This dish is so yummy, great for finger food, party food, or just have it for dinner. You will totally be licking your fingers with this one!
We made this one for the BBQ at Charge Crossfit for their in-house Charge like a Bull comp, which was awesome fun and these are definitely a crowd pleaser!
- 1 kg chicken tenderloins (or 4 chicken breasts cut into strips)
- lots of middle bacon (the streaky part & easy to wrap is best)
- 1/3 cup organic maple syrup
- 1 Tbs Dijon mustard (real Dijon is quite spicy which is perfect)
- 1 Tbs fresh thyme
- 1 Tbs smoked paprika
- Juice from half a lemon
- zest of 1 lemon
- salt & pepper
Wrap each piece of chicken with a piece of bacon. Use toothpicks to hold them together. Place the chicken wrapped bacon on a baking tray to go in the oven or under the grill.
Mix together the maple syrup, mustard, paprika, lemon juice, zest, salt and pepper in a small bowl. If you have time, leave the marinade to infuse for half an hour to get the best thyme flavour through the mix.
Use a pastry brush or similar to coat the tops of the bacon wrapped chicken with the glaze. If you don’t have a pastry brush, you can use left over fresh Thyme sprigs as a makeshift brush.
Bake in a the oven at 180° C for about 10-12 minutes then turning the chicken over, brush the remaining glaze on the other side and bake for another 10-12 minutes or until the chicken is cooked.
If your oven sucks, like mine does, put the them under the grill (or use your BBQ) and grill either side until cooked. I did about 8min per side.
I made this one for dinner last night and served it with my Roast Cauliflower Salad.