Bacon-wrapped Chicken Satay

Bacon-wrapped Chicken Satay

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 to 3
Author Connie Veneracion


  • 3 large chicken thigh fillets (I kept the skin on)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried tarragon
  • 1/2 teaspoon dried chives
  • 2 to 3 rashers belly bacon
  • 6 cocktail-sized bamboo skewers


  • Cut each fillet into six portions, each about two inches square. Season with salt, pepper, cayenne and chili powder. Add the thyme, tarragon and chives. Mix well.
  • Place in a covered container and allow to marinate in the fridge for about 30 minutes.
  • Preheat the oven to 400F.
  • Cut the bacon rashers into four-inch lengths. If they are wider than the chicken pieces, trim them so that they are a bit narrower than two inches.
  • Wrap each piece of chicken with bacon. Thread three pieces of bacon-wrapped chicken into each skewer.
  • Place the skewered chicken on a rack placed over a tray lined with aluminum foil (easy clean-up!).
  • Grill at 400F for 15 to 20 minutes or until nicely browned. DO NOT overcook to prevent the chicken from turning dry.
  • Serve as an appetizer or as a main course with rice. Cole slaw on the side is a great addition.