Chicken coated in Jeff's original rub (purchase recipes here), wrapped in bacon and threaded onto a long skewer is an easy and tasty treat that goes great with other grilled and smoked items such a burgers and hotdogs. Did  I mention it's wrapped in bacon?

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Helpful Information
  • Prep Time: 30 minutes
  • Cook Time: 2 hours
  • Smoker Temp: 250°F
  • Meat Finish Temp: 165°F
  • Recommended Wood: Pecan
What You'll Need

Get the Recipes for Jeff's Rub and Sauce


recipe-ad-rubMany of you have commented on how great my rub goes with chicken and I have to agree that it pairs together extremely well. These smoked bacon wrapped chicken skewers are no exception and I highly recommend that you try it out.

promise you'll love my dry rub/seasoning recipe and my barbecue sauce recipe or you don't pay!

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Step 1: Remove all Visible Fat

Lay the thighs out on the cutting board and remove any visible fat with a sharp knife or kitchen scissors.

2015-IMG_7111 2015-IMG_7112

You don't have to spend a lot of time on it but just removing most of it will produce a better end product.

Step 2: Cut Chicken into Pieces

I tried to cut the chicken into pieces that are bite size but that is a very subjective term. Whatever you visualize as bite size, cut them that size. I got about 6-8 bites from each thigh.

2015-IMG_7114 2015-IMG_7115

Step 3: Add the Rub and Marinate

Many of us know that my rub is one of the secrets to great tasting smoked chicken, but if you let it sit on the chicken for a while and sort of marinate, well, it gets even better (if that's possible)!

Put the chicken pieces into a zip top bag and pour about ¼ to ½ cup of olive or vegetable oil over the top of them.

Massage the bag to make sure all of the chicken is coated with the oil as this helps the rub to stick to the meat.

2015-IMG_7117 2015-IMG_7118

Add ½ cup of Jeff's rub to the bag and once again, massage the bag really well to coat all of the chicken.

2015-IMG_7119

Place the bag of rubbed chicken in the fridge for at least an hour but overnight would not hurt anything.

Step 4: Wrap and Stick

When the chicken pieces are finished marinating in the rub, pull them out of the fridge. They will smell really good but avoid eating them raw and definitely do not lick your fingers 😉

2015-IMG_7120

I don't like to be stingy with the bacon so I cut mine in half. Cut yours into thirds if you wish and if it will fit around your bite size pieces of chicken.

2015-IMG_7121 2015-IMG_7122

This is the really complicated, highly scientific part of the process: lay a piece of the chicken on a piece of the bacon and roll ‘er up!

2015-IMG_7123 2015-IMG_7124

If it looks something like this when you are finished, then you did it correctly:

2015-IMG_7126

Push a skewer through the bacon wrapped chicken piece..

2015-IMG_7127

Do that about 5 more times on the same skewer.

2015-IMG_7128

Make as many skewers as you can with the chicken that you cut up.

2015-IMG_7132

Step 5: Smoke the Chicken Skewers

Set up your smoker for cooking at about 250°F if possible. Cooking these a little hotter will help the bacon to crisp up and chicken can definitely handle the higher heat just fine.

I used pecan just because it's my favorite and it goes really well with a lot of things.. poultry is one of them.

As usual, to make it really simple, I loaded the finished skewers onto bradley racks. These racks are about 11 x 15 and if they will fit on your smoker grate, they are very, very handy to have.

Set the bradley rack on the smoker grate or you can place the chicken skewers directly on the smoker grate.

Smoke cook at 250°F for about 1.5 hours, sauce them real good then let them go another 30 minutes before taking them out of the smoker.

Use an instant read thermometer such as the Thermapen (reads in around 2-3 seconds) to check each piece and make sure it has safely reached 165°F.

2015-IMG_7139

Step 6: Eat 'em Up

Pull them off the sticks to serve as appetizers or serve an entire skewer to each person as an entree with home fries or even some baked beans.

2015-IMG_7141

Get the Digital Recipes for Jeff's Rub and Sauce
**Instant Download!**

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***Note: you get the Texas style rub recipe free with your order!

If I could give these recipes away, I would do that. I really want you to have them! But, then, this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat.

Read these recent testimonies:

"Love the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well!" ~Peter S.
"I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while." ~Darwyn B.
"Love the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future!" ~Michelle M.

You see the raving testimonies and you wonder, "Can the recipes really be that good?"

No worries! Make up a batch and if it's not as good as you've heard.. simply ask for a refund. Now that's a bargain and you know it. Let's review:

  • You decide you don't like the recipes.. you don't pay!
  • The recipes are absolutely amazing!
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Well.. what are you waiting for.. click on the big orange button below to order the recipes now.

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Use coupon code GIVEJOY during checkout


Order the Digital Recipes for Jeff's Rub and Sauce

I really, really appreciate the support from my newsletter friends and be sure to let me know if you have any questions about this.

Jeff's Smoking Meat Book

smoking-meat-book-cover-275x289The book is full of recipes and contains tons of helpful information as well. Some have even said that "no smoker should be without this book"!

With more than 800 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended.

It is a Bestseller in Barbecueing & Grilling books on Amazon.

Amazon | Barnes & Noble | German Edition

Digital versions available via Nook | iTunes | Kindle

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Printable Recipe

Print

Smoked Bacon Wrapped Chicken Skewers

5 from 2 reviews

Chicken coated in Jeff’s rub, wrapped in bacon and threaded onto a long skewer is an easy and tasty treat that goes great with other grilled and smoked items such a burgers and hotdogs. Did I mention it’s wrapped in bacon?

  • Author:
  • Prep Time: 30 mins
  • Cook Time: 2 hours
  • Total Time: 2 hours 30 mins
  • Yield: 6
  • Category: Entree
  • Cuisine: Hot Smoking

Ingredients

  • 6 chicken thighs, skinless (breast meat will work also)
  • Olive or vegetable oil
  • Jeff’s original rub recipe
  • Skewers, long
  • Jeff’s barbecue sauce

Instructions

Step 1: Remove all Visible Fat

  1. Lay the thighs out on the cutting board and remove any visible fat with a sharp knife or kitchen scissors.

Step 2: Cut Chicken into Pieces

  1. I tried to cut the chicken into pieces that are bite size but that is a very subjective term. Whatever you visualize as bite size, cut them that size. I got about 6-8 bites from each thigh.

Step 3: Add the Rub and Marinate

  1. Put the chicken pieces into a zip top bag and pour about ¼ to ½ cup of olive or vegetable oil over the top of them.
  2. Massage the bag to make sure all of the chicken is coated with the oil as this helps the rub to stick to the meat.
  3. Add ½ cup of Jeff’s rub to the bag and, once again, massage the bag really well to coat all of the chicken.
  4. Place the bag of rubbed chicken in the fridge for at least an hour but overnight would not hurt anything.

Step 4: Wrap and Stick

  1. When the chicken pieces are finished marinating in the rub, pull them out of the fridge. They will smell really good but avoid eating them raw and definitely do not lick your fingers 😉
  2. I don’t like to be stingy with the bacon so I cut mine in half. You may be able to cut it into thirds if you wish as long as it will fit around your bite size pieces of chicken.
  3. Lay a piece of the chicken on a piece of the bacon and roll ‘er up!
  4. Push a skewer through the bacon wrapped chicken piece..
  5. Do that about 5 more times on the same skewer.
  6. Make as many skewers as you can with the chicken that you cut up.

Step 5: Smoke the Chicken Skewers

  1. Set up your smoker for cooking at about 250°F if possible. Cooking these a little hotter will help the bacon to crisp up and chicken can definitely handle the higher heat just fine.
  2. I used pecan just because it’s my favorite and it goes really well with a lot of things.. poultry is one of them.
  3. As usual, to make it really simple, I loaded the finished skewers onto bradley racks. These racks are about 11 x 15 and if they will fit on your smoker grate, they are very, very handy to have.
  4. Set the bradley rack on the smoker grate or you can place the chicken skewers directly on the smoker grate.
  5. Smoke cook at 250°F for about 1.5 hours, sauce them real good then let them go another 30 minutes before taking them out of the smoker.
  6. Use an instant read thermometer such as the Thermapen (reads in around 2-3 seconds) to check each piece and make sure it has safely reached 165°F.

Step 6: Eat ‘em Up

  1. Pull them off the sticks to serve as appetizers or serve an entire skewer to each person as an entree with home fries or even some baked beans.

 

About the Author

Long time Industrial Engineer turned self-proclaimed fire poker, pitmaster and smoke whisperer and loving every minute of it!

7 Comments on this article. Feel free to join this conversation.

  1. Jim Cooksey August 6, 2016 at 12:00 pm - Reply

    I made these bacon wrapped chicken skewers last weekend. Without question the best smoked chicken I have ever had. Fabulous recipe.

  2. Megan April 18, 2015 at 10:17 pm - Reply

    Made these tonight and they were a huge hit. I used Jeff’s rub recipe, however used Montgomery Inn for the sauce. This had just the right heat, sweet mixture. I have never used chicken thighs before, however I think that’s what made these vs. boneless skinless breasts. Glad I trusted Jeff and his recipe because it is one of our favorite items I’ve ever smoked. Used Mesquite wood on my Weber Smokey Mountain. Thanks so much for the fabulous recipe.

  3. Josh Harper April 18, 2015 at 4:49 pm - Reply

    Darryl, Jeff’s recipe is very low is sodium and I high recommend buying it. I use it for everything!!

  4. Roy Parker April 15, 2015 at 5:12 am - Reply

    Comments won’t let me post link. Search for “The Science Of Rubs” very good read on low or no salt rubs!

  5. Adam April 13, 2015 at 9:16 am - Reply

    Made these this weekend and they were a huge hit. They were awesome. The bacon was cripy and help up and the chicken was still moist and tender.. Followed the instructions and they were perfect.

  6. Darryl Mansfield April 12, 2015 at 11:15 am - Reply

    I am a post open heart surgery individual who loves to make smoked meats. I would like to buy the recipe for Jeff’s rubs, etc,. but I must keep my sodium content as low as possible. Does anybody know if the rub mix calls for adding salt? Is recipe high in sodium? Thanks

  7. Scott April 9, 2015 at 7:29 pm - Reply

    Can I use turkey bacon on this recipe

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