Grilled Bacon-Wrapped Chicken Skewers: The Best Method
Simple ingredients meet expert technique for irresistibly smoky, succulent kabobs.
Bacon-Wrapped Chicken Skewers: The Ultimate Grilling Guide
Few dishes capture the spirit of outdoor cooking like bacon-wrapped chicken skewers. Marrying juicy chicken pieces and smoky, crispy bacon, these kabobs entice both casual grillers and barbecue aficionados. Yet achieving the right balance—crispy bacon and moist chicken—is an art. This comprehensive guide explores the best practices, step-by-step instructions, and secrets to mastering bacon-wrapped chicken kabobs, creating a crowd-pleasing meal for any grilling occasion.
Why Bacon-Wrapped Chicken Skewers Win the Grill
The synergy between bacon and chicken is legendary. Wrapping chicken pieces in bacon doesn’t just add flavor; it infuses moisture into the leaner protein, resulting in succulent kabobs with smoky depth. Grill them over open flames, and you lock in flavor while crisping the bacon—a combination that’s irresistible at cookouts, backyard parties, or family dinners. Let’s delve into crafting the ideal bacon-wrapped skewers from start to finish.
How to Choose Ingredients for Maximum Flavor
- Chicken: Use boneless, skinless chicken thighs for juiciness, but breasts work for leaner results. Cut into uniform, bite-size chunks (about 1.5 inches) to promote even cooking.
- Bacon: Select thin-sliced bacon for optimal crisping. Thick-cut bacon may not cook through before the chicken is done.
- Seasonings: Simple salt and pepper work, but also try a combination of smoked paprika, garlic powder, onion powder, or your favorite barbecue rub for deeper flavor.
- Optional Extras: For added color and sweetness, thread pieces of bell pepper, onion, or pineapple between chicken and bacon on the skewers.
Step-by-Step: Preparing Your Skewers
Follow these easy prep steps to ensure every skewer is a showstopper.
- Soak Wooden Skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill. Metal skewers work without soaking.
- Trim & Cube Chicken: Pat chicken dry and cut into 1.5- to 2-inch cubes. Uniform pieces cook evenly.
- Season Thoroughly: Toss chicken cubes in a generous amount of your chosen seasonings for full coverage.
- Wrap in Bacon: Stretch each bacon slice slightly, then wrap around a piece of chicken. Secure with a skewer, threading through both the bacon and the chicken to prevent unraveling during grilling.
- Thread Kabobs: Alternate bacon-wrapped chicken pieces with optional vegetables or pineapple chunks for color and variety.
- Chill Before Grilling: For the best structure, refrigerate prepared skewers for 20–30 minutes before grilling. This helps the bacon adhere and reduces flare-ups.
How to Grill: Timing and Temptation
The challenge is simple: crisp the bacon before the chicken dries out. Master this with a two-zone fire—a hot and a cooler section of your grill:
- Preheat Grill: Prepare for medium-high heat (about 375–400°F). Arrange coals to one side (for charcoal) or adjust burners to leave a “cool zone” (for gas).
- Sear First: Place skewers over the hot side for 1–2 minutes per side to develop color and begin bacon rendering.
- Indirect Cooking: Move skewers to the cooler side. Close the lid and cook, turning occasionally, until chicken is cooked through and bacon is crisp—about 12–16 minutes total, depending on size.
- Check Internal Temperature: Use a meat thermometer; chicken is done at 165°F (74°C).
Tip: To avoid flare-ups, keep a spray bottle with water handy to tame sudden flames caused by bacon fat drippings.
Enhance with Sauces and Flavors
Once skewers are nearly cooked, brush on one of these finishing sauces for extra punch:
- Classic Barbecue Sauce: Adds a tangy, caramelized glaze—apply only during the final minutes to prevent burning.
- Buffalo Sauce: For heat lovers, brush on spicy Buffalo sauce for a zesty finish.
- Honey-Garlic Glaze: Combine honey and minced garlic for a sweet-sticky twist.
- Fresh Herbs: Sprinkle chopped parsley, chives, or cilantro after grilling for brightness.
Serving and Pairing Suggestions
Bacon-wrapped chicken skewers are as versatile as they are delicious. Here’s how to build a satisfying meal around them:
- Grilled Vegetables: Zucchini, bell peppers, cherry tomatoes, or mushrooms complement skewers perfectly.
- Fresh Salads: Serve over mixed greens, coleslaw, or a simple cucumber salad for a refreshing contrast.
- Starches: Rice pilaf, roasted potatoes, or buttered corn add heartiness to balance the protein.
- Dipping Sauces: Offer ranch, blue cheese, or a yogurt-based sauce alongside for dipping.
Bacon-Wrapped Chicken Kabobs Recipe
Yield: Makes 6–8 skewers (serves 4–6)
Prep Time: 20 minutes
Cook Time: 15–20 minutes
| Ingredient | Amount |
|---|---|
| Boneless, skinless chicken thighs | 2 lbs (about 6–8 pieces) |
| Thin-sliced bacon | 1 lb (approx. 12–16 slices) |
| Salt & black pepper | to taste |
| Smoked paprika, garlic powder, onion powder | 1 tsp each |
| Optional: pineapple, bell peppers, onion chunks | as desired |
| Oil | for grill grates |
| Barbecue or Buffalo sauce | for finishing (optional) |
| Wooden or metal skewers | 6–8, soaked if wooden |
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Instructions
- Soak wooden skewers in water; pat chicken dry and cut into cubes. Mix seasoning ingredients and toss chicken to coat.
- Wrap each chicken piece tightly with a bacon strip. Thread onto skewers, interspersing optional veggies or pineapple.
- Preheat grill for two-zone cooking. Oil grates lightly.
- Sear skewers on the hot side, turning until bacon begins to brown (about 1–2 minutes per side).
- Move skewers to the cooler side. Grill, lid closed, turning often, until bacon is crisp and chicken reaches 165°F (10–15 minutes).
- Brush skewers with barbecue, Buffalo, or honey-garlic sauce in the last 2–3 minutes, if desired. Garnish with herbs and serve hot.
Tips for Perfect Bacon-Wrapped Kabobs
- Use Thin-Cut Bacon: It crisps faster, aligning with the chicken’s cook time.
- Trim Excess Fat: Prevents flare-ups and sogginess on the grill.
- Don’t Overload Skewers: Leave small gaps between pieces for better heat circulation.
- Chill Assembled Skewers: Firming them up prior to grilling makes skewers easier to handle and helps bacon adhere.
- Indirect Heat Is Key: Prevents burning the bacon while allowing chicken to cook through.
- Let Rest Before Serving: A 5-minute rest helps juices redistribute for tender, flavorful bites.
Flavor Variations to Try
- Asian-Inspired: Marinate chicken in soy sauce, ginger, garlic, and a splash of sesame oil. Serve with sriracha mayo.
- Southwestern: Rub with chili powder and cumin; finish with a squeeze of lime and fresh cilantro.
- Herby Mediterranean: Toss in olive oil, lemon zest, oregano, and thyme. Grill with cherry tomatoes and serve with tzatziki.
- Sweet & Spicy: Glaze bacon with maple syrup or hot honey before finishing on the grill.
Bacon-Wrapped Chicken Kabobs: Common Mistakes to Avoid
- Using Thick Bacon: May stay limp before the chicken is cooked through. Always choose regular or thin-cut slices.
- Cutting Chicken Unevenly: Irregular pieces cook unevenly, risking dryness or underdone portions.
- Grilling Over Direct High Heat: Bacons burns before the interior cooks. Stick with a two-zone fire.
- Overcrowding Skewers: Leave space between pieces for that coveted grill-kissed char all around.
Frequently Asked Questions (FAQs)
Can these kabobs be cooked in the oven?
Yes. Place assembled skewers on a wire rack set over a baking sheet and roast at 400°F for 20–25 minutes, turning once, until bacon is crisp and chicken is cooked through.
How do I prevent bacon flare-ups on the grill?
Grill over indirect heat after searing, keep a spray bottle of water for flare-ups, and trim any excess fat off bacon for cleaner grilling.
What is the best way to marinate the chicken?
Marinate chicken cubes in olive oil, citrus juice, garlic, and herbs for up to 2 hours before wrapping with bacon for extra flavor and tenderness.
Can I make the kabobs in advance?
Absolutely. Assemble up to a day ahead and refrigerate, then grill just before serving for best results.
Which dipping sauces pair well with bacon-wrapped skewers?
Popular choices include classic ranch, blue cheese, barbecue sauce, Buffalo sauce, spicy honey-mustard, or creamy yogurt dip.
Grilled Bacon-Wrapped Chicken Skewers: Key Takeaways
- Use thin-sliced bacon and uniform chicken cubes for even cooking and crispiness.
- Employ two-zone grilling—sear, then finish with indirect heat for juicy chicken and browned bacon.
- Brushing with finishing sauces in the last few minutes builds even more flavor.
- Let skewers rest five minutes before serving for maximum juiciness.
With these tips and step-by-step directions, anyone can master bacon-wrapped chicken skewers—turning a handful of simple ingredients into a grilling classic that delights every crowd.
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