Juicy grilled chicken breasts stuffed with tender asparagus and spicy jalapeños, wrapped in crispy bacon, and finished with a touch of lime and brown sugar. Smoky, savory, slightly sweet-and ridiculously easy.
Alright peeps. This is one of those times where the after pictures are sorely missing, um... well...because we were hungry and ate before I could snap more pictures. So you'll have to forgive me on that one.
But, I do have to say that I was really pleased with how the before pictures turned out. So, I decided to share a few more of them with you than I normally would.
We've been grilling a lot lately - pineapple pork kebabs, spicy grilled veggies, salmon kebabs, and even homemade burgers from scratch. So, I decided to created another yummilicious grilled chicken recipe using up some of the other ingredients I had sitting around in my fridge, and came up with the delightful concoction you see here.
Um yes... that is totally bacon wrapped around stuffed chicken breasts and sprinkled with brown sugar. Just goes to show you can skewer just about anything you want to. Why not, right?
This is a seriously simple recipe that only takes five basic ingredients and a few extra seasonings. And yet it looks like a gourmet feast that took all day to prepare!
Helpful Tips
- Get a set of metal skewers! While I sometimes use the disposable wooden skewers, a nice big set of metal skewers is really helpful here, given the size of the chicken breasts. I really like this skewer set!
- Don't overstuff the chicken. - A few asparagus stalks and jalapeño slices are plenty - keeps things tidy and cooks faster.
- Check the doneness. - Chicken is done when it hits 165°F inside and the bacon is golden and crispy. Use a thermometer if you can!
Serving suggestions
These stuffed chicken breasts can be served all on their own, or consider pairing with one of these delicious sides:
Variations
- Cheesy upgrade! - Add a slice of pepper jack or cheddar inside before wrapping for some ooey gooey goodness.
- Sweet heat - Brush the chicken with a spicy-sweet BBQ glaze in the last few minutes of grilling for a new flavor twist.
- Ditch the grill - No grill access? Bake the chicken breasts at 400°F on a wire rack in a rimmed baking sheet until crisp.
Recipe
Grilled Bacon-Wrapped Stuffed Chicken Breasts
Equipment
Ingredients
- 2 chicken breasts boneless, skinless
- 1 lime
- 1 jalapeno sliced
- 10 stalks asparagus trimmed
- 4 strips bacon
- 1 tablespoon brown sugar
- salt and pepper to taste
Instructions
- Heat the grill to medium heat (375-400 °F).
- Use a sharp knife to slice each chicken breast horizontally, creating a pocket deep enough to hold the fillings but still leaving it mostly intact.
- Squeeze fresh lime juice over both sides of each chicken breast. Season with salt and pepper to taste.
- Into each breast, place several jalapeño slices and 4-5 asparagus stalks.
- Wrap each stuffed breast in 2 strips of bacon, wrapping snugly. Sprinkle about 1 tablespoon of brown sugar evenly over the bacon-wrapped chicken.
- Insert a barbecue skewer lengthwise through the entire bundle. Cook for about 25 minutes, turning once or twice, until the chicken reaches an internal temperature of 165 °F (74 °C) and the bacon is crispy.
- Remove from the grill and let the chicken rest for a few minutes before slicing or serving. This keeps the juicy, flavorful filling intact.
Nutrition
Nutrition details are an estimate, per serving.
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