple mustard glaze in the last 2 minutes of cooking for a sticky, shiny finish.
- Veggie skewers: Alternate with bell pepper, cherry tomatoes, or pineapple for color and contrast.
- Healthier alternative: Use center-cut turkey bacon and chicken thigh for moisture with slightly less fat.
- Festive meal: Make mini skewers for a cocktail party or double the batch for backyard barbecues.
Serving Suggestions (H2):
Pair these skewers with bright, cool sides to balance the richness. A crisp green salad with lemon vinaigrette, grilled corn on the cob, or a fennel and apple slaw complements the smoky bacon. For a comforting combo that will make any meal feel like home, serve alongside a creamy pasta — I sometimes serve with creamy chicken bacon ranch pasta when we want extra indulgence. For drinks, a chilled lemonade or a malty amber beer brings out the savory notes.
Storage and Make-Ahead Tips (H2):
- Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a 350°F oven until warmed through to preserve crispness.
- Freeze fully cooked skewers: flash-freeze on a tray, then transfer to freezer bags for up to 2 months. Reheat from frozen at 350°F, covered, until heated through, then uncover to crisp.
- Make ahead: Wrap chicken in bacon and keep skewered in the fridge up to 4 hours before grilling for no-fuss entertaining.
Pro Tips from the Kitchen (H2):
- Use metal skewers if you can — they conduct heat and help cook the chicken from the inside.
- Trim bacon thinly so it crisps before overcooking the chicken. If your bacon is thick, par-cook for 1–2 minutes in the microwave before wrapping.
- Keep an eye on flare-ups: move skewers to a cooler zone and close the lid to control flames.
- Let skewers rest briefly after grilling — the juices settle and the texture becomes silkier.
- For consistent bites, cut chicken into uniform pieces so everything cooks at the same rate.
FAQs (H2):
Q: Can I use wooden skewers?
A: Yes, just soak them in water for at least 30 minutes before grilling to prevent burning.
Q: How do I prevent bacon from burning before the chicken is cooked?
A: Use medium-high heat, tuck ends under tightly, and consider pre-cooking bacon for 30–60 seconds if it is very thick.
Q: Are these suitable for a crowd?
A: Absolutely. Make mini skewers per guest and keep warm in a low oven; they make an excellent party appetizer or main dish.
Q: Can I make these in the oven?
A: Yes — bake at 425°F on a rack for about 20–25 minutes, finishing under the broiler for a minute if you want extra crisp.
Q: What dipping sauces work best?
A: Honey mustard, barbecue sauce, ranch dressing, or a lemon-garlic aioli are all lovely pairings.
Conclusion (H2):
There is something almost magical about the way Grilled Bacon Wrapped Chicken Skewers bring people together — the sizzle that signals dinner, the shared smiles over sticky fingers, and the simple joy of a well-made meal. Whether you make them for a cozy weeknight, a festive meal, or a lively backyard party, these skewers are a trusty, emotional, and delicious choice. For another take on bacon wrapped chicken that makes a fantastic appetizer or party snack, explore Bacon Wrapped Chicken Bites – Easy Appetizer Skewers! and then come back and tell me how your grill turned out — I love hearing your stories.
Grilled Bacon Wrapped Chicken Skewers
Ingredients
Method
- Pat chicken cubes dry and toss with olive oil, smoked paprika, garlic powder, brown sugar, salt, and pepper. Let sit for 5 minutes.
- Cut bacon slices in half. Wrap each chicken cube with a half-slice of bacon, tucking the end under to secure.
- Thread 3–4 wrapped pieces onto each skewer for easy flipping.
- Preheat the grill to medium-high (about 400°F) or preheat oven to 425°F and line a baking sheet with foil and a rack.
- Place skewers on the grill and cook for 4–6 minutes per side, turning gently. Cover briefly to help cook through.
- Check doneness; chicken should register 165°F internal temperature. Move skewers to a cooler part of the grill or broil for a minute for extra crisping.
- Let skewers rest for 3 minutes before serving.
