Bacon Wrapped Chicken Kabobs
Juicy marinated chicken wrapped in bacon and cooked with bell peppers and red onion on skewers, then finished with BBQ sauce.
Servings: 5
Calories: 355kcal
Equipment
- Skewers
- Cast Iron Grill Pan or Grill
Ingredients
For the Marinade
- 1 lb chicken breasts cut into 1-inch cubes
- 1 tbsp Italian seasoning
- 1/2 tbsp garlic powder
- 1 tsp salt
- 1/4 tsp black pepper
- 1/3 cup olive oil
- 2 tbsp lemon juice
For the Kabobs
- 7 slices No Sugar Added Bacon raw thin-cut
- 2 bell peppers cut into squares
- ½ red onion cut into squares
- ½ cup BBQ Sauce or my keto bbq sauce, plus more for serving if you wish
- 2 tbsp Olive Oil or Avocado Oil for cooking
Instructions
Marinate the Chicken
- Add the chicken to a large zip-top bag or covered bowl.
- Mix the Italian seasoning, garlic powder, salt, and black pepper. Sprinkle the mixture over the chicken.
- Add the olive oil and lemon juice. Toss until the chicken is evenly coated.
- Refrigerate for at least 4 hours or overnight.
Assemble and Cook the Kabobs
- Cut each strip of raw, thin-cut bacon into thirds. Wrap one piece snugly around each chicken chunk.
- Thread the bacon-wrapped chicken, bell peppers, and red onion onto the skewers. Leave a little space between the pieces so the bacon can brown.
- Preheat a cast iron grill pan over medium heat. Add the 2 tablespoons of olive oil.
- Cook the kabobs for 16–20 minutes total, turning the skewers every 4–5 minutes so all four sides have time against the grill pan.
- Brush the kabobs with BBQ sauce during the final few minutes of cooking.
- Continue cooking until the bacon is browned and the thickest pieces of chicken reach 165°F.
- Serve with additional BBQ sauce, if desired.
Notes
- Use thin-cut bacon: It has enough time to render and brown while the chicken cooks. I don’t recommend thick-cut bacon for this recipe.
- Skewers: I use metal skewers. If using wooden skewers, soak them in water for 20–30 minutes before assembling the kabobs.
- BBQ sauce: Use your favorite sauce or my keto BBQ sauce. Add it near the end so it caramelizes without burning.
- Chicken thighs: Boneless, skinless chicken thighs can be used instead of chicken breasts.
- Outdoor grill: Cook over medium heat, turning regularly, until the bacon is browned and the chicken reaches 165°F.
- Quick option: Skip the marinade and toss the chicken with a little olive oil and your favorite dry rub instead. My BBQ seasoning works especially well here.
Nutrition
Calories: 355kcal | Carbohydrates: 17g | Protein: 21g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 58mg | Sodium: 896mg | Potassium: 548mg | Fiber: 2g | Sugar: 12g | Vitamin A: 1600IU | Vitamin C: 65mg | Calcium: 38mg | Iron: 1mg
