Description
Delicious bacon wrapped chicken bites featuring tender chicken cubes wrapped in crispy bacon and coated with sweet dark brown sugar, baked to perfection and garnished with fresh parsley. Perfect as an appetizer or snack for any occasion.
Ingredients
Scale
Main Ingredients
- 2 chicken breasts (boneless and skinless, cut into 1 inch cubes)
- ½ teaspoon salt (or to taste)
- 1 teaspoon pepper (or to taste)
- 12 slices bacon (thin cut, cut into halves or thirds)
- ¾ cup dark brown sugar (packed)
- 1 tablespoon parsley (for garnish)
Instructions
- Preheat Oven. Preheat your oven to 350℉ to prepare for baking the chicken bites.
- Prepare Baking Sheet. Cover a baking sheet with aluminum foil for easy cleanup, then place a cooling rack on top to allow air circulation around the chicken for even cooking.
- Season Chicken. Season the chicken cubes evenly with salt and pepper to taste.
- Wrap Chicken with Bacon. Cut each bacon slice into halves or thirds depending on thickness. Wrap each chicken cube with a piece of bacon, which will stick without the need for toothpicks.
- Coat with Brown Sugar. Roll each bacon-wrapped chicken piece in the dark brown sugar on a shallow plate, ensuring all sides are coated for a sweet glaze.
- Arrange on Rack. Place the coated chicken bites on the prepared baking rack on the baking sheet. Season lightly again with salt and pepper.
- Bake. Bake in the preheated oven for 45 minutes or until the bacon is crispy and the chicken reaches an internal temperature of 165℉. Begin checking at 30 minutes to prevent overcooking.
- Garnish and Serve. Once cooked, garnish with fresh parsley for a pop of color and serve warm.
Notes
- Bacon Choice: Use thinner bacon slices for a crispier texture without overcooking the chicken.
- Sugar Swap: Substitute dark brown sugar with light brown or granulated sugar if needed for a different sweetness level.
- Cooking Time: Oven temperatures vary; start checking for doneness at 30 minutes. Ensure chicken reaches 165℉ internally.
- Freezer-Friendly: Prepare ahead and freeze up to 3 months. Increase baking time accordingly when cooking from frozen.
