Bacon Wrapped Chicken Skewers | Party Food Appetizer Recipe (2024)

FAQs

Why does chicken wrapped in bacon stay pink? ›

Even fully cooked chicken wrapped in bacon can still have a pink tinge to it. Further, bacon wrapped chicken does stay pink if the bacon has nitrates. The nitrates can cause the chicken to go pink. Your best bet for determining when chicken is safe to eat is to use an instant read thermometer to check for doneness.

Set the bradley rack on the smoker grate or you can place the chicken skewers directly on the smoker grate. Smoke cook at 250°F for about 1.5 hours, sauce them real good then let them go another 30 minutes before taking them out of the smoker.

Once the bacon-wrapped chicken is fully cooked and has come to room temperature, you can store it in the fridge for up to 3-4 days. To reheat the chicken, we recommend using the stovetop. Simply place a pan over medium heat and add just enough water or chicken broth to cover the bottom.

If you set the temperature extremely high, the chicken won't cook properly on the inside but can burn on the outside. It will cook more thoroughly and evenly with lower heat. Fix: Choose medium heat on a gas grill or medium-low on a charcoal grill to cook your chicken.

Try it with chicken thighs.

They are juicier than boneless skinless chicken breast and perfect for grilling. However, I prefer chicken breasts because of their thickness and overall presentation for this grilled kabob recipe.

Bamboo skewers, like the ones you can buy in bulk at the grocery store, are inherently flammable — they are wood, after all! The dry and brittle wood easily burns on a hot grill, unless you take preventative action. The best way to keep wooden skewers from burning is to soak them in water before firing up the grill.

Cook skewers on the preheated grill, turning and brushing frequently with barbeque sauce, until chicken is no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Temperature and time are the keys to grilling chicken. First, put a light coating of olive oil and seasoning directly on the chicken to help prevent sticking. Second, keep the grill temperature around 425-450F. If the temperature is too high the chicken will stick!

Damp skewers will get really hot, but they won't burn. That's why you need to soak your high-quality bamboo wooden skewers before threading them with ingredients. How long should you soak skewers? Pop them into a pan of warm water for at least 30 minutes before using them.

It depends upon the size of the skewer. Aim for about 6 ounces of meat per person. You could split that up into 2 skewers or one. I recommend two, that way those who are super hungry can have two, those who are not can just eat one.

How to stop chicken kebabs from drying out? ›

2 Tips For Grilling Kebabs

How to pack your skewers: The chicken pieces shouldn't be packed together too tightly or too loosely. If they are crowded, they will take longer to cook. If they are too far apart, they could overcook and dry out. They should just lightly touch.

Chemical changes occur during cooking. Oven gases in a heated gas or electric oven react chemically with hemoglobin in the meat tissues to give it a pink tinge. Often meat of younger birds shows the most pink because their thinner skins permit oven gases to reach the flesh.

It's very difficult to determine the temperature of a thin piece of meat such as bacon, but if cooked crisp, it should have reached a safe temperature. Cooked, cured meat such as bacon can remain pink due to its curing agents, even when the meat has reached a safe temperature.

Nitrates and nitrites. These chemicals exist naturally in water and are also common food preservatives. Under high temperatures during the cooking process, they can react with chemicals in the meat, leading to that rosy hue. So, that pink hue is not cause for alarm.

It's a condition that occurs most often in chicken that has been frozen. As the bird freezes and then thaws, it sometimes causes pigment to leach out of the bone marrow and accumulate as a deep red color around the bone. You'll also likely notice it in the meat right next to the bone.