Garlic Mozzarella Chicken Bomb Skewers with Bacon (Print version)

Juicy chicken bites stuffed with mozzarella, wrapped in bacon, and brushed with garlic butter for a smoky, cheesy skewer dinner.

# Ingredients:

For the chicken bombs

01 - 1 1/2 lb (680 g) boneless skinless chicken breasts, cut into 12 large pieces
02 - 12 small mozzarella balls, ciliegine or bocconcini, about 4 oz (115 g)
03 - 6 thin-cut bacon slices, cut in half crosswise
04 - 1 tablespoon olive oil
05 - 1 teaspoon garlic powder
06 - 1 teaspoon smoked paprika
07 - 1 teaspoon Italian seasoning
08 - 3/4 teaspoon kosher salt
09 - 1/2 teaspoon black pepper

For the garlic finish

10 - 2 tablespoons unsalted butter
11 - 2 garlic cloves, finely minced
12 - 2 tablespoons chopped fresh parsley
13 - 1 teaspoon fresh lemon juice
14 - Lemon wedges, for serving

# Instructions:

01 - If using wooden skewers, soak them in water for at least 20 minutes. Heat a grill to medium-high, about 400°F, or preheat the oven to 425°F and set a rack over a rimmed baking sheet.
02 - Toss the chicken pieces with olive oil, garlic powder, smoked paprika, Italian seasoning, salt, and black pepper until evenly coated.
03 - Flatten each chicken piece slightly. Place 1 mozzarella ball in the center and fold the chicken around it, covering the cheese as much as possible.
04 - Wrap each stuffed chicken piece with half a slice of bacon. Secure with a toothpick if needed, keeping the bacon seam tucked underneath.
05 - Thread 3 bacon-wrapped chicken bombs onto each skewer, leaving a small gap between pieces so the bacon can brown.
06 - Grill or bake for 20-25 minutes, turning halfway, until the bacon is browned and the chicken reaches 165°F in the thickest part.
07 - While the skewers cook, melt the butter in a small pan. Add the minced garlic and cook for 30 seconds, just until fragrant, then remove from the heat and stir in lemon juice.
08 - Brush the hot skewers with garlic butter, rest for 5 minutes, remove any toothpicks, and finish with parsley and lemon wedges.

# Good to know:

01 - Thin-cut bacon crisps more reliably than thick-cut bacon.
02 - Use a thermometer and cook chicken to 165°F.
03 - Best served hot after a 5 minute rest.

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