BACON WRAPPED CHICKEN BITES
Texas de Brazil Recipe
16 cubes of boneless, skinless chicken breast cut into 2 ounce pieces
16 thin slices of applewood smoked bacon
1/3 cup of lemon juice
3 tablespoons of red wine
16 leaves of fresh sage
1 1/2 tablespoons of kosher salt
1 tablespoon of fresh thyme
1/2 tablespoon of fresh rosemary
small bamboo skewers
1/3 cup of olive oil
1 pinch of cumin
fresh cracked pepper to taste
Create the marinade by combining the lemon juice and wine in a large mixing bowl. Slowly work in the olive oil using a wire whisk. Add the thyme, rosemary and cumin.
On a separate platter, season the cubes of chicken with the kosher salt. Place the seasoned chicken into the mixing bowl with the marinade, lay the bacon flat on a clean surface and put a cube of chicken on top of each slice of bacon. On top of each cube, place a leaf of sage and then wrap the chicken with the bacon. Carefully place cracked pepper on the bacon.
Pierce each bacon wrapped cube of chicken onto a presoaked bamboo skewer. You should be able to fit one to three pieces on each skewer. Place the skewers onto a preheated charcoal grill. Make sure to turn them frequently and grill until the bacon gets crispy and the chicken’s internal temperature reaches 165 degrees.