Friday, February 26, 2010

Day 57: Bacon Wrapped Chicken

Happy Friday! Hallelujah! It has been a long week! After a week of getting up at 5 am I am sooo looking forward to sleeping in tomorrow. Heaven knows, I need all the beauty sleep I can get! Today is also a good day because Uncle Sam is supposed to be giving back some of the money he overspent with all year. I can't wait because today I am ordering a Camp Chef cook table. It is a metal table that I can actually cook on with the charcoals and everything. I really should post some pics of my current "set up". It is not fancy at all. Nobody can use the excuse that they don't have the right equipment to use their DOs because I have been cooking on my porch with pieces of aluminum foil on the ground. I'll take some pics tonight and post them tomorrow.
Last night, after a trip to the grocery store so I could kick out old mother Hubbard, I made a recipe I found on Mark's Black Pot, Bacon Wrapped Chicken. Bacon...ah bacon! It really is the food of the Gods! I'll warn you, this is a heart attack waiting to happen, but it would be totally worth it. I had to cook and run last night, so I didn't get to take a picture. But since I will definitely be making this again, I will post one next time. Until then, click the link above to see Mark's post, it has a great pic.
Bacon Wrapped Chicken
DO size depends on how many you make
boneless, skinless chicken breasts or tenders
Bacon (I used hickory smoked, just use your favorite)
lemon juice
I cut the chicken breasts in half lengthwise, wrapped them with bacon and secured it with toothpicks. Then I plopped them in my DO and started them cooking. I used a 14" DO with 28 coals underneath. (If you use a smalled DO just make sure it is nice and hot. Maybe 22 coals for a 12" and 18 coals for a 10".) You want to use your DO as a frying pan. No top heat and no lid. Let the chicken cook until the bacon is crispy and browned, then turn it to cook all sides. About 2/3 of the way through cooking, I drizzled it with lemon juice (I just used the bottled stuff). They took about 30 minutes to cook completely.
The Review
These were AMAZING!!!! I wish I could eat them everyday, and I had to have the cold leftovers! Next time I will cut the chicken into thinner strips to up the bacon to chicken ratio. I will also use thick cut bacon. I think I will also try draining off the grease and let the cooked chicken simmer in some Sweet Baby Ray's BBQ sauce; not a lot, just enough to lightly coat the chicken. I wouldn't want to drowned out the bacon flavor! These get an A+.


  1. Sounds great; I remember reading it on Mark's site.

    There is a similar recipe at
    which is for a grill, but readily adapted to the DO. The major difference is marinationg the wrapped chicken in Zesty Italian dressing first. Tried it and it was great.

    Keep going, Toni

  2. Thanks for the plug! I love this dish. It's so delicious and so simple!

    I tried to think of ways to "kick it up a notch", but really, it's good as is. If you do use thick-cut bacon, I'd try the peppercorn stuff!

  3. Toni,
    Help me out with the decisions! sheck it out on my blog:

  4. man this sounds good. I may have to try this one tomorrow. I was looking at doing a bacon based dish to add some "natural" seasoning to my freshly reseasoned pot. If I do I'll let you know how it works out.


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