Sweet and Spicy Chicken Bacon Wraps

Sweet and Spicy Chicken Bacon Wraps from 101 Cooking For TwoA great finger food for that “bring a dish” party. What could go wrong with bacon, sugar and spices? Nothing. Cubes of chicken wrapped with bacon and coated with brown sugar, chili powder and cumin. Baked until crispy. A skill level of 3/10 (easy). Plus it is easy to double or triple if needed.

Adapted for a Food Network Paula Deen recipe. I looked at it and though it needed a little cumin so I did a test cooking the day before the big party and taste tested with my wife. The cumin stayed.

Rating

Really good. One of the first dishes to be finished off at the party.

Notes: I did about a triple recipe so the pictures will reflect that. The recipe and discussion are about a single recipe. Second, the original recipe called for 1/3 pieces of bacon but I felt that 1/2 pieces were better sticking together and I like bacon. Third, I’m a chicken about chicken…. I checked the internal temps of many pieces and all were in the 180 range. No food safety issues.

Preheat oven to 350 convection. In a large mixing bowl, combine 2/3 cup dark brown sugar, 2 T chili powder and 1/2 t cumin. Mix well.

Clean and trim about 1 1/4 pounds of skinless boneless chicken breast. Cut into approx. 1 inch cubes.

If using thick bacon, thin out with the back edge of a chef knife.

Cut the bacon in half, roll around the chicken cubes and secure with a tooth pick. This is the point to cover and refrigerate for better timing.

Prep baking sheet with aluminum foil a rack and spray with PAM.

Roll the pieces in the brown sugar mixture. Be sure to pack some in the ends.

Place on the rack.

Bake until golden brown. About 35 minutes for me.

Sweet and Spicy Chicken Bacon Wraps from 101 Cooking For Two

Cover with foil on heavy dish to keep warm until served.

Sweet and Spicy Chicken Bacon Wraps
Author: 
Recipe type: Party
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 15 servings
 
A great finger food for that “bring a dish” party. What could go wrong with bacon, sugar and spices? Nothing. Cubes of chicken wrapped with bacon and coated with brown sugar, chili powder and cumin. Baked until crispy. A skill level of 3/10 (easy). Plus it is easy to double or triple if needed.
Ingredients
  • about 1¼ pounds skinless boneless chicken breasts cut into 1 inch cubes
  • 1½ pounds bacon
  • ⅔ cup dark brown sugar
  • 2 T chili powder
  • ½ t cumin
Instructions
  1. Preheat oven to 350 convection. In a large mixing bowl, combine ⅔ cup dark brown sugar, 2 T chili powder and ½ t cumin. Mix well.
  2. Clean and trim about 1¼ pounds of skinless boneless chicken breast. Cut into approx. 1 inch cubes.
  3. If using thick bacon, thin out with the back edge of a chef knife. Cut the bacon in half, roll around the chicken cubes and secure with a tooth pick. This is the point to cover and refrigerate for better timing.
  4. Prep baking sheet with aluminum foil a rack and spray with PAM.
  5. Roll the pieces in the brown sugar mixture. Be sure to pack some in the ends. Place on the rack.
  6. Bake until golden brown. About 35 minutes for me. Cover with foil on heavy dish to keep warm until served.

Updated

June 7 2014

Sweet & Spicy Chicken Bacon Wraps

Comments

  1. says

    some friends of mine do almost the exact same recipe with the little cocktail hotdogs instead of the chicken. they go fast at parties. I think I like the idea of the chicken myself.

  2. Joan says

    Made these yesterday for the superbowl and they were pretty good but most the brown sugar mixture seemed to drip off while cooking so they didn’t have much of the sweet and spicy flavor. We ended up dipping them in BBQ sauce. Any suggestions on how to keep the mixture from dripping off while cooking?

    • says

      Hi Joan
      I haven’t had that problem. I would suspect it has to do with the bacon. I use a very lean bacon so it may stick better. I use Hormel Black Label.

      DrDan

  3. CiciG says

    This was a HUGE hit at our Superbowl Party! It was a little time consuming, but looked impressive. If you have the time, it’s worth it!

    • says

      Thanks for the note. I generally do everything but the coating ahead and let them set in the refrigerator covered so my time during a party is not much.

      DrDan

  4. Michele says

    Made these yesterday for my husband’s b-day party. They were amazing and a huge hit. Everyone loved them, even my picky step-son. I wrapped and coated them in them morning and popped them in the fridge until ready to bake. Thanks for the great recipe!

  5. Karen Yoder says

    I am doing a wedding reception appetitzers. Is there any way to make them in bulk and keep warm after baking until serving?
    would an electric roaster work?

    • says

      Hummm no idea really. That is more of a catering question. I guess I would try some sort of warming oven but you might dry them…
      I know you can assemble them ahead and even do the coating a few hours ahead but I have always served them shortly after cooking. We did take a large tray about 20 minutes away and used an electric serving tray for the 60′s to keep them hot there.

      Anybody out there with a suggestion.
      DrDan

    • garden girl says

      hi karen, what about a warming tray versus a electric roaster?? or electric serving tray…do you have time to experiment ?? i am not an expert by any means …..my thoughts are you dont want to continue to cook them just keep them warm….

  6. Hutch says

    I smoked these using apple wood. 1 1/2 hours @ 220, they were great! We had a lot of dipping sauces available when we served them…we liked ranch dressing and BW3 spicy garlic sauce the best.

  7. says

    This is like food porn. I am feeling diet-guilt for wanting this badly!

    How do you reckon it’d do on a BBQ??? This would be a killer camping food to make! Maybe skewer these bad boys on sticks over a fire?? Holy moley….

If you like a recipe, please leave a rating. If you have a food blog in a similar manor as mine, please leave a link to your blog. If your comment is spam, rude or obnoxious it will be deleted at my discretion. Keep it polite please. See Comment Guidelines for more information.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: