Satisfy your taste buds with tender chicken wrapped in savory bacon and balsamic marinade!
Fire up the grill for skewers that will instantly become your new favorite! Easy to prep, this recipe only requires a few ingredients to get started. Grill them on days you don’t want to fuss in the kitchen and serve them any night of the week!
Bacon packs in smoky flavor with a sweet-savory marinade that keeps chicken pieces moist and juicy. Fresh peppers add a kick of spice and boost nutrition, along with crisp red onions and red cherry tomatoes.
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To get started, whisk together the marinade ingredients in a small bowl. Stir in the chicken with onions and mix until fully coated. Cover the bowl and place in the fridge. Marinate the chicken for at least 30 minutes or let it rest overnight for added tenderness. In the meantime, make sure soak the wooden skewers in water for at least 30 minutes and oil the grill before cooking. This will help prevent the skewer sticks from burning on the grill.
Next, remove the chicken and onions from the marinade and discard the liquid. Have two slices of bacon and three to four chicken cubes handy (this will complete one skewer). Wrap a slice of bacon around a cube of chicken once. Pierce onto the skewer about an inch from the top.
Thread a few veggies (slightly pushing down as you go) and weave the bacon over them to secure and pierce onto the skewer. Repeat the process, alternating the chicken and veggies. Note: Make sure to leave a small gap in between ingredients to help them cook evenly. When the first bacon slice runs out, attach the second slice and continue weaving. Use the same method to complete all four skewers.
When ready, cover the grill and cook for five minutes on one side and another five minutes on the other side. Serve fresh off the grill and enjoy!
Bacon-Wrapped Maple Balsamic Chicken and Veggie Skewers
Bacon-Wrapped Maple Balsamic Chicken and Veggie Skewers
Sophie Viau- Small bowl
- 4 skewers
For the Skewers:
- 4 skinless chicken breasts, cut into 2-inch cubes
- 2 small red onions, cut into quarters
- 8 slices of bacon
- 12 cherry tomatoes
- 2 yellow peppers, cut into quarters
For the Marinade:
- 3 T of olive oil
- 2 T balsamic vinegar
- 1 T fresh thyme, chopped
- 1 T maple syrup
- Salt and pepper, to taste
- In a small bowl, mix marinade ingredients together. Then, stir in chicken with red onions, cover, and place inside the fridge for at least 30 minutes (or overnight).
- Prior to cooking, soak the wooden skewers in water for 30 minutes and oil the grill.
- When ready, preheat the barbecue to medium-high heat.
- Drain the chicken and red onions; discard the marinade.
- Begin threading the skewers, using two slices of bacon and three to four chicken cubes per skewer. Wrap a slice of bacon around a cube of chicken, then pierce onto the skewer. Next weave the bacon over a veggie and pierce. Repeat the process, alternating the chicken and veggies. When the first bacon slice runs out, attach the second slice and continue weaving. Use the same method for all four skewers and leave a small gap in between each ingredient.
- Place the chicken skewers on the barbecue grill and close the lid. Cook for five minutes, then turn the skewers over and continue cooking for another five minutes, or until chicken is no longer pink inside.
- Serve immediately and enjoy!
Looking for Paleo ingredients? Here are a few we’d recommend:
Extra virgin olive oil (Sky Organics)
Maple syrup (Hidden Springs Maple)
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