Sweet and Spicy Bacon Chicken
I have a thing for foods with a hint of sweetness. I also have a weakness for spicy foods. And bacon. You can bet that this one was a winner in my book. All my kids liked it too.
I have a thing for foods with a hint of sweetness. I also have a weakness for spicy foods. And bacon. You can bet that this one was a winner in my book. All my kids liked it too.
- Carbohydrate 0.564012985811392 g
- Cholesterol 96.92 mg
- Fat 5.77778 g
- Fiber 0.159750002861023 g
- Protein 37.3678891666663 g
- Saturated Fat 1.7815705 g
- Serving Size 1 1 Serving (166g)
- Sodium 188.423901041581 mg
- Sugar 0.404262982950369 g
- Trans Fat 0.945326666666667 g
- Calories 214 calories
Step-by-step
- Cut each breast into 3 pieces, season all the chicken with the spices, then wrap a bacon slice around each piece, roll in brown sugar and place into an oven proof dish....make sure you have some olive oil in the dish too, like 2 or 3 tablespoons is fine {I skipped this since I grilled them. I honestly think you could coat your dish with nonstick cooking spray instead to save a few calories}.
- Bake at 400 degrees for 30 to 40 minutes or until chicken is cooked through and bacon is nice and brown and crispy. Delicious served with mashed potatoes with some of the gravy from the chicken drizzled on top.
- Also great on the grill! No juices to drizzle on anything, but still delicious!
Standard barbecue preparations rely on a thin sauce brushed on at the very end of cooking, but wrapping poultry directly in cured pork fundamentally alters how moisture and heat interact with the meat. As the oven temperature reaches 400 degrees Fahrenheit, the fat within the bacon renders slowly, bathing the underlying chicken breast in animal lipids that insulate the lean protein from drying out. Without this protective fat barrier, cut chicken pieces divided into thirds would rapidly lose their internal moisture in a hot dry oven. Seasoning the meat with garlic powder and chili powder before wrapping ensures the spices adhere directly to the protein surface rather than washing away in the melting fat.
Sugar and Spice Interactions
Rolled brown sugar undergoes caramelization when exposed to high dry heat, creating a contrasting crust against the savory saltiness of the bacon. Granulated white sugar can replace brown sugar in equal 1:1 measure, though molasses adds a deeper color and slight moisture content that aids the browning process. Maintaining the cooking duration between 30 and 40 minutes allows the pork strips to achieve a crispy texture while ensuring the internal temperature of the poultry reaches a safe 165 degrees Fahrenheit. Utilizing an oven-proof glass or ceramic dish requires greasing the surface with two to three tablespoons of olive oil or a nonstick spray to prevent the melting sugar from bonding permanently to the pan.
Cooking Method Variations
Direct exposure to open flames on a grill eliminates the need for added cooking fats since the dripping bacon grease vaporizes and seasons the meat with smoke. Grilling requires vigilant turning every few minutes to manage flare-ups caused by rendered fat hitting hot coals or gas burners. Alternatively, wrapping individual portions tightly in aluminum foil before baking creates a steaming environment that melts the sugar into a glaze, though the bacon will remain soft rather than crispy. Dietary adaptations remain straightforward because natural spices supply the heat profile without requiring complex modifications.
