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DIRECTIONS:
Remove the chicken and bacon from the fridge 30-40 minutes before starting this recipe.
In a medium bowl, mix the brown sugar, smoked paprika, cumin, garlic powder, onion powder, cayenne pepper, kosher salt, and fresh ground black pepper together.
Preheat oven to 400 degrees. Line a large rimmed baking sheet with aluminum foil. Place an oven-safe metal rack on top of aluminum foil.
Pat the chicken dry with paper towels. Sprinkle each chicken breast with 1 teaspoon of the dry rub mixture. Using your clean hands, rub the mixture over both sides of the chicken breast. Wrap each chicken breast in 2-3 slices of bacon and place them on the metal rack seam side down. Sprinkle the remaining seasoning evenly over the bacon-wrapped chicken breasts.
Bake for 25 minutes or until the chicken reaches an internal temperature of 165 degrees. You can place the chicken under the broiler for 1-2 minutes to get the bacon extra crispy but keep a close eye on it as things can quickly become overdone under a broiler.
NOTES:
The dry rub can be made up to months in advance and stored in an airtight container in a dry place.
Bring the chicken to room temperature by removing it from the refrigerator 40 minutes before starting the recipe.
Pat the chicken dry with paper towels.
Wrap the bacon as best you can with the seams side down. If you need to, cut the bacon to make it easier to wrap or tuck it under the piece that proceeded it.
Cook until the chicken reaches an internal temperature of 165 degrees. Instant-read meat thermometers are a real blessing in the kitchen.
Sprinkle with fresh herbs like parsley, thyme, rosemary, or basil.
Store leftovers in an airtight container in the fridge. Reheat in the microwave at reduced power or in the oven wrapped in an aluminum foil tent at 275 degrees until warm.
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