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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Poultry
Method
Poultry
- 1
Prepare the chicken
If chicken breasts are thick, butterfly each by slicing horizontally almost through and opening, or pound to an even 3/4-inch thickness between plastic wrap. Pat pieces dry with paper towels. This ensures even cooking and good contact with the bacon.
- 2
Season
In a small bowl combine kosher salt, black pepper, garlic powder, and smoked paprika. Lightly brush both sides of each chicken breast with olive oil, then evenly season both sides with the spice mixture.
- 3
Wrap with bacon
Lay two slices of bacon slightly overlapping on a work surface. Place a seasoned chicken breast at one short end and roll tightly so the bacon fully covers the breast. Secure both ends with toothpicks (2 per roll) so the bacon stays in place while cooking. Repeat for remaining breasts.
- 4
Preheat grill or oven
For stove/grill method: preheat a gas or charcoal grill to medium-high (about 400°F / 200°C) and oil the grates. For oven method: preheat the oven to 400°F (200°C) and place a wire rack on a rimmed baking sheet; line the sheet with foil for easier cleanup.
- 5
Sear (recommended for best texture)
If using a skillet or grill, heat a large cast-iron skillet or grill pan over medium-high heat and brush with a little oil. Place bacon-wrapped breasts seam-side down and sear 2–3 minutes per side until bacon begins to crisp and gets good color. Rotate to sear all sides, about 8–10 minutes total. This step renders some bacon fat and builds flavor.
- 6
Finish cooking
If using the oven method: transfer seared breasts (or raw, if skipping sear) to the prepared wire rack on the baking sheet and bake at 400°F (200°C) until internal temperature reaches 165°F (74°C) — about 18–25 minutes depending on thickness. If finishing on the grill: move to indirect heat, close the lid, and cook until internal temperature reaches 165°F (74°C), about 12–20 minutes. Use an instant-read thermometer inserted into the thickest part of the chicken (avoid touching bacon).
- 7
Rest and serve
Remove chicken from heat and let rest on a cutting board for 5 minutes to allow juices to redistribute. Remove toothpicks. Garnish with chopped fresh parsley and serve with lemon wedges on the side for squeezing over the chicken.