Grilled Bacon Wrapped Chicken Skewers
Smoky and crispy, these Grilled Bacon Wrapped Chicken Skewers turn ordinary evenings into cozy memories with juicy chicken and delicious bacon.
Ingredients
Main Ingredients
- 1.5 pounds boneless, skinless chicken thighs or breasts Thighs stay juicier, breasts work if trimmed thin.
- 12 slices bacon Regular or thick cut; turkey bacon is a lighter substitution.
- 3 tablespoons olive oil Helps the seasoning stick and keeps chicken moist.
- 2 tablespoons brown sugar Adds caramelized sweetness; coconut sugar works too.
- 1 tablespoon smoked paprika Deepens that grilled, smoky flavor.
- 1 teaspoon garlic powder Pantry staple that layers savory notes.
- 1/2 teaspoon black pepper Adjust to taste.
- 1 teaspoon salt Adjust to taste.
- 2 tablespoons soy sauce or tamari Umami booster; use coconut aminos for gluten-free.
- 2 tablespoons honey or maple syrup Gives the glaze its glossy finish.
- Juice of half lemon lemon Brightens the richness.
- wooden or metal skewers Soak wooden skewers for 30 minutes before grilling.
Instructions
Preparation
- Cut chicken into 1-inch strips. Toss with olive oil, brown sugar, smoked paprika, garlic powder, salt, and pepper. Let sit for 5–10 minutes while you preheat the grill.
- Lay a bacon slice out and wrap each chicken strip with a single slice, tucking the end underneath so it stays secure.
- Thread 3–4 bacon-wrapped chicken pieces onto each skewer, leaving a little space for heat circulation.
- Whisk together soy sauce, honey, and lemon juice. Brush half of it onto skewers before grilling.
Cooking
- Preheat grill to medium-high. Place skewers on the grill and cook for 4–5 minutes per side, basting once more with glaze at the halfway mark.
- Cook until bacon is crisp and chicken reaches 165°F (74°C). Let skewers rest for 3–4 minutes before serving.
Notes
For lower-fat, use thin turkey bacon and brush with a light glaze. For a spicy kick, add cayenne or swap honey for chipotle maple glaze.