Just got back from all my wedding festivities! Spent two weeks away on our honeymoon instead of one and I was quite thankful for the flexibility on our schedules to accommodate such a long vacation.
The new Mister and Missus
We stayed in a beach condo for two weeks so I had multiple opportunities to create fun and interesting recipes all day long. Here is the first of many that I will be sharing on this blog.
For this recipe, buy all natural and uncured bacon. No nitrates or nitrites added. That stuff is no bueno. Also, go and find a kabocha squash. They are not hard to find and if you’ve never had one, YOU MUST TRY IT! It’s so delicious that my HUSBAND (see how I snuck that in there?!) insists that we always make it when we have visitors because he wants to share his favorite squash with everyone. Here’s what a kabocha looks like.
Bacon Wrapped Drumsticks with Grilled Kabocha Wedges
5-6 Chicken drumsticks
10-12 slices of bacon (nitrate and nitrite free), about 2 slices per drumstick
1 kabocha squash (also known as a Japanese Pumpkin), seeded and sliced into wedges
2 Tbsp. coconut oil, melted
1 tsp. sea salt
1 tsp. cinnamon
1/2 tsp. red pepper flakes
- Light up your grill on medium heat
- On a cutting board, wrap the drumstick from top to bottom with bacon strips. Set aside.
- Place kabocha slices in a bowl. Drizzle coconut oil over along with the salt and spices. According to your taste you can make it more salty or more spicy.
- Place kabocha on the grill, about 5-6 mins per side depending on the heat of your BBQ. They are done when easily squished or broken. They become quite tender if cooked too long.
- Put chicken on the grill and turn halfway through. They should cook about as long as the squash. Be careful for flare ups from the bacon grease dripping into the grill. When the bacon is nice and crispy, take off the grill and serve.
Serves 2-3 people