Chicken and bacon skewers are sure to become your next grilling obsession! These easy skewers feature chicken with a maple balsamic glaze, zucchini, summer squash, and peppers woven together with bacon. This post is sponsored by Santa Rita.
Food on a stick is just more fun, right? Especially when there’s bacon involved. These skewers will be the star of your next cookout. Maple syrup, balsamic vinegar, and spices add flavor to the chicken, and the chicken and vegetables are super succulent because they’re nestled in between waves of bacon while they cook. The end result is a skewer with a perfect balance of sweet and salty, with plenty of protein and colorful pops of veggies.
Together with a glass of chilled white wine, these skewers just scream summer, and I recommend Santa Rita 120 Sauvignon Blanc. I absolutely love a good wine that doesn’t break the bank, and this one is perfect. All its citrusy notes make it super refreshing, the perfect counterpoint to a smoky skewer of grilled goodness. I also feel good about this wine because of Santa Rita’s commitment to sustainability–they’re working hard to measure and reduce their carbon footprint and implement technologies that reduce pollution and wasted water. Cheers to that!
These chicken and bacon skewers couldn’t be easier to make. First, you simmer a glug of balsamic vinegar and a spoonful of maple syrup with some all-purpose seasoning, salt, and pepper. The chicken is tossed in the flavorful glaze. If you have time you can stick it in the fridge to marinate for a few hours, but it’s also delicious cooked right away. Sometimes you need chicken and bacon on a stick and you need it NOW!
Next, the bacon, chicken, and vegetables are threaded onto skewers. (If you’re going to grill with wooden skewers, make sure to soak them in water for half an hour beforehand. No one wants their dinner catching fire!) This bacon weaving is really easy and fun, and ensures that each and every morsel absorbs some of the smoky, salty bacon flavor. Bell peppers provide a nice pop of sweetness once they’re grilled, and summer squash and zucchini end up delectably juicy. Once all the skewers have been woven, you can either grill or broil them, so we’ve got options even if you don’t have access to a grill. Either way, though, these are best enjoyed outside, where you can bask in the balmy summer breeze with a chicken and bacon skewer in one hand and a glass of Santa Rita Sauvignon Blanc in the other.
I hope you give these skewers a try this summer! I’m warning you now: once you start bacon weaving, there’s no turning back. You’re going to want to make these every single weekend! Luckily, they’re easy and quick enough to pull off on a weeknight, too. Happy grilling (and happy bacon weaving!)!
- ¼ cup balsamic vinegar
- 2 tablespoons maple syrup
- 1 teaspoon seasoned salt or all-purpose seasoning
- ¼ teaspoon sea salt
- 1 pound boneless, skinless chicken tenders or breasts, cut into bite-size chunks
- 2 red and/or orange bell peppers, deseeded and chopped into bite-size chunks
- 1 zucchini, chopped into bite-size chunks
- 1 summer squash, chopped into bite-size chunks
- 10 slices bacon
- If you plan to grill with wooden skewers, soak them in warm water for at least 30 minutes before proceeding.
- Mix the balsamic vinegar, maple syrup, seasoned salt, and sea salt in a small saucepan over medium heat. Bring to a simmer and cook for five minutes, until slightly thickened. Toss the chicken pieces with the balsamic glaze. IF you have time, marinate the chicken in the refrigerator for up to 8 hours.
- Weave the bacon, chicken, and vegetables onto 12-inch skewers. You will likely need two pieces of bacon for each skewer. Start by piercing a piece of bacon near its end, and then add a piece of chicken. Weave the bacon around one side of the chicken and pierce the bacon with the skewer again. Next, repeat with a piece of zucchini or squash, then another piece of chicken, then a piece of pepper, and so on, adding a new piece of bacon whenever the old one runs out.
- Preheat your grill to medium high, or preheat the broiler.
- Grill the skewers for about five minutes per side or broil for about 8 minutes per side, until the bacon and chicken are cooked through. Let the skewers rest for five minutes and serve hot, preferably accompanied by a cold glass of white wine.
This post is sponsored by Santa Rita. Thank you for supporting the sponsors that help keep A Calculated Whisk up and running!