Appetizers & Snacks, Lunch, Side Dishes
Coffee Maple Bacon Bombs
Recipe by Kelly Gray
Tip: Cooking Mode
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Chicken breast pieces wrapped in double-smoked bacon and drizzled with a coffee maple syrup
Compatible with
Cooking mode
Step-by-step instruction without your screen going to sleep
- 1 package (1-1 ½ pounds) Pasturebird Organic Chicken Breasts, defrosted, cut in large pieces approx. 1 ½ X 2-inches
- 1 block sharp cheddar cheese, thinly sliced
- 1 block pepper jack cheese, thinly sliced
- 2 jalapeños, thinly sliced
- 1 package (12 ounces) Niman Ranch Uncured Double Smoked Bacon, cut in half lengthwise Toothpicks
- 1/4 cup Bushwick Kitchen Trees Knees Coffee Maple (or as desired)
MARINADE
- 1/2 cup water
- 1 1/2 tablespoons hot sauce
- 2 garlic cloves, peeled, minced
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1 tablespoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 tablespoon granulated sugar
Utensils
- Toothpicks
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Step 1
Place the chicken in a large resealable plastic bag, then add the marinade ingredients. Massage the outside of the bag to work the marinade over all parts of the chicken, then place the bag in the refrigerator for 4 to 8 hours to marinade.
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Step 2
When the chicken is marinated, remove from the bag, and cut each piece horizontally three-fourths of the way through. Open each chicken piece and place a piece of sharp cheddar cheese, pepper jack cheese, and jalapeño as desired. Wrap a piece of bacon around each chicken and secure in place with a toothpick.
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Step 3
Install a crisper plate in both baskets. Place the chicken in a single layer in each Zone. Do not stack the chicken.
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Step 4
Select Zone 1, select AIR FRY, set temperature to 375°F, and set time to 20 minutes. Select MATCH COOK to match Zone 2 with Zone 1. Press center of dial to begin cooking. Cook chicken until the internal temperature reads 165°F to 170°F.
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Step 5
When cooking is complete, remove chicken. Drizzle with coffee maple syrup and serve immediately.
