What's up guys it's Susie from HeyGrillHey.com and if you're watching
this video that means we already have something in common we both
love good barbecue and that's perfect because hey grill hey my whole goal is
to help you make better barbecue so you can feed the people you love and become
a backyard barbecue hero today we are doing this with a
simple the classic recipe for cooking on your charcoal grill
bacon wrapped chicken breast let's get started
for these bacon-wrapped chicken breasts the ingredients list is really short all
you need is four boneless skinless chicken breasts about
12 pieces of bacon you want regular bacon
not too thick not too thin just that great center cup bacon
your favorite barbecue seasoning i'm using my sweet rub you can pick this up
online in my store patio provisions and then we're also using my brand new
maple bourbon grilling glaze to baste at the end
i'm very excited about this i've got some toothpicks my thermometer
basting brush tongs very simple which means the technique
is where the magic has to happen so i've got my charcoal grill
preheated to 400 degrees we're using two zone cooking this also works on a pellet
smoker that you can set to 400 degrees or a gas grill that you can get up to
400 degrees you just really need that two zone heat low heat for slowly
cooking the chicken and high heat at the end for crisping the bacon
now we gotta prepare our chicken breast and it is super simple
like i said we're just gonna season both sides
with my sweet rub seasoning this is great for grilled chicken one of the
reasons that i'm seasoning against the chicken
and not on the outside of the bacon is i don't want the seasoning to burn
but it's also going to season these chicken breasts which have a tendency to
be lean and can sometimes get dry and
aren't very flavorful so both the seasoning and the bacon are
going to make these chicken breasts juicy and super duper delicious
once our chicken breasts are seasoned it's time to wrap them in bacon
depending on the size of your chicken breast and how big your bacon is
you'll probably need two to three pieces of bacon
per chicken breast and one of the secrets here is
to not overlap your bacon on top of each other too much
you do need to tuck the ends so that the bacon doesn't come unraveled
but other than that you really want the bacon to kind of ride
side by side instead of right over the top
because when the bacon is overlapped too much what happens is
the fat doesn't render completely and then you get that chewy underneath
undercooked bacon while the outside can sometimes get a little bit crispy and
overcooked so the gentle tuck and not overlapping
too much is one of the secrets to really great
bacon wrapped anything not just chicken breasts
looks like this one is going to take about three pieces of bacon
if you are having problems tucking the ends
or your bacon's not quite long enough you can
use toothpicks just to secure the bacon to the chicken breast in a couple of
places just remember how many you put in there because you don't
want anybody to accidentally eat a toothpick
with their bacon wrapped chicken breasts that one's done i'm going to continue
wrapping the other three
do you have to smile at your food when you're cooking it you know
if you don't smile at your food when you're cooking it it won't taste as good
it's like a science fact it's pretty sure
it is actually written in the barbecue bible
which i have memorized
and you have to have messy hands because you have to get in there you have to
show your food that you love it and physical touch is
one of the love languages so it only follows
that by touching your food and loving telling you
you love it and smiling at it that will taste better
science academic todd i am happy with these they are looking
great i'm gonna go wash my hands and then we can get these on the grill
we're going to pop our wrapped chicken breasts onto our preheated grill
these are going on the indirect heat side
which means there are no coals directly underneath them and these are going to
cook for about 20 to 25 minutes on this side
we're going to open up the lid every four to five minutes and rotate them to
ensure that they cook evenly on both sides
this is going to allow the fat in the bacon to render
and because there aren't any colds directly underneath
that means we don't have to worry about flare-ups while this is on the grill so
close the lid make sure your vents are open we'll come
take a peek at these in about five minutes
all right it's been about five minutes take a peek at these
they're already looking great you can start to see some of the fat is
rendering out of that bacon i'm just gonna give them a very gentle
turn because we do want these to cook evenly
the grill alrighty close up the lid and we'll do that again in five minutes
we just flipped these for the third time temperature is right at 150 and the
bacon is really nice and rendered down you can
see there's really not a lot of fat left on the bacon
which means we can move it over to the direct heat
side crisp up the bacon and caramelize the sauce on the outside
you can use your favorite barbecue sauce i'm using my brand new maple bourbon
grilling glaze because let's be honest maple bourbon bacon chicken sounds
freaking delicious and i want to eat that so i'm going to
get a little bit of the grilling glaze on each chicken breast
this is just a glaze so we'll paint this on
a couple of times it's quite a bit thinner than a traditional barbecue
sauce that on the outside
and then we're going to move these over to the direct heat side of the grill
this is where you don't want to leave stay
here because we're high temperature cooking now that
means we can be here to battle any potential flare-ups
make sure we don't overcook our chicken this is going to take just a couple of
minutes per side until that bacon is crispy and
that glaze has really tightened on the outside
pull them off to a platter at about 160 degrees and let them rest
i got smoke in my eyes oh those ones look great all right what
are we looking at here
160.
i think these guys are yeah ready to pull off
let them rest and that carryover cooking will push these up to that target
temperature of 165.
chicken has rested it smells amazing i think my favorite part is seeing like
the crispy edges on the bacon because those are what i'm
most excited to eat remember you have to pull out those
toothpicks because nobody wants to bite into a toothpick i think i'm gonna slice
up this front one it's just the right size for a little
lunchtime munchie for me to eat oh that smells
so good it tastes so good and then you need to come in here and
get a cross-section of this chicken breast you can see how
moist that chicken is very very juicy chicken
and then you can see around the outside that the meat has really the bacon sorry
you can see around the outside that the bacon has really started to render down
and you get these nice crispy edges every bite
has a little bit of that sweet rub a little bit of that maple bourbon glaze
and a little bit of bacon
oh my knife is even just pulling through these like they're
butter i'm to take this little piece on the end
because the bacon to chicken ratio is high that's how i like it
i wish you could hear the sound of the bacon
crunching they're definitely still soft pieces
but what's nice about it is all the fats rendered out so it's not chewy at all
you get the crispy the bite through bacon the super juicy
chicken and then the saltiness from the bacon
the sweetness from the seasoning that maple bourbon glaze is the kicker
because it gives you a little bit of sweet bite right on the outside
that's a keeper very simple great for a weeknight took us less than 30 minutes
all about the technique you guys are going to love this one at home i hope
you give it a try if you do snap a photo is very
photogenic chicken post it online use the hashtag
#HeyGrillHey that way i can see it and cheer you on on your journey to
becoming a backyard barbecue hero as always if you need any of our
products check out our store online if you need more recipes or inspiration
hit up our channel or head to the website heygrillhay.com see you next
time