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These garlic mozzarella chicken bomb skewers are my go—to when I want to impress guests or simply spice up a weeknight dinner. Juicy chicken wraps around melty mozzarella then gets a quick kiss of smoky paprika and Italian herbs. Every bite is bursting with flavor and gooey cheese.
My family always fights over the last skewer when these hit the table. The first time I made them was for a potluck, and since then they have become my brother’s most—requested party dish.
Ingredients
- Boneless skinless chicken breasts: choose plump pieces for best juiciness
- Garlic powder: punchy flavor without fuss
- Italian seasoning: brings herbiness and depth
- Smoked paprika: gives a gentle heat and lovely aroma look for deep red color
- Salt: enhances flavors always taste before serving
- Black pepper: adds mild heat freshly cracked for best results
- Olive oil: coats the chicken and helps seasoning stick choose extra virgin if possible
- Fresh mozzarella balls: create the gooey center opt for bocconcini or ciliegine for their meltiness
- Fresh parsley: brightens up the final dish go for flat—leaf for more flavor
- Wooden or metal skewers: sturdy enough to hold it all together soak wooden skewers if grilling
- Bacon slices: wrap each chicken bomb
Instructions
- Prepare the Chicken:
- Cut chicken breasts into large bite—sized cubes around two inches thick. This size allows the chicken to wrap around the mozzarella and cook without drying out.
- Season Everything Well:
- Place the chicken cubes in a large bowl. Drizzle with olive oil then add the garlic powder Italian seasoning smoked paprika salt and black pepper. Toss thoroughly so each piece is coated on all sides.
- Form the Chicken Bombs:
- Gently flatten each chicken cube with your palm. Set a mozzarella ball in the center. Wrap the chicken around the cheese squeezing the sides so the mozzarella is fully encased.
- Wrap and Skewer:
- Cut bacon slices in half. Wrap a piece tightly around each chicken bomb. If using thick bacon or worried about unraveling secure each bomb with a toothpick. Thread three or four wrapped bombs onto each skewer spacing slightly apart to ensure even cooking.
- Grill or Bake:
- Preheat your grill or oven to four hundred degrees Fahrenheit or two hundred degrees Celsius. Place skewers on a baking sheet or grill grates. Cook for twenty to twenty five minutes turning once halfway through until chicken is deeply golden and cooked through and the cheese is melty. Watch for flare—ups if grilling.
- Garnish and Serve:
- Chop fresh parsley and sprinkle over the skewers before serving for a bright final touch. Let them cool for a couple of minutes so the cheese does not burn your mouth.
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When I reach for smoked paprika I am reminded of the time my daughter and I experimented with different spice blends until we found this one the whole family begged for on repeat. That dash of paprika totally transforms simple grilled chicken into something truly addictive.
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days. For best results reheat gently in the oven or air fryer to keep the chicken moist and the cheese melty. If making in advance you can assemble the skewers and refrigerate them uncooked for up to twenty four hours.
Ingredient Substitutions
No mozzarella balls Use cubes of any melty cheese like provolone Monterey Jack or fontina. If you do not eat pork turkey bacon works well and crisps up nicely too. Want extra flavor brush with a little barbecue sauce for a sweet smoky finish during the last few minutes of cooking.
Serving Suggestions
Serve these skewers as a main with a crisp green salad or alongside grilled corn and potatoes. They also make amazing party appetizers just slice them off the skewer into bite—sized pieces. For a low—carb platter arrange over roasted vegetables drizzled with a touch of balsamic glaze.
Cultural Context
Skewered meat with flavorful seasoning is beloved around the world from Middle Eastern kebabs to Japanese yakitori. This recipe borrows ideas from Italian mozzarella—stuffed chicken and classic American grilling giving you the best of both worlds in every bite.
Seasonal Adaptations
For summer throw these right on the grill for unbeatable smoky flavor. In fall and winter bake inside and add a pinch of cayenne for warmth. Swap parsley for basil in late summer when fresh herbs are overflowing.
Helpful Notes
Let chicken come to room temp before cooking for even browning. Threading loosely prevents steaming and ensures crispy bacon. If cheese leaks out do not worry that crispy edge is extra delicious.
Success Stories
My neighbor first tasted these at a backyard barbecue and immediately asked for the recipe. Now she makes them for every family birthday and says her picky son never leaves leftovers on his plate.
Freezer Meal Conversion
To freeze assemble the skewers and wrap tightly in foil or plastic. Freeze uncooked for up to two months. Thaw overnight and cook as directed. They come out just as juicy even after freezing.
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One bite into these skewers and you will return to this recipe time and again. They are sure to be the star of your next dinner or gathering.
Frequently Asked Questions
- → How do you keep mozzarella from melting out?
Ensure chicken completely encloses the mozzarella ball and wrap tightly with bacon to help seal in the cheese while cooking.
- → Can I substitute chicken breasts with thighs?
Yes, boneless chicken thighs work well and add extra juiciness to the final result.
- → What is the best way to secure the bombs on skewers?
Use toothpicks to hold bacon-wrapped chicken bombs securely before threading onto skewers. Metal or wooden skewers work equally well.
- → How do I know the chicken is cooked through?
Check that the chicken reaches an internal temperature of 165°F (74°C) and the juices run clear.
- → What side dishes pair well with these skewers?
These pair nicely with fresh salads, roasted vegetables, or warm garlic bread for a hearty meal.