On Sunday morning, my toddler nephew was staying over, full of energy and already bouncing around the living room. I had planned to pour him a quick bowl of cereal, but watching him peek into the kitchen with those curious eyes and that infectious grin made me want to cook something a little more special something warm, savory, and made just for him.
We’d picked up some fresh mozzarella balls at the farmer’s market the day before, and I had a couple of chicken breasts thawed in the fridge. That’s when it hit me: why not make fun-sized “chicken bombs” wrapped in bacon and skewered? Bite-sized, cheesy, and garlicky they sounded perfect for little hands and big appetites.
So I got to work, and he “helped” by stacking toothpicks like building blocks and pointing excitedly every time something sizzled in the pan. The smell of garlic, bacon, and herbs quickly filled the kitchen, and the moment the skewers came out of the oven, we couldn’t resist he had two in his hands before I could even plate them. That morning, breakfast turned into laughter, sticky fingers, and a new favorite recipe just for my little guy.
Short Description
These Garlic Mozzarella Chicken Bomb Skewers are bite-sized, cheese-stuffed chicken wrapped in crispy bacon, seasoned with garlic and herbs, and grilled or oven-baked to juicy perfection a fun and flavorful dish perfect for breakfast, brunch, or casual gatherings.
Key Ingredients
Main Components
- 2 large boneless, skinless chicken breasts, cut into 2-inch cubes
- 10 to 12 fresh mozzarella balls (bocconcini or ciliegine)
- 5 to 6 slices bacon, halved crosswise
Seasonings and Oil
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Finishing and Garnish
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Other
- Wooden or metal skewers
- Toothpicks (optional, for securing)
Tools Needed
- Mixing bowl
- Grill or oven
- Skewers (wooden soaked in water if grilling)
- Toothpicks
- Tongs
- Meat thermometer (optional, for accuracy)
Cooking Instructions
Step 1: Preheat Your Cooking Surface
Preheat your grill or oven to 400°F (200°C). If you’re using a grill, brush the grates with oil to prevent sticking. This ensures the chicken cooks evenly and safely.
Step 2: Marinate the Chicken
In a mixing bowl, toss the chicken cubes with olive oil, garlic powder, Italian seasoning, smoked paprika, salt, and black pepper. Mix until every piece is well-coated. Let it sit for 10 minutes while you prep the cheese and bacon.
Step 3: Assemble the Bombs
Take each chicken cube, press it flat slightly in your palm, and place a mozzarella ball in the center. Fold the chicken around the cheese to form a sealed ball. It doesn’t have to be perfect just make sure the cheese is tucked in.
Step 4: Wrap in Bacon
Wrap each stuffed chicken ball with half a slice of bacon. Use a toothpick to hold the bacon in place if needed. The bacon should cover the seam where the chicken was sealed.
Step 5: Skewer the Bombs
Thread 3 to 4 bacon-wrapped chicken bombs onto each skewer, spacing them evenly. Don’t overcrowd you want heat to circulate properly.
Step 6: Cook Until Golden and Juicy
Place the skewers on the grill or in the oven. Cook for 20 to 25 minutes, turning once halfway through. The chicken should reach an internal temperature of 165°F (74°C) and the bacon should be crisp.
Step 7: Rest and Garnish
Remove from heat and let the skewers rest for 5 minutes. Sprinkle with chopped fresh parsley just before serving.
Why You’ll Love This Recipe
– Packed with garlic-herb flavor
– Melty mozzarella surprise inside every bite
– Crispy bacon wrap adds texture and saltiness
-Easy to make ahead and grill or bake
– Kid-friendly and party-perfect
– Low-carb, high-protein option
– No complicated prep
Mistakes to Avoid & Solutions
1. Mozzarella leaks out while cooking
Solution: Seal the chicken tightly and ensure bacon is wrapped firmly. Avoid overcooking, which causes cheese to burst out.
2. Bacon doesn’t crisp
Solution: Finish under a broiler for 2-3 minutes or use thinner-cut bacon.
3. Chicken is undercooked
Solution: Use a meat thermometer and aim for 165°F. Cut one open if unsure.
4. Skewers burn on the grill
Solution: Soak wooden skewers in water for at least 30 minutes beforehand.
5. Chicken pieces fall apart
Solution: Don’t slice the chicken too small. Flatten gently but keep them thick enough to hold shape.
Serving and Pairing Suggestions
– Serve hot off the grill with a side of scrambled eggs for a hearty breakfast.
– Pair with roasted vegetables or a simple arugula salad.
– Make a dipping sauce station: garlic aioli, ranch, or spicy honey mustard.
– Present skewers on a platter for brunch buffets.
– Serve family-style at the table with toothpicks for grabbing.
Storage and Reheating Tips
Storage: Cool completely, then store in an airtight container in the fridge for up to 3 days.
Freezing: Wrap individually and freeze for up to 1 month. Thaw overnight before reheating.
Reheating (Oven): Bake at 350°F for 10–12 minutes until warmed through.
Reheating (Air fryer): Heat at 375°F for 5–7 minutes until bacon re-crisps.
FAQs
1. Can I make these ahead of time?
Yes! You can prep and assemble them a day in advance. Keep refrigerated until ready to cook.
2. Can I bake instead of grill?
Absolutely. Use a parchment-lined tray and bake at 400°F until chicken is done and bacon is crisp.
3. What if I don’t have mozzarella balls?
Use small cubes of block mozzarella or cut string cheese into chunks.
4. Can I use turkey bacon?
Yes, but it may not crisp the same way. Broil briefly to help with texture.
5. What if I don’t have skewers?
You can place the bombs directly on a baking tray or grill pan and cook individually.
Tips & Tricks
– Press the chicken gently but firmly around the cheese to reduce leaking.
– Use smoked paprika for deeper flavor regular paprika will still work.
– If bacon is very fatty, partially cook it first before wrapping.
– Want extra garlic flavor? Rub skewers with garlic before assembling.
– Use two skewers per row if you want to flip them more easily while grilling.
Recipe Variations
Spicy Jalapeño Chicken Bombs
Add a slice of jalapeño inside with the mozzarella for a spicy kick. Sprinkle a little cayenne in the seasoning mix.
BBQ Glazed Chicken Bombs
Brush the skewers with your favorite BBQ sauce during the last 5 minutes of cooking.
Mediterranean Style
Swap Italian seasoning for oregano and thyme. Add a small piece of sun-dried tomato inside each bomb with the cheese.
Herb-Crusted Variation
Roll the stuffed chicken balls in crushed dried herbs and panko before wrapping in bacon for added crunch.
Final Thoughts
These Garlic Mozzarella Chicken Bomb Skewers turned a simple Sunday into something memorable. The flavor hits every mark salty, cheesy, savory, with just a hint of garlic warmth. And while they look fancy on the plate, they’re ridiculously simple to pull off.
Hosting a weekend brunch? Planning to surprise your family with something new? These skewers bring a playful energy to your table no matter the occasion. I’m already dreaming up new fillings and sauces to pair with them next time. And as far as my nephew is concerned, anything with “bomb” in the name is worth eating especially if she gets to poke it with a stick.
Garlic Mozzarella Chicken Bomb Skewers
Print ThisIngredients
- Main Components
- 2 large boneless, skinless chicken breasts, cut into 2-inch cubes
- 10 to 12 fresh mozzarella balls (bocconcini or ciliegine)
- 5 to 6 slices bacon, halved crosswise
- Seasonings and Oil
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- Finishing and Garnish
- 2 tablespoons chopped fresh parsley (optional, for garnish)
- Other
- Wooden or metal skewers
- Toothpicks (optional, for securing)
Instructions
Step 1: Preheat
Preheat your grill or oven to 400°F (200°C). Oil the grill grates if using a grill.
Step 2: Marinate the Chicken
Toss chicken cubes with olive oil, garlic powder, Italian seasoning, smoked paprika, salt, and pepper. Let sit for 10 minutes.
Step 3: Fill the Chicken
Flatten each chicken cube slightly, place a mozzarella ball in the center, and wrap the chicken around it.
Step 4: Wrap in Bacon
Wrap each chicken ball with half a slice of bacon and secure with a toothpick if needed.
Step 5: Skewer
Thread 3–4 chicken bombs onto each skewer, spacing them evenly.
Step 6: Cook
Grill or bake for 20–25 minutes, turning halfway, until chicken reaches 165°F (74°C) and bacon is crisp.
Step 7: Rest and Garnish
Let rest for 5 minutes, then garnish with chopped parsley before serving.
