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These oven-baked bacon-wrapped chicken skewers are juicy inside, smoky around the edges, and brushed with a simple tomato glaze at the end. Thin strips of chicken or turkey breast cook quickly, while the bacon adds a crisp, savory crust that makes the skewers feel special without needing a grill.
Oven-Baked Bacon-Wrapped Chicken Skewers
Course: Main Course, Appetizer, DinnerCuisine: American-inspiredDifficulty: EasyServings
4
servingsPrep time
25
minutesCooking time
30
minutesCalories
430
kcalRest time
20
minutesTotal time
1
hour15
minutesJuicy chicken or turkey breast strips wrapped in bacon, baked on skewers, and finished with a smoky tomato glaze.
Ingredients
600 g chicken breast or turkey breast
12 thin bacon slices
1 teaspoon salt, or to taste
1/2 teaspoon black pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 tablespoon olive oil
2 tablespoons tomato paste
2 tablespoons water
Wooden skewers
Instructions
- Soak the wooden skewers in water for about 20 minutes so they do not burn in the oven.
- Slice the chicken breast or turkey breast into very thin strips.
- Season the meat with salt, black pepper, paprika, garlic powder, and olive oil. Mix well and let it marinate while the skewers soak.
- Wrap each strip of seasoned meat with bacon.
- Thread the bacon-wrapped pieces onto wooden skewers, leaving a little space between pieces so heat can circulate.
- Place the skewers over a deep baking dish or tray. Add a little water to the bottom of the dish so the drips do not burn.
- Bake at 200 C / 390 F until the chicken is about 85 to 90 percent cooked, about 20 minutes.
- Mix the tomato paste with water to make a brushable glaze.
- Brush the skewers with the tomato glaze.
- Return to the oven and bake for another 8 to 10 minutes, until the bacon is crisp, the glaze is shiny, and the chicken is fully cooked.
- Serve hot as a dinner, party snack, or meal prep protein.
Notes
- Slice the meat as thinly as possible so it wraps easily and cooks evenly.
- Chicken breast and turkey breast both work well in this recipe.
- Use thin-cut bacon; thick bacon can take too long to crisp before the meat dries out.
- Cook poultry fully through; the center should be opaque and hot before serving.
Tips for Juicy Bacon-Wrapped Chicken Skewers
The biggest flavor boost comes from thin slicing and a short marinade. Thin meat wraps more neatly, absorbs seasoning faster, and stays tender in the oven. The water in the bottom of the baking dish helps prevent smoky drips, while the tomato glaze goes on near the end so it caramelizes without burning. Serve the skewers with salad, rice, roasted potatoes, pickles, or a creamy garlic sauce.
