Bacon Wrapped Chicken
Cheesy Chicken legs wrapped in bacon
On Headbanger’s Kitchen we’re quite well known for wrapping things in bacon (like the bacon bomb balls). So here is my recipe for a delicious bacon wrapped chicken that’s a perfect appetizer or even just a great Keto snack when you are hungry or event a main course. Whatever way you look at it, it’s deeeelicious.
Spice it up
This recipe was inspired by my original bacon wrapped tandoori chicken from the Headbanger’s Kitchen ‘Bacon Tadka‘ series. So you can always follow that recipe or pretty much flavour the chicken how you like. Bacon lends itself well to all kinds of cuisine so play around with the flavours and see what works for you.
It’s important to consider the kind of bacon you use here. On one hand you have the streaky bacon that will release more fat, crisp up better and give you that crunch bite. The other option is back bacon which is less fatty but will give your dish a more porky flavour but not crisp up quite as much. So which one do you pick?
Nutrition Info (Per serving)
- Calories: 400
- Net Carbs: 3g
- Carbs: 3g
- Fat: 22g
- Protein: 49g
- Fiber: 0g
This recipe makes 2 serving. Get this recipe on myfitnesspal.
Bacon Wrapped Chicken
Ingredients
- 2 Chicken Legs Drumstick and Thigh
- 4 Rashers of Bacon
- 2 tbsp Yoghurt
- 1 tbsp Cream Cheese
- 2 Cloves Garlic Minced
- 30 grams Mozzeralla or Cheddar Cheese
- Cajun Seasoning I recommend this one
- Dried Thyme Try this one
- Pepper
Instructions
- Separate the drumstick and thigh and score the chicken pieces.
- Mix the yoghurt and cream cheese together to a smooth paste
- Add the pepper, cajuin seasoning, salt if needed, dried thyme, cheese and garlic
- Marinate the chicken and leave for an hour
- Wrap with bacon and bake in the oven for about 20-25 minutes till the chicken is cooked and the bacon crispy. Oven temp 220-250C.
- Serve it!!
Hi I wanted to thank you so much for this awesome recipe!! I made it with chicken breast because that’s all I had. I absolutely love these chicken bites!! I cut up the breasts into bite size pieces and mixed them in with the marinade and left them in the fridge over night. Then I put them in a very hot 250c oven and I placed them on a rack with parchment paper lining the pan underneath in an effort to make clean up easier and wow am I ever glad that I did. I served these chicken bites with a simple yogurt/mustard coleslaw and it was a delicious KETO lunch! I wish I could post a pic of it on here. Thank you thank you thank you.
Forgot to mention I’m in Toronto, Ontario Canada ??
Thanks so much for your helpful review. Especially mentioning what you served them with as coleslaw sounds perfect. I’m trying these next weekend (houston texas)