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