If you've ever enjoyed duck wraps at a favorite restaurant like I have, then you'll enjoy this Stuffed Chicken Wrapped In Bacon. The secret is soaking the meat in a sweet marinade before stuffing and wrapping them up. They're certainly worth the wait!
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I first tasted duck wraps at one of my favorite restaurants, Warehouse No. 1, in Monroe, Louisiana. While wanting to create something similar at home, I thought about using easily available chicken. I'm happy with the result of this chicken wrapped in bacon and stuffed with cream cheese and jalapeno pepper.
This recipe can be used as an appetizer or main dish. It's so convenient! You start by putting all of the marinade ingredients in the blender, then pour it over the meat. As it does its thing, marinating in the fridge, it saves you time with meal prep. At mealtime, all you do is drain, wrap, and cook.
This dish is a friend indeed when in need!
you might enjoy more make-ahead dishes like Easy Breakfast Casserole: Veggie or Meat. Prepare the casserole the night before for busy mornings to feed a crowd. Or how about this Mardi Gras Salad With Asparagus? It serves perfectly with this Stuffed Chicken Wrapped In Bacon.
Chicken Thighs For Stuffed Chicken Wrapped In Bacon
I use chicken thighs rather than chicken breasts in this dish because they don't dry out and are more tender and flavorful.
You can purchase bone-in or boneless chicken thighs at the grocery store. If you don't buy the boneless, go ahead and take them out of the package when you get home before they get smelly, rinse, and debone. Cut the chicken up into about 2-inch pieces.
You can place them in the freezer for later or whip up this easy marinade quickly in the blender so they can start soaking up the flavor for this special treat.
Ingredients For The Marinade
These ingredients make a lovely flavorful, green sauce.
- green onions - cut up
- garlic cloves - roughly chopped
- lime - freshly juiced
- soy sauce - low sodium is acceptable to control your salt intake
- extra virgin olive oil - or regular
- dark cane syrup - I like Steen's pure cane syrup
- honey - for natural sweetness
- brown sugar - be sure to pack it when measuring
- fresh thyme leaves - chopped
- fresh rosemary- chopped
- salt - for enhancing all the flavors
- black pepper - freshly ground is best!
Preparing The Marinade For Marinating
Mix the above ingredients into a blender and blend on high until they are chopped into small pieces.
Place meat into a gallon-size ziplock bag and pour marinade over the chicken. Zip the bag closed and place it in the refrigerator for about 8-12 hours.
Cooking The Stuffed Chicken Wrapped In Bacon
After marinating the chicken, empty them from the bag into a strainer and let them sit for a few minutes.
Filling and wrapping these little bundles is easy. There's no need for toothpicks, but give them a stab if you want to make them handy for an appetizer.
Place the chicken and a piece of cream chees along with some slivers of pepper on a slice of bacon and roll them up into little bundles.
After they are all wrapped up and ready to go, place them on a foil-lined cookie sheet and put them into a hot oven.
Bake them, then broil for a few minutes to ensure the bacon is cooked to a crispy finish. But you can also grill them.
I have had better success cooking them in the oven because I can't get my grill quite as hot, but I won't stop trying. I much prefer cooking outside. Cleaning up is so much easier.
They are so good dipped in soy sauce!
More Appetizer Recipes
- ½ cup roughly chopped green onions
- 4 garlic cloves, roughly chopped
- 1 lime, juiced
- 2 tablespoons soy sauce (low sodium)
- 3 tablespoons extra virgin olive oil
- 1 tablespoon dark cane syrup
- 1 teaspoon honey
- 2 tablespoons brown sugar, packed
- 1 teaspoon thyme leaves, chopped
- ½ teaspoon rosemary, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
Chicken Wrapped In Bacon
- 2 pounds of boneless chicken thighs cut into small pieces
- 4 ounces cream cheese, cut into cubes
- 1 jalapeno pepper, cut into strips.
- 12 ounces of thin-cut bacon
- Put marinade ingredients into a blender and blend on high until they are chopped into small pieces.
- Place meat into a gallon-size ziplock bag.
- Pour marinade over the chicken, zip the bag closed, and place in the refrigerator for 8-12 hours.
- Preheat oven to 400 degrees or preheat the grill.
- Empty the bag of chicken into a strainer and strain the excess liquid.
- Remove the bacon from the package, place it on a large chopping board, and cut the whole slab in half.
- Take a piece of chicken, a cube of cream cheese, a bit or more of jalapeno pepper, and wrap them with a strip of bacon.
- Place chicken wraps on a foil-lined baking sheet with bacon under the chicken wrap or on an oven-crisp baking tray.
- Bake in the oven for 25 minutes, then broil 6 inches from the flame for 10 minutes or until crispy brown.
- Or grill until bacon is crispy and brown on the outside.
- Cut chicken in about 1-½ inch by 2-inch rectangles.
- Serve with soy sauce for dipping.
- Prep Time: 8 ½ hours
- Cook Time: 20 minutes
- Category: Appetizers
- Method: baking/grilling
- Cuisine: American
Keywords: chicken wraps
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