Ingredients

The following ingredients have 4 Servings
  • 1 pound boneless skinless chicken breast ((see note))
  • 8 slices thick-cut pepper bacon
  • 1 tablespoon olive oil
  • 2 teaspoons dried thyme (dried)
  • 1 teaspoon garlic powder
  • Toothpicks
  • Wooden or metal skewers

Instruction

  • For wooden skewers: Soak the skewers in water for 30 minutes before starting this recipe.
  • Preheat your gas grill to medium heat or start the coals for a charcoal grill.
  • Place a large skillet over medium heat. Add the bacon strips to the hot skillet and cook it until a little color starts to form, flipping once. You don't want it crispy, just par-cooked. Remove to a paper towel-lined plate to cool.
  • While the bacon cooks, slice the chicken breasts into 1-inch thick strips. Divide the chicken strips into 4 equal piles.
  • Pat the chicken strips and bacon dry with paper towels. This will help the meats stick together better. Grab 2-3 chicken strips and 2 bacon strips. Lay a strip of bacon on top of a chicken strip or two, repeat with the other bacon strip.
  • Roll up the first chicken/bacon strip with the bacon on the inside. Place the first pinwheel on top of the other chicken/bacon strip and roll again with the bacon on the inside. Skewer the roll-up with a wood or metal skewer. Use toothpicks to secure any loose chicken strip ends.
  • Drizzle or brush olive oil over the top and bottom of each roll-up. Then sprinkle both sides generously with thyme and garlic powder.
  • Grill the roll-ups until the chicken is completely cooked, about 5 minutes on each side. (The cooking time depends on each grill. So be sure your chicken is thoroughly cooked to 165 degrees F internal temp before serving.) Remove from the grill and serve warm.