Bacon-Wrapped Chicken Kabobs

This post has been compensated by Inmar Intelligence and its advertiser. All opinions are mine alone. #MyMazolaMarinade

Who's ready to fire up the grill and kick off this year grilling season with these scrumptious, tender and juicy chicken skewers, marinated in lemon, garlic and sage, wrapped in bacon and cooked to perfection?!? A clinical study showed Mazola®​ Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, visit Mazola.com

I am so ready for summer! It's by far my favorite season.
And nothing smells like summer as the sizzling and enticing barbecue's aroma, with its smoky fragrance that makes your mouth water and your stomach growl with pleasure.
So here is a recipe for these summer-classic bacon-wrapped chicken kabobs to kick off this year grilling season.
This recipe is quite easy to pull together. But make sure to follow these few simple steps so you won't end up with a dry and tasteless meal.
One of the most important thing to keep your chicken juicy and tender is the marinade. In today's marinade I use MazolaⓇ Corn Oil mixed with lemon juice, fresh sage and lots of garlic of course.
Because I'll be grilling the chicken, it's recommended to use an oil with a high smoking points, like Mazola Corn Oil. Also, Mazola Corn Oil is a heart-healthy* cooking oil and creates marinades that make great-tasting food because it has a neutral taste that lets the natural flavor of your food stand out.

For this recipe, all you have to do is mix the oil with the garlic, lemon juice, sage, salt and pepper. Cut the chicken in pieces, toss with the marinade, and let rest for a minimum of 30 minutes, or as much time as you have! Longer is best.
You can use boneless skinless chicken breast like I did, or boneless thighs are a great alternative too.

Wrap each piece of chicken with half a slice of pancetta or thin cut bacon. Thread adding some sage leaves, and pieces of colorful peppers (or other veggies if you like).

Remember, if you are using an outdoor grill, make sure to soak your wooden skewers in water for about 20 minutes to avoid burning them. 

Once the grill is hot, cook for about 10 minutes on both sides, depending on the size of your chicken pieces.

INGREDIENTS:

YIELD: 3-4 servings

• 1.5 lb (680 gr) boneless, skinless chicken breast, cut in cubes
• 1/4 cup Mazola Corn Oil
• 1 lemon, juice
• 3 garlic cloves, minced
• small bunch fresh sage leaves
• 1 rosemary sprig
• about 8 oz (225 gr) mini sweet peppers, cut in half inch slice
• about 6 oz (170 gr) thin sliced bacon or pancetta
• salt (about 1 teaspoon) and pepper to taste

PREPARATION:

TIME: 30 minutes, plus at least 30 more minutes inactive
Marinate the chicken: In a large bowl combine Mazola Corn Oil, lemon juice, garlic, rosemary and a couple of sage leaves, both chopped. Salt and pepper to taste.

Add the chicken breast cut in cubes. Mix and let rest for 30 minutes or longer. You can also cover the bowl and let rest in the refrigerator for a couple of hours.
If you are using wooden skewers, soak in water for 20 minutes while you wait.
Turn on the grill to medium-high.
Wrap each chicken cube with about half a slice of bacon or pancetta. Thread onto the skewers adding one sage leaf and a few slices of peppers.

When the grill is hot, add the kabobs.
Cook for about 10 minutes and turn on the other side, until fully cooked (no longer pink on the inside).

Serve hot from the grill.











*see Mazola.com for more information on the relationship between corn oil and heart health.