The best tip I can use this recipe to share with you is to soak your bamboo skewers ahead of time. Have you done it yet? Used a dry skewer to assemble a satay or kabob only to have it catch on fire? It’d be nice if every package gave us the heads up, but some of us had to learn the hard way (or through kind bloggers who spared us from incident). It’s advised to soak bamboo skewers in warm water for about ten minutes before skewering as instructed in the recipe. This helps combat the whole flame situation.
Here’s why you’ll like this recipe.
While claiming versatility might be a tad overplayed in recipe descriptions, I think I’m gonna go there: This recipe for chicken skewers is versatile. It really does make a great appetizer, but I found that I liked making it as a protein option in my regular weekly meal prep. It was such a tasty addition to a no-brainer salad, especially when I needed to pull something out of the fridge that I was actually happy about eating and didn’t want to stray from a Paleo template at the time. (Or when I got snacky late in the afternoon and was trying suuuuper hard to avoid unnecessary carbohydrates so my blood sugar didn’t spike and plummet.) It’s also fantastic if you’re doing a Whole30 (which, incidentally, I believe I was in middle of when I put this one together.)
Beyond why you feel like making some chicken skewers right now, you get to pick whatever sauce (or not) you’d like to serve it with. Peanut, Chimichurri (steal a recipe from my other post), Ranch dressing (I won’t hate… that stuff is delicious), your favorite BBQ sauce or maybe something in the aioli department… It’s really your ball to run with. Either way, you’ll score.
Let us know how it went for you.
Once you have a chance to make this, I’d love to hear how it went. Any trouble skewering the two ingredients together? What sauces did you serve it with? Happen to rock the salad situation? (I really liked that version.) Share your creative spins or recommendations in the comments below!
- 2 chicken breasts boneless and skinless
- 9 slices bacon
- ¼ tsp garlic powder
- salt and pepper, to taste
- If you're using bamboo skewers, start by soaking them in warm water
- Preheat the oven to 375°F
- Slice the chicken breasts across the grain into 4- to 5-inch strips, about a quarter inch thick
- Toss the chicken slices in the garlic powder, salt, and pepper to season
- Slice the 9 strips of bacon in half to make eighteen 4- to 5-inch pieces
- Line a sheet pan with parchment paper and a wire rack in order to keep the skewers from baking in their juices
- To assemble the skewers, lay a slice of chicken breast down on the cutting board and top with a slice of bacon. Weave a skewer through both to join together. Place on the wire rack with the chicken side down. Repeat until all skewers have been assembled.
- Bake for 25 minutes
- Broil for 5 minutes, or until the bacon crisps
- Remove from the oven and transfer to a serving dish; garnish with fresh parsley if you'd like
- Serve with your preferred dipping sauces. Pesto, ranch, olive tapenade, chipotle mayo and any kind of aioli are delicious with the skewers. I've also served the skewers as a salad!