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I was sent a recipe for Bacon Wrapped Chicken Breasts. Bacon Wrapped Chicken Breasts
I didn't use any of the peppers like the recipe called for; I just brined the breasts in

4 cups water
1/4 cup Kosher salt
1/4 cup brown sugar

Sprinkle on the rub then wrap the chicken in bacon; I cooked the breasts offset on my Weber charocal grill and threw in a a couple of chunks of cherry wood.

Instead of using the rub on the website I used the recipe below by Paul Kirk; I did a variation of it because it seemed to me there was too much salt; I followed the recipe as it is including the seasoned salt but used onion and garlic powder instead.

I'm also using this same rub on pork butts we are cooking ahead of time for my daughters wedding reception (most people serve those cutsie chicken salad sandwiches, instead we're serving mini pulled pork sandwiches with topped with T's Applesauce Sauce). I made the rub in a larger batch; 4 X the sugar but 2 X the rest of the ingredients and it turned out very good.

Spice Rub
by Paul Kirk
1/4 cup sugar
2 Tbs. onion salt
1 Tbs. seasoned salt, such as Lawry's
1 Tbs. garlic salt
2 Tbs. paprika
1-1/2 tsp. chili powder
1-1/2 tsp. lemon pepper
1 Tbs. dried sage
1/2 tsp. dried basil
1/2 tsp. dried rosemary, crumbled
1/4 tsp. cayenne


That's what I have thought as well Lyle, to much salt in commercial prepared rubs. How are you doing?
I like the look of it...except the toothpicks, I have too many memories of ending up with the unexpected toothpick in the mouth whene eating some of my aunts cooking! Huh
MMMMM.... look delish Lyle!
They look great!
Those look amazing! I always have trouble with the bacon cooking all floppy instead of brown and crisp whenever I try to wrap anything and roast it; I usually end up searing it in a skillet first. Is there a way to skip that extra step?
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