Chicken Bacon Skewers is a fun appetizer that uses less than 5 ingredients to make! Slice the chicken, cut the bacon strips in half, season the chicken, skewer and bake. It’ll take you about 15 minutes or so to get them ready for the oven, but your hard work will pay off, I promise!
After about 25 to 30 minutes in the oven, you’ll get these crispy, salty, savory beauties:
Because this is so simply seasoned, it’ll play nicely with lots of different dipping sauces. Pesto, Ranch dressing, aioli, chipotle mayo, or even an olive tapenade would all be awesome with these.
This rocks as an appetizer, but I loooved it as a salad topper! Grab a handful of mixed greens, slice a hardboiled egg and maybe a few olives and you’ve got lunch. Or dinner. Or hell, even breakfast — us Paleo people can’t be bound by breakfast conventions!
- 2 boneless, skinless chicken breasts
- 9 bacon slices
- ¼ tsp garlic powder
- salt and pepper to taste
- Preheat the oven to 375F
- If using bamboo skewers, start soaking them in warm water
- Slice the chicken breasts across the grain into 4- to 5-inch strips about a quarter-inch thick
- Toss the chicken slices in the garlic powder, salt and pepper
- Slice the 9 strips of bacon in half to make eighteen 4- to 5-inch pieces
- Line a sheet pan with parchment paper and a wire rack (like this one).
- Lay one slice of chicken down on a cutting board and place a slice of bacon on top of the chicken
- Skewer the chicken and bacon together
- Place each skewer on the wire rack chicken-side down
- Bake for 25 minutes at 375F, then broil on high for 5 minutes or until the bacon crisps
- Remove from the oven and transfer to a serving dish.
- Garnish with fresh parsley, if desired.
- Serve with your favorite pesto, aioli, chipotle mayo or even olive tapenade!
A few items help this recipe come together:
A wire rack for even distribution of heat while baking, a reliable sheet pan, some parchment paper for easy clean up and a set of bamboo skewers (that will last you a long while!).