Frango Com Bacongf Recipe

Trim and pound

Trim any visible fat or tendon from the chicken breasts. If breasts are uneven in thickness, place each between two sheets of plastic wrap and gently pound with a meat mallet or heavy skillet to an even thickness of about 1/2 inch (1.2 cm). This ensures uniform cooking.

Slice for rolling (if needed)

If you prefer smaller portions, slice each breast horizontally to make two thinner cutlets. The recipe yield assumes 4 whole breasts wrapped individually; adjust if you cut them.

In a shallow bowl or zip-top bag combine olive oil, lemon juice, minced garlic (finely chopped or pressed), smoked paprika, dried oregano, kosher salt, and black pepper. Mix or shake to combine.

Add the chicken breasts to the marinade and turn to coat thoroughly. Marinate at room temperature for 15–20 minutes or refrigerate for up to 2 hours for more flavor. If refrigerated, bring to room temperature 20 minutes before grilling.

Lay 2 slices of bacon slightly overlapping on a clean board. Place one marinated chicken breast at one end and roll it tightly in the bacon so the slices cover the breast. For thicker breasts, you may use 3 slices of bacon. Secure the seam and ends with toothpicks inserted through bacon into chicken (use 2–3 toothpicks per roll). Repeat for each breast.

Preheat grill

Prepare a medium-high grill (about 400°F / 200°C). Oil the grates or brush the rolls lightly with oil to prevent sticking. If using a charcoal grill, set up for two-zone cooking (direct and indirect heat).

Sear and finish

Place the bacon-wrapped breasts seam-side down on the hot grate and sear for 2–3 minutes to crisp the bacon. Turn every 2–3 minutes to get even color. After initial sear, move to indirect heat (or reduce flame to medium) and continue cooking with the lid closed until the internal temperature of the chicken reaches 165°F (74°C), about 12–18 more minutes depending on thickness. Total cooking time usually 15–22 minutes. If using an oven, preheat to 425°F (220°C), place rolls seam-side down on a wire rack set over a rimmed baking sheet and bake 20–30 minutes, finishing under the broiler 1–2 minutes if needed to crisp bacon.

Optional basting: In the last 3 minutes, place 1 tablespoon of butter in a small heatproof spoon or baster and spoon it over each roll once or twice to add shine and richness. This is optional and not required for GF designation.

Transfer the cooked bacon-wrapped breasts to a cutting board and let rest for 5 minutes. Remove toothpicks before serving.

Garnish with chopped fresh parsley and serve with lemon wedges for squeezing over the chicken. Pair with your choice of sides (salad, roasted vegetables, rice).