What could go wrong with bacon, sugar, and spices? Cubes of chicken wrapped in bacon and coated with brown sugar, chili powder, and cumin? Great finger food for that "bring a dish" party.
Introduction
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.
🐓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 ⅓ pieces of bacon, but ½ 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
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° if they are out for more than 2 hours (they will not last that long).
📖Party Recipes
Crispy Oven Baked Chicken Wings
🖼️Step-by-Step Instructions
Note: Images are for a triple batch. The discussion and recipe are for a single batch.
Preheat oven to 350° convection. In a large mixing bowl, combine ⅔ cup dark brown sugar, 2 tablespoons chili powder, and ½ teaspoon cumin. Mix well.
Clean and trim about 1 ¼ 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. You can keep tightly covered refrigerated for up to a day.
Prep baking sheet with aluminum foil and a rack–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 the above discussion about options to keep warm.
📖 Recipe
Sweet and Spicy Chicken Bacon Wraps
Ingredients
- 1 ¼ pounds skinless boneless chicken breasts - cut into 1 inch cubes
- 1 pounds bacon - varies some by thickness of the bacon
- ⅔ cup dark brown sugar
- 2 tablespoons chili powder
- ½ teaspoon cumin
Instructions
- Preheat oven to 350° convection. In a large mixing bowl, combine ⅔ cup dark brown sugar, 2 tablespoons chili powder, and ½ teaspoon cumin. Mix well.
- Clean and trim about 1 ¼ 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. You can keep tightly covered refrigerated for up to a day.
- Prep baking sheet with aluminum foil and a rack–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 the above discussion about options to keep warm.
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.
- Can be made up a day ahead after covering the chicken in bacon but before coating with sugar and spice mix.
- Serve warm. A griddle or crock pot will work nicely.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition
© 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.
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. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
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