Grilled Chicken with Rosemary and Bacon


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Grilled Chicken with Rosemary and Bacon

Servings 4

Total Time: 35 minutes

Cook Time: 35 minutes

Nutrition Information

calories 186

carbohydrate 3g

protein 30g

fat 6g

Ingredients

  • 4 teaspoon(s) garlic powder
  • 1 pound(s) chicken breast(s), boneless, skinless
  • 1/2 teaspoon(s) sea salt
  • 1/4 teaspoon(s) black pepper freshly ground
  • 4 tablespoon(s) rosemary, fresh
  • 4 slice(s) bacon (thick)

Instructions

  1. Preheat outdoor grill for medium-high and oil grates (or use a heavy bottomed skillet over medium heat on the stove or oven).
  2. Season chicken breasts with garlic powder, sea salt and freshly ground black pepper.
  3. Lay one rosemary sprig on top of each chicken breast and wrap a slice of bacon around to hold the rosemary in place. Secure each piece of bacon with a toothpick or another rosemary sprig.
  4. Cook the breasts about 8 minutes per side on the grill, or until juices run clear and there is no pink in the middle. Note: If you are cooking chicken in a pan on the stove, more time is needed per side. Cook until internal temperature reaches 165 F. If you are roasting chicken in the oven, place chicken on baking tray at 350 F for 40 minutes, or until fully cooked.

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Comments

  1. I use a George Forman, and it works great. I take the rosemary and wrap the 2 pieces around the chicken breast, and poke it with a toothpick. NOTE!!! Snip the toothpicks. If you don’t your the top burner won’t cook the chicken. I use scissors… easy, just a few more seconds of work.

  2. I’m a bit confused. When I lookup a chicken breast in calorie counting sites they say 130g of meat is around 198 calories.

    1. @Imitation – Unfortunately, there’s quite a bit of variation in the calorie counts of food, depending on what your source of information is.

  3. This sounds amazing! Definitely trying soon :-)

    TLo-there is plenty of nitrate and preservative free bacon out there…Applegate brand makes a great one.

  4. I used everything from Trader Joes (for the bacon, the Applewood Smoked Bacon). I followed everything in the recipe but didn’t have toothpicks, so I just tied the bacon together. I also used two pieces of bacon per breast. AWESOME! Also took way longer than 8 minutes per side. My chicken breasts were pretty thick, so I turned every 5 minutes and probably took close to 30-45 minutes to reach 165 internal temperature.

  5. i will be making this today but i am substituting bacon for turkey bacon and rosemary with thyme…we will see how it comes out! :) paleo love!!

    1. Dthorpe – We don’t specify in this recipe, assuming that boneless skinless chicken breasts are all around 4-6 ounces each.

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