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Coffee Maple Bacon Bombs

Recipe Source by the Perdue Farms Culinary Team

Coffee Maple Bacon Bombs

Recipe Source by the Perdue Farms Culinary Team
Chicken breast chunks wrapped in double-smoked bacon and drizzled with a coffee maple syrup

Recipe Quick Facts

Prep
25
Minutes .
Marinate
8
Hours .
Cook
20
Minutes .
Makes
4
Servings .
The link to Coffee Maple Bacon Bombs has been copied

Ingredients

Ingredients

  • 1/2 cup water
  • 1 1/2 tablespoons hot sauce
  • 2 garlic cloves, minced
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon salt
  • 1/2 teaspoon black pepper
  • 1/2 tablespoon sugar
  • 1- to 1 1/2-pound pack Pasturebird Organic Chicken Breasts
  • 1 12-ounce pack bacon
  • 1 block sharp cheddar cheese
  • 1 block pepper jack cheese
  • 1 to 2 jalapeno peppers
  • 1/4 cup Bushwick Kitchen Trees Knees Coffee Maple or to taste

Made with Our

Step 1

Step 1

Defrost chicken breasts and remove from packaging. Cut chicken breasts into large chunks, approximately 1 1/2 x 2 inches.

Step 2

Step 2

To make marinade, combine first 10 ingredients. Place chunks in a zipper lock storage bag, add marinade, seal bag and store in the refrigerator for 4 to 8 hours.

Step 3

Step 3

Remove chunks from marinade and cut horizontally three-fourths of the way through. Open each chunk and place a piece of cheese and/or peppers inside. Fold chunk back together.

Step 4

Step 4

Cut bacon strips in half; using a rolling pin or your hands, flatten and stretch strips.

Step 5

Step 5

Wrap a strip of bacon around each chunk and secure in place with a toothpick.

Step 6

Step 6

Select Zone 1, select AIR FRY, then set the temperature to 375 F and the time to 20 minutes. Then select Match Cook. This feature easily syncs cook settings across both zones. Cook until chunks reach an internal temperature of 165 to 170 F when measured with a digital meat thermometer.

Step 7

Step 7

When cooking is complete, place chunks in a large bowl, drizzle coffee maple syrup overtop and toss; serve immediately.

The Perdue Farms Culinary Team

Chef Chris Moyer, CEC, CRC, and Chef Shawn Reese, CEC, CRC, bring decades of combined culinary experience to their roles at Perdue Farms. The chefs contribute to recipe development, culinary ideation, and all culinary aspects of the company business.
MEET THE CHEFS