Bacon Wrapped Rosemary Chicken is the kind of meal that makes weeknight dinners feel absolutely special. The smoky bacon crisps beautifully on the grill, while the chicken stays tender and juicy inside. With fresh rosemary and garlic adding a burst of flavor, this dish transforms simple ingredients into a restaurant-worthy main course.
Grilling has always been a favorite cooking method for enhancing natural flavors, and this recipe shows exactly why. The bacon infuses the chicken with savory richness while the rosemary adds a fragrant, earthy note. The finishing touch of lemon juice brightens everything, creating balance in every bite.
Interestingly, rosemary has been treasured for centuries not only in cooking but also for its aromatic and even medicinal qualities. Combined with smoky bacon, it brings both depth and freshness to this dish.
Perfect for summer cookouts, cozy family dinners, or even casual entertaining, Bacon Wrapped Rosemary Chicken delivers rustic elegance with minimal effort.
Recipe Yield: 4 servings
INGREDIENTS
4 boneless skinless chicken breasts
4 slices thick-cut bacon
2 tbsp olive oil
1 tbsp fresh rosemary, finely chopped
2 garlic cloves, minced
1 tsp smoked paprika
1 tsp salt
½ tsp black pepper
1 tbsp lemon juice
¼ cup grated parmesan cheese (optional for serving)
INSTRUCTIONS
1. Prepare the chicken:
Pat chicken breasts dry with paper towels. Place them in a shallow dish and drizzle with olive oil, then rub evenly.
2. Season generously:
Sprinkle rosemary, garlic, smoked paprika, salt, and black pepper over the chicken. Rub seasoning into the meat so it coats well.
3. Wrap with bacon:
Tightly wrap each chicken breast with a slice of bacon. Secure ends with toothpicks if needed.
4. Preheat the grill:
Heat grill to medium-high (around 400°F/200°C). Lightly oil the grates to prevent sticking.
5. Grill the chicken:
Place bacon-wrapped chicken on the grill. Cook for 6–7 minutes per side, turning carefully, until bacon is crisp and chicken reaches 165°F (74°C).
6. Option to bake instead:
Preheat oven to 400°F (200°C). Place bacon-wrapped chicken on a parchment-lined baking sheet. Bake for 25–30 minutes, or until bacon is golden and chicken reaches 165°F (74°C). For extra crispness, broil on high for 1–2 minutes at the end.
7. Add finishing touch:
Squeeze lemon juice over the hot chicken. Let rest for 3 minutes before slicing.
8. Serve and enjoy:
Sprinkle with parmesan if desired, then serve with grilled vegetables or a fresh salad.
Helpful Tips to Perfect This Recipe
- Crisp the Bacon: Grill over indirect heat first, then finish with direct heat for perfectly crisp bacon without burning.
- Use Fresh Rosemary: Fresh rosemary releases fragrant oils that deepen the flavor, making this dish more aromatic.
- Check Doneness: Always use a meat thermometer—overcooking will dry the chicken, while 165°F keeps it juicy and safe.
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