Frango Com Bacongf 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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Chicken & Bacon
Marinade / Seasoning
Optional Finishing
Method
Prepare Chicken
Trim and Butterfly (optional)
Trim any excess fat or connective tissue from the chicken breasts. If breasts are very thick (over 1 inch), butterfly each breast by slicing horizontally almost through and opening like a book so they have more even thickness for grilling. Alternatively, pound gently between plastic wrap to 1/2–3/4 inch thickness.
Pat the chicken dry with paper towels. This helps the marinade adhere and the bacon to sear crisply.
Marinate
In a bowl combine olive oil, minced garlic, lemon juice, smoked paprika, dried oregano, kosher salt, and black pepper. Whisk until combined.
Add the chicken breasts to a shallow dish or resealable bag and pour the marinade over them, turning to coat both sides. Marinate refrigerated for at least 30 minutes and up to 4 hours. Remove chicken from fridge 20 minutes before grilling to come closer to room temperature.
Wrap with Bacon
Preheat grill to medium-high (about 400°F / 200°C) or preheat oven to 425°F (220°C) if using oven. If grilling, oil the grates lightly to prevent sticking.
For each breast, secure two bacon slices by wrapping them lengthwise around the chicken. Overlap ends slightly and tuck the ends under the breast or secure with 1–2 toothpicks (if using toothpicks, note them before serving). For thicker breasts, you can spiral the bacon to cover the largest surface area. Ensure bacon covers the chicken surface to keep juices in and create a crispy exterior.
Cook
Grill Method
Place bacon-wrapped breasts on the preheated grill over direct heat. Grill 4–5 minutes per side to crisp the bacon and develop grill marks, then move to indirect heat or lower flame and continue grilling with the lid closed until internal temperature of chicken reaches 165°F (74°C), about 8–12 more minutes depending on thickness. Total cook time usually 15–20 minutes. Turn occasionally and monitor bacon to avoid flare-ups; move to cooler zone if needed.
Oven Method
Arrange bacon-wrapped breasts on a wire rack set over a rimmed baking sheet (this allows fat to render away). Bake in preheated oven 20–28 minutes until internal temperature reaches 165°F (74°C) and bacon is crisp. For extra browning, broil 1–2 minutes at the end, watching closely to avoid burning.
If bacon becomes very dark before the chicken is done, tent loosely with foil and reduce heat; finish cooking by indirect heat or in the oven until chicken reaches safe temperature.
Rest & Serve
Remove chicken from grill or oven and let rest 5 minutes to allow juices to redistribute. Remove any toothpicks used to secure bacon.
Garnish with chopped fresh parsley and serve with lemon wedges for squeezing. Serve whole or sliced on the diagonal.