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About 2lb Fresh/Thawed Boneless Chicken
Bacon Slices (About 2 per chicken)
Up To 1T Extra Virgin Olive Oil
Chicken Marinade:
1/3c + 1T UNSWEETENED Canned Coconut Milk
1/4tsp Coriander
1/4tsp Cumin
1/4tsp Sea Salt
1/8tsp Ginger
1/2tsp Red Pepper Flakes
1/4tsp Garlic Powder
1/4tsp Dried Cilantro (Double if fresh)
Bacon Glaze (I doubled recipe):
2T Honey
1.5T Brown Sugar
Place chicken in ziploc, mix in marinade. Marinade Chicken about 5-6 hours.
Mix Bacon Glaze. RIGHT BEFORE spreading onto bacon, microwave about 5 seconds to liquify some (Easier spreading). Spread nicely onto bacon.
Heat, UP TO, 1T Extra Virgin Olive Oil in skillet. Once at sizzle to touch, fry chicken on each side about 3-5minutes, til browned.
Wrap each chicken with bacon. Bake, uncovered, 450 for about 30 minutes, or so.
(Tip: Next time I may try a griddle type pan, to help drain juices, helping to crispify bacon more. Toothpicks may help to hold bacon onto chicken.)
Options: To amp this recipe, you can very well use a Grate, IN/ON A Baking PAN. Place sliced Sweet Bell Peppers (Green/Red) and Onions into pan. Set grate over. On grate, above peppers and onions, place bacon wrapped chicken, allowing juices to fall onto peppers. Yet, allowing bacon to crispify, as it’s not sitting in the juices released by the peppers/onion cooking.
Feel free to up seasons in marinade. It’s just right for us.
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Dinking Around {DING-KING UH-ROUND} 