Bacon Wrapped Smoked Chicken Breast

Ingredients

• 2 pieces Chicken breast (Boneless, skinless, large)
• 2 cloves Garlic cloves (Fresh)
• 2 pieces Bird's eye chilies (Deseeded for less heat)
• 2 spears Asparagus (jarred) (Jarred/preserved)
• 6 pieces Sun-dried tomatoes (In oil or dry-packed)
• 1 stalk Spring onion (Trimmed and roughly chopped)
• 6 pieces Bocconcini (mini mozzarella balls) (About 3 per breast)
• 4 slices Streaky bacon (2 per breast)
• 4 tablespoons Barbecue sauce (Your favorite brand)
• 6 pieces Toothpicks (Soaked in water)
• 2 sheets Aluminum foil (Large enough to wrap chicken)

Instructions

1. Butterfly the Chicken Breast

   Place the chicken breast flat on a cutting board. Using a sharp knife, slice horizontally through the thickest part, being careful not to cut all the way through. Open the breast like a book to butterfly it.

   Time: PT5M

2. Prepare and Chop Aromatics

   Peel and finely chop the garlic cloves. Remove the stems and seeds from the bird's eye chilies, then finely slice. Roughly chop the sun-dried tomatoes. Trim and roughly chop the spring onion.

   Time: PT7M

3. Stuff the Chicken

   Lay the butterflied chicken open. Evenly distribute the chopped garlic, chilies, sun-dried tomatoes, and spring onion over the inside. Place one asparagus spear and three bocconcini balls in the center of each breast.

   Time: PT4M

4. Wrap with Bacon and Secure

   Lay out two slices of streaky bacon per breast, slightly overlapping. Place the stuffed chicken breast on top and roll up tightly, ensuring the bacon covers the seam. Secure with soaked toothpicks to hold everything together.

   Time: PT4M

5. Preheat Smoker and Prepare Water Pan

   Preheat your smoker to 150°C (302°F). Place a water pan underneath the cooking grate to help keep the chicken moist.

   Time: PT5M

   Temperature: 150°C

6. Smoke the Chicken

   Place the bacon-wrapped chicken breasts directly on the smoker grate above the water pan. Close the lid and smoke for 40 minutes.

   Time: PT40M

   Temperature: 150°C

7. Baste with Barbecue Sauce

   After 40 minutes, open the smoker. Brush the top and sides of the chicken generously with barbecue sauce. Close the lid and continue to smoke for another 10 minutes.

   Time: PT10M

   Temperature: 150°C

8. Final Smoke and Sauce Set

   After basting, smoke for an additional 10 minutes to allow the sauce to set and the bacon to crisp.

   Time: PT10M

   Temperature: 150°C

9. Rest in Foil

   Remove the chicken from the smoker. Place each breast on a double layer of foil and wrap loosely, being careful not to pierce the foil with toothpicks. Let rest for 10 minutes to retain moisture.

   Time: PT10M

10. Slice and Serve

    Unwrap the chicken, remove toothpicks, and slice with a sharp knife. Serve immediately.

    Time: PT5M

Nutrition Facts

Calories

480

Protein

48g

Carbohydrates

10g

Fat

26g

Fiber

2g

Ingredient Substitutions

• Instead of Chicken breast: Turkey breast
• Instead of Garlic cloves: Garlic powder (1/2 tsp)
• Instead of Bird's eye chilies: Fresno chili, Jalapeño (milder)
• Instead of Asparagus (jarred): Fresh asparagus, blanched
• Instead of Sun-dried tomatoes: Roasted red peppers
• Instead of Spring onion: Chives, Shallot
• Instead of Bocconcini (mini mozzarella balls): Mozzarella cubes, Provolone
• Instead of Streaky bacon: Turkey bacon
• Instead of Barbecue sauce: Homemade BBQ sauce
• Instead of Toothpicks: Unflavored wooden skewers

Equipment Needed

• Sharp knife
• Cutting board
• Small bowl (optional)
• Toothpicks (soaked)
• Outdoor smoker
• Water pan (for smoker)
• Tongs
• Basting brush
• Aluminum foil
• Serving platter (optional)

Critical Steps — Do Not Skip

• Butterflying the chicken breast evenly.
• Stuffing and rolling tightly so filling doesn't escape.
• Wrapping and securing with bacon and toothpicks.
• Smoking at the correct temperature and time.
• Resting in foil before slicing.
• Removing all toothpicks before serving.

Chef Tips from the Video

• Use thick-cut bacon for best coverage and moisture.
• Let chicken come to room temperature for 15 minutes before smoking for more even cooking.
• Try flavored wood chips (apple, hickory) for extra smoky flavor.
• Serve with a fresh salad or grilled vegetables.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in fridge before reheating.

Room temperature: Not recommended for more than 2 hours.

Make-Ahead Tips

• Chicken can be stuffed, wrapped, and refrigerated up to 8 hours ahead.
• Soak toothpicks in water ahead of time to prevent burning.