Dipping sauce (optional)
1/4 cup soy sauce
1/2 cup honey
1/2 cup ketchup
1/4 cup water
2 tablespoons Worcestershire sauce
1 tablespoon fresh ginger, finely minced
1 tablespoon fresh garlic, finely minced
Dash of your favorite hot sauce
1/2 cup brown sugar
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dry ground ginger
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Pinch cayenne powder
2 1/2 pounds boneless-skinless chicken breasts or thighs or a mix of both
1 pound bacon (16 slices per pound, thin not thick cut bacon) Look for packages with even looking slices
Place all of the dipping sauce ingredients into a small sauce pan, bring to a boil then simmer on medium low for five minutes. Cool and refrigerate to thicken up.
Mix all rub ingredients and set aside.
Cut the chicken into one-inch pieces (about one ounce each)
Preheat the oven to 350 degrees F.
Pull off one strip of bacon at a time and determine if you need to cut the strip into two or three pieces based on the size of the chicken pieces. Some of my slices I cut into two and some into three based on the size of each chicken piece.
Wrap each piece and overlap the ends of the bacon and secure with a toothpick. Repeat for all pieces, about 40 total.
Line a sheet tray with foil and spray a rack on both sides and fit it into the sheet tray.
Line up the chicken bites not touching, about 5X8 for a total of 40.
Sprinkle on half of the rub, flip each piece over and sprinkle on the other half.
Bake uncovered for about 35-40 minutes or until the bacon is somewhat crispy.
If you want them crispier, place the pan under the broiler for a minute or two to crisp up.
Serve four pieces per portion with some of the dipping sauce on the side.
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