I usually don’t start thinking about what to make for dinner until I’m in the car, on my way home. On a good day, it’s a 20 minute trip. When there’s heavy traffic it can take 40 minutes. The good thing about the drive home is that I pass my favorite grocery store ALDI. I will sometimes pop in to buy just a few items and then head on to the house.
On this particular day, I didn’t want to make any stops. I just wanted to get home. I wasn’t coming up with any ideas for dinner and my mind started to wander. By the time I pulled into the driveway, I knew what I was going to do.
I wouldn’t call this a meal, because it’s just chicken on a stick but, it was something that I wanted to try and I knew that it wouldn’t take too long to make.
I decided on making this two different ways. I wanted to see if I preferred the marinated version or the version that uses a dry rub for the chicken. As it turns out, I liked both.
Ingredients (for both versions):
1 lb. chicken breast meat, sliced in 1” long strips
1 lb bacon
3 Tbs brown sugar
1 Tbs chili powder
1 Tbs cayenne powder
12 wooden skewers
Ingredients for the marinade:
3 Tbs soy and 2 Tbs hot sauce
Ingredients for the dry rub:
2 Tbs chili powder, 1 Tbs garlic powder, 1 tsp cumin, ½ tsp paprika
Note: after tasting this, I will use ½ tsp cumin next time. I like cumin but it overpowered the other flavors.
Soak the wooden skewers in water for at least 15 minutes.
Cut the chicken in 1” thick strips. Divide equally.
Mix the marinade ingredients and pour over one half of the chicken. Marinate for 30 minutes.
Mix the ingredients for the rub. Cover the other half of the chicken with the rub. Set aside.
Mix the brown sugar, chili powder and cayenne powder together. Lay the bacon on a clean surface. Sprinkle both sides of the bacon with the sugar and chill powder mixture.
Set the oven to 350°. Lay a metal rack on a backing sheet.
Wrap a slice of bacon around a piece of chicken and run a skewer through one end of the chicken and then pierce the other end. Lay the skewered chicken on the rack. Continue wrapping and skewering the chicken. Once the rack is full, put it in the oven.
Bake for to 20 to 25 minutes, or until the bacon begins to crisp and the chicken feels firm.
Remove the chicken to a serving platter. Serve with a dip of your choice.