Grilledbaconwrappedchicken Recipes

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Season chicken tenders with BBQ rub. Wrap each tender with 2 thin strips of bacon, tucking in the ends to secure.
• Mix together honey and water in a small bowl. Set aside.
• Place chicken tenders on the preheated grill and reduce heat to medium-low. Close lid and grill tenders, turning every 2 to 3 minutes, until bacon is browned and chicken has reached an internal temperature of 165 degrees Fahrenheit (73 degrees C), 12 to 14 minutes. For crispier bacon, increase heat during the last 2 minutes of cooking.
• Move tenders to indirect heat and brush with honey mixture. Transfer to a plate and serve.

Steps:

• Combine teriyaki sauce, wine and garlic in glass pie dish. Add chicken and turn to coat. Cover and refrigerate 3 hours, turning chicken occasionally.
• Prepare barbeque (medium-high heat) or preheat broiler. Remove chicken from marinade. Wrap each chicken piece with 2 strips of bacon, covering completely and securing ends with toothpicks. Grill until chicken is firm to touch and just cooked through, and bacon is crisp, turning occasionally, about 15 minutes. Transfer chicken to platter.

Steps:

• In a ziplock bag, combine the teriyaki sauce, vermouth and garlic.
• Add chicken and coat with teriyaki mixture.
• Refrigerate at least 3 hours.
• Prepare BBQ for medium high heat.
• Brush BBQ rack with vegetable oil.
• Remove chicken from marinade and wrap each breast with 2 strips of bacon, covering completely and securing with toothpicks.
• Grill chicken until it is firm to the touch, about 15 minutes, turning occasionally.
• Serve.

Steps:

• In a baggy, put both the bacon and the chicken breast in the teryoki sauce marinade. Use enough marinade to cover your both your chicken breast and bacon.
• Allow the the chicken and bacon to marinade for about 4 hours in the fridge.
• Remove chicken and bacon from baggy and place in dish. Salt and pepper the chicken to taste.
• Wrap your bacon around the chicken.
• Place on grill that is at about 400 Degrees, turning over every so often til the chicken reaches around 170 Degrees inside. Keeping lid closed for the most part.
• Goes great with Grilled pineapple! They compliment each other well.

Steps:

• Preheat a grill to medium. Prepare the chicken: With your knife parallel to the cutting board, slice each chicken breast in half horizontally without cutting all the way through; open like a book. Cover with plastic wrap and pound until 1/2 inch thick.
• Make the filling: Cook the bacon in a skillet until crisp; crumble. Mix 2 tablespoons bacon drippings with the melted butter in a bowl. Combine the buttermilk biscuit, bacon, half of the drippings mixture, the cheese, chives and parsley in a separate bowl. Stir in 2 to 3 tablespoons water; season with salt and pepper.
• Season the pounded chicken on both sides with salt and pepper and brush with the remaining drippings mixture. Spoon the filling over the top, leaving a 1-inch border around the edges. Roll up the chicken toward the pointy end; tie with 3 pieces of kitchen twine.
• Brush the grill grates with vegetable oil. Grill the chicken breasts, turning, until cooked through, 18 to 20 minutes, brushing with the barbecue sauce during the last 2 minutes of cooking. Transfer to a cutting board and let rest 5 minutes, then remove the twine and slice.

Steps:

• Preheat the oven to 375 degrees F. Heat the olive oil in a medium skillet over medium heat. Add the onion and cook, stirring, until golden brown, about 6 minutes. Stir in the garlic and cook 30 seconds more. Remove the pan from the heat and add the cream cheese, chives and Worcestershire sauce and stir until evenly combined. Season the filling with salt and pepper.
• Halve each chicken breast horizontally, leaving it attached at one side so it opens like a book. Sprinkle the chicken with salt and pepper, then divide the filling among the breasts, spreading it evenly on the inside of each. Close the chicken breasts and sprinkle the outsides lightly with salt and pepper.
• Lay 3 strips of bacon side-by-side on a cutting board and position a chicken breast right-side-up at the end of the strips. Tuck the thinner "tail" of the chicken breast underneath for even cooking, then roll the breast up in the bacon. Repeat with the remaining bacon strips and chicken breasts.
• Set a cooling rack in a rimmed baking sheet and transfer the chicken breasts with the bacon seam-side down to the rack. Bake until the chicken is almost cooked through and an instant-read thermometer inserted in the middle of each breast reads 155 degrees F, about 35 minutes. Heat the broiler and broil the breasts until the bacon turns golden brown and crisp, about 5 minutes. Serve hot.

Steps:

• Cook the bacon until just opaque. Blot on paper towels. Sprinkle chicken evenly with salt and pepper. Wrap each chicken breast in bacon, securing strips in place with toothpicks. Set aside. Preheat the grill to medium-high.
• Blend ketchup with maple syrup, mustard, lemon juice and garlic. Brush half the sauce all over chicken. Place chicken on grill and turn heat down to medium. Grill, turning and basting twice with remaining sauce until bacon is almost crisp, about 15 minutes or until chicken is cooked through.
• Squeeze lemon wedges over chicken and sprinkle with chives. Remove toothpicks before serving.