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    🏠Home » Recipes » Appetizer and Party Recipes

    Bacon Wrapped Chicken Bites—Sweet & Spicy

    Jan 27, 2021 · Modified: Jun 1, 2023 by Dan Mikesell AKA DrDan · 78 Comments

    Recipe Table of Contents    
    4.21 from 277 votes

    Bacon Wrapped Chicken Bites are the perfect party dish. It's easy to make with bacon-wrapped chicken, coated with brown sugar and spices, and baked to golden brown.

    bacon wrapped chicken on a toothpick
    Jump To:
    • 🐓Ingredients
    • 👨‍🍳How to Make Bacon-Wrapped Chicken Bites
    • ❓FAQs
    • 🖼️Step-by-Step Photo Instructions
    • Recipe
    Blue ribbon divider used for visual effect

    These Sweet and Spicy Chicken Bacon wraps have a skill level of 3/10 (easy)—a great finger food for "bring a dish" or game day parties.

    It is always the first dish to be finished off at the party. Take copies of the recipe with you.

    The chili powder and cumin add spiciness but not much heat. Add the optional cayenne pepper for heat. It is easy to double or triple if needed.

    Don't forget to check out some other party recipes, like Crispy Oven Baked Chicken Wings, Lemon Bars, Candied Nuts, Cheesecake Bars, and Candied Bacon.

    Adapted from a Food Network Paula Deen recipe.

    🐓Ingredients

    • Chicken—skinless boneless chicken breasts
    • Bacon
    • Pantry ingredients—Brown sugar, chili powder, cumin, cayenne pepper-optional

    👨‍🍳How to Make Bacon-Wrapped Chicken Bites

    1. Mix coating of brown sugar, chili powder, and cumin.
    2. Cut chicken breast into approx 1-inch cubes.
    3. Roll the half strips of bacon around the chicken cubes, and secure with a toothpick.
    4. Roll the pieces in the brown sugar mixture.
    5. Bake until golden brown and temperature over 165°—about 35 minutes.

    ❓FAQs

    Can I make bacon-wrapped chicken bites ahead of time?

    Yes, assemble but do not coat with spices or bake. Cover airtight and refrigerate for up to 2 days.

    How to keep chicken bites warm for serving.

    Keeping them warm for serving could be a challenge. Electric griddles usually have a warm setting and will work well. I have an old heated serving tray that works.

    A large crock pot will work with crumpled-up aluminum foil in the bottom, so the bottom layer does not set in drained liquid. Use a low setting.

    For food safety, keep the temperature above 140° if they are out for more than 2 hours (they will not last that long at most parties).

    How to store and reheat leftovers.

    Store airtight in the refrigerator for 3-4 days. Freeze for 2 months. Freeze on a tray to freeze individually for several hours, then transfer to an airtight container.

    To reheat, thaw in the refrigerator overnight, then in a 350° oven for about 15 minutes.

    Blue ribbon divider used for visual effect

    This recipe is listed in these categories. See them for more similar recipes.

    101's Best Recipes, Appetizer and Party Recipes, Holiday Recipes
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    🖼️Step-by-Step Photo Instructions

    Note: Images are for a triple batch. The discussion and recipe are for a single batch.

    brown sugar with spices

    Preheat oven to 350° convection or 375° conventional. In a large mixing bowl, combine ⅔ cup dark brown sugar, 2 tablespoons chili powder, and ½ teaspoon cumin. Mix well.

    pile of chichen breast cut into cubes

    Clean and trim about 1 ¼ pounds of skinless boneless chicken breast. Cut into approx 1-inch cubes.

    flattening bacon strip on a black board with a knife

    If using thick-cut bacon, thin the strips of bacon with the back edge of a chef's knife. Cut the bacon slices into half-size pieces.

    plate full of bacon wrapped chicken cubes

    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 it tightly covered and refrigerated for up to a day.

    spraying rack on foil covered tray with PAM

    Prep a sheet pan with aluminum foil and a rack–spray with PAM.

    coating bacon wrapped chicken with spices

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

    cooked bacon wrapped chicken still on baking rack

    Bake until golden brown and at a 165° internal temperature for about 35 minutes.

    pile of cooked bacon wrapped chicken on a platter

    Cover with foil on a heavy dish to keep warm until served. See the above discussion about options to stay warm safely.

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    Recipe

    chicken bacon wrap on a toothpick

    Bacon Wrapped Chicken Bites—Sweet & Spicy

    From Dan Mikesell AKA DrDan
    Bacon Wrapped Chicken Bites are the perfect party dish. It's easy to make with bacon-wrapped chicken, coated with brown sugar and spices, and baked to golden brown.
    Tap to leave a Rating
    4.21 from 277 votes
    Print Email CollectionCollected
    Prep Time: 25 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 1 hour hour
    Servings #/Adjust if desired 15 servings

    Ingredients

    US Customary - Convert to Metric
    • 1 ¼ pounds skinless boneless chicken breasts - cut into 1 inch cubes
    • 1 pounds bacon - buy good quality and thinner cut
    • ⅔ cup dark brown sugar
    • 2 tablespoons chili powder
    • ½ teaspoon cumin
    • ¼ teaspoon cayenne pepper - optional
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 350° convection or 375° conventional. In a large mixing bowl, combine ⅔ cup dark brown sugar, 2 tablespoons chili powder, and ½ teaspoon cumin. Mix well.
      mixing brown sugar with spices in bowl
    • Clean and trim about 1 ¼ pounds of skinless boneless chicken breast. Cut into approx 1-inch cubes.
      pile of chichen breast cut into cubes
    • If using thick-cut bacon, thin the strips of bacon with the back edge of a chef's knife.
      flattening bacon strip on a black board with a 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 it tightly covered and refrigerated for up to a day.
      plate full of bacon wrapped chicken cubes
    • Prep a sheet pan with aluminum foil and a rack–spray with PAM.
      spraying rack on foil covered tray with PAM
    • Roll the pieces in the brown sugar mixture. Be sure to pack some in the ends. Place on the rack.
      coating bacon wrapped chicken with spices
    • Bake until golden brown and at a 165° internal temperature for about 35 minutes.
      cooked bacon wrapped chicken still on baking rack
    • Cover with foil on a heavy dish to keep warm until served.
      pile of cooked bacon wrapped chicken on a platter
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

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    Recipe Notes

    Pro Tips:

    1. 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.
    2. Chicken thighs work fine or substitute in small sausages or other things.
    3. The cayenne pepper is optional. It adds some heat.
    4. It can be made up a day ahead after covering the chicken in bacon but before coating it with sugar and spice mix.
    5. Serve warm. A griddle or crock pot will work nicely. See the post for discussion about food safety.

    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 Estimate

    Nutrition Facts
    Bacon Wrapped Chicken Bites—Sweet & Spicy
    Amount Per Serving
    Calories 226 Calories from Fat 108
    % Daily Value*
    Fat 12g18%
    Saturated Fat 4g20%
    Trans Fat 1g
    Cholesterol 54mg18%
    Sodium 583mg24%
    Potassium 327mg9%
    Carbohydrates 11g4%
    Fiber 1g4%
    Sugar 10g11%
    Protein 19g38%
    Vitamin A 340IU7%
    Vitamin C 1mg1%
    Calcium 18mg2%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Appetizer
    Cuisine : American

    © 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.

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    1. Kate

      February 21, 2023 at 1:57 pm

      Do u think you could cook these and then keep warm in lower cooker or would they dry out?

      Reply
      • Dan Mikesell AKA DrDan

        February 21, 2023 at 3:49 pm

        Hi Kate,

        Welcome to the blog.

        Not on low which works itself to 212°-215° over time, so very drying. The warm setting should be about 165°, while still drying, it is much better. The caveat on all that is cheap crock pots use cheap thermostats and also put their heating element on the bottom of the crock pot instead of around the crock pot. So if you have a good newer crock pot, it will work ok.

        Roasters are much more reliable if you have one or a serving tray.

        Dan

    2. Capspups

      June 13, 2020 at 12:59 pm

      4 stars
      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.

      Reply
    3. Judy

      May 23, 2020 at 7:47 pm

      I wonder if the chicken wrapped with bacon could be frozen and thawed later. Then add the spices and cook.

      Reply
      • Dan Mikesell AKA DrDan

        May 23, 2020 at 9:05 pm

        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

    4. Meg Dolly

      December 31, 2019 at 9:43 am

      5 stars
      Hi,
      Is it okay to make this a few hours ahead of time and refrigerate until ready to bake?

      Reply
      • Dan Mikesell AKA DrDan

        December 31, 2019 at 10:18 am

        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

    5. Brittany

      December 24, 2019 at 2:53 pm

      5 stars
      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!

      Reply
    6. TckHutch

      July 13, 2018 at 1:40 pm

      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.

      Reply
    7. Packrat

      June 07, 2018 at 8:39 pm

      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.

      Reply
    8. Valerie

      February 13, 2017 at 3:46 am

      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.

      Reply
      • DrDan

        February 13, 2017 at 8:11 am

        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

    9. Mary Anne H

      December 11, 2016 at 3:22 pm

      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.

      Reply
      • Rose Cobb

        December 23, 2018 at 9:11 am

        Don't double roll the bacon I find that solves the uncooked bacon problem

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