Sweet and Spicy
- Carbohydrate 440.355672904031 g
- Cholesterol 757.4992579 mg
- Fat 165.424133618128 g
- Fiber 3.04456285178821 g
- Protein 250.682738424956 g
- Saturated Fat 54.196097462362 g
- Serving Size 1 1 Serving (1707g)
- Sodium 7064.47421318112 mg
- Sugar 437.311110052243 g
- Trans Fat 20.0207277190481 g
- Calories 4258 calories
Step-by-step
- Cut the chicken breast into uniform chunks, around 2 inches each. Mix together the salt, pepper, and garlic powder, then sprinkle over the chicken and pat down.
- Lay a strip of bacon over a cutting board, take a chunk of chicken, then wrap it in bacon starting from one end. Once the chicken is completely covered with bacon, cut the bacon. Put the bacon wrapped chicken on a skewer, through the bacon, so that it doesn't fall off. Repeat until all the chicken and bacon has been used.
- Mix together the brown sugar, chili powder, and cayenne pepper. Lay the skewers out side by side on a baking sheet, then begin sprinkling the brown sugar mix over the skewers, patting down to get it all over the bacon and chicken. Flip the skewers and repeat.
- Heat a grill pan to medium, medium high heat, and brush down with oil to prevent the skewers from sticking. Places the skewers on the pan and cook for 6 minutes on one side, then flip over and continue to cook for another 6 minutes, or until the bacon is crispy and the chicken is completely cooked to a temperature of 165 degrees. Serve immediately!
Why is the sugar scorching before the chicken reaches a safe internal temperature? This occurs when direct heat exceeds the caramelization and burning point of sucrose, which rapidly transitions from caramelized to acrid around 320 degrees Fahrenheit. Managing heat transfer is the primary challenge when combining lean white meat with a high-sugar coating and fatty cured pork. Boneless, skinless chicken breasts contain minimal intramuscular fat, meaning they dry out rapidly when exposed to high surface heat. Wrapping the meat in bacon provides an external fat barrier that bastes the protein as it renders, shielding the muscle fibers from excessive moisture loss. Skewering the meat securely through the overlapping bacon seams prevents the strips from unrolling during the turn. To prevent the brown sugar, chili powder, and cayenne mixture from burning on the grill pan, maintain a medium-high surface temperature and monitor the cooking times closely at six minutes per side. The exterior bacon must render sufficiently to yield a crisp texture while the interior poultry safely hits 165 degrees Fahrenheit. If a standard stovetop grill pan produces excessive smoke from the rendering pork fat, a heavy cast-iron skillet functions as an effective alternative, provided it is properly oiled to prevent the sugary coating from bonding to the metal. Ensuring uniform two-inch chicken chunks guarantees that thermal energy penetrates the center of each piece simultaneously, avoiding a scenario where smaller pieces overcook while larger portions remain underdone.
