Bacon Chicken Pinwheels

• portionen: 4 servings
• aktive zeit: 10 minutes
• gesamtzeit: 25 minutes

Zutaten

1 pound boneless skinless chicken breast (see note)

8 slices thick-cut pepper bacon

1 tablespoon olive oil

2 teaspoons dried thyme (dried)

1 teaspoon garlic powder

Toothpicks

Wooden or metal skewers

Anweisungen

For wooden skewers: Soak the skewers in water for 30 minutes before starting this recipe.

Preheat your gas grill to medium heat or start the coals for a charcoal grill.

Place a large skillet over medium heat. Add the bacon strips to the hot skillet and cook it until a little color starts to form, flipping once. You don't want it crispy, just par-cooked. Remove to a paper towel-lined plate to cool.

While the bacon cooks, slice the chicken breasts into 1-inch thick strips. Divide the chicken strips into 4 equal piles.

Pat the chicken strips and bacon dry with paper towels. This will help the meats stick together better. Grab 2-3 chicken strips and 2 bacon strips. Lay a strip of bacon on top of a chicken strip or two, repeat with the other bacon strip.

Roll up the first chicken/bacon strip with the bacon on the inside. Place the first pinwheel on top of the other chicken/bacon strip and roll again with the bacon on the inside. Skewer the roll-up with a wood or metal skewer. Use toothpicks to secure any loose chicken strip ends.

Drizzle or brush olive oil over the top and bottom of each roll-up. Then sprinkle both sides generously with thyme and garlic powder.

Grill the roll-ups until the chicken is completely cooked, about 5 minutes on each side. (The cooking time depends on each grill. So be sure your chicken is thoroughly cooked to 165 degrees F internal temp before serving.) Remove from the grill and serve warm.

Nährwertangaben

• Kalorien: 464 kcal
• Gesamtfett: 35 g
• Gesättigtes Fett: 11 g
• Ungesättigtes Fett: 21 g
• Transfett: 1 g
• Cholesterin: 120 mg
• Natrium: 609 mg
• Gesamtkohlenhydrate: 2 g
• Ballaststoffe: 1 g
• Zucker insgesamt: 1 g
• Eiweiß: 33 g