Wrap Your Meat In a Blanket of Bacon
Amp up your tailgate with bacon. Here’s an easy recipe courtesy of Texas de Brazil Culinary Director, Evandro Caregnat.
Chicken Breast Wrapped in Bacon
Serves: 6 to 8
16 cubes of boneless, skinless chicken breast cut into 2-ounce pieces
16 thin slices of applewood-smoked bacon
1/3 cup lemon juice
3 tablespoons red wine
16 leaves fresh sage
1 1/2 tablespoons kosher salt
1 tablespoon fresh thyme
1/2 tablespoon fresh rosemary
small bamboo skewers
1/3 cup olive oil
1 pinch cumin
fresh cracked pepper to taste
Create the marinade by combining the lemon juice and wine in a large mixing bowl. Slowly work in the olive oil using a wire whisk. Add the thyme, rosemary and cumin. On a separate platter, season the cubes of chicken with the kosher salt. Place the seasoned chicken into the mixing bowl with the marinade.
Lay the bacon flat on a clean surface and put a cube of chicken on top of each slice of bacon. On top of each cube, place a leaf of sage and then wrap the chicken with the bacon. Carefully place cracked pepper on the bacon. Pierce each bacon-wrapped cube of chicken onto a pre-soaked bamboo skewer. You should be able to fit three pieces on each skewer. Place the skewers onto a preheated charcoal grill. Make sure to turn them frequently and grill until the bacon gets crispy and the chicken’s internal temperature reaches 165°F.
Category: Food