Alex picked this recipe out to try for dinner. Bacon? Chicken? How can you go wrong?
You pretty much can't.
When the recipe says spicy…it really isn't. At least not as written- the only heat comes from chili powder. And unless you are super-sensitive to anything even remotely spicy, this is totally mild. Yummy, but mild.
While we'll be repeating this recipe for sure, I'll probably throw a little cumin and a little more garlic, some black pepper and a pinch of cayenne in the mix.
This was really easy to throw together. The chicken breasts get cut into thirds (for more even cooking. Tip: cut the thinner end of the breasts a little wider, and the thicker ends more narrow), sprinkled with seasoning, wrapped with bacon and rolled in coconut palm sugar.
We opted to cook these on the grill over indirect heat. I prefer indirect heat for most things, after a major grill mishap melted an aluminim pan and part of the plastic tray outside of the grill itself, and burned a hole in the bottom of the grill, and a full rack of ribs that was mostly charcoal when I found it.
I was not happy.
Since then, I've learned it's much safer to use indirect heat. And to judge my time better. And to have helpers so that I don't get so distracted cooking inside that I forget what's going on outside.
After the chicken was cooked through, I cranked the heat up a little higher and crisped the bacon on both sides of the chicken before removing it from the grill. I know, I know…the pictures don't look like the bacon is cooked much at all. Thanks to incoming rain showers, I wanted to get pictures fast before I lost the opportunity. It was a good thing I did…since we pretty much plowed our way through it all, there wasn't much left to take pictures of.
So trust me when I say the bacon was fully cooked and crispy enough to please my bacon-finicky make-mine-crackle husband.
FYI, this recipe is totally delicious with a really good barbecue sauce alongside!
Sweet and Spicy Bacon Chicken
4 chicken breasts cut in thirds (12 pieces)
12 Bacon slices
salt and pepper to taste
coconut palm sugar
Cut each breast into 3 pieces.
Combine spices in a shallow dish, and dredge each chicken piece.
Wrap a bacon slice around each seasoned piece.
Grill over indirect heat for 30-40 minutes, until chicken is fully cooked.
If preferred, chicken can be baked in the oven- simply coat each piece of chicken lightly with an olive or coconut oil spray, bake at 400 for 30-40 minutes.
Crisp bacon on the heated side of the grill to finish off.
If baked in the oven, the juices can be served over side veggies!