Everything is better with bacon. And whoever came up with the idea to wrap meat… with yet MORE MEAT… was a genius. This recipe calls for a gentle swaddling of lean chicken breasts with a few slices of fatty, delicious, uncured bacon.
Marinating the chicken ahead of time in a tasty homemade BBQ sauce really helps to infuse the breasts with a smoky-sweet flavor, and also helps to keeps them tender and juicy (I did not pound them, because I like a thicker cut when I’m grilling). If you’re short on time, you can skip the marinating and it will still taste amazing, I promise you! But if you’ve got the foresight to prepare the BBQ sauce ahead of time, then marinate for at least 2 hours to maximize your results.
Now, it’s kinda tricky to get the hang of wrapping bacon around something that’s so slippery to begin with, especially when it’s covered in sauce, but it’s nothing that a few toothpicks can’t fix. I’m pretty sure I used between 4 and 6 of them for each breast of chicken, so do what you have to so that it stays put. Don’t worry about it too much – my chicken still came out delicious and juicy!
I also like my BBQ’ed stuff with a good amount of char, which probably isn’t the most healthy thing in the world… but it’s not like every meal I have is like that, so I’m okay with it every now and again. If you’re not a fan of the char, I’d suggest turning down the heat on the grill a bit and letting it cook a little longer.
The bacon is kept on the moister side thanks to the generous soaking of BBQ sauce, so you don’t have to be concerned about the bacon strips burning to a crisp on the grill grate. If you cook it for about 8 minutes per side on medium-high (about 375 degrees F), then it should come out perfectly!
- 2 boneless, skinless chicken breasts
- ¾ cup homemade Paleo BBQ sauce, divided
- 6 slices bacon (uncured & nitrite-free)
- Rinse chicken breasts, and trim of any excess fat pieces. Pat dry with a paper towel.
- Put chicken into a large Ziploc bag (or any sealable container). Add half of the homemade Paleo BBQ sauce to the bag/container, and squish it around with the chicken to coat all of it. Reserve the other half of the sauce in a separate container for later.
- Marinate chicken in the refrigerator for about 2 hours.
- Remove chicken from the refrigerator, along with your bacon. Begin preheating your grill to medium-high heat.
- While the grill is preheating, wrap each breast in 3 slices of bacon, using toothpicks to secure the bacon in place.
- Pour some of the BBQ sauce you saved earlier into a small bowl, and use it to baste the raw chicken/bacon once more before grilling. (You can save the last of it for more sauce-slathering action when it’s time to eat!)
- Grill the chicken breasts for about 8 minutes on each side, with the grill lid closed. Double check that the chicken is completely cooked before serving, and don’t forget to remove all the toothpicks!
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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