Jul 14 2026
Restaurants›Yellow Crunch›Chuzo De Pollo Con Tocineta (chicken & Bacon Kabob) Recipe

Chuzo De Pollo Con Tocineta (chicken & Bacon Kabob) Recipe

Inspired by Yellow Crunch
Time1h
Serves4

Side of fries, roasted peppers & chimichurri.

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Ingredients

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Chicken & Bacon Kabobs

Chimichurri Sauce

Fries

Method

Chicken & Bacon Kabobs

  1. 1

    Preheat the Grill

    Preheat your grill or grill pan over medium-high heat.

  2. 2

    Prepare the Chicken & Bacon

    In a bowl, combine the chicken cubes with olive oil, garlic powder, paprika, salt, and black pepper. Toss to coat evenly.

  3. 3

    Assemble the Kabobs

    Take a piece of chicken and wrap it with a slice of bacon. Thread it onto the soaked wooden skewer. Alternate with chunks of bell pepper until the skewer is filled. Repeat with remaining ingredients.

  4. 4

    Grill the Kabobs

    Place the assembled kabobs on the grill and cook for 10-15 minutes, turning occasionally, until the chicken is fully cooked and the bacon is crispy.

Chimichurri Sauce

  1. 5

    Combine Ingredients

    In a bowl, mix together the finely chopped parsley, minced garlic, red wine vinegar, olive oil, dried oregano, red pepper flakes, salt, and black pepper until well combined.

  2. 6

    Adjust Seasoning

    Taste the chimichurri sauce and adjust seasoning if necessary. Set aside to let the flavors meld.

Fries

  1. 7

    Heat the Oil

    In a large pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 180°C (350°F).

  2. 8

    Fry the Potatoes

    Carefully add the cut potatoes to the hot oil in batches, frying for about 5-7 minutes or until golden brown and crispy.

  3. 9

    Drain and Season

    Remove the fries from the oil and drain on paper towels. Season with salt to taste.

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