Grilled Bacon Wrapped Chicken Skewers
Take your chicken skewers to a whole new level by wrapping them in bacon before placing them on the skewers. When they're on the grill, the bacon gets crispy and keeps the chicken tender. Pull them off the grill and drizzle them with a light herbed vinaigrette.
- 3 chicken breasts boneless/skinless, cubed 2"
- 1/2 tsp pepper
- 1 pound bacon
- 15-20 cherry tomatoes
- 3 large red onions quartered
- large bamboo skewers
Creamy Herb Dressing
- 1 tbsp mayonnaise
- 1 tbsp plain Greek yogurt
- 2 tbsp white wine vinegar
- 4 tsp dijon mustard
- 1/4 tsp pepper
- 1/4 tsp salt
- 1/2 tsp dried parsley
- 1/2 tsp dried basil
- 1/3 cup avocado oil or any mild oil
Soak bamboo skewers in a glass of water, so the bottoms of the skewers don't burn when grilling.
Cube the chicken breasts and place in a bowl. Add the pepper and mix the chicken until well coated.
To assemble the skewers: grab a strip of bacon and place on a cutting board. Grab a piece of chicken, and roll the bacon over the chicken piece. Cut off the bacon when the chicken piece is wrapped and place the cube on the skewer. Add a piece of onion and a tomato, then another piece of bacon wrapped chicken. Do this until all the chicken is wrapped and on skewers. I usually put 3-4 pieces of chicken on one skewer. Three cherry tomatoes and 4-5 pieces of onion.
Preheat the BBQ to medium high heat. Once hot, spray the grill with an oil to ensure the skewers don't stick.
Place the skewers on the grill and cook for 12-15 minutes. They will be done when the bacon is crispy and the juice from the chicken runs clear.
Remove the skewers from the grill and place them on a large plate/platter. Drizzle with the herbed vinaigrette and serve.
For the herbed dressing:
In a small bowl, whisk together all the ingredients except the oil. Once they are combined, slowly whisk in the oil until it is blended.
This recipe makes 8-10 skewers, depending on how much you load onto each one.