Last Saturday, we drove out to a quiet lakeside park just outside the city. The kind of place where time slows down, kids chase bubbles barefoot, and the scent of smoky BBQ wafts in from every direction. I’d been itching to try a recipe I’d scribbled on the back of a grocery list weeks ago these Garlic Mozzarella Chicken Bomb Skewers. And let me tell you, they stole the entire show.
I prepped them the night before just enough to make the morning feel easy. When we arrived at the picnic spot, our portable grill was up and running in no time, and those skewers started sizzling like a promise of something amazing. The smell? Ridiculously good. That blend of garlic, smoky paprika, and bacon almost made us eat them straight off the skewer. My son called them “meat marshmallows” a compliment, I think and we had people from nearby tables eyeing our picnic with obvious food envy.
Cooking outdoors brings out a sort of rustic creativity. There are no timers, just instincts and aromas, and these chicken bombs fit right into that rhythm. If you’re planning a weekend cookout, park picnic, or just want to add a little flair to your grill game, I highly recommend giving these a shot. They’re juicy, cheesy, crispy on the outside, and filled with molten mozzarella magic on the inside.
Short Description
These Garlic Mozzarella Chicken Bomb Skewers are juicy chicken cubes seasoned and stuffed with melty mozzarella, wrapped in crispy bacon, and grilled or baked to perfection. A perfect crowd-pleaser for picnics, BBQs, or casual weeknight dinners.
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
- Tongs
- Skewers (wooden or metal)
- Small knife and cutting board
- Toothpicks (optional)
- Food thermometer (for best results)
Cooking Instructions
Step 1: Preheat the Grill or Oven
Start by preheating your grill or oven to 400°F (200°C). If you’re using a grill, give the grates a light brush of oil to prevent sticking. Let the temperature stabilize before cooking.
Step 2: Season the Chicken
In a large mixing bowl, toss the chicken cubes with olive oil, garlic powder, Italian seasoning, smoked paprika, salt, and pepper. Make sure each piece is coated well this is where the flavor starts.
Step 3: Stuff with Mozzarella
Take each chicken cube and gently flatten it in your hand. Place a mozzarella ball in the center, then wrap the chicken around the cheese, sealing the edges to form a ball. Press firmly but gently to hold its shape.
Step 4: Wrap in Bacon
Wrap each stuffed chicken piece with a half slice of bacon. If the bacon isn’t holding snugly, use a toothpick to secure it. This also makes turning easier during cooking.
Step 5: Skewer the Chicken Bombs
Thread 3 to 4 chicken bombs onto each skewer, leaving a little space between them to help with even cooking. If you’re using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning.
Step 6: Grill or Bake
Place the skewers on the hot grill or in the preheated oven. Cook for 20 to 25 minutes, turning once halfway through, until the chicken is cooked through (internal temp of 165°F/74°C) and the bacon is crisp and golden.
Step 7: Rest and Garnish
Remove the skewers from the heat and let them rest for 5 minutes to allow the juices to settle. Sprinkle with chopped parsley before serving, if desired.
Why You’ll Love This Recipe
Melty Cheese Core: The mozzarella turns gooey and stretchy inside each bite.
Bacon-Wrapped Goodness: Smoky, crispy bacon seals in flavor and adds crunch.
Perfect for the Grill or Oven: Flexible for your preferred cooking method.
Kid-Friendly and Party-Approved: A guaranteed hit with adults and little ones.
Low-Carb & High-Protein: Great for those watching their carbs.
Mistakes to Avoid & Solutions
1. Chicken pieces falling apart while wrapping
Solution: Flatten the pieces slightly before stuffing and press firmly to seal. If needed, secure with a toothpick.
2. Cheese leaking out
Solution: Make sure the mozzarella is fully enclosed in the chicken and wrapped snugly with bacon.
3. Bacon not crisping up
Solution: If using the oven, finish with a quick broil for 2–3 minutes to get that crispy texture.
4. Uneven cooking
Solution: Cut chicken into uniform 2-inch cubes. Also, don’t overcrowd the skewers.
5. Skewers burning
Solution: Soak wooden skewers for 30 minutes in water before grilling.
Serving and Pairing Suggestions
As a Main: Serve with a fresh side salad, grilled veggies, or baked sweet potatoes.
As a Party Appetizer: Slide them off the skewers, slice in half, and serve on a platter with toothpicks.
Perfect Pairings: Pair with sparkling lemonade, iced tea, or a dry rosé for adults.
Serving Style: Great for casual family-style meals, backyard BBQs, or buffet tables.
Storage and Reheating Tips
Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: Wrap individually in foil or plastic wrap, then freeze for up to 1 month.
Reheating (Oven): Preheat oven to 375°F (190°C), reheat on a baking sheet for 10–12 minutes.
Reheating (Microwave): Heat on medium power for 1–2 minutes, checking for doneness.
Reheating Tip: Add a damp paper towel when microwaving to prevent drying out.
FAQs
1. Can I use shredded mozzarella instead of mozzarella balls?
No, shredded cheese will melt and leak out. Mozzarella balls are better for staying contained inside the chicken.
2. What type of bacon works best?
Regular cut bacon wraps easily and crisps up nicely. Avoid thick-cut bacon it takes longer to cook and may not crisp evenly.
3. Can I prep these in advance?
Yes! You can assemble and refrigerate the skewers up to 24 hours before cooking.
4. Are they spicy?
Not really. Smoked paprika adds warmth but not heat. You can add chili flakes if you prefer a kick.
5. Can I bake them instead of grilling?
Absolutely! The oven works just as well just use a wire rack on your baking sheet for even crisping.
Tips & Tricks
– If using metal skewers, preheat them before threading this helps cook the chicken from the inside out.
– Let chicken bombs rest after cooking to keep them juicy.
– Use a thermometer to avoid overcooking the perfect internal temp is 165°F (74°C).
– For extra flavor, marinate the chicken in the seasoning overnight.
– Want more smokiness? Add a pinch of chipotle powder to the seasoning mix.
Recipe Variations
1. Spicy Jalapeño Chicken Bombs
Swap smoked paprika with chili powder and add a thin slice of jalapeño inside each chicken cube before wrapping. Adds a spicy, Tex-Mex flair.
2. Pesto-Stuffed Chicken Bombs
Instead of mozzarella balls, use small cubes of mozzarella marinated in basil pesto. The flavor is herbaceous and rich.
3. Turkey Bacon Option
Substitute pork bacon with turkey bacon for a lighter version. Cook time may be shorter since turkey bacon crisps quicker.
4. BBQ Glazed Chicken Bombs
Brush the skewers with BBQ sauce during the last 5 minutes of grilling for a sweet-savory finish.
5. Veggie-Inspired Bombs
Add a thin slice of grilled zucchini or bell pepper around the mozzarella before wrapping with chicken for added color and texture.
Final Thoughts
Cooking outside, surrounded by family and the steady crackle of a grill, always reminds me why I love food it’s not just about eating, it’s about connection. These Garlic Mozzarella Chicken Bomb Skewers turn any meal into a flavor-packed celebration. The blend of juicy chicken, creamy cheese, and crispy bacon delivers a wildly satisfying experience bold, savory, and seriously crave-worthy. And let’s be honest, anything with “bomb” in the name promises a good time.
I hope you find as much joy in making these as I did. It’s simple, flavor-packed, and 100% picnic-approved. If your crew loves bold flavors and cheese pulls, they’ll be hooked. Until next time happy cooking and even happier eating.
Garlic Mozzarella Chicken Bomb Skewers Recipe
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
- ½ teaspoon salt
- ½ 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
- Preheat your grill or oven to 400°F (200°C). Oil the grill grates if using a grill.
- Toss chicken cubes with olive oil, garlic powder, Italian seasoning, smoked paprika, salt, and pepper.
- Flatten each chicken cube, place a mozzarella ball in the center, and wrap the chicken around it to form a sealed ball.
- Wrap each chicken bomb with half a slice of bacon. Use a toothpick to secure if needed.
- Thread 3–4 chicken bombs onto each skewer, leaving space between them. Soak wooden skewers beforehand if using.
- Grill or bake for 20–25 minutes, turning once, until chicken is cooked through and bacon is crisp.
- Let rest for 5 minutes. Sprinkle with chopped parsley before serving if desired.
