What could go wrong with bacon, sugar, and spices? Cubes of chicken wrapped in bacon and coated with brown sugar, chili powder, and cumin.
Editor note: Originally published June 15, 2012. This is my most pinned recipe on Pinterest and is one of our go-to recipes for gatherings. It's time for a facelift with expanded discussion and updated photos.
Great finger food for that "bring a dish" party. These Sweet and Spicy Chicken Bacon wraps have a skill level of 3/10 (easy). Plus it is easy to double or triple if needed.
Adapted from a Food Network Paula Deen recipe. I looked at it and thought it needed a little cumin and more bacon, so I did a test cooking the day before the big party and taste tested with my wife. The cumin stayed.
My Rating
Excellent. Always the first dishes to be finished off at the party. Take copies of the recipe with you.
Pro Tips: Recipe Notes on Sweet and Spicy Bacon Wrapped Chicken
I did a triple recipe so the pictures will reflect that. The recipe and discussion are for a single batch recipe.
The Chicken
I use skinless boneless chicken breasts for this recipe. But chicken thighs would work.
The chicken should be raw, not precooked. It will fully cook with the bacon. If precooked, it will be way overcooked.
The Bacon
The original recipe called for 1/3 pieces of bacon, but 1/2 pieces were better sticking together, and I like bacon.
If you are using thicker bacon, you will need to flatten it a bit with the flat edge of a knife. Thinner bacon is up to you.
Spicing
The cumin is optional. It adds only a little heat but I think it makes these wraps something special. Cumin is always so good with chicken.
Serving the Wraps
Keeping them warm for serving could be a challenge. Electric griddles usually have a warm setting and will work well.
A large crock pot will work but put a bunch of wadded up aluminum foil balls in the bottom, so the bottom layer does not set in drained liquid. Use a low setting.
We have a 40-year-old porcelain electric serving tray that we use. I don't believe they make these anymore.
Food Safety
Lastly, 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.
Serving wise, keep the temperature above 140 degrees if they are out for more than 2 hours (they will not last that long).
Preheat oven to 350 convection. In a large mixing bowl, combine 2/3 cup dark brown sugar, 2 tablespoons chili powder and 1/2 teaspoon 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 toothpick. 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 a heavy dish to keep warm until served. See above recipe notes about options to keep warm.
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Sweet and Spicy Chicken Bacon Wraps
Ingredients
- 1 1/4 pounds skinless boneless chicken breasts - cut into 1 inch cubes
- 1 1/2 pounds bacon
- 2/3 cup dark brown sugar
- 2 tablespoons chili powder
- 1/2 teaspoon cumin
Instructions
- Preheat oven to 350 convection or 375 if you don' have convection. In a large mixing bowl, combine 2/3 cup dark brown sugar, 2 tablespoons chili powder and 1/2 teaspoon 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 toothpick. 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 a heavy dish to keep warm until served.
Recipe Notes
Pro Tips:
- If you are using thicker bacon, you will need to flatten it a bit with the flat edge of a knife. Thinner bacon is up to you.
- Chicken thighs work fine or substitute in small sausages or other things.
- The cumin is optional. It adds only a little heat but I think makes these wraps something special.
- See blog post for suggestions on keeping warm for serving.
Nutrition
Originally Published January 15, 2012
Capspups
This sounds like a good recipe if spices are kicked up. But, as a Latina I’ve got to say there’s NO heat in Cumin. None. I’ll make it using some Ancho Chile and Chipotle Chile powders for kick with cumin for that distinctive Mexican flavor.
Judy
I wonder if the chicken wrapped with bacon could be frozen and thawed later. Then add the spices and cook.
Dan Mikesell AKA DrDan
Hi Judy,
Welcome to the blog.
I have never done it but I see no reason it wouldn't work well. The chicken and bacon will both freeze will.
Dan
Meg Dolly
Hi,
Is it okay to make this a few hours ahead of time and refrigerate until ready to bake?
Dan Mikesell AKA DrDan
Hi Meg,
Welcome to the blog.
That is how I usually do this. I like to serve them shortly after baking but I make a bit of a mess. So I tend to make them in the morning and cook before the party later in the day.
Dan
Brittany
I make this, however, I do 1 tbsp chili powder, 1 tbsp Mccormick's Brown Sugar Bourbon seasoning. I also add several dashes of crushed red pepper and garlic powder. They have excellent flavor and the right amount of spiciness. I recommend cutting the bacon into thirds au they crisp nicely. I highly recommend trying them this way!
TckHutch
Thank you for sharing this recipe.
I have 'followed' it with these variations: using only chipolte pepper for a wonderful burn, baking them in a pan allowing them to sizzle in the bacon grease, making them on skewers (like shishkabob) for serving as a main dish. Baking layers of chicken, precooked bacon, spicey sugar when I do not have time to wrap the bits or if I have too many to make. I think all variations of bacon, chicken, sugar, and chipolte will make many tastebuds happy.
Packrat
I make a similar wrap a LOT. To help get the bacon crispy when the chicken is at it's optimal doneness I give the bacon a head start before wrapping. Using thin bacon, cut the pack into thirds or halves. Wrap the third in two paper towels and nuke in the microwave for 55 seconds. If using bacon halves, nuke for 80 seconds. This gives the bacon a head start towards the finish line.
Valerie
Hi . I made this yesterday using small sausages instead of chicken. BUT I only used 1 teaspoon of chilli. Here in Kenya (and the UK too) chilli is just about the hottest spice available. Cumin on the other hand is mild. So either you guys have mouths lined with steel or US chilli is something else.
DrDan
As I get older, I'm more of a wimp when it comes to heat.
You are definitely correct. In America "chili powder" is a spice mix of ancho chile powder, paprika, cumin, and oregano. There might be a few other spices added.
Dan
Mary Anne H
I just made these. They tasted good but not very spicy and the bacon, having cut the strips in half left the bacon in the middle under cooked and chewy. Next time I will add a little more spice maybe some creole seasoning and cut the bacon strips in thirds so the bacon just covers the chicken once so its all crispy.
Rose Cobb
Don't double roll the bacon I find that solves the uncooked bacon problem
Elle
I would like to see this in a savory version. Like herb-crusted with hit mustard dipping sauce. I would have no idea how to go about it.
DrDan
I'm not sure either but if you work it out, let me know.
Dan
Michael
Hi, I tripled the batch. Found the chicken was a bit too dry at the time/temp suggested. Actually a bit bland too. We ended up serving it with a bbq sauce and it was ok. Thinking next time of reducing cooking time, adding more chilli powder, and maybe an oil marinade.
Julianna
Just discovered your blog and it is amazing! I can't wait to try this recipe at our 4th of July party!
Carol
I will definitely try these always looking for new appetizers
Thank you
Deb
I made these last night with chicken thighs (because that's all I had), and made these as a main dish. It turned out absolutely amazing!! For those of you wondering if you should add the cumin, YES, add it, it totally makes the dish! I increased the cooking time to about 50-55 minutes. I will definitely be making these again! Thank you for the recipe! :)
Judy
Hi Dr. Dan, I have a regular convention oven should I add 10 minutes to cooking time? Looks yummy good!
DrDan
I would probably up the temp to 375 and keep the time about the same.
Dan
nicole
I followed this recipe to a T and I thought it was pretty bland and the bacon wasn't crispy enough without drying out the chicken. wont make it again.
Jimmy
Hey, Dr. Dan!
I didn't see any replies regarding maybe cooking these on a bbq grill.
Think it would work?
Going on a vacation where we'll have a gas grill, and hoping to throw them on!
Thanks=
Jimmy
DrDan
I would worry about grilling. All that sugar will burn quickly before the chicken would cook. If I was to try it, I would try indirect heat at about 400 degrees and some of that no stick grill foil with coat of PAM...just thinking out loud. If you try it please post results.
DrDan
Matt
Great recipe! I did add a 1/4 t of cayenne pepper and went with 1 1/2 T of chili powder with 1/2 T of Chipotle chili powder. Will definately add this to the rotation.
DrDan
That sounds great. Never be afraid to change the spicing to match your taste.
Thanks for the note.
DrDan
Tracy
I have used water chesnuts instead of Chicken and they are DELISH! Cant wait to try this recipe, Bacon seems to make everything good! Wonder if Turkey breasts and Turkey bacon would work, may have to try it!
Karley
Made this last night for the first time because I wanted to make something with chicken and bacon.
Saw this recipe and I knew I needed to make it. I only had Golden Brown sugar but I really dont think it changed it too much, my Fiance L.O.V.E.D this! I do too! I think I'll add a bit more spice to it as we like stuff with a bit more heat, but I could make this over and over and over again! Im actually making it tonight for a party! Hahah. Thanks for the delicious Recipe!
DrDan
Karley
Thanks so much for the comment and rating.
DrDan