Frango Com Bacon Recipe
Frango com Bacon, chicken wrapped in bacon, is a Rodizio Grill guest and staff favorite. Tender, juicy chicken breast is wrapped in savory bacon and grilled to perfection.
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Ingredients
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Bacon-Wrapped Chicken
Optional Glaze & Garnish
Method
Bacon-Wrapped Chicken
Prepare chicken
Trim any excess fat from the chicken breasts and, if thick, butterfly or pound to an even thickness about 1/2–3/4 inch. Pat dry with paper towels.
Season
In a small bowl combine kosher salt, black pepper, garlic powder, and smoked paprika. Brush each chicken breast lightly with olive oil and rub the spice blend evenly over both sides.
Wrap with bacon
Lay out 3 slices of bacon for each chicken breast. Starting at one end of the breast, wrap the bacon slices snugly around the chicken so the strips overlap slightly and cover the majority of the surface. Secure ends with 3 toothpicks inserted through bacon into chicken, spacing them evenly to hold the bacon in place.
Preheat grill or oven
If grilling: preheat to medium heat (about 375–400°F / 190–200°C). If using oven: preheat to 400°F (200°C) and line a rimmed baking sheet with foil and place a wire rack on top to allow fat to drip.
Cook — indirect grill method
Place bacon-wrapped breasts on the grill over indirect heat (not directly over coals/flame). Cover and cook for 20–25 minutes, turning once halfway through. Use a probe thermometer inserted into the thickest part of the breast (avoid touching bacon) and remove when internal temperature reaches 160°F (71°C). If bacon is not crisp enough, move briefly to direct heat for 1–2 minutes per side, watching carefully to avoid flare-ups.
Cook — oven method
Place prepared breasts on the wire rack set over the baking sheet. Roast in the preheated oven for 20–25 minutes until internal temperature reaches 160°F (71°C). For crisper bacon, broil on high for 1–2 minutes, watching constantly to prevent burning.
Rest and finish
Transfer cooked chicken to a cutting board and let rest 5 minutes. During resting, the internal temperature will climb to about 165°F (74°C) and juices will redistribute. Remove toothpicks before serving.
Optional Glaze & Garnish
While the chicken cooks, make the glaze by whisking together brown sugar, Dijon mustard, and apple cider vinegar in a small bowl until smooth. If you want a slightly thinner glaze, add a teaspoon of warm water.
If using glaze: in the last 5 minutes of cooking, brush a light coat of the glaze over the bacon-wrapped breasts, then finish cooking until temperature reaches 160°F (71°C) and glaze is tacky. Remove and rest as directed above.
To serve: sprinkle chopped fresh parsley over the rested chicken and serve with lemon wedges for squeezing. Slice breasts crosswise if desired.