My Bacon Wrapped Chicken Breasts are salted, dusted with a dry dish towel, and wrapped in crispy bacon to ensure every bite is packed with smoky flavor!
Bacon Wrapped Smoked Chicken Breasts look visually stunning and are pretty easy to make. Two thin strips of bacon are simply wrapped around the breast and secured with toothpicks before smoking. Not only does the bacon add an impressive visual component as it darkens and toughens during cooking, but the fat in the bacon strips also helps prevent the exterior of the chicken from drying out during the longer smoking time. Finally, salting the meat adds flavor and helps keep the interior juicier.
Leaner cuts of meat, like boneless chicken breasts, are more tolerant of high-temperature smoking because there is no fat or collagen to break down. This makes Bacon Wrapped Smoked Chicken Breasts ideal for cooking in a smoker or cooked indirectly on a charcoal grill!
If using a grill for this recipe, I recommend a charcoal grill like Weber. Add enough charcoal to keep the heat on medium-low, place 3-4 pieces of hardwood over the charcoal to smoke, and keep the grill covered with the lid while the chicken cooks on the grates. You will get great results.
Your simplest option is to do what I did and buy a smoker! You will not regret.
Whichever method you choose, be sure to use a digital thermometer so you know when your chicken reaches 165 degrees. You don’t want to overwhelm him with a second puzzle.
Ingredients and Substitutions
- Chicken breast – Boneless, skinless chicken breasts are recommended.
- Low sodium regular sliced bacon – Since the meat is soaked in brine, I recommend low sodium bacon slices so the food doesn’t get too salty from the extra salt.
- Dry rub for barbecue – Use my recipe or buy your favorite kitchen towel at the supermarket.
- kosher salt – Do not substitute table salt or the brine will be too salty.
- brown sugar – Can be replaced with maple syrup.
- whole black pepper
- Garlic cloves – Garlic powder can be substituted, but cloves are much better.
- wood chips for smoking I typically use pieces of cherry wood or apple wood, but you can substitute your favorite wood if you like.
How to do it
His Bacon Wrapped Chicken Breast recipe starts with the meat being pickled. To do this, add all the brine ingredients to a small saucepan and boil until the sugar and salt have dissolved. Then let the liquid cool to room temperature and add the chicken. It is important to chill the brine or the chicken will begin to cook in the hot liquid.
Put the pickled meat in the refrigerator and let it soak in the brine for two hours. For best results, flip each piece of chicken in half so it rises evenly. After two hours, remove the chicken from the brine container or bag, rinse with cold water, and pat the meat dry with a paper towel.
Next, completely cover the outside of the chicken breasts with your dry batter, then wrap the seasoned meat in strips of raw bacon (bonus points if you can make a bacon weave!), securing the ends of the bacon bits with toothpicks. . Place the wrapped chicken breasts in the 275 degree smoker for 60 to 90 minutes. The food is done when the core temperature of the chicken reaches 165 degrees.
What temperature is chicken cooked to?
It’s important to cook chicken to a safe temperature to avoid getting very sick. Your chicken is fully cooked when the meat reaches 165 degrees in the thickest part of the breast.
How long does it take to cook bacon wrapped chicken?
Bacon Wrapped Chicken Breasts will cook all the way through in 60-90 minutes when smoked at 275 degrees. The exact cooking time will vary depending on the thickness of the chicken breast, so I recommend relying on a meat thermometer rather than a watch.
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Smoked Bacon Wrapped Chicken Breasts
Bacon-wrapped chicken breasts are salted, dusted with a dry kitchen towel, and wrapped in bacon to ensure every bite has a smoky flavor.
]]> Pin Speed
Preparation time: 2 hours 10 minutes
Cooking time: 1 hour and 15 minutes
Total time: 3 hours 25 minutes
Servings: 6 servings
Boil all the ingredients for the brine in a saucepan until the sugar and salt have completely dissolved. Let it cool down completely. (This step can be done up to a day in advance)
Pour the brine into a gallon bag, add the chicken breasts and seal after removing most of the air. Refrigerate for two hours, turning once to ensure a consistent brine.
Remove the chicken from the brine and rinse it under running water to make sure the breast isn’t too salty on the outside.
Generously apply your favorite BBQ Dry Rub to the chicken breast, making sure it is completely covered.
Lay two strips of bacon on a cutting board and place the chicken breast on top (larger breasts may need three while smaller chicken breasts may need two). Starting at one end, wrap the bacon tightly around the breast, securing each end with a toothpick.
Repeat with the remaining chicken breasts.
Preheat smoker to 275 degrees and add 3 pieces of cherry wood over charcoal. (or according to the manufacturer’s instructions)
Smoke until chicken breast reaches 165 degrees on a digital thermometer, about 60-90 minutes. However, turn once during cooking.
Remove from smoker and let rest for 5 minutes before serving.
Using thinly sliced bacon slices helps ensure the bacon is crisp when cooked. This will be more difficult to achieve with thick cut bacon. This is the same reason we cook at 275 degrees instead of a lower temperature. Aim for 275 degrees, however, between 250 and 300 degrees you’ll get great results. Cooking time can vary greatly depending on the thickness of the chicken breasts. If you liked this recipe, check out how to make whole smoked chicken with blackened dressing!
Calories: 479kcal | Carbs: 10g | Protein: 53g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 173mg | Sodium: 5280mg | Potassium: 943mg | Sugar: 8g | Vitamin A: 85IU | Vitamin C: 3.3mg | Calcium: 33mg | Iron: 1.2mg
This recipe was originally published June 13, 2016 on FoxValleyFoodie.com.
When I smoke meat, I like to maximize fuel use and grill space. That’s why I usually cook several meals at the same time. I highly recommend smoking my crispy smoked chicken thighs with this meal. The recipe involves a two-step cooking process, first cooking the chicken legs in the smoker, then finishing under a grill. It’s an ideal dish to smoke today and finish grilling tomorrow for dinner!