This BBQ Bacon Chicken combines juicy chicken, smoky bacon, and tangy barbecue sauce for a crowd-pleasing meal. It’s incredibly easy to make yet delivers restaurant-quality flavor with minimal effort. The aroma as it bakes will have everyone gathering in the kitchen.
Craving a delicious BBQ Bacon Chicken? You've come to the right spot! From Chicken Breast Recipes favorites to amazing Christmas Cookie recipes, there's something here for everyone.
Why You’ll Love This BBQ Bacon Chicken
- Juicy & flavorful: Bacon locks in moisture for tender, never-dry chicken.
- Irresistible glaze: BBQ sauce caramelizes into a sticky, sweet-smoky finish.
- Surprisingly easy: Simple steps and common ingredients create a wow-worthy dish.
- Versatile crowd-pleaser: Perfect with potatoes, in sandwiches, or over salads.
Ingredients & Tools
- 4 boneless, skinless chicken breasts (about 150–180 g each)
- 8 slices of bacon (streaky or back bacon work well)
- 120 ml of your favorite BBQ sauce (plus extra for serving)
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
- Salt to taste
- Fresh parsley or chives for garnish (optional)
Tools: Baking sheet, wire rack (optional but helpful), parchment paper, small bowl, pastry brush, kitchen tongs
Notes: Using good-quality, thick-cut bacon makes a noticeable difference—it crisps up beautifully without shrinking too much. Don’t skip the smoked paprika; it enhances the smoky barbecue vibe.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 35 g |
| Fat: | 18 g |
| Carbs: | 15 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 25–30 minutes | Total Time: 35–40 minutes
Before You Start: Tips & Ingredient Notes
- Choose the right chicken. Try to pick breasts that are similar in size and thickness so they cook evenly. If one end is much thicker, you can gently pound it to an even thickness—about 2–3 cm works well.
- Don’t skip the wire rack. If you have one, placing it on the baking sheet allows heat to circulate around the bacon, helping it crisp up instead of steaming in its own fat.
- BBQ sauce matters. Since the sauce is a key flavor here, pick one you genuinely enjoy. A smoky, slightly sweet sauce works beautifully, but feel free to use spicy or honey-based versions if that’s your thing.
- Pat the chicken dry. Before seasoning, use a paper towel to pat the chicken breasts dry. This helps the seasoning stick and promotes better browning on the bacon.
How to Make BBQ Bacon Chicken
Step 1: Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper. If you’re using a wire rack, place it on top of the baking sheet—this isn’t essential, but it really helps the bacon get crispy all over. Pat the chicken breasts dry with a paper towel, which might seem like a small step, but it makes a big difference in how the seasoning adheres.
Step 2: In a small bowl, mix the smoked paprika, garlic powder, onion powder, black pepper, and a pinch of salt. Drizzle the olive oil over the chicken breasts, then rub the spice mix evenly over all sides. You’ll notice the chicken already looks more vibrant and smells amazing—the smoked paprika adds that instant barbecue aroma.
Step 3: Take two slices of bacon per chicken breast and wrap them snugly around each piece, slightly overlapping the ends. Tuck the ends underneath the chicken to secure them—they’ll stick as they cook. Don’t worry if it feels a little loose; the bacon will tighten up in the oven.
Step 4: Arrange the bacon-wrapped chicken on the prepared baking sheet (or wire rack), making sure they aren’t touching. This allows hot air to circulate, which is key for even cooking and crispiness. Bake for 15 minutes—you’ll start to smell that glorious bacon fragrance filling your kitchen.
Step 5: Carefully remove the baking sheet from the oven. The bacon should be partially cooked but still flexible. Using a pastry brush, generously coat the top and sides of each piece with BBQ sauce. Be a little messy—it’s part of the charm! Return the pan to the oven for another 10–15 minutes.
Step 6: Check for doneness. The chicken is ready when it reaches an internal temperature of 74°C (165°F) and the bacon is crispy. The BBQ sauce should be caramelized and slightly sticky. If your bacon isn’t as crisp as you’d like, you can pop it under the grill for a minute or two—just keep a close eye on it!
Step 7: Let the chicken rest for about 5 minutes before serving. This allows the juices to redistribute, keeping the meat incredibly tender. Garnish with fresh parsley or chives if you like, and serve with extra BBQ sauce on the side for dipping.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Wrap tightly and freeze for up to 2 months. Thaw in fridge before reheating.
- Reviving: Reheat in a 350°F oven for 10–15 minutes to restore crispiness; avoid microwaving.
Serving Suggestions
Complementary Dishes
- Creamy coleslaw — The cool, crunchy texture and tangy dressing cut through the richness of the bacon and sauce beautifully.
- Garlic mashed potatoes — They’re the ultimate comfort food pairing, perfect for soaking up any extra BBQ sauce from the plate.
- Grilled corn on the cob — A little charred sweetness from the corn complements the smoky notes in the chicken wonderfully.
Drinks
- Ice-cold lager or pale ale — The crisp, slightly bitter bubbles cleanse the palate and balance the sweet, smoky flavors.
- Smoked iced tea with lemon — A non-alcoholic option that echoes the smokiness of the dish while adding a refreshing citrus twist.
- Bourbon-based cocktail — Something with a hint of sweetness, like an Old Fashioned, stands up nicely to the bold bacon and BBQ sauce.
Something Sweet
- Grilled peach halves with vanilla ice cream — The warm, caramelized fruit and cool cream are a dreamy contrast after the savory main.
- Classic chocolate brownie — Rich, fudgy, and satisfying… it’s a crowd-pleaser that feels like the perfect endnote.
- Lemon sorbet — Light, zesty, and palate-cleansing, it’s a refreshing way to finish a hearty meal.
Top Mistakes to Avoid
- Using bacon that’s too thin. Thin bacon can overcook and become brittle before the chicken is done, so opt for a medium-cut bacon for the best results.
- Adding BBQ sauce too early. If you brush it on at the beginning, the sugars in the sauce can burn and turn bitter. Applying it halfway through baking gives you that perfect sticky glaze.
- Overcrowding the pan. Giving the chicken pieces some space allows hot air to circulate, which is crucial for crispy bacon and even cooking. I’ve messed this up before too… and ended up with steamed bacon instead of crispy.
- Skipping the rest time. Cutting into the chicken immediately will cause the juices to run out, leaving you with drier meat. A brief 5-minute wait makes all the difference.
Bbq Bacon Chicken
Make juicy BBQ Bacon Chicken with crispy bacon and a caramelized glaze. This easy, flavorful recipe is perfect for weeknights. Get the simple steps here!
Ingredients
For the Ingredients
-
4 boneless, skinless chicken breasts (about 150–180 g each)
-
8 slices bacon (streaky or back bacon work well)
-
120 ml your favorite BBQ sauce (plus extra for serving)
-
1 tbsp olive oil
-
1 tsp smoked paprika
-
0.5 tsp garlic powder
-
0.5 tsp onion powder
-
0.25 tsp black pepper
-
Salt (to taste)
-
Fresh parsley or chives for garnish (optional)
Instructions
-
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper. If you’re using a wire rack, place it on top of the baking sheet—this isn’t essential, but it really helps the bacon get crispy all over. Pat the chicken breasts dry with a paper towel, which might seem like a small step, but it makes a big difference in how the seasoning adheres.01
-
In a small bowl, mix the smoked paprika, garlic powder, onion powder, black pepper, and a pinch of salt. Drizzle the olive oil over the chicken breasts, then rub the spice mix evenly over all sides. You’ll notice the chicken already looks more vibrant and smells amazing—the smoked paprika adds that instant barbecue aroma.02
-
Take two slices of bacon per chicken breast and wrap them snugly around each piece, slightly overlapping the ends. Tuck the ends underneath the chicken to secure them—they’ll stick as they cook. Don’t worry if it feels a little loose; the bacon will tighten up in the oven.03
-
Arrange the bacon-wrapped chicken on the prepared baking sheet (or wire rack), making sure they aren’t touching. This allows hot air to circulate, which is key for even cooking and crispiness. Bake for 15 minutes—you’ll start to smell that glorious bacon fragrance filling your kitchen.04
-
Carefully remove the baking sheet from the oven. The bacon should be partially cooked but still flexible. Using a pastry brush, generously coat the top and sides of each piece with BBQ sauce. Be a little messy—it’s part of the charm! Return the pan to the oven for another 10–15 minutes.05
-
Check for doneness. The chicken is ready when it reaches an internal temperature of 74°C (165°F) and the bacon is crispy. The BBQ sauce should be caramelized and slightly sticky. If your bacon isn’t as crisp as you’d like, you can pop it under the grill for a minute or two—just keep a close eye on it!06
-
Let the chicken rest for about 5 minutes before serving. This allows the juices to redistribute, keeping the meat incredibly tender. Garnish with fresh parsley or chives if you like, and serve with extra BBQ sauce on the side for dipping.07
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