Bacon Wrapped Chicken (Brown Sugar)
Try this Bacon Wrapped Chicken Brown Sugar recipe or contribute your own.
Try this Bacon Wrapped Chicken Brown Sugar recipe or contribute your own.
- 1 teaspoon paprika
- 2 tablespoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon italian seasoning
- 1 lbs. chicken tenders (about 10 chicken tenders)
- 10 strips bacon sliced in half length-wise (i used turkey ba
- 1/2 -1 teaspoon salt
- 2/3 up light brown sugar packed
- Carbohydrate 8.12169625864992 g
- Cholesterol 0 mg
- Fat 1.66389875265226 g
- Fiber 3.87008758764271 g
- Protein 1.83426000194014 g
- Saturated Fat 0.304917625467311 g
- Serving Size 1 1 recipe (467g)
- Sodium 80.5327501598321 mg
- Sugar 4.25160867100722 g
- Trans Fat 0.258806250439143 g
- Calories 43 calories
Step-by-step
- Preheat oven to 350 F.
- Mix together salt, paprika, black pepper, onion powder,italian seasoning, and garlic powder.
- Sprinkle mixture evenly over chicken tenders, (top and bottom) completely coating them generously in the spices.
- Wrap two sliced bacon strips around the chicken tender. Tuck in and loose ends.
- Mix together brown sugar and chili powder.
- Sprinkle this mixture generously over bacon wrapped chicken, top and bottom. Press the sugar mixture into the chicken to pack it on.
- Place the chicken on a greased grill pan.
- Bake for 25-30 minutes or until chicken is done and bacon is crisp. You can broil for the last few minutes if desired to crisp up the bacon more.
- Serve piping hot! Garnish with parsley if desired.
Substituting turkey bacon for standard pork strips alters fat rendering speeds and moisture retention significantly during high-heat baking. Standard pork fat melts slowly at 350 degrees Fahrenheit, continuously basting the poultry interior, whereas lean poultry strips require careful monitoring to prevent excessive dryness. Wrapping technique dictates final texture as much as protein selection does.
Stretching bacon strips slightly while wrapping creates tension that keeps the meat secure without toothpicks. Overlapping each rotation by one-quarter inch ensures the coating stays anchored during the 25 to 30 minute oven phase. Packing the dry sweetener firmly onto the exterior establishes a caramelized crust before internal juices escape.
Chili powder combined with light brown sugar forms a thermal barrier that protects tender meat from direct heat exposure. Adjusting the ratio requires restraint because excessive sugar burns past 375 degrees Fahrenheit. Monitoring the edges prevents acrid bitterness from developing on exposed spice granules.
Broiling for the final two minutes delivers crisp exterior textures when standard baking falls short of rendering the fat completely. Resting the finished portions for five minutes redistributes internal moisture evenly throughout the muscle fibers. Utilizing a greased grill pan allows excess grease to drain away from the crust.
