Looking for a delicious, crowd-pleasing recipe that’s simple to make and packed with flavor? Garlic Mozzarella Chicken Bomb Skewers are the answer! These delectable skewers combine juicy chicken, melty mozzarella, and crispy bacon all wrapped together for a delightful bite. Perfect for busy weeknights or as a fun party appetizer, you’ll love how customizable and satisfying this dish can be.
Recipe Information
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 350
Protein: 32 grams
Carbohydrates: 2 grams
Fat: 24 grams
Fiber: 0 grams
Sugar: 0 grams
Sodium: 800 mg
Why Make Garlic Mozzarella Chicken Bomb Skewers
Garlic Mozzarella Chicken Bomb Skewers are not only delicious but also incredibly versatile. You can easily customize them by changing up the spices or adding your favorite herbs. The combination of gooey cheese, savory chicken, and crispy bacon creates a mouthwatering treat that’s sure to please everyone at the table. Plus, these skewers are a fantastic source of protein while being low in carbs, making them a great option for anyone looking to enjoy a tasty yet healthy meal.
How to Make Garlic Mozzarella Chicken Bomb Skewers Step by Step
Ingredients
10 to 12 soft mozzarella balls (bocconcini or ciliegine)
5 to 6 bacon strips, each cut in half
2 big skinless, boneless chicken breasts, sliced into chunks about 2 inches wide
1 teaspoon black pepper, ground
1/2 teaspoon salt
1 tablespoon olive oil
1 teaspoon Italian blend herb mix
1 teaspoon garlic powder
1 teaspoon smoked paprika
Chopped fresh parsley, 2 tablespoons (for topping, if you like)
Skewers, metal or wooden
Toothpicks if you want to pin things together
Directions
Crank your oven or grill up to 400°F (200°C) so it gets nice and hot all over.
Drop your chicken cubes into a bowl and pour in the olive oil. Throw in the garlic powder, smoked paprika, Italian herb mix, pepper, and salt. Get your hands in there and mix everything until the chicken’s good and covered.
Lay each chicken chunk flat. Pop a mozzarella ball in the middle and wrap the meat up around it so you hide the cheese inside.
Take a bacon piece and wrap it around the cheesy chicken ball. If stuff starts coming apart, stab it with a toothpick to keep it together.
Put three or four bacon-wrapped chicken bombs on each skewer. Don’t cram them; give them breathing room.
Set your skewers on the grill or in the oven. Turn them halfway through the 20 to 25 minutes of cooking so every side gets browned and crispy.
When they’re done, pull the skewers out and let things chill a sec before taking out the toothpicks. Toss on the chopped parsley if you want and dig in.
How to Serve Garlic Mozzarella Chicken Bomb Skewers
These Garlic Mozzarella Chicken Bomb Skewers are best served hot, straight off the grill or out of the oven. Pair them with a fresh salad, a side of garlic bread, or even some creamy dipping sauce such as ranch or marinara for extra flavor. They make for an impressive centerpiece at any gathering!
How to Store Garlic Mozzarella Chicken Bomb Skewers
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the oven at 350°F until heated through, about 10-15 minutes. If you want to extend their life, you can freeze the uncooked skewers. Just make sure to wrap them well before placing them in the freezer.
Expert Tips for Cooking Garlic Mozzarella Chicken Bomb Skewers
- For even cooking, ensure the chicken chunks are similar in size.
- Use thick-cut bacon for extra crispiness.
- Experiment with different herbs or spices to match your taste.
- If using wooden skewers, soak them in water for 30 minutes prior to grilling to prevent burning.
- Serve with a squeeze of lemon or a drizzle of balsamic reduction for a flavor boost.
Delicious Variations of Garlic Mozzarella Chicken Bomb Skewers
- Spicy Garlic Mozzarella Chicken Bomb Skewers: Add crushed red pepper flakes or cayenne pepper to the chicken mixture for a kick.
- Herbed Garlic Mozzarella Chicken Bomb Skewers: Incorporate fresh herbs like basil or oregano into the chicken marinade for aroma.
- Citrus Garlic Mozzarella Chicken Bomb Skewers: Marinate the chicken in lemon or lime juice for a zesty twist.
You’ll find all the flavor and fun in these Garlic Mozzarella Chicken Bomb Skewers that everyone will love. Gather your loved ones, fire up that grill or oven, and enjoy this easy, flavorful dish! The simplicity of preparation paired with irresistible taste is what makes these skewers a must-try recipe. Don’t wait; dive into the cheesy, savory goodness today!
Garlic Mozzarella Chicken Bomb Skewers
Ingredients
Main Ingredients
- 10 to 12 pieces soft mozzarella balls (bocconcini or ciliegine)
- 5 to 6 strips bacon, each cut in half Use thick-cut bacon for extra crispiness.
- 2 big skinless, boneless chicken breasts, sliced into chunks about 2 inches wide Ensure even cooking by cutting chicken into similar sizes.
- 1 teaspoon black pepper, ground
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1 teaspoon Italian blend herb mix Feel free to customize with your favorite herbs.
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 tablespoons chopped fresh parsley, for topping (optional)
- as needed skewers, metal or wooden If using wooden skewers, soak in water for 30 minutes prior to grilling.
- as needed toothpicks, if you want to pin things together
Instructions
Preparation
- Preheat your oven or grill to 400°F (200°C).
- In a bowl, combine the chicken cubes and olive oil. Add garlic powder, smoked paprika, Italian herb mix, pepper, and salt. Mix until well coated.
- Lay each chicken chunk flat and place a mozzarella ball in the center. Wrap the chicken around the cheese.
- Wrap a piece of bacon around each chicken bomb. Use a toothpick to secure if necessary.
Cooking
- Thread three or four bacon-wrapped chicken bombs onto each skewer.
- Place the skewers on the grill or in the oven and cook for 20 to 25 minutes, turning halfway through for even browning.
Serving
- After cooking, remove skewers and let them rest before removing toothpicks. Optionally, sprinkle with chopped parsley and serve hot.
