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    🏠Home » Recipes » Appetizer and Party Recipes

    Bacon Wrapped Chicken Bites—Sweet & Spicy

    Jan 27, 2021 by Dan Mikesell AKA DrDan · Last modified: Jun 15, 2023 · 78 Comments

    Jump to Recipe Table of Contents Print     Email Pin
    4.22 from 283 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.

    And check out these other great recipes for BBQ picnics and parties, like baked chicken legs, grilled chicken drumsticks, grilled chicken thighs, or burgers on the grill.

    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.

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    ↑Jump to Table of Contents

    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.

    ↑Jump to Table of Contents

    📖 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
    4.22 from 283 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.

    Your Own Private Notes

    Click here to save your own private notes only you will see. These will print and be saved for your next visit.
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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

    Calories : 226 kcal (11%)Carbohydrates : 11 g (4%)Protein : 19 g (38%)Fat : 12 g (18%)Saturated Fat : 4 g (20%)Trans Fat : 1 gCholesterol : 54 mg (18%)Sodium : 583 mg (24%)Potassium : 327 mg (9%)Fiber : 1 g (4%)Sugar : 10 g (11%)Vitamin A : 340 IU (7%)Vitamin C : 1 mg (1%)Calcium : 18 mg (2%)Iron : 1 mg (6%)
    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. Sherly

      November 17, 2014 at 9:43 pm

      Hi, is big T for tablespoon and little t for teaspoon?
      or was it a typo and both are tablespoon?

      Reply
      • DrDan

        November 17, 2014 at 9:56 pm

        T 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

    2. Letty

      November 13, 2014 at 6:28 pm

      This 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 :)

      Reply
      • DrDan

        November 13, 2014 at 6:54 pm

        The cumin is the "spicy" but it really is not that spicy. Keep everything else the same.
        DrDan

      • Chris

        December 03, 2017 at 1:18 am

        I 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.

    3. Mary smith

      November 09, 2014 at 8:59 pm

      I 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!!!

      Reply
    4. Diane Roark

      September 17, 2014 at 5:49 pm

      Please let me know if it is not o.k. to use your delicious looking bacon appetizer in my bacon roundup posts.

      Blessings,
      Diane Roark

      Reply
    5. Timotayo

      July 14, 2014 at 9:20 pm

      This 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 great camping food to make! Maybe skewer these bad boys on sticks over a fire?? Holy moley....

      Reply
    6. Hutch

      May 17, 2014 at 7:57 pm

      I 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.

      Reply
      • DrDan

        May 17, 2014 at 8:59 pm

        That is really stepping it up a notch.... Sounds wonderful
        Thanks for the ideas
        DrDan

    7. Karen Yoder

      April 03, 2014 at 5:31 pm

      I 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?

      Reply
      • DrDan

        April 03, 2014 at 8:46 pm

        Hummm 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 04, 2014 at 7:52 am

        hi 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....

    8. Michele

      March 30, 2014 at 5:56 pm

      Made 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!

      Reply
      • DrDan

        March 31, 2014 at 6:56 am

        They have somewhat become our "take to the party" dish.
        Thanks for the comment
        DrDan

    9. Joyce

      February 18, 2014 at 5:10 pm

      May I recommend using a mixture of honey mustard, & BQ sauce for dipping ? Makes a excellent sauce on everything!!

      Reply
      • DrDan

        February 18, 2014 at 11:11 pm

        Thanks for the recommendations. I'm not a dipper usually but it sounds great.
        Thanks for the note
        DrDan

    10. laura

      February 12, 2014 at 12:02 am

      Do you think you could do these in a crockpot?

      Reply
      • DrDan

        February 12, 2014 at 12:49 pm

        No. No chance. The bacon would not cook.
        DrDan

      • Carrie

        August 29, 2018 at 2:18 pm

        There's actually a recipie for these in the crockpot on Pinterest as well.

    11. CiciG

      February 06, 2014 at 12:54 pm

      This 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!

      Reply
      • DrDan

        February 06, 2014 at 9:45 pm

        Thanks 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

    12. Joan

      February 03, 2014 at 11:38 am

      Made 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?

      Reply
      • DrDan

        February 03, 2014 at 10:40 pm

        Hi 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 05, 2015 at 6:44 pm

        Try 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 am

        I cook mine directly on sheet pan, no rack. Let's the bacon & ckn/weinies soak up all the sugar & spice

    13. Joy

      December 19, 2013 at 12:15 am

      Very easy to make. Tasty little treats.

      Reply
    14. Teri

      December 08, 2013 at 5:26 pm

      Totally making these next weekend!

      Reply
    15. Beedermpath

      September 10, 2012 at 3:29 pm

      Made these for a party! Awesome!

      Reply
    16. Beedermpath

      September 10, 2012 at 3:28 pm

      Made these for a party! I tripled the recipe, they were a big hit. Thanks!

      Reply
    17. Chris

      June 22, 2012 at 7:21 pm

      Hard 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.

      Reply
    18. Greg

      June 18, 2012 at 11:34 am

      some 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.

      Reply
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