Bacon Chicken Skewers

Ah, Winter, never my favorite time of year, but at least the driveway has shrunk from 1500′ down to 150′. Due to the impending winter storm, Elliot travel plans have changed, and feeding plans have changed. Instead of a nice family meal with children and grandchildren, I have been instructed to create something out of local resources and not have a lot of leftovers.

These are excellent requirements, but I also want taste, texture, and excitement. Browsing the freezer, I find some boneless chicken thighs and some bacon. I used to frequent several Brazilian Churracia’s and had a taste for bacon-wrapped turkey; now, can I do justice with chicken thighs and the oven? (Grilling these in 50 mph winds and driving rain would be questionable.)

I’ll chunk my thighs into 2″ cubes, rolling the less compliant pieces to approximately that size, and secure them with skewers. A dredge in a good rub will add flavor, and the bacon whilst imparting its own salty-sweet-smokey flavor will also keep the chicken from drying out too badly.

Do cook these to temp, not to the time; we want 165 in the center, and the bacon should be crisp.

One supposes these are my version of Angels on Horseback or one of the many other versions of bacon-barded foods.

From Wikipedia:

Bacon-wrapped foods are foods that are prepared by being covered in bacon. They may be baked, fried, or grilled. Popular bacon-wrapped dishes include angels on horseback, devils on horseback, and pigs in a blanket. Bacon has long been used for barding roasts, especially game birds.

Bacon wrapped food is a style of food preparation, where bacon is wrapped around other ingredients or dishes, and either grilled, fried, or baked.

Many of the wrapped foods, such as livers and asparagus, cook more quickly than bacon itself does, and when preparing such dishes it is thus necessary to part-cook the bacon separately, before wrapping the filling and cooking the complete dish. Bacon-wrapped foods can include many things including filet mignon, chicken nuggets, pork chops, shrimp, Jucy Lucy, and tenderloin.

Bacon Wrapped Chicken Skewers

Always a hit on the appetizer front, add a few more morsels and you have a meal.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Appetizer, Main Course, PubGrub, Snack
Cuisine Southern
Servings 4
Calories 556 kcal


  • 1 Cooking rack Rimmed Sheet pan and cooling rack
  • Skewers Metal or soaked wood


  • 8 Slices Thick Cut Bacon Cut in half cross ways
  • 1 lb Chicken Thighs Cut to 2" by 2"
  • 1/2 tsp Thyme
  • 1/2 tsp Oregano
  • 1/2 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 tsp Paprika
  • 1 tsp Cayenne
  • 1 tsp Salt Kosher, of course


  • Preheat oven to 425°F.
  • Line the rimmed baking pan with aluminum foil and top with the metal rack. 
  • In large plastic zipper bag, dump in all the herbs and spices. Close bag and shake to blend.
  • Place each chicken chunk in the zipper bag, close, and shake bag to coat the chicken in the spice blend.
  • Once coated wrap each chunk in bacon, and secure to a skewer, 3-4 per skewer
  • Spread the skewers on the cooking rack.
  • Bake for 35 minutes at 425°F. Bacon should be crispy. If bacon isn't crispy, you can place the pan under the broiler for a minute or two.


A nifty little appetizer that can morph quickly into a full-on dinner.
This also works on the grill and can work in an air fryer.
I use chicken thighs here because I dislike dry firestone farms chicken breast.


Calories: 556kcalCarbohydrates: 3gProtein: 28gFat: 48gSaturated Fat: 15gPolyunsaturated Fat: 9gMonounsaturated Fat: 20gTrans Fat: 0.2gCholesterol: 159mgSodium: 1147mgPotassium: 413mgFiber: 1gSugar: 0.1gVitamin A: 586IUVitamin C: 1mgCalcium: 21mgIron: 1mg
Keyword Bacon, Chicken, Oven
Tried this recipe?Let us know how it was!

  Filed under: Air Fry, Baked, Grilled, Pub Food, Southern

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