Chicken, Bacon, Tarragon Pinwheels

Prep Time: 10 Minutes     Cook Time: 30 Minutes     Yields: 4-6 Servings

I remember the day I learned bacon wasn’t just for breakfast. It might have just been the second happiest day of my life—rivaling only when I got to marry my beautiful wife.

It was bacon wrapped chicken, in pinwheel form. Absolutely delicious. This recipe pays homage to that discovery. Plus, it pairs deliciously with some a roasted red pepper sauce.

Ingredients for the Pinwheels

  • 6 Chicken breasts (thin cut)
  • 6 Bacon slices (center cut)
  • Fresh tarragon
  • Sea salt
  • Cracked black pepper

Making the Pinwheels

You can make these over the grill, or in the kitchen using a grill pan. I opted for the grill pan since it’s getting rather steamy outside in Texas right now. Preheat the grill pan or the grill over medium heat. If you’re cooking on a grill pan, preheat your oven to 400 degrees too.

Slice each chicken breast in half length-wise. Sprinkle a pinch of salt over each one. Then start stacking your pinwheels. I lay the bacon on the bottom, the chicken in the middle, and the tarragon leaves on the top. Then you simply roll them up and stab them with a skewer or toothpicks.


Once they’re all wrapped, drop them on the grill pan. Let them cook for about 7 minutes, then flip them. Sprinkle some freshly cracked black pepper on them. If you’re heating them inside, transfer the grill pan to the oven to let them finish cooking all the way through.

Serve them with a squeeze of lime juice or a roasted red pepper sauce, and any snacky side you like. (Might I suggest a salad or green bean snackers?)

Paleo Chicken, Bacon, Tarragon Pinwheels