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Minnesota Cooking: Bacon Wrapped Chicken Breasts on the Grill

Updated on September 2, 2016

Plain Chicken Wasn't the Answer

I cooked chicken on the grill last week and decided that it was good, but somewhat lacking.

This week, I decided to wrap my chicken in strips of bacon. I started the grill and placed these wrapped pieces on, and set my timer for 20 minutes. No. The chicken is not done at 20 minutes. First of all, you use frozen chicken.

The first 20 minutes starts thawing the chicken. I turned mine over at that point, but I think I could have left them go or another 20 before flipping them. Then, I started probing a piece with my temperature probe. The first probe hit something solid. Ice, I suppose. The temperature inside that piece was 66 degrees. So, it was heating up. It starts out frozen.

The Basics

There are two ingredients. Chicken and Bacon.

You use a grill to cook. I turned my grill to high and set the wrapped chicken in it. I didn't preheat my grill.

I do not know if it would make it cook better to preheat the grill. I'll have to try the recipe again, sometime.

I just know that I took a slice of bacon and started to stretch it around the frozen chicken breast. I used a whole pound of bacon and six pieces of chicken. Two pieces per chicken piece.

I put them on the grill and set my timer for 20 minutes. I didn't look at them for the entire first minutes. Then, I opened the grill and flipped them over. I could have just as well waited for another 10 to 20 minutes. Then, I started probing the chicken for doneness.

My first probe was 68 degrees. So, my chicken was thawing. Then, the thermometer registered 130 degrees, so I was gaining. I flipped the chicken over so the bacon on the bottom wasn't charring.

The temperature is supposed to reach 170 degrees. Well. I got distracted at some point and rescued the chicken off the grill at 190 degrees. Jim said the chicken was dry and over cooked. It was a little dry, but it was flavorful. It's a good combination.


Additions

I have been reading, online, and noticing in the stores, the chicken that comes ready to cook. There are some that have vegetables wrapped inside the chicken.

Apparently, you slit the chicken and insert your vegetables. Preferably a vegetable that has a lot of moisture. I see that asparagus is used. That would probably be a good choice, since it has a lot of fluid in it. I suppose a lemon slice would work fairly well, and an onion slice would taste good, too. Tomato slice?

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