Bacon Wrapped Chicken Dogs Recipes

BACON-WRAPPED HOT DOGS

Steps:

• Heat oven to 400°F. Line cookie sheet with parchment paper. Wrap bacon tightly around hot dogs; place on cookie sheet.
• Bake 12 to 15 minutes or until bacon is thoroughly cooked and hot dogs are browned. Serve immediately in buns with your favorite toppings.

BACON WRAPPED CHICKEN

Steps:

• Preheat oven to 400ºF. Line a baking sheet with foil and lay 8 slices of bacon on foil. Bake bacon 7-9 minutes, depending on how crispy you prefer your bacon to be in the end. Remove partially cooked bacon from oven.
• Turn down oven to 375ºF. Butterfly chicken breasts by starting at the thicker end and cutting through the middle, being careful to not cut all the way through. The chicken will be able to open like a book or butterfly with 2 thinner sides. Place 1/2 cup cheese on one side of chicken and then fold the top over it. Season the top of closed chicken with salt and pepper.
• Move bacon to one side of the baking sheet. Transfer stuffed chicken breasts to baking sheet. Lay the pieces of bacon over the top of each chicken breast, wrapping bacon around and tucking ends underneath. Brush on part of the BBQ sauce all over top and sides.
• Bake for 15 minutes. Remove from oven and baste with more BBQ sauce. Bake for 10-15 minutes more, or until chicken reaches an internal temperature of 160ºF. To make bacon crispier broil 1-2 minutes. the because BBQ sauce can burn quick!

BACON WRAPPED BARBECUE CHICKEN

Steps:

• Preheat oven to 350 degrees.
• Prepare a rimmed baking sheet with tinfoil and a rack coated in cooking spray. Set aside.
• Cook bacon in a skillet over medium heat until the edges begin to crisp, about 5 minutes. Drain bacon on paper towels.

KETO BACON WRAPPED CHICKEN THIGHS

Steps:

• Preheat the oven to 375 F.
• Combine the spices in a small bowl.
• Sprinkle the chicken thighs with half of the spice mixture on one side and rub it into the chicken. Flip the chicken over and repeat with the remaining spice mixture.
• Fold the chicken thighs in half and wrap one piece of bacon around each chicken thigh.
• Place the chicken thighs bacon seam side down and bake for 30 minutes.
• Broil the chicken for another 5-10 minutes or until the bacon is crispy and the chicken is cooked through (keep an eye on it).

BACON-WRAPPED CHICKEN DOGS

Steps:

• Preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with foil and spray foil with cooking spray.
• Stir 1 tablespoon mayonnaise, mustard, pepper, and cayenne together in a small bowl.
• Slice chicken breast in half lengthwise, then slice each piece in half again. Align the thicker end of one piece of chicken with the thinner end of another, forming a consistent thickness that would fit into a hot dog bun. Repeat with remaining two pieces.
• Transfer chicken to a plate and season chicken with kosher salt. Spread mayonnaise mixture over top and toss to coat.
• Re-align chicken pieces and wrap each chicken "dog" with 2 slices bacon, making sure you don't wrap too tightly and that you tuck the ends of the bacon underneath the chicken. Place on the prepared baking sheet.
• Bake in the center of the preheated oven until the bacon is browned and the chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Generously spread hot dog rolls with mayonnaise and add jalapeno slices. Place chicken dogs on rolls and top with barbecue sauce.

BACON-WRAPPED HOT DOGS

Steps:

• Preheat a grill to medium. Wrap 1 bacon slice around each of 8 hot dogs, overlapping slightly to cover. Grill, turning, until the bacon is crisp, 20 to 25 minutes. Toast 8 hot dog buns on the grill until marked, about 30 seconds. Serve the hot dogs on the toasted buns with assorted toppings.