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.
Have a question or something not clear? Ask in the comments.
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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Originally Published January 15, 2012
TckHutch
July 13, 2018 at 1:40 pmThank 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
June 7, 2018 at 8:39 pmI 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
February 13, 2017 at 3:46 amHi . 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
February 13, 2017 at 8:11 amAs 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
December 11, 2016 at 3:22 pmI 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
December 23, 2018 at 9:11 amDon’t double roll the bacon I find that solves the uncooked bacon problem
Elle
October 14, 2016 at 12:55 pmI 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
October 17, 2016 at 11:27 pmI’m not sure either but if you work it out, let me know.
Dan
Michael
August 21, 2016 at 5:53 pmHi, 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
July 2, 2016 at 9:26 amJust discovered your blog and it is amazing! I can’t wait to try this recipe at our 4th of July party!
Carol
April 11, 2016 at 2:05 amI will definitely try these always looking for new appetizers
Thank you
Deb
December 6, 2015 at 4:17 pmI 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
December 2, 2015 at 7:39 amHi Dr. Dan, I have a regular convention oven should I add 10 minutes to cooking time? Looks yummy good!
DrDan
December 2, 2015 at 8:06 amI would probably up the temp to 375 and keep the time about the same.
Dan
nicole
August 24, 2015 at 6:50 pmI 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
April 23, 2015 at 3:35 pmHey, 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
April 23, 2015 at 8:41 pmI 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
March 10, 2015 at 6:15 pmGreat 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
March 10, 2015 at 10:53 pmThat sounds great. Never be afraid to change the spicing to match your taste.
Thanks for the note.
DrDan
Tracy
February 17, 2015 at 11:18 amI 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
January 17, 2015 at 7:08 pmMade 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
January 17, 2015 at 10:27 pmKarley
Thanks so much for the comment and rating.
DrDan
Katrena Thomas
January 17, 2015 at 6:23 pmI’m wondering if I can make these in advance and freeze them, without the sauce of course. I planning a baby shower for my daughter and I’m looking for things I can prep in advance so I don’t have too much prep work to do the day of the shower. Thoughts?
DrDan
January 17, 2015 at 10:25 pmI’m sure it would work. Freeze on a tray then seal well. Apply the sugar and spice after thawing.
DrDan
Barbara Fritsche
January 8, 2015 at 4:48 pmThese are awesome and so easy to make. I big hit with everyone. Thanks!!
DrDan
January 8, 2015 at 4:51 pmThanks for the comment.
DrDan
Mark
January 1, 2015 at 9:20 amI make these all the time for pot lucks. For the questions of how to keep warm till served? I just simply make these a day or two ahead of the party, keep in the fridge covered, and then load into a big crock pot, take to work and plug in, turn on to low setting and in a couple hours these things are ready to be devoured! I even sprinkle a little more of the spice mix on as I layer them in the pot. Do not try to cook in the crock pot, only use it to warm them up. A rack in the bottom of the pot will help the last few from drowning in the juices and grease. I never have had any left to bring back home!
DrDan
January 1, 2015 at 10:13 amGreat tip on the warmup. Thanks so much for the note and rating.
DrDan
Jamie
December 24, 2014 at 12:19 pmThese are so yummy and so easy to make! I add a dash (or two) of cayenne for a little added heat. I think it’s important to note that you must use thin sliced bacon – the cheap stuff is the best! If you use thick cut they will be way too hard and chewy.
Rosemary
December 24, 2014 at 10:11 amMy daughter-in-law hates chicken. Can I use boneless turkey breast. Should I season the turkey breast? Please respond need the info today. Thank you
DrDan
December 24, 2014 at 2:46 pmTurkey would be fine… A touch of salt and pepper if you want but no salt if the turkey was injected or brined.
Have a great holiday.
DrDan
AJax
December 17, 2014 at 5:53 pmWhat kind of dip would you suggest to go along with this?
DrDan
December 17, 2014 at 7:25 pmWe are not dippers so I have no inspired answer. They disappear almost immediately without dip and are the first empty plate at parties.
DrDan
cindy
December 16, 2014 at 10:28 amdo you have to put on wire rack or can put right on foil lined baking sheet? Or maybe a baking dish?
DrDan
December 16, 2014 at 9:06 pmThe rack will help a lot.The bacon will create fat drainage.The rack will keep them out of that. Not to mention them sticking to the foil or pan.
DrDan
Chris
December 3, 2017 at 1:13 amPan lined with foil will make it easier for clean up later.
Mary
February 11, 2019 at 8:40 amLove that your recipes are simple and that you show the picture of the necessary ingredients grouped together. I remember my mom using Tone’s spices but cannot find them at my supermarket. Do you know where I might find these?
Thank you
DrDan
February 14, 2019 at 10:24 amHi Mary,
Welcome to the blog.
Those came from Sams Club. So if Sams has Tones spices, then I would expect Walmart to but I don’t shop there.
I have also seen them in Hy-Vee stores in Iowa but haven’t been back to Iowa in a few years.
I think Penzeys spices are better and cheaper. I travel 40 miles to one a couple of times per year.
Hope that helps.
Dan
Sherly
November 17, 2014 at 9:43 pmHi, is big T for tablespoon and little t for teaspoon?
or was it a typo and both are tablespoon?
DrDan
November 17, 2014 at 9:56 pmT is tablespoon. t is teaspoon. It an old standard abbreviation. I have it covered in the FAQs. In the first few years of this blog I used them all the time. Anymore I spell them out since it seems to be one of the more frequent questions.
DrDan
Letty
November 13, 2014 at 6:28 pmThis sounds delicious!!!!
I like spicy foods but my hubby doesn’t. Anyone know what mixture might be good that isn’t spicy that I could make for him?
I’ll definitely make MINE spicy though :)
DrDan
November 13, 2014 at 6:54 pmThe cumin is the “spicy” but it really is not that spicy. Keep everything else the same.
DrDan
Chris
December 3, 2017 at 1:18 amI tried this recipe tonight. To me it’s amazing. Not spicy at all, but if you like spicy add about 1/4 tspoon of cayenne pepper. That should spice it up. Or your favorite hot spice. PersonLly I like Krystal hot sauce. It’s yummy to me.
Mary smith
November 9, 2014 at 8:59 pmI made these at a party they were wonderful!! Now I tried a version that is for a main course I spread cream cheese ( spreadable) on a chicken fillet and rolled it and wrapped it in bacon then the brown sugar mixture….wow!!!
Diane Roark
September 17, 2014 at 5:49 pmPlease let me know if it is not o.k. to use your delicious looking bacon appetizer in my bacon roundup posts.
Blessings,
Diane Roark
Timotayo
July 14, 2014 at 9:20 pmThis 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….
Hutch
May 17, 2014 at 7:57 pmI 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.
DrDan
May 17, 2014 at 8:59 pmThat is really stepping it up a notch…. Sounds wonderful
Thanks for the ideas
DrDan
Karen Yoder
April 3, 2014 at 5:31 pmI 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?
DrDan
April 3, 2014 at 8:46 pmHummm 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
April 4, 2014 at 7:52 amhi 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….
Michele
March 30, 2014 at 5:56 pmMade 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!
DrDan
March 31, 2014 at 6:56 amThey have somewhat become our “take to the party” dish.
Thanks for the comment
DrDan
Joyce
February 18, 2014 at 5:10 pmMay I recommend using a mixture of honey mustard, & BQ sauce for dipping ? Makes a excellent sauce on everything!!
DrDan
February 18, 2014 at 11:11 pmThanks for the recommendations. I’m not a dipper usually but it sounds great.
Thanks for the note
DrDan
laura
February 12, 2014 at 12:02 amDo you think you could do these in a crockpot?
DrDan
February 12, 2014 at 12:49 pmNo. No chance. The bacon would not cook.
DrDan
Carrie
August 29, 2018 at 2:18 pmThere’s actually a recipie for these in the crockpot on Pinterest as well.
CiciG
February 6, 2014 at 12:54 pmThis 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!
DrDan
February 6, 2014 at 9:45 pmThanks 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
Joan
February 3, 2014 at 11:38 amMade 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?
DrDan
February 3, 2014 at 10:40 pmHi 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
OrganicOso
December 5, 2015 at 6:44 pmTry putting the spice and brown suger in a plastic bag and tossing the cubed chicken in it before wrapping with bacon. The fat from the bacon will coat and help marinate the rub into the chicken while it bakes.
Julie
December 22, 2017 at 12:54 amI cook mine directly on sheet pan, no rack. Let’s the bacon & ckn/weinies soak up all the sugar & spice
Joy
December 19, 2013 at 12:15 amVery easy to make. Tasty little treats.
Teri
December 8, 2013 at 5:26 pmTotally making these next weekend!
Beedermpath
September 10, 2012 at 3:29 pmMade these for a party! Awesome!
Beedermpath
September 10, 2012 at 3:28 pmMade these for a party! I tripled the recipe, they were a big hit. Thanks!
Chris
June 22, 2012 at 7:21 pmHard to beat that for party food! I did a savory version of this years ago and it was not as good, it needs the sweet.
Greg
June 18, 2012 at 11:34 amsome 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.