Bacon Wrapped Chicken Skewers Recipe

Bacon Wrapped Chicken Skewers has been a favorite recipe to make in my house, but not just for dinner. It also makes for a great appetizer, snack, lunch or even an on the go breakfast meal.

Best of all, because they are low-carb those who follow a Keto diet can enjoy them as well. Chunks of seasoned chicken breasts wrapped in bacon and baked to perfection in the oven.

You can serve it alongside a mixed green salad or serve it over cauliflower rice for a complete low-carb dinner. However for those who aren’t counting your carbohydrate intake you can enjoy it with baked potatoes, mac and cheese or potato salad.

However one of my favorite ways to serve it is as a tasty appetizer. Both the adults and kids love this recipe! In fact, sometimes I take it one step further and serve it with Honey Mustard sauce or a Sweet Sriracha sauce for dipping.

Not only does it make for a great lunchbox idea, it is also a delicious after school snack recipe as well. And as an added bonus, they are easy to make!

Bacon Wrapped Chicken Skewers

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

• 1 pound chicken breasts, boneless, skinless
• 1/2 tablespoon olive oil
• salt, to taste
• ground pepper, to taste
• 1 1/2 teaspoon Creole seasoning*
• 12 bacon slices
• 6 skewers

*My two favorite Creole seasonings are Tony Chachere’s Original Creole Seasoning and Slap Ya Mama Louisiana style seasoning. (See Affiliate Product Link: Creole Seasoning).

RECOMMENDED EQUIPMENT

• Rimmed Baking Sheet
• Wire Baking Rack
• Metal or Wood Skewers

INSTRUCTIONS

The first step in making bacon wrapped chicken skewers is to preheat the oven. Then line a rimmed baking sheet with aluminum foil.

Set a wire cooking rack on top of the foil lined baking sheet and then spray it with non-stick spray and set aside.

Then, if you are using wooden skewers, soak them in water. However, if you use metal skewers spray them with non-stick cooking spray and set them aside.

Cut the chicken breasts into 1-2 inch pieces, however, be sure to remove and discard any fat. Then place the chicken pieces in a large resealable plastic bag or in a shallow pan.

Next, drizzle the olive oil on top of the chicken and then add the salt, pepper and Creole seasoning to the bag. Seal the bag and shake to coat all sides of the chicken pieces. Or if the chicken is in a pan, toss to coat.

While the chicken is resting, cut the bacon in half across the center. Then working with one piece of bacon at a time, place a piece of chicken on one edge of the bacon and roll it up.

Set the bacon wrapped chicken aside and repeat the process until all the chicken is rolled up in bacon.

Place The Bacon Wrapped Chicken On The Skewers

Now it is time to place the chicken on the skewers. Pick up a rolled up piece of chicken and then find the end of the bacon.

Right below where the bacon ends, pierce it with skewer and push it through the chicken so that it goes out the other side.

Repeat the process and place 5 – 6 pieces of the bacon wrapped chicken onto each skewer. Arrange skewers on top of the wire rack in the prepared baking sheet.

*You can also make individual bites by piercing the chicken with soaked toothpicks. This is the ideal way to cook them if you plan to use them as an appetizer.

Place the pan in a preheated oven and cook for 25-30 minutes, or until chicken is cooked through and bacon is slightly crispy. Be sure that the chicken reaches the internal temperature of 165°F when tested with an instant read digital thermometer. (See Affiliate Product Link: Instant Read Digital Thermometer).

Remove the pan from oven and let it rest for 5 minutes. Serve warm as a main dish or low-carb appetizer or snack.

Optional Dipping Sauce

If you are serving the bacon wrapped chicken skewers as an appetizer, I would highly suggest that you provide a dipping sauce for you and your guests.

You could serve them with bottled or Homemade Ranch dressing. However I prefer these two, easy to make dipping sauces.

1. Honey Mustard Dip Recipe

Ingredients:

• 1/4 cup Dijon Mustard
• 1/4 cup Mayonnaise
• 1 tbsp Sour Cream or Greek Yogurt
• 1/4 cup Honey
• 1 tsp Lemon Juice
• Salt & Pepper, to taste

Add all of the ingredients in a small bowl and stir until well incorporated. Refrigerate the homemade honey mustard dip until ready to be served.

This dip can be made up to 2 days in advance. It is also great to serve with Soft Pretzel Bites and Air Fryer Chicken Nuggets.

2. Sweet Sriracha Sauce Recipe

Ingredients:

• 2 tbsp. soy sauce, low-sodium
• 2 tbsp. water
• 1 tbsp. brown sugar
• 1 tsp. Sriracha sauce
• 1 tbsp. Worcestershire sauce
• 1/2 tbsp. fresh ginger, minced
• 1/4 cup ketchup

In a small saucepan add all the ingredients and stir. Place the pan on the stove and heat on medium-high until the sauce begins to simmer, stirring frequently. Let the sauce reduce slightly to thicken.

Serve warm with the bacon wrapped chicken skewers. Or instead of serving it as a dipping sauce, brush the bacon wrapped chicken with the sauce during the last 5 minutes of baking. The sauce will caramelize on the surface of the bacon making it an extra tasty treat.

Enjoy! Mary

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