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 Basting Glaze
Method
Bacon-Wrapped Chicken
Prep the chicken
Pat the chicken breasts dry with paper towels. If breasts are large (more than 6–7 oz each), butterfly them or pound to an even thickness about 1/2 inch using a meat mallet between plastic wrap so they cook evenly.
Season
Combine kosher salt, black pepper, garlic powder, and smoked paprika. Brush each chicken breast lightly with olive oil and rub the seasoning mix evenly over all sides.
Wrap with bacon
Using 3 slices of bacon per breast, start by laying one slice lengthwise, place the seasoned breast on it, and wrap the bacon around the breast overlapping slightly. Finish with remaining slices so each breast is fully wrapped. Secure with 1–2 toothpicks through the bacon into the chicken if needed.
Rest while heating grill or oven
Let wrapped breasts rest at room temperature for 10–15 minutes while you preheat your cooking surface. This helps the bacon adhere and promotes even cooking.
Grill method (preferred)
Preheat a grill to medium-high (about 400°F / 200°C). Oil the grill grates. Place bacon-wrapped breasts over indirect heat (not directly above the flame) or on a cooler side of the grill. Close lid and grill for 18–22 minutes, turning every 4–5 minutes to brown bacon evenly and avoid flare-ups. Use an instant-read thermometer inserted into the thickest part of the chicken to check for doneness: 165°F (74°C). If bacon needs more crisping at the end, move briefly over direct heat while watching for flare-ups.
Oven method
Preheat oven to 400°F (200°C). Place wrapped breasts on a wire rack set over a rimmed baking sheet (to let fat drip away). Bake for 20–30 minutes until internal temperature reaches 165°F (74°C). For crisper bacon, switch oven to broil for 1–3 minutes, watching closely to prevent burning.
Optional Basting Glaze
Make glaze: In a small bowl, whisk together brown sugar, apple cider vinegar, Dijon mustard, and hot sauce until smooth. During the last 6–8 minutes of grilling or the final 8–10 minutes of baking, brush the glaze onto the bacon-wrapped breasts every 2–3 minutes to build a glossy, slightly caramelized coating. Continue until chicken reaches 165°F (74°C).