Preheat oven to 400°F. Line baking sheet with foil; place oven-safe cooling rack on foil-lined baking sheet. Cut bacon into thirds, then thread bacon slices onto skewers diagonally (corner to corner). Place skewers on rack (wash hands). Combine syrup, coffee, and chipotle powder; whisk to blend. Divide mixture in half, then brush both sides of bacon with one-half syrup mixture (about 3 tablespoons). Bake skewers 15 minutes; brush with remaining-half syrup mixture. Bake 10–12 more minutes until glazed and crispy. Chop cilantro and onions (1/4 cup each); sprinkle skewers evenly with both. Let stand 5 minutes before serving.
Nonstick aluminum foil
6 slices thick-cut bacon (about 9 oz)
18 (6-inch) wooden skewers
¼ cup maple syrup
2 tablespoons unsweetened cold brew coffee
1 teaspoon chipotle powder
¼ bunch fresh cilantro
¼ bunch fresh green onions
