Bacon Wrapped anything are delicious, but in the summer months, the smell of a wood smoke fire kissing chicken creating that slight blackened char coating and caramelizing the BBQ sauce… There is nothing quite like it.
I love a good burger! I really enjoy my Maryland blue crabs, but good BBQ in the summer months for some reason really creates a sense of relaxation for me. Not quite sure what it is.
It is especially strong when I can create something special and it turn out absolutely delicious.
Preparing the Chicken
Start with your tenders. Make sure you have trimmed them the way you want and gotten the tendons out. Some cuts aren’t as good as others. After trimmed, set aside and add the dry ingredients to a bowl. This is where it gets a little tricky. For this recipe, I don’t have measurements for the ingredients so we are going to use ratios.
Add 2 parts brown sugar, one part paprika, and one half part black pepper to the bowl. Mix thoroughly. It should have a sweet and smoky smell too it.
Baste your tenders with olive oil and coat with the dry rub. Refrigerate the marinating chicken for 30 minutes to an hour.
Prepping the Grill
This is best cooked on a Charcoal or pellet grill, though you can cook it on a gas grill. Start by preparing a fire in the center for indirect heating. You want to have a fire that can heat the rest of the grill to around 350 degrees to bake the chicken.
I prepare a center pile of hot coals 20 minutes before I am ready to cook and add a few more charcoal briquettes about 10 minutes before I put on the chicken.
Cooking the Chicken
Once the grill is heated, take a strip of bacon and wrap around each tender. Tuck the ends of under itself to the bacon doesn’t come undone when you flip it.
Once wrapped, place the chicken on the direct heat to char it for a minute or two. Depending on how much chicken you have, this may be long enough to get all the tenders on the grill before you need to move them to flip them over or move to indirect heat.
Once moved to indirect heat cover and cook at 350 degrees for 15 minutes, checking occasionally. Flip halfway through to ensure that that heat from below cooks each side evenly. Towards the end of the 15 minutes throw back on the center head and get the final char you are desiring. The bacon may not be super crispy unless you char it up a little extra.
Remove from high heat and close dampers on the grill allowing residual heat to remain in the grill. Baste with your favorite BBQ sauce thoroughly. Cover with the lid and let simmer for another 2 minutes. Flip and repeat for the other side. Once the BBQ sauce is hot and slightly caramelized, they are done. Be sure to check the internal temperature of the chicken. Chicken should be cooked well done to 165 degrees.