Grilled Chicken with Rosemary and Bacon
👩🍳 Step-by-Step Instructions:
- Prep and Marinate: In a small bowl, mix together the olive oil, minced garlic, smoked paprika, a pinch of salt, and a generous crack of black pepper. Pat your chicken breasts dry with a paper towel, then brush this savory oil mixture evenly over all sides of the chicken.
- Tuck the Herbs: Take a few small sprigs of fresh rosemary and place them directly against the surface of each seasoned chicken breast.
- The Bacon Wrap: Starting at one end, tightly wrap 2 to 3 slices of bacon around each chicken breast, overlapping slightly to secure the rosemary sprigs underneath. Make sure the ends of the bacon are tucked underneath the chicken to hold them in place on the grill, replicating the clean wrap shown in .
- Preheat the Grill: Heat your grill to medium-high heat (around 375°F to 400°F / 190°C to 204°C). Lightly oil the grates to ensure nothing sticks.
- Grill to Perfection: Place the bacon-wrapped chicken onto the grill, seam-side down first. Grill for about 8 to 10 minutes per side. Flip carefully using tongs to avoid tearing the bacon. Cook until the bacon is beautifully crisped and charred, and the internal temperature of the chicken reaches a safe 165°F (74°C).
- Rest and Platter: Remove the chicken from the heat and let it rest for 5 minutes to lock in all those delicious juices.
- Garnish and Serve: Arrange the chicken on a serving platter. Replicating the stunning presentation in , garnish the dish with an extra sprig of vibrant, fresh rosemary and serve it alongside a side of charred, grilled artisanal bread 🍞.
