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Bacon-Wrapped Chicken Bites

Bacon-Wrapped Chicken Bites

Yield: 10 servings (4 pieces per portion) 1x
Prep: 45 minutesCook: 45 minutesTotal: 1 hour 30 minutes


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

Dry rub

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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© Author: A Family Feast
Cuisine: American Method: baked