Go Back
–+ servings

Bacon-Wrapped Chicken Bites

Juicy, warmly seasoned chicken is wrapped in crisp bacon and finished with a glossy maple-Dijon glaze. These sweet-smoky bites make an easy, polished appetizer for parties, showers, holidays, and game-day spreads.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings (3 bites each)
Course: Appetizer
Cuisine: American
Calories: 191
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken Bites
  • 2 tablespoons light brown sugar packed
  • 1 teaspoon smoked paprika
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper optional
  • 1 pound boneless, skinless chicken breasts cut into 18 uniform 1 1/4-inch pieces
  • 9 slices regular-cut bacon cut in half crosswise
  • nonstick cooking spray for the wire rack
Maple-Dijon Glaze
  • 2 tablespoons pure maple syrup
  • 1 teaspoon Dijon mustard

Equipment

  • Rimmed quarter sheet pan
  • Oven-safe wire rack
  • Aluminum foil
  • Medium mixing bowl
  • Small bowl
  • Pastry brush
  • Instant-read thermometer

Method
 

Prepare
  1. Preheat the oven to 400°F. Line a rimmed quarter sheet pan with aluminum foil, set an oven-safe wire rack inside the pan, and coat the rack lightly with nonstick cooking spray.
  2. In a medium mixing bowl, stir together the brown sugar, smoked paprika, garlic powder, onion powder, kosher salt, black pepper, and cayenne, if using. Pat the chicken dry, add it to the bowl, and toss until every piece is evenly coated.
Wrap and Bake
  1. Wrap one half-slice of bacon snugly around each piece of chicken. Place the bites seam-side down on the prepared rack, leaving about 1 inch between them so hot air can circulate.
  2. Bake for 18 minutes. While the bites bake, whisk the maple syrup and Dijon mustard together in a small bowl until smooth.
Glaze and Finish
  1. Remove the pan from the oven and brush the tops and exposed sides of each bite with the maple-Dijon glaze. Return the pan to the oven and bake for 5 to 7 minutes more, until the bacon is browned and the thickest chicken piece reaches 165°F in the center.
  2. If the chicken has reached 165°F but the bacon needs more color, broil the bites for 1 to 2 minutes, watching continuously because the glaze can darken quickly. Rest for 5 minutes before serving.

Nutrition

Calories: 191kcalCarbohydrates: 9gProtein: 22gFat: 7gSaturated Fat: 2gCholesterol: 65mgSodium: 457mgPotassium: 335mgFiber: 0.3gSugar: 8gVitamin A: 6IUVitamin C: 1mgCalcium: 2mgIron: 7mg

Notes

Maria's Notes

  • Use regular-cut bacon rather than thick-cut. It renders and browns in the same time the chicken needs to cook.
  • Pat the chicken dry before seasoning so the brown sugar mixture clings instead of turning watery.
  • Keep the chicken pieces close to 1 1/4 inches so all 18 bites finish at the same time.
  • Place every bite seam-side down; the bacon should hold itself closed without toothpicks.
  • Brush on the maple-Dijon glaze only after the first 18 minutes to prevent the sugars from scorching.
  • Check the thickest piece with an instant-read thermometer and stop cooking at 165°F to keep the chicken juicy.
✨ One Last Thing! If this recipe made your day a little sweeter, I'd be so grateful if you left a review and rating below. Your feedback helps me keep sharing recipes with crafters and party-makers like you!

Tried this recipe?

Let us know how it was!